Caramel Icing

This yummy frosting appeared in our daily newspaper and souned so easy and delicious I had to keep the recipe. You can use this frosting to frost both chocolater and sugar cookies. Or try it on a devil's food cake -- or brownies. You'll think of other possibilities, too, for using this luscious, indulgent, good-to-the-last drizzle delight!

• Ready In: 10 mins
• Serves: 10-12

Ingredients

• 1  cup brown sugar, packed
• 1⁄4 cup  cream or 1⁄4 cup milk
• 4  tablespoons butter
• 1  teaspoon vanilla
• 1⁄8 teaspoon salt
• 2  cups powdered sugar

Directions

1. In a small pot on low heat, cook brown sugar, cream, and butter until sugar is dissolved, about 3 minutes. Transfer to a mixing bowl.
2. Add vanilla, salt and powdered sugar. Blend on low speed with an electric mixer, until all ingredients are incorporated.
3. Then blend on high speed for about 3-4 minutes or until icing becomes light, fluffy and slightly thickened (it will also be lighted in color.) The more you blend, the lighter and thicker the icing becomes.
4. Spread over cookies, cake or cupcakes. Makes enough icing for one 9- x 13-inch sheet cake.