How to make caramel nut frosting

This recipe makes a three-layer cake with a caramel and nut frosting.


Recipe Summary test


  • ½ cup butter
  • 1 ¼ cups white sugar
  • 4 eggs
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups white sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pinch salt
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.

Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.

Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Salted caramel buttercream frosting pairs well with chocolate, pumpkin, spice, white, or yellow cake. Plus it’s the best icing for homemade brownies.

How to make caramel nut frosting

This caramel frosting is 4 ingredients and the post gives tips on how to store frosting and how to get rid of air bubbles.

Guys, I am so basic. My favorite frosting is either chocolate or peanut butter.

Not that I call this flavor wild, but I FINALLY made salted caramel frosting!

And it tastes so good with apple spice cupcakes. I’m so sorry – it will be a few weeks until I post that recipe! But rest assured, there are so many other awesome cake flavors to use this on.

Fluffy salted caramel buttercream is incredibly easy to make and most likely you have all the ingredients on hand already!

How to make caramel nut frosting

What is buttercream frosting?

Buttercream is a type of frosting that calls for creaming butter and powdered sugar together to make a fluffy frosting.

Buttercream is the typical frosting that you see paired with cakes and cupcakes.

How to make caramel nut frosting

How to make salted caramel frosting

  1. Place room temperature unsalted butter, caramel sauce, and salt in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
  2. Add in the powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
  3. If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.

Cake to pair with caramel buttercream frosting

Tips for making caramel frosting with caramel sauce

  • Use room temperature butter because it whips more easily and produces a fluffier frosting
  • Whip it! Want fluffy frosting? Whipping is the key!
  • Use jarred caramel sauce – like smuckers brand in a glass jar. Do not use caramel syrup that comes in a squeeze bottle.

Is salted caramel frosting gluten free?

How to make caramel nut frosting

Does salted caramel frosting need to be refrigerated? How long does caramel frosting keep?

You can store frosting in a sealed container on the counter for up to 2 days.

However, you can store frosting in a sealed container in the fridge for up to 1 week. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using.

Why do I have air bubbles in my frosting and how can I get rid of them?

Air bubbles form when whipping the frosting, which is a necessary step in making buttercream! But you can reduce the amount of air bubbles by beating the frosting on low speed for a minute or by hand mixing the frosting. You are essentially pushing out the air bubbles.

How to make caramel nut frosting

In a large bowl, cream butter and shortening with an electric mixer until light and fluffy.

Beat in caramel topping and vanilla.

Gradually add sugar, one cup at a time. Start by mixing each cup on a low speed then beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is added.

Continue to beat at medium speed until light and fluffy. Add a pinch of salt if too sweet and mix until completely dissolved.

  • To store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.

How To

How to make caramel nut frosting

Cookies shouldn’t have all the fun this holiday season! With these delicious holiday buttercream recipes, you can make and decorate amazing cakes and cupcakes for any winter occasion.

How to make caramel nut frosting

Wondering how to take your cake to the next level? Up your frosting intensity with flavor! From traditional vanilla extract to gin or whiskey, this list of buttercream flavor add-ins makes it easy and fun to experiment in the kitchen.

How to make caramel nut frosting

Caramel frosting adds a sweet topping to cakes, cookies and other baked goods, and it can be used as a drizzle to decorate desserts or served as a dip for fruit. Find out how easy it is to prepare a delicious homemade caramel sauce or frosting with a caramel icing recipe using condensed milk.

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Caramel frosting can be made with sweetened condensed milk or by substituting evaporated milk and adding extra sugar.

Caramel Frosting With Condensed Milk

Condensed milk is made by removing most of the water from whole milk. Sweetened condensed milk has sugar added. Unsweetened condensed milk, or evaporated milk, is lower in calories because it doesn't have added sugar.

These products were initially created in 1865 to serve as a concentrated form of milk to fight food poisoning during the U.S. Civil War, according to the University of San Diego. Today, they are commonly used in cooking and baking.

If you don't want to make caramel icing from scratch, you can use condensed milk to make a quick and easy creamy icing that saves you blending and cooking time. By using canned sweetened condensed milk, you won't need to add sugar. A tasty caramel flavor is developed by caramelizing the sugar in the sweetened milk.

In addition to making ordinary caramel frosting from condensed milk, with a little imagination, you can make it even more flavorful by adding coconut or chocolate. For example, a creamy caramel frosting with a fudgy twist involves heating 1 1/3 cups of sweetened condensed milk, 1 tablespoon of water and 1/8 teaspoon of salt in the top of a double boiler.

Add two squares of unsweetened chocolate and cook over rapidly boiling water. Stir often until the mixture thickens. Remove from heat. Let the frosting cool and thicken and then add 1/2 teaspoon of vanilla extract. You can also sprinkle in some nuts or bits of dried fruit for extra crunch.

As the frosting cools, it will continue to set. If it gets too thick, add a teaspoon of hot water and blend it with a mixer. To thicken the frosting, add some powdered sugar.

