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Caramel Icing


This recipe has been in the Frey family for many, many years. It is provided courtesy of the late ALma Frey Childress' family: John Childress, Jean Teague, Elizabeth Causey, and Tami Phillips

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  • 2 cups sugar
  • 2 T butter
  • 1/2 cup milk
  • 1/4 cup boiling water
  • 1 t pure vanilla
  • 1/8 t vanilla



Step 1

Carmelize 1/2 of sugar in heavy saucepan. Add boiling water. Add milk, butter and remainder of sugar. Boil to soft ball stage. Cool to room temperature. Add vanilla. Beat until thick, smooth and creamy. Spread on cake.


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