Caramel-Pecan Frosting

Caramel-Pecan Frosting

Cooking Light MAY 1999

  • Yield: 2 cups


  • 1/4 cup butter or stick margarine
  • 1/2 cup dark brown sugar
  • 6 tablespoons evaporated fat-free milk
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans


Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.

Note: If it's too thick, add 1 tablespoon evaporated fat-free milk.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 26%
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.5g
  • Carbohydrate: 24.2g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.2mg
  • Sodium: 35mg
  • Calcium: 20mg

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Caramel-Pecan Frosting recipe