Total Calories: 165
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.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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