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This caramel frosting is the perfect accompaniment for the Southern caramel cake. It has a consistency like fudge when fully set, and is delightfully sweet and decadent. I have also used it with other desserts, including this blondie recipe.
Tips
- If you do not have buttermilk, you can make a substitute with whole milk, 2% milk, or any other milk you have on hand. Simply combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and wait 5-10 minutes until the mixture begins to curdle and thicken, resembling the texture of buttermilk. Then, you use this substitute in baking as you would buttermilk.
- If you do not have a candy thermometer, you can use the “cold water trick” to check when the frosting is at the soft ball stage. Either check with a candy thermometer to see when the caramel frosting reaches 235°F, or drop a small drop into a glass of cold water to see if the caramel forms a soft ball. I personally prefer a candy thermometer because of the precision and because it is less hassle, but the cold water trick is a good option for those who do not have a candy thermometer.
- As the frosting heats up it will bubble up so it is essential to use a larger vessel than you would expect for the amount of ingredients as they appear initially.
Southern Caramel Frosting: Recipe
Tools
Ingredients
- 3 ½ cups granulated sugar
- 1 ½ cups buttermilk
- ¾ cup butter
- ¾ cup vegetable shortening
- 2 teaspoons baking soda
Instructions
- Stir all ingredients together in a large pot over medium heat.
- Continue to stir regularly as the ingredients heat up in the pan.
- Cook the caramel mixture to the soft ball stage. This occurs at about 235°F as measured on a candy thermometer. You can also test this without a candy thermometer by dropping a drop of the mixture into cold water and seeing if it forms a soft ball.
- Remove from heat and beat the mixture using a handheld electric mixer until it holds to the beaters when you stop mixing and lift it up.
- Frost your cake or other dessert before the mixture fully cools. It will harden slightly to the consistency of fudge as it cools.