This recipe for caramel frosting, which goes with Dr. Maya Angelou's caramel cake, can be found in her new cookbook, "Hallelujah."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.

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  • In the bowl of an electric mixer fitted with the paddle attachment, add confectioners' sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

Reviews (10)

108 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 43
  • 2 star values: 28
  • 1 star values: 6
Rating: Unrated
09/02/2013
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.
Rating: Unrated
08/29/2012
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!
Rating: Unrated
08/03/2012
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.
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Rating: Unrated
11/06/2011
This frosting was pretty soupy.
Rating: Unrated
02/12/2008
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.
Rating: Unrated
01/16/2008
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
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Rating: Unrated
12/22/2007
For the one that asked about confectioner's sugar? It is just another name for powdered sugar or 10X sugar.
Rating: Unrated
12/21/2007
icing sugar
Rating: Unrated
12/20/2007
I might sound ignorant, but what is confectioners' sugar? Would appreciate if somebody could enlighten me. Thanlks
Rating: Unrated
11/16/2007
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