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1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 - 2 tablespoons milk
1 Heat butter in 1-quart saucepan over medium heat until just light brown. Watch carefully because butter can brown then burn quickly. Remove saucepan from heat.
2 Stir in powdered sugar, vanilla and 1 tablespoon of the milk. Stir in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, stir in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.
Betty's Tip: The rich and caramel-like flavor and creamy texture of this frosting comes from using real butter. Margarine just won't give you the same delicious results.
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