One of my favorite frostings on cupcakes or cakes, it is light and airy, and whip up like a dream.

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Caramel frosting

  • 700 ml heavy cream 
  • 150 gram sugar
  • 1/4 dl water
  • 85 gram unsalted butter
  • pinch of sea salt
  • 1 tsp. vanilla bean paste ( optional)


  • Add half of the heavy cream in a small saucepan and warm it over low heat, and site aside for now.
  • Put the sugar, water, and salt into a medium saucepan and combine so that all the sugar is wet.
  • Set it over medium heat and cook until sugar is dissolved.
  • If needed brush the sides of the pan with a clean pastry brush dipped in cold water.
  • Continue cooking ( you don’t need to stir) until the sugar turns into a deep mahogany brown.
  • Reduce the heat to low, and very carefully add the warm cream- it will bubble up.
  • Stir until well combined, add the diced butter, a little at the time stirring between additions, and add the vanilla bean paste.
  • Turn off the stove, and pour in the rest of the heavy cream, quickly combine with a spatula or whisk.
  •  Let stand until room temperature and then refrigerate overnight.
  • Next day, whip up the cold caramel cream in a mixer until soft or stiff peaks forms.
  • You can use this frosting on your cakes, cupcakes or add it in your coffee, on ice-creams or any desserts you like.
  • If this frosting is overmixed, simply add a few spoons of cold heavy cream and combine with a spatula.
  • This frosting is perfect for both cakes and cupcakes, or any dessert you love.
  • Enjoy

Step by step pictures;↓

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