This is an outstanding frosting: A favorite over my many, many favorites. I’ve been making it since I was 12: I can never get enough of it. If you love caramel, and butterscotch, give it a whirl. The only frosting that even comes close is Easy Penuche Frosting, which I also love. Try both! I promise you won’t be disappointed.
Caramel Frosting:
½ c. (125 mL) butter or margarine
1 c. (250 mL) golden brown sugar, firmly packed
½ c. (125 mL) whole milk or light cream
2-¼ c. (560 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar; add more as needed)
Melt butter over low heat in medium saucepan. Add brown sugar, stirring constantly, about 2 min. Add milk, continuing to stir until mixture comes to a rolling boil. Remove from heat. Cool to room temperature, about 30 min. With electric mixer at high speed, add sifted icing sugar gradually, until frosting reaches desired spreading consistency.
When frosting’s cool - but not too cool - go to it!
 |
| Melt butter over low heat. |
 |
| Stir in brown sugar until mixture reaches rolling boil. |
Ready to frost that cake ...? Oh, my!
 |
| This frosting holds its swishes and swirls ... Work fast! |
