Tuesday, November 8, 2011


1 cup butter
2 cups firmly packed brown sugar
1/4 cup + 2 tbsp whipping cream
2 tsp vanilla
3 3/4 cups confectioners' sugar

In a 3-quart saucepan over medium heat, melt the butter; add the brown sugar.  Bring the mixture to a boil while stirring constantly.  Stir in the cream and the vanilla; return to a boil.  Remove the pan from the heat and allow to cool for an hour.

Transfer the caramel mixture from the saucepan to a mixer bowl.  Sift the powdered sugar into the caramel mixture and beat on high speed until creamy and of a spreading consistency.

Yield: Almost 4 cups; enough to fill and frost a 4-layer cake.

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