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Caramel Buttercream Icing Recipe


We've swirled satiny caramel topping into classic buttercream mixture to create this rich Caramel Buttercream Icing.
Makes: 3 cups.
Skill Level: None

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Step 1

Cream shortening and butter with electric mixer. Add ice cream topping and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

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Ingredients

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$7.99

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solid vegetable shortening

1/3 cup solid vegetable shortening

butter

1/3 cup butter

caramel ice cream topping

2/3 cup caramel ice cream topping

confectioner's sugar

4 cups (approx. 1 lb) confectioner's sugar (sifted)

Tools

Products

Electric mixer

Electric mixer

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Caramel Buttercream Icing is rated 4.363636363636363 out of 5 by 11.
Rated 5 out of 5 by 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 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 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 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 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 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 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 4 out of 5 by from I just made this icing. It's absolutely delicious. The texture is different from the regular buttercream; it's much less stiff.
Date published: 2011-08-20
  • 2016-08-23T10:25CST
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