Prep 5 mins
Cook 10 mins
This is the BEST, buttery caramel frosting. It comes from my great aunt and she always used it on top of her chocolate zucchini cake. YUM!
- Melt butter in a pan.
- Add brown sugar and boil for two minutes, stirring constantly.
- Add milk and stir until mixture boils, remove and cool.
- Pour into mixing bowl and add powdered sugar a little bit at a time.
- Beat well after each addition of powdered sugar.
Made with dark brown sugar as its all I had and it was delicious on top of my caramel cake recipe from Southern living. I am a rookie/impatient and didn't wait for the brown sugar to cool all the way so my frosting was too runny, but a few mins in the fridge worked perfectly.
I made this frosting today and it turned out great. The caramel flavor really comes through. I'll be make it again for sure.
Let me be the first to say, YUM! Thank you for sharing this delicious recipe. It was easy to make. I couldn't wait for it to cool before trying it over cold zucchini bread. Sensational!