Brown Sugar Caramel Frosting
Ingredients:
1 cup brown sugar
½ cup butter
¼ cup milk
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Start the caramel base: In a saucepan over low heat, melt the butter. Once melted, add the brown sugar and stir until it’s fully dissolved and the mixture is smooth.
Add the milk: Slowly pour in the milk while stirring. Turn the heat to medium and bring the mixture to a gentle boil.
Boil and cool: Let it bubble for 2–3 minutes, stirring constantly to prevent burning. Then remove the pan from heat and let it cool slightly until it's just warm.
Whip it up: Beat in 2 cups of powdered sugar until smooth. If the frosting is too thin, add more powdered sugar a little at a time until it reaches your desired consistency.
Add the vanilla: Stir in the vanilla extract for that extra boost of flavor.
Frost while warm: Use the frosting while it’s still soft and spreadable. It will firm up as it cools.
Notes:
If the frosting becomes too thick to spread, gently warm it and stir in a splash of milk to loosen.
This recipe covers 24 cupcakes or a 9-inch layer cake generously.
For a deeper flavor, use dark brown sugar.
Store in the fridge for up to 3 days, or freeze for up to a month. Rewarm gently before using.
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