I've had a request for caramel frosting on a cake that I'm going to decorate. Does anyone have a good crusting caramel frosting recipe? Thanks much.

I'm looking for a caramel frosting recipe as well - everyone I've seen has been an Italian buttercream - which invloves egg whites and seems like a pain in the a** so I've never bothered to make it...

Can you make a basic buttercream recipe (salted butter, shortening, powdered sugar, vanilla) and then before you add any milk, pour in some caramel sundae topping? (Or even homemade caramel, I'm sure).... I've never tried it, but I don't see why it wouldn't work. Then if its still too stiff, add a bit of milk.

Never done it with my crusting buttercream recipe, but I've added caramel Lorann oil to fondant before.

I use creme bouquet and butter vanilla emulsions in my buttercream; I'd probably try just replacing the creme bouquet with Lorann oil.

Kitagrl, I had the same thought on using the sundae topping. Any thoughts as to if it's ok out at room temperature? I see it says to refrigerate after opening, but am thinking it will be ok with all that powdered sugar. Thanks!

I've made a pretty decent caramel flavor using regular buttercream with caramel/vanilla coffee creamer. I also had some caramel syrup that I've not tried yet. Also, I make a really good hot fudge icing (recipe from CC) that uses ice cream topping and it has no problem at room temperature, except that it stays pretty sticky...it can be decorated on with no problem.

I just made a cake with my regular buttercream (Wilton's recipe) and added some caramel ice cream topping (recipe is also Wilton's) and I would never use it again! It did taste delicious, although very sweet, and would probably be okay for a filling, but NOT to frost a cake with. It would not stay on the cake. It just kept drooping down the sides. I even scraped it all off and added an extra cup of ps to stiffen it up. It held for a little longer, but was still sliding down. I would not recommend the caramel ice cream topping! Good luck with your cake!

This is my recipe:

1/2 cup brown sugar, packed
3 tbsp. milk or cream
1/4 cup butter

Put in saucepan and bring to a boil. Boil for 2 minutes. Remove from heat. Cool.

Add 1 1/2 cups icing sugar. Beat until smooth. Add more milk/cream or icing sugar until spreading consistency.

For a 8" 2 layer cake I usually make 3 or 4 recipes. I can smooth it with Viva but you have to be careful because it can crust rather quickly so too much manipulating can result in cracks.

I usually use this with a lemon poppyseed cake - it's one of our family's favorite combos!

Oh, here's a picture of a cake with the caramel icing. As you can see it's not perfect but the taste is amazing!