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A fluffy caramel frosting.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
18
Yield:
18 cupcakes' worth of frosting
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes.

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  • Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.

Cook's Notes:

To make the caramel in a slow cooker, pour the condensed milk into a heatproof canning jar and cover with a watertight lid. Place jar into the slow cooker and fill with water to cover the jar. Cook on Low for 8 to 10 hours, making sure to add more water as necessary. Let caramel cool at room temperature before opening the jar.

To make a salted caramel frosting, add a heaping 1/2 teaspoon of table salt or 1 heaping teaspoon sea salt to the frosting.

Nutrition Facts

162 calories; protein 2.8g; carbohydrates 17.3g; fat 9.4g; cholesterol 21.1mg; sodium 68.3mg. Full Nutrition
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