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Caramel Frosting

Chocolate Cake With Caramel Frosting and Gumdrop Roses
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Makes 4 1/2 cups| Hands-On Time: | Total Time:


  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • 1/2 cup prepared dulce de leche
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt


  1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 452Calories From Fat 273
  • Fat 31g
  • Sat Fat 20g
  • Cholesterol 84mg
  • Sodium 30mg
  • Protein 1g
  • Carbohydrate 45g
  • Sugar 43g
  • Fiber 0g
  • Iron 0mg
  • Calcium 43mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.