An easy-to-make, rich and creamy caramel frosting that pairs especially well with the flavors of banana, spice and yellow cakes.
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter
1/3 cup milk
2 cups powdered sugar
- Place the brown sugar, butter and milk in a small saucepan and bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat; set aside to allow mixture to cool to room temperature.
- Once mixture has cooled, stir first then add the powdered sugar and stir just until combined, then beat with an electric mixer (or vigorously with a wooden spoon) until frosting is creamy and of spreadable consistency. If frosting is too thick, add a teaspoon or more of milk until desired consistency is reached.
- Immediately use frosting as desired.
Frosts and fills an 8 or 9-inch layer cake, 1 (13x9x2-inch) cake, or up to 24 cupcakes.
Nutritional Information Per Serving (1/12 of recipe): 142.6 calories; 48% calories from fat; 7.9g total fat; 21.0mg cholesterol; 64.3mg sodium; 75.3mg potassium; 18.6g carbohydrates; 0.0g fiber; 18.4g sugar; 18.6g net carbs; 0.3g protein.