This site runs ads and generates income from affiliate links. Read my disclosure policy.
With just four ingredients you can create this delectable Caramel Icing Glaze that’s great for topping cakes, donuts and desserts.
Sticky, buttery, and oh-so-delicious, this caramel glaze is super easy to make. With just four ingredients, you can take a simple dessert to a whole new level! This caramel glaze is amazing with anything from an apple pie, vanilla ice cream or it makes a wonderful topping for Brown Sugar Cake.
Why This Recipe Works
- Using mainly brown sugar with just a little granulated sugar offers superior flavor and deep, rich color.
- Butter gives the glaze richness and a silky smooth finish.
- Flavoring with vanilla adds an extra depth of flavor.
What You’ll Need
- Butter (1 ½ sticks or ¾ cup): Use unsalted butter to control the salt level in the glaze.
Substitutions: To make this dairy-free, you can use margarine or a plant-based butter substitute. Make sure it’s one meant for baking to get the right texture.
- Light Brown Sugar (1 cup, packed)
Substitutions: Light brown sugar is recommended, but dark brown sugar can be used for a deeper caramel flavor.
- Milk (½ cup): Whole milk works best for this recipe
Substitutions: For a dairy-free version, you can swap this with almond milk, soy milk, or oat milk. Use unsweetened versions to keep the sweetness balanced.
- Vanilla Extract (2 teaspoons): Pure vanilla extract has the best flavor.
Substitutions: If you don’t have vanilla extract, use vanilla paste or the seeds from a vanilla bean for a more intense flavor.
How To Make Caramel Glaze
Melt the butter and sugar together over medium heat.
Once melted, cook, stirring constantly, for 1 minute.
Be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture
Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Add the milk and vanilla and continue cooking for another 3 minutes,
Remove from heat and set aside to cool. The longer it cools, the thicker it becomes.
If the mixture looks like it’s separating during the cooling process, mix well until it comes back together.
When it’s at your desired consistency, drizzle over the cooled cake and serve.
This recipe is perfect for glazing 12 muffins, donuts, buns, or a bundt cake. It can easily be doubled or tripled for a larger batch.
Storage & Freezing Instructions ❄
- Room Temperature Storage: If you plan to use the caramel glaze within a day or two, you can store it in an airtight container at room temperature. Keep it in a cool, dry place away from direct sunlight. Before using, you may need to stir it or gently reheat it to restore its smooth texture.
- Refrigerator Storage: For more extended storage, refrigerate the caramel icing in an airtight container. It will keep well for up to one week. When ready to use it, let it come to room temperature or gently reheat it over low heat, stirring constantly to regain its pourable consistency.
- Freezer Storage: If you want to store the glaze for an extended period, you can freeze it. Place the caramel icing in a freezer-safe, airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator when you’re ready to use it. After thawing, reheat it gently over low heat, stirring until smooth.
Reheating Tip:
If the glaze separates during reheating for both refrigerated and frozen storage, mix it well until it comes back together. Be sure to heat it gently to avoid burning.
Other Great Cake Glazes
If you’re looking for the perfect glaze or frosting for your cake, why not check out some of these great recipes:
Rate This Recipe
Recipe
Caramel Icing Glaze
Ingredients
- 1½ sticks butter (¾ cup)
- 1 cup brown sugar packed packed
- ½ cup milk
- 2 teaspoons vanilla extract
Instructions
- Melt butter in a medium saucepan over medium-low heat.
- Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture).
- Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
- Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes.
- Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it’s at your desired consistency, drizzle over the cooled cake and serve.
Tips
- This recipe is perfect for glazing 12 muffins or donuts, buns, or a bundt cake. For a larger batch, recipe can easily be doubled or tripled.
- Be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture.
- If the mixture looks like it’s separating during the cooling process, mix well until it comes back together.
- When drizzeling cakes or desserts, place baking paper under the cake to catch any glaze that runs off the cake, then use the baking paper to drizzle on whatever remains. You won’t want to waste a drop!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply