Quick Cook Easy Caramel Glaze Icing
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, I can tell you: there’s no easier way to instantly elevate a dessert than with a simple homemade glaze. Especially when you don’t want to break out the mixer to whip up a full buttercream — a glaze is 10000% the way to go!
It’s like a magical drizzle that soaks into cakes and muffins, adding insane amount of flavor without any extra fuss.
This caramel icing is foolproof — seriously.
This is not like making traditional caramel (where you have to stand guard over a pot, nervously stirring and praying it doesn’t burn — ask me how I know 🙋🏻♀️), this cake glaze recipe comes together easily on the stovetop. You’ll still use a saucepan, but the process is much simpler and way more forgiving.
Use it to add a dreamy caramel drizzle (and pretty garnish!) over this caramel cake that I once made to celebrate Taylor Swifts birthday 😂, these fluffy caramel cupcakes, or even a cozy fall treat like this super moist pumpkin bundt cake. The deep caramel flavor takes every dessert it touches to the next level.
Just note: this is a thin glaze meant to be poured or drizzled. If you’re after a thicker, spreadable version, check out my caramel frosting recipe!.
Bubbling over
A few things happen while making this recipe to watch out for. The butter and brown sugar should foam up while you’re whisking. Then you really want to make sure that the pot you are using has high sides, because once you add in the cold milk, it will foam up a lot.
Nothing to be scared of, its normal, just don’t want it to spill all over your stove!
The bubbles will die down and you will be left with liquid gold after cooking for a little longer!
How to make the glaze
Recipe tips
- Make sure to break up the brown sugar clumps to keep the glaze smooth.
- Cool the glaze before drizzling over your cake so it doesnt seep all the way into the cake.
How to thicken
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.
Storing
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.
I do not recommend freezing it because the consistency can change. It lasts for a while in the fridge!
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.
Step 4 says to add the 1/2 cup cream, but the ingredient list indicates milk, not cream. Which is best to use? Will it make a difference? Thanks.😊
Either one! I like cream bc its creamier than milk!