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Frosting: Brown Sugar Frosting

Source of Recipe


From "The King Arthur Flour Baker's Companion"



List of Ingredients



• 2¼ cups confectioners' sugar, sifted
  
• 7 tablespoons unsalted butter
  
• â…” cup brown sugar
  
• ¼ teaspoon salt
  
• ¼ cup milk
  
• ¾ teaspoon vanilla extract
  






Instructions



1. Sift the confectioners' sugar into a bowl or onto a piece of parchment or waxed paper; set it aside.
   
   
2. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar starts to melt and the mixture becomes fairly smooth. While you may still notice a bit of grittiness from the sugar, you shouldn't see any melted butter pooled atop the sugar. Add the milk and bring to a boil.
   
   
3. Remove the syrup from the heat and pour it into a medium bowl (large enough to accommodate the confectioners' sugar). Let the syrup cool in the bowl for 10 minutes.
   
   
4. Pour the confectioners' sugar into the warm syrup in the bowl, then add the vanilla extract or other flavor. Whisk until everything is thoroughly combined. You need to work fast here; the frosting stiffens up quickly as it cools.
   
   
5. Pour the warm frosting onto your cake, spreading it over the entire surface.
   
   
   Makes about 2½ cups
   (enough to frost a 9x13-inch cake)