Prep 5 mins
Cook 10 mins
This recipe comes from my Mennonite Grandmother. An all-time favorite of hers and mine! Enjoy!
- Cook sugar and butter for two minutes.
- Stir in 1/4 cup milk.
- Bring to a boil; cool.
- Stir in 10x (confectioner's) sugar, until thick enough to spread.
- Makes enough for 2 large cake layers.
This is a great recipe, and I use it quite frequently. I add about 1/2t of vanilla and it is reminiscent of of my grandmothers caramel cakes. Oh, so good!
The easiest caramel frosting I've ever made. It has a lighter fluffier texture than traditional cooked caramel icing and it's easier to get on the cake. Will use this recipe again.
This was the recipe my mother (now deceased) always used for our birthday cakes (from the 1950's!!). It is a family favorite!!