Caramel Frosting

1 cup confectioners’ sugar
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract


In a medium saucepan, melt the butter then add the milk and brown sugar. Bring to a boil and continue to boil for 1 minute. Remove from heat, and whisk in 1/2 cup confectioners’ sugar. Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners’ sugar. Frost cakes while the frosting is still slightly warm.

*if you have problems doing this by hand, use an electric mixer, it is very important to whisk very quickly or it will not be smooth.

My thoughts:

This is not a fluffy icing, but it is a thick and tasty one. It’s hard to get a good carmel flavor in an icing, but I think I did it.


  1. I started to drool the moment I clicked on your page and the pic came up! I LOVE apple cider, and we are going to a local orchard to pick some up this week. I’d love to make these! Thanks for sharing!

  2. Very creative use of apple cider! And the caramel frosting must have been wonderful with the cupcakes.

  3. Those sound great. I’m always looking for new uses for apple cider.

  4. Apples and caramel? Excellent.

  5. What a great idea! I’m off to our local Apple Farm next week to get fresh Apple Cider and this recipe will come in handy! The frosting looks delicious too.

  6. I stumbled upon your blog and love the look of it. I am trying the cupcakes tonight with cider we pressed with our apples just a bit ago! Thank you

  7. Thanks for this recipe, I found your blog through Heidi of Ward Street Bistro. I made the cupcakes today in honor of election day. (I’m calling them “American as Apple Cider” Cupcakes for fun.) They are delicious!

  8. I made your apple cider cupcakes with this frosting yesterday. I must not have let the frosting cool enough after adding the first 1/2 cup of confectioners sugar. Once I added the second 1/2 cup, it became REALLY thick…like play dough! It still tasted yummy, though! 🙂