Monday, December 14, 2009

Caramel Frosting

Caramel Frosting


3/4 cup brown sugar, packed
1/3 cup butter (real butter, no substitutes)
1/4 cup milk
1/8 teaspoon salt
1/4 teaspoon vanilla
1 1/2 cups powdered sugar

In a small saucepan combine brown sugar, butter, milk and salt. Cook over medium heat and stir until sugar is dissolved. Stop stirring and let cook for 5 minutes or until mixture begins to bubble and turns amber in color.

Remove from the heat and transfer to a mixing bowl. Stir in vanilla and allow the syrup to cool to room temperature. Using an electric mixer, beat in powdered sugar a little at a time until frosting becomes thick enough to frost cake with.

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