Caramel Filling

Posted 08/31/09 • Last updated 05/12/07 • 5944 views • 24 comments

I love this filling, it has a homemade carmel taste. I use this for cupcakes (don't do cakes), but I don't see why it wouldn't work for cakes too.

Caramel Filling

Ingredients

1/2 cup butter (unsalted) 1 cup packed brown sugar 1/4 teaspoon salt 6 tablespoons milk 3 cups powdered sugar

Instructions

Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Comments (24)

horskkj 9/30/09 at 3:05pm

This filling is fabulous! I put it on a butter pecan cake and can't wait to cut into the cake. I added about a 1/2 tsp of maple flavoring (personal taste choice) after removing from the heat and prior to adding powdered sugar. I also added a little extra milk (fter mixing in the sugar to make it creamier as it sets up pretty firm and I had let it set alittle too long. Next time I make cinnamon rolls, this is going on the top of them. Very easy and quick to make!!!

fairestoneofall 1/4/10 at 5:12pm

This was super easy and delicious! I made it for a chocolate cake with caramel turtle filling. I used sweetened condensed milk instead of milk and it made it super rich and creamy. I then added chopped pecans. Oh dear, I'm getting hungry!

Rosie19 3/2/10 at 8:52am

Does this filling need to be keep in the fridge once it is on the cake?

faial 3/15/10 at 12:10pm

help help help ...I would like also if this frosting needs to be refrigerated? Can I use Cremora diluted in hot water instead of the milk?...would that be better to keep at room temp? Thank you.....

microbiology1 9/10/10 at 6:25pm

Caramel is stable at room temperature. The available mositure is low enough to prevent microbial growth. All real caramel is made with milk or cream and is also stable at room temperature. Store it in an airtight container.

emjay83 9/20/10 at 10:33pm

Very tasty! Easy to make, and a nice alternative to traditional, gooey caramel fillings. When I made it, the finished product was rather thick, but adding a little extra milk brought it to a creamy consistency that was easy to work with. Thanks for sharing!

Debi2 10/6/10 at 11:53am

I made this recipe this morning and filled a chocolate cake. I have to say this is to die for!!! Really delicious. It made just enough to fill a 12" round cake. Perfect :-D Thanks so much for posting! Good idea horskkj about putting this on cinnamon rolls....Mmmm.

LadyKinster 10/21/10 at 10:44pm

This was SO awesome. I too used it with chocolate cake.... well, filled cupcakes, and topped with a chocolate buttercream... then thinned out some of the caramel with half n half to drizzle on top of the buttercream..... fabulous!!!!!

staten93 11/12/10 at 11:07am

Very nice flavor and easy to make. I think it would be a great base for a german chocolate cake filling just add coconut and pecans. Yummy. Thanks for sharing this great recipe.

krissi2230 1/28/11 at 4:55pm

Think it would be ok to use salted butter?

krissi2230 1/28/11 at 6:12pm

Never mi d I just went to the store and bought un salted lol

Angelasharden 3/30/11 at 11:19am

Let me just say, I am brand new here.. found this site last night... well, realized that I could sign up and save recipes last night...I am so excited!! Making a chocolate cake tonight and probably going to fill it with this caramel!!! AWESOME!!! Thanks !!

jgrob3 6/2/11 at 9:52am

AMAZING!!! I could have ate the whole pan of just the caramel sauce! Once the powdered sugar was added it was too sweet to eat by the spponful though...LOL I ended up adding toasted coconut because it was for a Girl Scout Caramel Delite cake. YUMMY!!!!

katie1214 6/16/11 at 3:11am

This is simply delicious! I've used it with banana cake and it's incredible. Thank you for sharing!

jackieann82 8/29/11 at 9:57pm

I tried this with salted butter (it was all I had) and it was delicious. I used it to fill banana cupcakes with chocolate buttercream.

Brettley 10/8/11 at 1:21pm

I used this recipe as a filling for a Pumpkin Spice cake, and let me tell you, Fabulous! It was an absolute hit! Thank you so much for your generosity in sharing this recipe!

DanaB89 11/8/11 at 3:33am

For those who have tried this, does it freee well???

DanaB89 11/9/11 at 1:04pm

sorry, freeze well??