Total Time
Prep 20 mins
Cook 0 mins

This is a cozy frosting--nothing too fancy or frilly, but the taste will really ignite your senses! This frosting takes well to spicy or fruity cakes; I love it on pumpkin and apple cakes.

Ingredients Nutrition


  1. In a small saucepan over moderately low heat, melt 1 stick of the butter; continue heating, swirling the pan to prevent burning, until the butter turns nut brown.
  2. Transfer the butter to a medium bowl.
  3. Using an electric mixer on low speed, gradually blend in the powdered sugar and salt alternately with the milk and vanilla, until the frosting is smooth.
  4. Beat in the remaining butter, bit by bit.
  5. Refrigerate until mixture is cool and thick enough to spread.
  6. Keep frosted cake or cupcakes refridgerated, since the frosting has a tendency to soften and drip off the sides if it gets too warm.


Most Helpful

Very, very good! I've been making this recipe (from another source) for years. And I had to trade my pumpkin bread recipe to a local chef to get it! It's really good on pumpkin, banana or sweet potato bread. It's a staple in my kitchen now.

Glitterik April 28, 2010

I halved this and made this frosting using margarine as a substitute for butter. I had to use 1/4 cup milk and not 1/8 cup. This was very nice when spread on an apple cake. Thank you for posting!

Charishma_Ramchandani October 31, 2003

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