If you don't want to use canned sweetened condensed milk, you can make your own. A recipe from the USDA ChooseMyPlate recommends combining 1 cup of hot water, 2 cups of sugar, 2 tablespoons of margarine and 4 cups of nonfat dry milk powder in the blender and mixing well. Use your homemade sweetened condensed milk to make caramel sauce or frosting.

A layer of creamy caramel frosting is the perfect way to top off muffins and turn them into a decadent dessert. Try this nutritious recipe for Heather's Whole Wheat Carrot Cake Muffins and replace the cream cheese frosting with a dollop of caramel icing.

Watch the Sugar Content

Although it's made from cow's milk and contains some nutrients, sweetened condensed milk is high in sugar. The 2015–2020 Dietary Guidelines for Americans recommend limiting sugar to 10 percent of your total daily caloric intake.

Consuming too much sugar not only increases the odds of obesity and diabetes, but it can also put you at risk for heart disease, according to a 15-year study published in April 2014 in JAMA Internal Medicine. Participants who consumed 17 to 21 percent of their calories from added sugar had a 38 percent higher risk of dying from cardiovascular disease compared to those eating 8 percent of their calories from added sugars.

According to the USDA, a common brand of sweetened condensed milk contains 130 calories and 22 grams of sugar per 2 tablespoons. It also delivers 9.9 milligrams of cholesterol and 2 grams of saturated fat, which amounts to 10 percent of the daily value (DV). On the plus side, this popular ingredient offers 3 grams of protein and 80 milligrams of calcium.

Substituting Evaporated Milk

If you substitute evaporated milk for condensed milk, you could save some calories. According to the USDA, 2 tablespoons of evaporated whole milk contain about 40 calories and 3 grams of sugar. Evaporated milk is also available in skim, 1 percent and 2 percent varieties. However, to make caramel frosting, you need to add more sugar to evaporated milk than if you were using condensed milk.

To reduce calories, you can modify the amount of sugar required for most types of icing made with evaporated milk. For example, you could use brown rice syrup, honey or artificial sweeteners in chocolate flavored, vanilla or lemony frostings.

Caramel frosting requires the caramelization of sugar by heating, a type of nonenzymatic browning reaction, to develop that distinctive flavor. Therefore, you will need to use a sufficient amount of granulated white or brown sugar to achieve this result. In this case, natural or artificial sweeteners won't do the trick.

A long-time family favorite, this recipe makes the most amazing zucchini cake with an incredibly moist texture. When frosted with a super easy & quick broiled, caramel-nut topping, it takes it to a whole other level. I’m not kidding when I say that every time we eat this, we ooh and aah over how good it is – still!

How to make caramel nut frosting

There’s a fun story behind this truly amazing white zucchini cake with a caramelly-nutty – and super easy – broiled frosting:

It happened at my mother-in-law’s house a couple years ago when we were celebrating Brian’s birthday.

Now, my mother-in-law is a beautiful hostess and has taught me many things about hospitality (including using the “good” dishes all the time, serving whatever you have, and including all ages at the table with those good dishes, because entertaining is about the people and making them feel special), so it’s always a treat to go to her house and sit around her table. And the food is always good – and plentiful.

How to make caramel nut frosting

But I have to admit that on this night when I saw that the birthday cake was a “plain” cake (i.e., not chocolate), I was a little disappointed. I watched her mix together a simple topping to create an old-fashioned broiled frosting that I had never seen before. I was intrigued and curious.

But. it wasn’t chocolate.

How to make caramel nut frosting

We sang the birthday song, the candles were blown out and I asked for just a little piece, please (it’s so easy to eat less dessert when you don’t think you’re going to like it, isn’t it?).

How to make caramel nut frosting

I took a bite. Oh my. what was in this cake?

How to make caramel nut frosting

Another bite. Oh yes.

Moist perfection, caramelly topping, nuts. what on earth was this? When I actually said this out loud, Brian’s mom said there was a “secret” ingredient. Mayonnaise? No. Since it was the time of year we were trying to use up garden produce, I guessed zucchini, to which she smiled and said yes.

It was hard to believe – we couldn’t see it, couldn’t feel it.

By this time the whole family was trying to find the zucchini in the cake. How could it be invisible? And then she shared the secret to the “secret” ingredient: the zucchini was peeled and some of the juice pressed out in a colander. But honestly, the texture wasn’t anything I had experienced in my other baked zucchini recipes.

And we all had a second piece.

White Zucchini Cake

How to make caramel nut frosting

I wrote down the recipe before we left that night because I learned that there sometimes is more to life than chocolate.

Now I never let zucchini season go by without making this at least once (or more. ). I’ve learned that it the cake layers freeze perfectly and stay moist – I’ve served it months (one time a year!) later with no one believing it had been frozen so long.

As if I needed another reason to like this cake.

Have I convinced you? Beg, borrow or buy zucchini and make this – you will thank me!

How to make caramel nut frosting

Most caramel icing recipes I’ve seen call for a candy thermometer and closely watching a pot of melting sugar so that it doesn’t burn. Time consuming and tedious. So here I’m sharing a quick and easy caramel icing recipe that I discovered. I’ve used it to frost plain vanilla or white cakes, so that the icing is the main attraction, and it has always received rave reviews.

