Serves: 12
1. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling remove from heat. Cool to lukewarm, about 30 minutes.
2. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frosts 13 X 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving Calories 225 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 20mg Sodium 60mg Carbohydrate 38g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 2 1/2 Fruit 1 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel Frosting recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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