I just had a request for Carmel frosting. I've never heard of this and can't seem to find anything out there on this. Any suggestions??

Thanks,
~Erica

i cant help you any but here is a helpful bump cause i love caramel and would love to try it also.

here is one I used.
It tastes very good but I am still not completely satisfied with it.
It kinda hardens and then is hard to spread and smooth out.
It works very well for a filling. (I did not add the pecans)
Let me know what you think or if you found a better one

Caramel-Pecan Frosting
1/4 cup butter or stick margarine
1/2 cup dark brown sugar
6 tablespoons evaporated fat-free milk
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup chopped pecans

Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.
Note: If it's too thick, add 1 tablespoon evaporated fat-free milk.
Yield: 2 cups

Butterscotch and caramel buttercreams are very good. The best are the Italian Meringue Buttercreams and the Neoclassic buttercream methods, which means boiling sugar and water or corn syrup until you get caramel and adding it to whipped yolks or whites, then adding in butter and flavorings. Some recipes just have you add a caramel store bought sauce or filling. So light, not high in sugar like the powdered sugar/butter/crisco type icings.

Here is a good recipe I posted recently;

http://www.recipelink.com/cookbooks/1999/0811817687_4.html

Wow! Thanks so much for the advice!! I can't wait to try some of these!!

~Erica