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

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!

Chery Pie July 03, 2010

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.

Krystal M. August 29, 2009

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

jdelong14 May 31, 2010

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