Caramel Cake Frosting - Top 5 Recipes for Filling and Frosting

Caramel cream is one of the most popular ingredients for cakes and pastries. It adds just the right amount of sweetness, which pairs perfectly with the mild flavor of flour. It's quick and easy to make, and doesn't require expensive ingredients. I recommend checking out the best recipes you can recreate at home.

If you want to make a delicious sour cream with caramel, I recommend checking out the channel of talented and experienced pastry chef Lyuda Izi Kuk. The video details the dessert-making process, revealing the tricks and subtleties of creating the perfect caramel treat. Even novice cooks won't have any trouble making it. The cream is made with readily available ingredients, and it takes less than half an hour to make.

The cream prepared according to this recipe is very delicate and moderately sweet. It's perfect for spreading on cake layers, rolls, and pastries. Those with a sweet tooth can also enjoy it as a standalone dessert with fruit.

Caramel custard

Here's another original recipe for a delicate, fluffy, and delicious caramel cream. It's perfect for frosting cake layers, filling choux pastries, and, thanks to its high stability and shape-holding properties, it's also perfect for leveling cakes and creating decorations. If you haven't tried this recipe yet, I highly recommend it—it's guaranteed to please your family and guests!

Ingredients

• Milk - 250 g
• Sugar - 120 g
• Egg - 1 pc.
• Starch (corn) - 30 g
• Vanilla extract - 1/2 tsp.
• High-fat butter - 75 g
• Cream with at least 33% fat content - 85 g
• Water - 35 g

Cooking time: 30-40 minutes

Servings: Makes 6 cupcakes (tall cap). For an 18 cm cake, double the amount of ingredients.

Step-by-step recipe

Step 1

Prepare the caramel. Combine 100 g of sugar and water in a saucepan or heavy-bottomed pan. Place over medium heat. First, the sugar will dissolve. Then the mixture will boil and begin to take on a caramel color.

Step 2

Bring the syrup to a deep amber color. Meanwhile, heat the cream thoroughly.

Step 3

When the syrup reaches the desired color, remove it from the heat and gradually pour in the cream, stirring constantly, in small portions. Pour the finished caramel into a separate container and let it cool.

Step 4

Let's start preparing the custard base. Crack the egg into a deep bowl and mix it with the cornstarch. Whisk until smooth.

Step 5

Pour milk into a saucepan, add sugar and vanilla. Bring the mixture to a boil.

Step 6

Pour hot milk in a small stream into the egg-starch mixture.

Step 7

Pour the resulting mixture back into the saucepan and heat over low heat, stirring, until the mixture thickens. As soon as it thickens, remove it from the heat and continue stirring vigorously. The result is a thick, smooth custard.

Step 8

Using a mixer, combine the custard base and caramel. You can mix both parts while still warm.

Step 9

Cover the finished cream with cling film, cool to room temperature, and then put it in the refrigerator.

Step 10

Place the softened butter in a separate container and beat with a mixer for several minutes.

Step 11

Gradually, in small portions, add the custard mixture to the butter and beat with a mixer.

Step 12

The result should be a beautiful, fluffy, smooth cream that holds its shape well! The photo shows the cream immediately after preparation. Refrigerating it will make it even firmer.

Caramel and cream filling for cake

This is another successful version of caramel buttercream, perfect for filling and decoration. This dessert has an incredibly rich aroma and flavor. The finished cream is very easy and pleasant to work with.

Ingredients

• Butter - 350 g
• Condensed milk - 100 g
• Vanillin - 3 g
• Powdered sugar - 200 g
• Cream with at least 33% fat content - 200 g

Cooking time: 20-30 minutes

Servings: 1

Step-by-step recipe

Step 1

Let's make the caramel. Prepare two heavy-bottomed saucepans. Place the powdered sugar in one and heat over medium heat. Pour the cream into the other and heat over low heat.

Step 2

As it heats up, the powdered sugar “melts” and takes on a caramel color.

Step 3

When the powdered sugar has acquired a characteristic amber hue, gradually pour in the hot cream in a thin stream. Stir thoroughly with a silicone spatula. The mixture will begin to bubble vigorously and increase in volume.

Step 4

Boil the caramel for several minutes until you get a thick, homogeneous mass.

Step 5

Beat the softened butter with a mixer for one minute.

Step 6

Add condensed milk and vanilla to the whipped butter. Beat well with a mixer at medium speed for two minutes until light and fluffy.

Step 7

Pour the cooled caramel into the creamy mixture. Beat with a mixer at high speed for three minutes until a fluffy caramel cream forms. The delicious cake filling is ready! The cream is perfect for frosting the cake layers, smoothing the surface of the cake, and decorating.

