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Salted Caramel cake frosting

(recipe, Olivia Stewart)


  1. ½ cup (1 stick) butter
  2. 1 cup of brown sugar, packed. ( I like golden but dark is good too)
  3. 1 tsp. sea salt
  4. ⅔ cup milk
  5. 3 cups powdered sugar
  6. 2 bushy sprigs fresh rosemary (or ¼ tsp after grinding dried rosemary leaves, use a mortar for this)


  1. Melt the butter in a saucepan, then stir in the brown sugar and salt. Bring to a rolling boil and boil rapidly for 2, no more than 3 minutes, stirring constantly. Remove from heat and add the milk and the rosemary. Return to a rolling boil. (continue to stir). Let it cool 20 to 30 minutes until lukewarm. If you use fresh rosemary, remove the sprigs. Gradually add to powdered sugar in increments, beating as you go, until smooth and frosting peaks. You most likely will have some carmel liquid left over. If so, it tastes great on pancakes!