Total Time
Prep 5 mins
Cook 10 mins

This recipe comes from my Mennonite Grandmother. An all-time favorite of hers and mine! Enjoy!


  1. Cook sugar and butter for two minutes.
  2. Stir in 1/4 cup milk.
  3. Bring to a boil; cool.
  4. Stir in 10x (confectioner's) sugar, until thick enough to spread.
  5. Makes enough for 2 large cake layers.
Most Helpful

5 5

This is a great recipe, and I use it quite frequently. I add about 1/2t of vanilla and it is reminiscent of of my grandmothers caramel cakes. Oh, so good!

5 5

The easiest caramel frosting I've ever made. It has a lighter fluffier texture than traditional cooked caramel icing and it's easier to get on the cake. Will use this recipe again.

5 5

This was the recipe my mother (now deceased) always used for our birthday cakes (from the 1950's!!). It is a family favorite!!