Burnt Sugar Frosting
Indulge in the rich, caramelized decadence of Burnt Sugar Frosting, a show-stopping topping that transforms any dessert into a masterpiece. This heavenly frosting begins with a homemade burnt sugar syrup, offering deep, smoky notes of caramel that perfectly balance its sweetness. Creamy unsalted butter, powdered sugar, and a touch of heavy cream are whipped into a lusciously smooth spread, with a dash of vanilla extract adding warm, aromatic undertones. Ideal for cakes, cupcakes, or any baked treat, this frosting not only impresses with its flavor but also its pillowy, spreadable texture. With just 25 minutes to prepare, this versatile and easy-to-make recipe is a must-try for caramel lovers and home bakers.
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Recipe Information
Ingredients
- 0.5 cups Granulated sugar
- 0.25 cups Boiling water
- 0.5 cups Unsalted butter
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a heatproof spoon or spatula as the sugar melts and turns a deep amber color, about 5-7 minutes. Be careful not to let it burn too much—it should be a dark caramel color, not black.
Once the sugar is fully melted and caramelized, carefully add the boiling water, a little at a time, while stirring. The mixture will bubble up vigorously, so be cautious. Stir until the sugar and water are fully combined into a smooth syrup.
Remove the syrup from heat and let it cool to room temperature. This burnt sugar syrup will be the base of your frosting.
In a mixing bowl, beat the unsalted butter with an electric mixer on medium speed until light and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, blending well after each addition.
Add the cooled burnt sugar syrup, heavy cream, vanilla extract, and salt. Beat on medium-high speed until the frosting is smooth, fluffy, and easily spreadable, about 2-3 minutes. If the frosting is too thick, add a bit more heavy cream, one teaspoon at a time, until it reaches your desired consistency.
Use the frosting immediately to spread on your cake, cupcakes, or other desserts. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature and mix again before using.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 452.6 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
