Caramel Icing

Robin Dotson
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Caramel Icing

1 stick butter
1/4 cup firmly packed brown sugar
4 tsp. milk
1 (1 lb.) box confectioners' sugar, sifted

Heat butter, brown sugar and milk in a small saucepan, stirring constantly, without boiling, until sugar dissolves.

Remove from heat and stir in sifted icing sugar.

Using a spoon, pour icing onto cake or cupcakes starting from the middle. The icing should spread and cover the tops. Also good on homemade donuts.
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