This is a delicious frosting with a caramel flavor, and it's super easy to prepare. I used neufchatel, or "light" cream cheese in this recipe. This recipe is easily halved if you want to frost a small 1-layer cake, a loaf cake, or a dozen cupcakes.
This is a great frosting for a pumpkin cake or cupcakes, or use it to frost a spice cake or carrot cake. They're wonderful on chocolate cupcakes, too!
Take a look at a large photo of this frosting.
Yield: Makes 3 Cups of Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 cup purchased thick caramel sauce
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups confectioners' sugar
Beat the cream cheese and butter until smooth and creamy. Add the caramel sauce and vanilla; beat until well blended. Add 3 1/2 cups of confectioners' sugar and beat on low speed until blended. Add more confectioners' sugar, if needed. Increase mixer speed and beat on high speed for 2 minutes.
Makes about 3 cups of frosting, enough tor 24 cupcakes or a 2-layer cake.
Shown on Vanilla Cupcakes.
Tips for Frosting:Beat buttercream frosting for 10 minutes or longer for a super smooth and satiny texture.
If frosting is too thick to spread or pipe, thin with milk or cream, beating in about 1 teaspoon at a time until you get the desired consistency.
To create special effects without piping
Swirl with a spoon to make waves and peaks.
Draw a small spatula or butter knife through the frosting in a zig zag pattern.
Smooth the frosting with a wet knife, then run a fork over the icing to make ridges.
Frost then drizzle with melted semisweet chocolate. Refrigerate until the drizzle sets.
Suggested cakes for this frosting:
Pumpkin Layer Cake
Carrot Cake, One-Layer
Carrot Cake, 2 Loaves
Apple Butter Cupcakes