This Caramel Frosting recipe is very exciting because you can make it with your very own homemade powdered sugar!!! If you don’t have sucanat or you don’t feel like making powdered sugar, DO NOT substitute regular pre-made powdered sugar. This recipe won’t taste very caramelly if you use the white stuff. (I made up that word. It is pronounced: care-uh-mellleeeeee. I like it.) If you do need to make a substitution, use regular ol’ brown sugar.
You do need to know that this recipe takes several minutes to make. It isn’t hard to make, you just have to beat it (and beat it and beat it…) for several minutes to turn it into frosting. I had my kids take turns holding the beaters while I made the donuts to go with the frosting. They were making frosting…they did not mind holding the beaters.
Oh look, only four ingredients!!!
2 cups homemade sucanat powdered sugar
1/2 cup butter
1/2 cup cream
1/2 teaspoon vanilla
Place sucanat powdered sugar, butter and cream in a pan on the stove. Cook until butter is melted. Bring mixture to a boil and boil for one minute, stirring allthewhile (I made up that word too. It is pronounced ahll-thuh-wyle. It means – keep stirring for the whole minute and whatever you do, don’t stop). Remove this from the heat and pour it into a mixing bowl. Beat mixture with electric beaters for 15 minutes or until it thickens and becomes spreading consistency. Add vanilla and beat for a little bit longer, because you just love beating your frosting and you know it.
Here is the mixture as it is beginning to boil…
Now, we have poured it into our favorite stainless steel bowl and we are beginning to beat it…
Hello there. We are still beating our mixture.
It has been only a few minutes but already it is getting thicker…
Wow, will you look at that? It’s been about eight minutes and not only is the frosting getting thicker, it is turning a nice shade of…what shade of brown would you call that? Caramelly?
Eleven minutes and counting. Thicker and thicker it becomes allthewhile we have been beating it. We have switched beater holders a few times. Life is getting more and more exciting as we see that this really might become frosting after all…
Almost done. I think we’ve been beating for longer than fifteen minutes. What is that about?
Okay, we are going to pronounce that the Caramel Frosting is now finished. It’s not as thick as we may have expected, but we can certainly spread it on our donuts. (Or on a cake if that’s what we were making this for.)
Sure enough, we were able to spread this Caramel Frosting on our donuts.
The moral of the story is this: Just when you think you can’t possibly keep beating your frosting, stick those beaters back in the bowl and KEEP BEATING. Hey, if you’re alone in your kitchen, it’ll be good prayer time. Who says you can’t pray over your bowl and beaters?
The other moral of the story is this: Good things come to those who beat. For a long time. When you eat this frosting on a cake or on donuts or on cookies…you will recognize that the beating was all worth it.