By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 3
1209 cal · 45 min
Caramel Frosting V
Recipe GLPRcb6f0318df79c5
A rich, buttery caramel frosting made by cooking brown sugar and heavy cream to a rolling boil, then finishing with butter and optional pecans. Perfect for topping cakes and cupcakes with a smooth, luxurious caramel coating.
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Ingredients
1 pound light brown sugar
1 cup heavy whipping cream
1/2 teaspoon baking soda
1/2 cup butter
1/4 cup chopped pecans, optional
Directions
In a medium, heavy-bottomed saucepan over medium-high heat, combine the light brown sugar and heavy whipping cream. Bring the mixture to a rolling boil and allow it to boil for 1 minute.
Add the baking soda to the hot mixture and stir to combine. The mixture will bubble and foam. Continue boiling for 1 additional minute.
Remove the saucepan from the heat and allow it to cool slightly.
Add the butter to the caramel mixture. Let it sit for 1-2 minutes without stirring, allowing the butter to begin softening.
Stir the frosting until the butter is fully incorporated and the mixture is smooth and well combined. If using pecans, fold them in at this point.
Allow the frosting to cool to room temperature, stirring occasionally, until it reaches a spreadable consistency. Once cooled, use immediately to frost your cake or cupcakes.
Comments
Caramel frosting is a straightforward Charlotte win: brown sugar, heavy cream, butter, and baking soda are staples at every local chain, and pecans are a genuine regional strength (North Carolina is a top pecan state). The real time commitment is honest—45 minutes includes cooling and thickening, which you cannot rush—so set expectations right that this is not a 15-minute frosting. The cost per serving lands around $2 to $2.50, driven entirely by butter and cream; brown sugar and pecans are cheap by comparison. The only caveat is shelf life: this frosting is best used within a day or two and does not freeze well, so plan it for a same-day cake project rather than a make-ahead.
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