Caramel Icing

July 22, 2007


When I was growing up in Iowa, I used to eat the icing and leave the cake. SAM

1/2 cup butter (1 stick)
1/2 cup firmly packed brown sugar
1/4 cup milk
2 cups confectioner’s sugar

In a heavy saucepan, melt the butter and add the brown sugar, stirring until dissolved. Add the milk. Remove from the heat and cool. With an electric mixer on medium speed, beat in the confectioner’s sugar until thick enough to spread.
Makes 1 1/2 cups or enough to frost one 13 x 9 x 2-inch flat cake.