Total Time
40mins
Prep 10 mins
Cook 30 mins

I got this out of an older Cottage Living magazine. It's amazing on pumpkin spice muffins, any spice cake, on a spoon. : )

Ingredients Nutrition

Directions

  1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
  2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Reviews

(1)
Most Helpful

OH MY GOODNESS! This is HEAVENLY frosting! I did make a couple of substitutions, dark brown sugar instead of light, and milk instead of whipping cream. It was wonderful! I did let it sit in the fridge an hour or so before spreading it on Butter Pecan cake baked as cupcakes. Just divine! I also spread some of the leftovers onto chocolate graham crackers. You just CAN'T go wrong with this one! Thanks so much for posting!

ColCadsMom October 27, 2008

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