CARAMEL FROSTING
Source of Recipe
Pat T
CARAMEL FROSTING
1 cup (2 sticks) unsalted butter
2 cups packed dark brown sugar
1/2 cup milk
4 cups sifted confectioners' sugar
Melt butter in saucepan over low heat. Add brown sugar and milk. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool.
Beat confectioners' sugar into milk mixture until smooth.
Frost and stack cake layers on cake plate, spreading icing between each layer. Frost top and sides of cake with remaining icing.
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