1/2 c butter (not margarine), melted
1 c brown sugar - firmly packed
1/4 c whole milk
Powdered sugar – start with 2 cups
Vanilla – ¼ tsp
Bring butter and brown sugar to a boil over low heat and boil for one minute. Remove from heat and let cool slightly. Add milk. Put back on low heat and bring to boil for 1 minute. Remove from heat and add vanilla and powdered sugar. Beat to consistency.
Pretty much the moral of the story is you can keep adding powdered sugar and milk until you have as much frosting as you want, the consistency that you want. If it's not thick enough, add more powdered sugar. Too thick, add more milk. If you want an inch of frosting above the cake, just keep adding both milk and powdered sugar. Not an exact science.
1 c brown sugar - firmly packed
1/4 c whole milk
Powdered sugar – start with 2 cups
Vanilla – ¼ tsp
Bring butter and brown sugar to a boil over low heat and boil for one minute. Remove from heat and let cool slightly. Add milk. Put back on low heat and bring to boil for 1 minute. Remove from heat and add vanilla and powdered sugar. Beat to consistency.
Pretty much the moral of the story is you can keep adding powdered sugar and milk until you have as much frosting as you want, the consistency that you want. If it's not thick enough, add more powdered sugar. Too thick, add more milk. If you want an inch of frosting above the cake, just keep adding both milk and powdered sugar. Not an exact science.
~Submitted by Joan S. serves: # ● prep time: # min ● total time: # min source: LINK
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