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.
Thank you for sharing, this is a great recipe.
Very good frosting put on pumpkin cookies excellent!!!#