Click here for previous recipes

QUICK CARAMEL FROSTING

(Serves lots) 

I may be passionate about chocolate, but this has to be my favorite frosting of all time.  My mom passed along the recipe many years ago since it was the frosting she always used on my birthday cake (German chocolate cake) every August.  Who has time to caramelize sugar in a cast-iron skillet the way my grandmother used to do.  I don’t think adding brown sugar to the recipe sacrifices the flavor at all.  Use this frosting on everything!   

8 tablespoons butter (yes, that’s one stick!)
½ cup packed light brown sugar
½ cup packed dark brown sugar (Splenda brown sugar is a great replacement)
¼ cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
 

Combine the butter and brown sugars in a heavy medium-sized saucepan over a medium heat.  Cook, stirring until the mixture comes to a boil, about 2 minutes.

2.  Add milk, stir, and let the mixture return to a boil, then remove the pan from the heat.

3.  Add about 1.25 cups of the confectioners’ sugar and the vanilla.  Beat with a wooden spoon or whisk until the frosting is smooth.  Add rest of the confectioners’ sugar, but be sure it doesn’t thicken too much and harden.

4.   Ladle the frosting over the cake layers while it is still warm, working quickly as it will set up fast.  If the frosting hardens too soon, place the saucepan back over low heat and stir in a tablespoon or two of milk.