Caramel Frosting (Video)

1 stick butter or margarine 
1 cup of packed light brown sugar (or half light and half dark) 
¼ cup whole milk 
2 cups confectioners' sugar, sifted 
1 teaspoon vanilla extract

Place the butter and brown sugar in a medium-size saucepan over medium heat.  Stir and cook until mixture comes to a boil, about 2 minutes.  Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat.  Add the confectioners’ sugar and vanilla.  Stir with a whisk or beat with a wooden spoon until the frosting is smooth.

Use immediately (while still warm) to frost the cake of your choice or the frosting will harden.  If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until it softens.

I usually bake a two-layer cake from a cake mix (Duncan Hines Butter recipe is my favorite), and use only one of the layers for this frosting recipe.  I split the one layer, put frosting between and on top, then freeze the second layer for later.   Also great on cupcakes.  This cake is simple and wonderful.  


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