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Caramel Filling

I love this filling, it has a homemade carmel taste. I use this for cupcakes (don't do cakes), but I don't see why it wouldn't work for cakes too.

Caramel Filling


  • 1/2 cup butter (unsalted) 1 cup packed brown sugar 1/4 teaspoon salt 6 tablespoons milk 3 cups powdered sugar


Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Comments (24)

This filling is fabulous! I put it on a butter pecan cake and can't wait to cut into the cake. I added about a 1/2 tsp of maple flavoring (personal taste choice) after removing from the heat and prior to adding powdered sugar. I also added a little extra milk (fter mixing in the sugar to make it creamier as it sets up pretty firm and I had let it set alittle too long. Next time I make cinnamon rolls, this is going on the top of them. Very easy and quick to make!!!
This was super easy and delicious! I made it for a chocolate cake with caramel turtle filling. I used sweetened condensed milk instead of milk and it made it super rich and creamy. I then added chopped pecans. Oh dear, I'm getting hungry!
Does this filling need to be keep in the fridge once it is on the cake?
help help help ...I would like also if this frosting needs to be refrigerated? Can I use Cremora diluted in hot water instead of the milk?...would that be better to keep at room temp? Thank you.....
Caramel is stable at room temperature. The available mositure is low enough to prevent microbial growth. All real caramel is made with milk or cream and is also stable at room temperature. Store it in an airtight container.
Very tasty! Easy to make, and a nice alternative to traditional, gooey caramel fillings. When I made it, the finished product was rather thick, but adding a little extra milk brought it to a creamy consistency that was easy to work with. Thanks for sharing!
I made this recipe this morning and filled a chocolate cake. I have to say this is to die for!!! Really delicious. It made just enough to fill a 12" round cake. Perfect :-D Thanks so much for posting! Good idea horskkj about putting this on cinnamon rolls....Mmmm.
This was SO awesome. I too used it with chocolate cake.... well, filled cupcakes, and topped with a chocolate buttercream... then thinned out some of the caramel with half n half to drizzle on top of the buttercream..... fabulous!!!!!
Very nice flavor and easy to make. I think it would be a great base for a german chocolate cake filling just add coconut and pecans. Yummy. Thanks for sharing this great recipe.
Think it would be ok to use salted butter?
Never mi d I just went to the store and bought un salted lol
Let me just say, I am brand new here.. found this site last night... well, realized that I could sign up and save recipes last night...I am so excited!! Making a chocolate cake tonight and probably going to fill it with this caramel!!! AWESOME!!! Thanks !!
AMAZING!!! I could have ate the whole pan of just the caramel sauce! Once the powdered sugar was added it was too sweet to eat by the spponful though...LOL I ended up adding toasted coconut because it was for a Girl Scout Caramel Delite cake. YUMMY!!!!
This is simply delicious! I've used it with banana cake and it's incredible. Thank you for sharing!
I tried this with salted butter (it was all I had) and it was delicious. I used it to fill banana cupcakes with chocolate buttercream.
I used this recipe as a filling for a Pumpkin Spice cake, and let me tell you, Fabulous! It was an absolute hit! Thank you so much for your generosity in sharing this recipe!
For those who have tried this, does it freee well???
sorry, freeze well??
Can you use this as a coat between two chocolate cakes and then under the fondant or is it too thick? :)
can this be used for stacked cakes??
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