This is THE brown sugar frosting recipe. It can be a bit finicky- be sure to beat it while it cools, or you’ll wind up with a pot of amazing brown sugar candy that you can use to tear the top off your cake. If you intend to frost cupcakes with this, as I normally do, I recommend being quick about it, and not using a piping bag. If you really want to pipe your frosting on, make SURE you’ve sifted your sugars, or you’re going to have little brown sugar rocks gumming up the tip.
That said, this is the frosting dreams are made of, and it makes an excellent secondary frosting either under or dolloped in the middle of cream cheese frosting.
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
(Recipe from http://southernfood.about.com/od/icingrecipes/r/bl50618m.htm)