Paula Deen Caramel Frosting

Here is the recipe for the yummy caramel frosting that topped the Toffee Crunch cupcakes (post coming soon, I promise!) I made! Of course, being that it is Paula Deen’s, it has to be delicious! I would have added a little more of the heavy cream to mine (the plus more as necessary part) because mine seemed to get stiff very quickly so I had to pipe quickly; which leads to hand cramps and if you have ever had to pipe a large number of cupcakes with stiff frosting, then you feel my pain! Overall though, this is a very yummy recipe! 🙂


1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 16-ounce box confectioner’s sugar


Melt butter in saucepan.  Add brown sugar and cream.  Cook over medium-low heat for about 2 minutes, until the sugar is dissolved.  Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners’ sugar until smooth.  If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.


Recipe from here!

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