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Ingredients30 m servings 162 cals
Original recipe yields 18 servings (18 cupcakes' worth of frosting)
- Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes.
- 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.
Per Serving: 162 calories; 9.4 g fat; 17.3 g carbohydrates; 2.8 g protein; 21 mg cholesterol; 68 mg sodium. Full nutrition