Homemade Caramel Cream Cheese Frosting (Powdered Sugar)
This Caramel Cream Cheese Frosting comes together in about 30 minutes and adds a luscious, creamy touch to any cake. The frosting starts with a rich caramel gently cooked until it's a gorgeous amber color, then blended with smooth cream cheese and butter. The result is a silky, not-too-sweet frosting perfect for topping your favorite desserts. It's a Southern comfort classic with a bit of a gourmet twist.
Servings 16
Calories 116kcal
Ingredients
- 4 cups powdered sugar 1lb, divided
- ½ cup plus 1 tablespoon heavy cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 8 ounces cream cheese room temp
- ¼ cup butter room temp
Instructions
- Add ½ cup of the powdered sugar to a light colored saucepan and heat over medium heat without stirring until the sugar dissolves and have a tan liquid on the bottom of the pan.. You can swirl it occasionally.
- Continue cooking, about a minute, stirring to make sure the sugar has dissolved until it is a medium amber color. Don’t let it get too dark or it will taste burnt.
- Add ½ cup cream, vanilla and salt, it will foam up. Whisk until the caramel has dissolved and it is smooth. Stir in the remaining 1 tablespoon cream. Pour into a glass bowl and allow it to cool. It will not be thick. You can place it in the refrigerator or freezer, you want it to be room temperature.
- Once the caramel has cooled, add cream cheese and butter to a stand mixer and beat until creamy. Gradually add the powdered sugar and beat until smooth and creamy. Add the caramel and beat until combined.
Video
Notes
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- This will make enough to frost a 2 layer cake, a 9 x 13 sheet cake or 12-16 cupcakes.
- Use room temperature butter, cream cheese, and heavy cream so you don't get a chunky frosting.
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- Let the caramel cool to room temperature so it doesn't melt the butter and cream cheese.
