Salted Caramel Frosting


Salted Caramel Frosting

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 5 – 6 Tablespoons heavy cream, divided
  • 1 1/4 teaspoon salt
  • 2 1/2 cups (240-300g) confectioners’ sugar, sifted

Optional Garnish

I’ve Procedure

  1. Melt the butter in a small saucepan over medium heat.
  2. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
  3. Add salt.
  4. Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
  5. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
  6. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
  7. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
  8. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
  9. Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.

Cook’s Notes

The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.



Chocolate Frosting Shots (or Chocolate Mousse)

 Chocolate Frosting Shots (or Chocolate Mousse)
Maybe you’ve heard of the popular bakery, Sprinkles? At this bakery, they sell something known as a frosting shot. It’s genius… How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”? Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.


  • 1 can full-fat coconut milk or coconut cream
  • 1/4 cup plus 1 Tablespoon cocoa powder or cacao powder
  • 1/2 teaspoon pure vanilla extract
  • sweetener of choice to taste (Use stevia or powdered sugar for thickest results.)


  1. Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.)
  2. Once thick, transfer only the creamy part to a bowl, leaving the watery part out.
  3. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
  4. Stored uncovered in the fridge, the mixture gets even thicker.

Strawberry Butter Cream Frosting


Replacing some of the butter in a traditional butter cream with cream cheese makes for a lighter, less sweet frosting.

  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese
  • 3½ cups confectioner’s sugar
  • 3 to 4 Tablespoons whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 to 3 drops red food coloring (to desired color)
  • Pinch of salt
  • natural strawberry flavoring to taste
  1. Use an electric mixer to cream the butter and cream cheese. Gradually work in the sugar and cream, mixing well after each addition.
  2. Add remaining ingredients and whip to desired stiffness, about 2 to 3 minutes. Use immediately or refrigerate.

Makes enough to frost a 2-layer cakes (about 2½ cups)

Coconut Pecan Icing

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1⅓ cups coconut
  • 1 cup pecan pieces
  1. Cook milk, granulated sugar, egg yolks, and vanilla extract until thickened.
  2. Add coconut and pecans. Cool, and then beat until it is of spreading consistency.

Makes 2 to 2½ cups, enough for a 3-layer cake

East Texas Coconut Pecan Frosting

  • 1⅓ cups evaporated milk
  • 1⅓ cups granulated sugar
  • 4 egg yolks; beaten
  • ⅔ cups unsalted butter or margarine
  • 1½ teaspoons vanilla extract
  • 1⅓ cups flaked coconut
  • 1⅓ cups pecan pieces
  1. Combine milk, granulated sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly.
  2. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.

Yield: 3½ cups

Georgia Coconut Pecan Frosting

  • 1½ cups evaporated milk
  • 1½ cups granulated sugar
  • 4 egg yolks; slightly beaten
  • ¾ cups unsalted butter or margarine
  • 1½ teaspoons vanilla
  • 2 cups coconut
  • 1½ cups pecan pieces
  1. Combine all ingredients in saucepan except coconut and pecans. Cook and stir over medium heat until thickened. Remove from heat.
  2. Stir in coconut and pecans. Cool until thick enough to spread.

Makes 4½ cups

Mississippi Coconut Pecan Frosting

  • 1 egg
  • 1 5-ounce can evaporated milk
  • ⅔ cups granulated sugar
  • ¼ cup unsalted butter or margarine
  • 1½ cups coconut
  • ½ cup pecan pieces
  1. In a medium saucepan lightly beat 1 egg. Stir in evaporated milk, granulated sugar, and butter or margarine. Cook and stir over medium heat about 12 minutes or till thickened and bubbly.
  2. Remove from heat. Stir in coconut and pecans. Cool; slightly then cover and cool thoroughly.