Caramel Cream Cheese Frosting

READY IN: 40mins
Recipe by plannermom

I got this out of an older Cottage Living magazine. It's amazing on pumpkin spice muffins, any spice cake, on a spoon. : )

Top Review by ColCadsMom

OH MY GOODNESS! This is HEAVENLY frosting! I did make a couple of substitutions, dark brown sugar instead of light, and milk instead of whipping cream. It was wonderful! I did let it sit in the fridge an hour or so before spreading it on Butter Pecan cake baked as cupcakes. Just divine! I also spread some of the leftovers onto chocolate graham crackers. You just CAN'T go wrong with this one! Thanks so much for posting!

Ingredients Nutrition

Directions

  1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
  2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

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