I'm in the middle of making a caramel cake with a homemade caramel frosting and the frosting right now is way too runny.
What can I add to thicken up the frosting that is NOT sugar? There is already a cup of dark brown sugar and 2 cups of confectioners, but I hate overly sweet frostings so for this and future cakes, how can I cut down on the multiple cups of confectioners while still getting the right spreadable consistency?
Already in this frosting is:
dark brown sugar
in various proportions.