I agree with earlier comment that this is a brown butter frosting, not caramel. That being said, it is very delicious. I think the key is to cook butter to a very deep, nutty brown color and strain out the burnt milk solids. I think if other previous commenter found it soupy they did not let butter resolidify before whipping.

I didn't like this frosting at all....until I added 8 oz. of softened cream cheese, a touch more vanilla and some of the actual caramel syrup. Now it's good!

The measurement for powered sugar in this has to be wrong. A standard bag of powdered sugar is 32 oz.If you only use the 16oz, it's essentially just whipped butter.I added at least an additional 8 oz of powdered sugar and it seemed much more like a butter cream frosting. As for the caramel part, mentioned by an above reviewer, I believe you are meant to drizzle the caramel sauce over the frosted cake. You'll need to follow a separate recipe to make that.

This frosting was pretty soupy.

I have another Martha Stewart caramel frosting recipe that is made with brown sugar, heavy cream and butter (MUST use a candy thermometer too) and it has a nice caramel flavor (same say a little maple). However, it is used on a banana nut cake. Using it on a caramel flavored cake may be too much.

Where is the caramel in this frosting? Am I missing something? To me, it is more of a brown butter frosting. Very good, but not caramel tasting. Is it meant to read "frosting for Caramel Cake"? I also wonder the same for the cake recipe. It is wonderful

For the one that asked about confectioner's sugar? It is just another name for powdered sugar or 10X sugar.

icing sugar

I might sound ignorant, but what is confectioners' sugar? Would appreciate if somebody could enlighten me. Thanlks

For those who have made this cake, is the frosting enough for the whole cake? Will it cover the height of both rounds and fill it? Thanks! Lydia