Never Fail Caramel Cake Icing
- 1 cup light brown sugar
- 1 stick butter
- ⅓ cup milk
- 2 cups confectioners’ sugar, sifted
In a saucepan, mix brown sugar, butter and milk. Bring to a slow boil and boil for 2 minutes. Remove from heat and pour over sifted confectioners’ sugar. Beat until creamy. If too thin, add a little more confectioners’ sugar or, if too thick, add a little warm milk. Ice cake immediately as the icing will become hard very quickly as it sets.
This recipe makes enough icing for a sheet cake. For a three-layer cake, double the recipe to have enough icing to frost entire cake.