I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.—Virginia Breitmeyer, Greensboro Bend, Vermont
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 2-1/2 to 3 cups confectioners' sugar
- In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency. Yield: about 2-1/4 cups.
Originally published as Caramel Frosting in Taste of Home Baking Book 2007, p166
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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