This Caramel Glaze Icing is a quick and easy glaze that will take your desserts to the next level! There is no thermometer or watching the pot for changing colors. This recipe combines a few simple ingredients that are whisked together and melted to form a deep, and rich caramel glaze that is perfect to drizzle over cakes, muffins, and cupcakes.
As a professional baker, there’s no easier way to transform a dessert than using a simple glaze to top it. A glaze is a sweet, glossy thin icing that adds a burst of flavor and a touch of elegance to your baked treats. It’s like a magical drizzle that elevates the flavor of cakes and muffins.
This Caramel icing is made by combining butter, brown sugar, milk, vanilla extract, and a pinch of salt, resulting in a sweet and glossy coating to pour over desserts like a caramel cake, caramel cupcakes, or even over a fall treat like a pumpkin bundt cake. The deep caramel flavor takes these desserts to the next level with ease.
It is a thin glaze to be poured or drizzled. If you like a thicker icing try my caramel frosting recipe.
One of the best parts about this recipe is that it’s easy for anyone to make in just a few simple steps! This is NOT like making your own caramel where you have to constantly stir the pot watching for the color to change only to find out you burned it.
This caramel icing recipe is foolproof, requires just mixing a few things in a sauce pan and you’re done!
WHY YOU SHOULD MAKE THIS RECIPE
- The flavor of this icing is deep and rich.
- Only 5 simple ingredients are needed.
- Drizzle it over pancakes, ice cream, cheesecake- the options are endless!
- This is a great beginner baking recipe.
INGREDIENTS NEEDED
- Butter – You can use unsalted or salted butter here. I like unsalted so I can control the salt.
- Brown Sugar – Brings a deep, caramel-like sweetness to the glaze. Its rich molasses content contributes to the caramel flavor, creating a perfect balance between sweet and buttery.
- Milk – Adds moisture and helps to create a creamy consistency in the glaze. It also contributes to the smoothness and pourability of the finished product.
- Vanilla Extract – Infuses the glaze with a delightful aroma and a hint of warmth.
- Kosher Salt – (optional) Acts as a flavor enhancer, balancing the sweetness and adding a subtle savory note.
HOW TO MAKE CARAMEL GLAZE ICING
Melt the butter: Add the butter to a small saucepan. Turn the heat to medium and melt fully.
Add the brown sugar: Pour in the brown sugar and use a whisk to combine. Stir over medium-high heat until the sugar fully dissolves. This should take about two minutes, and it may foam up in the process. This is ok!
Add remaining ingredients: To the pan, pour in the milk, vanilla extract, and salt, if using. It will bubble up when you do this. Stir until fully combined and cook for an additional 2-3 minutes.
Cool the glaze: Take the pan off the heat and let it sit for 5 minutes. Transfer to the fridge and let it sit for 30 minutes to thicken before drizzling over your favorite desserts. Enjoy!
TIPS FOR RECIPE SUCCESS
- Opt for a heavy-bottomed saucepan to prevent the glaze from scorching. The heavy base distributes heat evenly, reducing the risk of burning and ensuring a smooth and consistent caramelization.
- When melting the butter and combining it with the brown sugar, be sure to whisk continuously. This helps the ingredients to blend seamlessly and prevents any sugar from clumping or sticking to the pan.
- While cooking the glaze, keep a close eye on the heat. Adjust the temperature as needed to maintain a gentle simmer. Too high heat can cause the glaze to burn or caramelize too quickly, resulting in a bitter taste.
- After cooking, allow the glaze to cool for a few minutes before pouring it over your bundt cake or other desserts. This short resting period helps the glaze thicken slightly and allows it to cling to the cake, ensuring a beautiful and even drizzle.
How to thicken caramel glaze
If you prefer a thicker glaze, refrigerate it for a longer time. The longer it chills, the thicker it will become. For a thinner consistency, you can warm the glaze slightly before drizzling.
STORAGE AND FREEZING INSTRUCTIONS
Storing: To store the caramel glaze, allow it to cool completely at room temperature. Transfer it to an airtight container or a glass jar with a tight-fitting lid. Seal the container tightly and refrigerate for up to 2 weeks. Before using the glaze, let it come to room temperature.
Freezing: If you want to freeze the caramel glaze for longer-term storage, ensure that it has cooled completely. Transfer it to a freezer-safe container or divide it into smaller portions. Leave some headspace, and seal the container tightly. Freeze for up to 3 months. To use the frozen glaze, thaw it in the refrigerator overnight.
WAYS TO ENJOY CARAMEL GLAZE
This recipe makes more glaze than you may need! Here are my favorite ways to use caramel glaze to sweeten up my day.
- Drizzle it over a skillet cookie: Nothing says indulgence like a caramel drizzle on top of a warm and skillet cookie!
- Top off ice cream: Take your ice cream sundaes to the next level by drizzling warm caramel glaze over scoops of vanilla, chocolate, or even salted caramel ice cream.
- Pancake and waffle topping: Replace traditional maple syrup with a generous drizzle of caramel glaze.
- Glaze for cinnamon rolls: Take your homemade cinnamon rolls to new heights by drizzling the caramel glaze over the warm, freshly baked rolls.
- Topping for cheesecake: Give your cheesecake recipes a luxurious touch by spreading a layer of caramel glaze on top. It adds a caramelized sweetness that pairs perfectly with the creamy, tangy cheesecake.
- Dip for fruits: Pair the sweet caramel glaze with fresh fruit like apple slices, banana chunks, or strawberries.
Quick Cook Easy Caramel Glaze Icing
Ingredients
- 1 cup butter unsalted or salted- your preference
- 1 1/2 cup brown sugar
- 1/2 cup milk
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt optional
Instructions
- In a small saucepan, melt the 1 cup butter over medium heat.
- Add in the 1 1/2 cup brown sugar and stir until melted. Make sure to whisk well to combine the butter and brown sugar. Cook for 2 minutes over medium high heat, stirring frequently.
- It may foam up, thats ok!
- Add in the 1/2 cup cream (it will bubble), 1 tbsp vanilla extract, and 1/2 tsp kosher salt. Stir until combined, cook for 2-3 more minutes.
- Take it off the heat and let it sit for 5 minutes. Transfer the pot to the fridge and let it cool for 30 minutes to thicken. The longer it cools the thicker it will be.
- Drizzle over caramel cake, caramel cupcakes, or pumpkin bundt cake.
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