Caramel Frosting III

This tried and true recipe has been used for over 30 years. Cream may be substituted for the milk for added richness.

Yield

enough to cover an 8 or 9-inch layer cake

Ingredients

2 tablespoons butter
3 tablespoons milk
1/2 cup packed brown sugar
1 cup confectioners’ (powdered) sugar
1/2 teaspoon vanilla extract

Directions

In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup powdered sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup powdered sugar. Add more milk if the mixture is too thick.