Caramel cream cheese

If you want to surprise your guests and family, try making this frosting recipe. It's a wonderful addition to cakes and pastries, perfect for a Snickers cake, or for creating cupcake toppers. The frosting has a light and airy texture, holds its shape perfectly, has an incredible aroma, an attractive color, and a rich flavor. Want to learn how to make caramel frosting for a cake quickly and easily? Then try this recipe.

Ingredients

• Cream cheese - 400 g
• High-fat butter - 130 g
• Boiled condensed milk - 200 g
• Powdered sugar - 40 g

Cooking time: 30 minutes

Servings: Yield: 770g (makes 15 cupcakes or one 18cm diameter double-layer cake)

Step-by-step recipe

Step 1

Prepare the necessary ingredients. The condensed milk and cream cheese should be chilled (from the refrigerator), and the butter should be at a temperature of 18-20 degrees Celsius.

Step 2

Place the cream cheese into the mixer bowl and beat it lightly with a mixer.

Step 3

Add the condensed milk to the cheese and mix with a mixer until smooth. You don't need to beat for long, just make sure it's smooth.

Step 4

Mix soft butter with powdered sugar and beat with a whisk until fluffy and smooth.

Step 5

Gradually add the caramel mixture to the oil mixture in three additions. Stir each time until smooth. This is important, as the two mixtures will be at different temperatures.

Step 6

Once the caramel and butter mixtures are completely combined, stir the mixture with a silicone spatula to remove excess air. Your caramel cream cheese is ready!

Caramel cream for eclairs

Thinking of making éclairs but can't decide on the filling? I suggest making caramel cream, which is perfect as a filling for cakes. Eclairs with this filling have an incredible flavor and aroma, and are delicious and light. Try this option; I guarantee you'll be satisfied!

Ingredients

• Milk - 500 ml
• Sugar - 70 g
• Starch (corn) - 60 g
• Eggs - 2 pcs.
• Vanilla extract - 1 tsp.
• Cream with at least 33% fat content - 120 g
• Sugar - 150 g
• Butter - 150 g

Cooking time: 20-30 minutes

Servings: 1

Step-by-step recipe

Step 1

Prepare the creamy caramel. Pour the sugar into a saucepan and place over medium heat. Shake the pan occasionally to ensure the sugar melts as evenly as possible.

Step 2

While the sugar is melting, heat the cream. It should be very hot, but not boiling. Remember to stir the cream occasionally to prevent it from burning.

Step 3

Cook the caramel until it reaches a beautiful, rich amber color.

Step 4

Pour the well-heated cream into the caramel in a thin stream and stir quickly with a silicone spatula. The mixture will initially increase in volume and fizz. It will then become quite thick and beautifully colored. Let the caramel cool.

Step 5

Prepare the custard component. To do this, pour the milk into a saucepan and bring it to a boil.

Step 6

Meanwhile, in a separate bowl, combine the eggs, sugar, and starch. Whisk until smooth.

Step 7

Pour half of the boiled milk into the egg-starch mixture and mix well.

Step 8

Return the remaining milk to the gas and now pour in the milk-starch mixture and mix thoroughly.

Step 9

Leave the resulting mixture on the stove and, stirring, bring to a boil and thicken.

Step 10

Add vanilla extract to the finished custard.

Step 11

Combine the custard and caramel parts. Mix thoroughly with a whisk until smooth. Cool thoroughly to 18-20 degrees Celsius.

Step 12

Place the butter in a deep bowl and beat with a mixer until you get a fluffy white mass.

Step 13

Combine the whipped butter and custard. Add the custard mixture a little at a time and mix thoroughly with a mixer until smooth. The custard is ready! Now you can start filling the éclairs!

5 Rules for Perfect Caramel Cream

Experienced homemakers and pastry chefs know a few basic rules that, if followed, guarantee delicious caramel cream. So, I'll share with you these simple, yet crucial secrets:

1. To prevent the sugar from burning during cooking and the resulting syrup from turning into an inedible caramel with a burnt taste, choose a container with a wide, thick bottom. This will ensure even and sufficient heating.
2. Pour the sugar into a preheated saucepan. While the mixture is melting, do not stir it with a spoon or spatula; it's best to shake the container periodically.
3. Be careful not to let the sugar stick to the sides of the pan while melting. Otherwise, it may burn and ruin the flavor of the caramel.
4. The cream added to the melted syrup must be well heated. Adding cold cream will cause the syrup to set too quickly.
5. Before combining the finished caramel with the custard or any other creamy mixture, both mixtures must be cooled to room temperature.

Another rule that applies to almost any cream is the high quality of all ingredients. When making caramel cream, it's crucial that the cream, butter, sour cream, and condensed milk are high-fat and of the highest quality. Otherwise, the cream may not turn out well, and time and ingredients will be wasted.

Video: Sour Cream Caramel Frosting for Cakes and Pastries