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Caramel Frosting




Source of Recipe


James Villas with Martha Perarl Villas | Adapted from "My Mother's Southern Desserts"


Recipe Introduction


A co-worker requested the cake that featured this frosting - the one that I've titled "Go To Yellow Cake". I obviously made a mistake, because the frosting was very, very hard to spread and was almost the consistency of Play-Doh. To cover the sides of the cake, I literally had to pick it up in my hands and smush it on. I suspect that I cooked it for too long and raised the viscosity of the syrup. It also doesn't specify how cool to let it get when you cool it and I brought it basically to room temperature. I'm going to ask about this at eG. While I had a problem with the consistency, the flavor of the frosting was pretty good. It wasn't strong, but had a gently toasted butter flavor.



List of Ingredients




1/2 cup butter
1 1/2 cups firmly packed dark brown sugar
1/2 cup milk
4 cups confectioners’ sugar (sifted)


Recipe



In a large, heavy saucepan, melt the butter over low heat. Add the brown sugar and milk and bring to a boil, stirring almost constantly. Remove from heat and let cool. Gradually add the confectioners' sugar and mix until smooth.

Makes enough to fill and cover a 3 layer cake.