How to make caramel nut frosting

This recipe makes about 3 cups, enough caramel icing for a 2- or 3-layer cake. If that’s too much for you, you can also halve the recipe. That will make enough to top one round 9″ cake. As the icing cools, it will start to set. If you want a thin glaze on your cake, drizzle the hot icing over your cake right away. However, if you want a thicker frosting, beat the icing until it starts cooling, and then frost your cake. This icing thickens rather quickly; if you need to loosen it up, just put the pot back on the heat and stir until it melts again.

Use this easy icing to frost our applesauce cake. It would also be nice if drizzled on ice cream or sugar cookies.

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

This article has been viewed 99,865 times.

If you’ve already made a batch of caramel sauce but find that it’s too thin for your tastes, you’ll need to thicken the sauce. The most efficient way to thicken a dessert sauce is by simmering it on the stove, so the sauce cooks down. Alternately, you can make a thicker caramel sauce by changing the amount of milk or sugar in the recipe, or by substituting cream for the milk.

How to make caramel nut frosting

  • Keep a close watch on your sauce as it thickens. Stir the caramel constantly. Otherwise you’ll be left with a batch of too-think caramel.

How to make caramel nut frosting

  • It’s easier to reheat and thicken caramel sauce than to add liquid to make the sauce thinner.

How to make caramel nut frosting

  • If you’re concerned about burning the bottom layer of your cold caramel sauce, start the burner on low heat (2 or 3) until the sauce has started to warm up.

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How to make caramel nut frosting

  • For example, if a recipe calls for 1.5 cups (360 mL) of milk, try only using 1 cup (250 mL).

How to make caramel nut frosting

  • Be aware that this will also increase the sweet, caramel flavor of the sauce. If you want a caramel sauce with a milder flavor, avoid adding the extra sugar.

How to make caramel nut frosting

  • Switching out milk for cream will result in a rich, heavy caramel sauce.

Did you make this recipe?

How to make caramel nut frosting

  • Keep the sauce on low heat until it begins to thicken. Then remove the sauce from the stove and let it cool.

How to make caramel nut frosting

  • Stir the sauce regularly until it takes on a thicker consistency.

How to make caramel nut frosting

  • Keep in mind that adding ingredients to your caramel sauce other than sugar and milk (and a little salt) may slightly alter the taste of the sauce.

Did you make this recipe?

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About This Article

If your caramel sauce is too thin, there are a few easy ways to thicken it. Keep in mind that when your caramel sauce cools, it will naturally thicken anyway. However, if it’s really thin when hot, let it simmer for about 10 minutes in the pan while stirring it constantly. This will evaporate some of the water and make the sauce thicker. Alternatively, you can mix in water with cornstarch or flour to thicken the sauce. If you’re using cornstarch, add 1 tablespoon each of water and cornstarch for every cup of caramel sauce. For flour, mix ¼ cup of water and 2 tablespoons of flour per cup of sauce. This works equally well for reheating store-bought or cold caramel sauce you made earlier. For more tips, including how to mix the right ratios for a thicker caramel sauce, read on!

Caramel, pecans and lashings of cream ‘cheese’ frosting – this wonderfully autumnal cake has got it all!

How to make caramel nut frosting Image credit: A slice of hummingbird cake

Caramel, pecans and lashings of cream ‘cheese’ frosting – this wonderfully autumnal cake has got it all!

Pecan caramel nut cake with cream ‘cheese’ frosting


For the caramel:

  • 1/2 cup soft dark brown sugar
  • 1/2 cup golden syrup
  • 1/2 cup coconut cream

The cake:

  • 2 cups plain white flour
  • 1/4 cup soy four
  • 4 tsp baking powder
  • pinch o’ salt
  • 1/2 cup soft dark brown sugar
  • 1/2 cup caramel
  • 1/2 cup soy milk
  • 1/3 cup rapeseed oil/ canola oil
  • 1 cup roughly chopped nuts

For the frosting:

  • 1/2 tup toffrutti cream cheese
  • 1 tbsp caramel
  • 1/4 cup icing sugar


  • Roughly chopped pecans
  1. Mix the caramel ingredients together in a large heavy bottomed sauce pan, bring to the boil and boil for about 8-10 minutes, swirl the pan gently every now and then. Transfer to a bowl to cool. Once cool begin to bake the cake.
  2. Preheat the oven to 180c/350f and grease a 6″ cake tin and line the base with baking paper.
  3. Sift together the 2 cups plain flour, the soy flour, baking powder and the salt. I used a separate bowl, whisk together the sugar, caramel, oil and soy.
  4. Combine the wet and the dry ingredients, then fold in the chopped nuts.
  5. Scoop into the cake tin, level out the batter then bake for 1 hour. Cool completely on a wire rack before frosting.
  6. To make the frosting simply beat the frosting ingredients together.
  7. To finish the cake drizzle with left over caramel and top with the chopped pecans.

How to make caramel nut frostingAbout the author: Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty! For more inspiring vegan recipes, please visit Alexander’s website,