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This Silky Caramel Frosting is such a delicious chocolate frosting, perfect for cakes and cupcakes.

It has a silky texture and a mouthwatering caramel flavor.

Silky caramel frosting

  • 1 cup (225 g) regular sugar
  • 3 tablespoons + 1 teaspoon (50 ml) water
  • 1 1/2 cup (350 ml) heavy cream
  • 16 oz. (450 g) dark chocolate chips or chopped dark chocolate (55-70 % cocoa solids)
  • 2 cups (450 g) unsalted butter, cut into cubes

Put the sugar and water into a small pan. Place on a medium heat and stir until the sugar is dissolved.

When the sugar is dissolved – stop stirring. Bring to the boil and leave to simmer until golden brown, this will take about 10 minutes.

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Heat the cream in another pan until just boiling. Remove from the heat and carefully pour into the caramel. Stir until smooth and leave to cool for 3 minutes.

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Put the chocolate into a mixing bowl and pour over the caramel.

Leave for 1 minute and stir until the chocolate is melted and the mixture is smooth.

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Start the mixer and mix on low speed until the mixture has cooled down and the bowl is no longer warm to the touch.

Add the cubed butter and continue mixing until the frosting is nice and fluffy, about 2 minutes.

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You can add some coffee for a mocca inspired flavour.

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The longer you mix, the paler the color will get. If you want a dark color – don’t overmix.

This recipe is enough for a 3-layer 8-inch (20 cm) cake, or as topping for about 40 cupcakes.

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If the frosting seems too runny, put it in the refrigerator for a few minutes and then mix some more.

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21 Comments

  1. Hei. Skal karmell sausen helles direkte over, eller hvile litt først? Min skilte seg når jeg helte den direkte i sjokoladen…

    • Team Passion4Baking

      Hi Rebeca, for some of the recipes the dark chocolate can be substituted with semi-sweet or even milk chocolate, but it depends on the recipe.

      -Team Passion4Baking

    • Team Passion4Baking

      Hi Ukuttsa, there is butter in the recipe, both for the caramel sauce and for the silky caramel frosting.

      -Team Passion4Baking

    • Team Passion4Baking

      Hello Golden, we don’t recommend freezing the frosting as the silky texture would be lost.

      -Team Passion4Baking

  2. Hi,

    I have made the caramel sauce which is sooooo tasty and followed the instructions to the t with the caramel frosting and was wondering how to make it tasting less dark chocolate like and more caramel like

    • Team Passion4Baking

      Hello Dilly, if you think the frosting tastes too much of the dark chocolate, try making it with semi-sweet chocolate instead. 🙂

      -Team Passion4Baking

    • Team Passion4Baking

      Hi Kakkumonsteri, thank you for your kind words. We are also very pleased to have an English version as well .. 😉

      -Team Passion4Baking

  3. Hi, 
    First of all: Great blog, I love it soooo much!!
    I’m just wondering about the amount of the frosting… 
    How many normal sized Cupcakes can be decorated with one portion?
    Thanks for your help!

    • Team Passion4Baking

      Hi Lea, this recipe makes a large quantity of frosting and you could easily decorate 24 cupcakes. Having said that, the number of cupcakes depends on how you decorate them, how many swirls, for instance.

      -Team Passion4Baking

    • Team Passion4Baking

      Hi Maria, a day or two should be fine, but let it come to room temperature before using. Also beat thoroughly first, to loosen up the texture after the refrigeration.

      -Team Passion4Baking

    • Team Passion4Baking

      Hi Xio, if you follow the link you’ll get to the recipe which equals “1 quantity”. Approximately 350-400 ml.

      -Team Passion4Baking

  4. Hi Manuela, 

    This one is really tempting, i hardly can’t wait to make this one. But I don’t find any heavy cream here, I live in Indonesia, there’s only whip cream. Can I substitute the heavy cream with whip cream? Apply for the caramel cupcake too.. Thanks in advance for your reply.. 🙂 

    xx
    Ranie

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