Caramel Buttercream Frosting Recipe
We've swirled satiny caramel topping into classic buttercream mixture to create this rich Caramel Buttercream Frosting.
Makes: 3 cups
Caramel Buttercream Frosting is rated out of 5 by 13.
Rated 5 out of 5 by laurenmarie32 from Taste's delicious! It says to add milk and doesn't say how much so I just did 2 tablespoons like the regular buttercream recipe calls for and it worked out fine. However, it won't hold shape (like from a decorating tip) so I would suggest adding less milk but then that still might make it not hold very well. Add meringue to make it hold but I don't know how that would taste because meringue has a distinct taste to it. click here to see how I used it: http://laurenmarie32.blogspot.com/2010/12/mocha-caramel-cupcakes.html
Date published: 2011-01-15
Rated 5 out of 5 by spoonlickin'good from We made caramel buttercream icing last night. So easy and YUMMY! See how we made the caramel: http://mrscrislip.wordpress.com/2014/04/03/crazy-for-caramel/
Date published: 2014-04-03
Rated 5 out of 5 by MrsPrincessButtercup from This turned out fabulous. After reading a review that it didn't hold shape I used about a half cup or a little more of shortening and only about one table spoon milk with a pinch of salt. The kids loved it! Much Much easier then making your own caramel sauce. Also I used the ice cream caramel I used said "warm" topping. Not sure that matters or not. I used 2 extra heaping spoonfuls of the caramel as well. :)
Date published: 2013-10-11
Rated 5 out of 5 by Kboyette from I am only reviewing this as a medium because the recipe calls for milk but it doesn't say how much or what kind. As a newbie I didn't have a clue. I read the previous post and it says to add about 2 tablespoons and that should work. I had to add about 6 tablespoons. Once I got it light and fluffy I added more carmel sauce for extra flavor, I also added a pinch of kosher salt. Very good!!
Date published: 2014-01-26
Rated 3 out of 5 by Panda from Tasty but did not hold shape I made this recipe without the milk because it doesn't say how much and the frosting was way too soft. No stiff peaks and did not hold its shape . I don't know if the type of ice creaming topping needs to be different but I'm not happy with look. My friends love it but I'm a looks person and the frosting should not be melting down the sides.
Date published: 2016-07-23
Rated 2 out of 5 by Jmorgan from Great taste This is a great tasting icing, but it did not say how much milk to add. I added about 2tbsp, but the icing was extremely thick and tore the cake apart while I tried to decorate it.
Date published: 2016-08-06
Rated 4 out of 5 by Homespunofsparta from Love the taste of this recipe. I will no longer use the "cook" method! Not quite as stiff as I would like, but more powdered sugar could be used to solve that problem.
Date published: 2013-05-09
Rated 5 out of 5 by Nancflo from Excellent! I made this today and its wonderful! I added more caramel topping then it called for and omitted the milk. Very good and easy to make!
Date published: 2016-10-14