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Add a photoServings: 1
Ingredients
- 1 1/2 stk butter 3/4 c.
- 2 c. brown sugar packed
- 2/3 c. lowfat milk
- 3 c. powdered sugar
- 1 tsp vanilla
- 1/2 tsp salt
Directions
- Heat butter in medium pan over medium heat. Stir in brown sugar & lowfat milk; heat to a boil and boil for 2 min. Remove from heat. Cold.
- Beat together butter mix, powdered sugar, vanilla & salt till light & spreading consistency. If the butter mix was too warm, leave for a bit and come back and try again.
- Make 3 c.. Spread frosting over cooled cake.
- Cooks Notes will fill & frost a 2 layer cake, if you need a 3 layer cake be stingy with the frosting between the layers. This is a nice caramel frosting in which it is very light & fluffy and does not harden so you do not have to work fast, on the other hand this does not do well in really warm weather as the frosting softens up. There are other cooked caramel frostings which work better for warm weather (a must to consider when entering county fairs). More for cool weather where it will not soften up as much. Would be GREAT with a fall-harvest type cake such as pumpkin or possibly apple. Would be nice with maple extract or possibly caramel extract rather than vanilla.
- NOTES : Deirdre says: Here is the frosting recipe which I used with the blackberry jam cake, sourdough version which I made tonight.
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