• This was incredibly simple to create! It served as a filling for a layer cake. When I was mixing in the powdered sugar, I put it back on the still-hot burner since it felt like it would harden up before I could integrate all of the powdered sugar. It is a firm icing rather than a creamy one. If you want something creamy, try another recipe!
• Outstanding! It’s quite simple to make and tastes fantastic. Because I wanted a pourable frosting, I just used the first 1/2 cup of powdered sugar. I also had to add more milk because it turned into a large glob once it cooled. It was a fantastic match for an apple bundt cake. Thank you for sharing the recipe. I will definitely use this again for a variety of purposes.

1 pound brown sugar
1/2 cup butter
14 cup milk confectioners’ sugar (as needed)

CARAMEL FROSTING METHOD

Cook for two minutes with the sugar and butter.
Add a quarter cup of milk and mix well.
Bring to a boil and then set aside to cool.
Stir with 10x (confectioner’s) sugar until the mixture is thick enough to spread.
This recipe yields enough for two huge cake layers.