Directions: |
Directions:
Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over low heat. Add the brown sugar and stir constantly until the sugar is completely dissolved. This process will take a few minutes, and it's important to keep the heat low to prevent burning.
Add Milk: Once the sugar is dissolved, slowly add the milk to the saucepan, stirring continuously. Increase the heat to medium and bring the mixture to a gentle boil.
Boil: Allow the mixture to boil for 2-3 minutes, stirring constantly. This step helps in thickening the mixture to the right consistency for frosting.
Cool Mixture: Remove the saucepan from the heat and let the caramel mixture cool slightly for a few minutes. It should be warm but not too hot when you add the powdered sugar.
Add Powdered Sugar: Gradually add the powdered sugar, starting with 2 cups and mixing well after each addition. You can use a whisk or an electric mixer for a smoother consistency. Add more powdered sugar as needed until the frosting reaches your desired thickness and spreadability.
Add Vanilla (Optional): Stir in the vanilla extract for added flavor.
Use Immediately: Once the frosting reaches the right consistency, use it immediately to frost your cake or cupcakes as it will thicken as it cools.
Tips
Consistency: If the frosting becomes too thick, you can thin it out with a little more milk. If it's too thin, add more powdered sugar.
Storage: If you need to store the frosting, keep it in an airtight container in the refrigerator. Reheat gently and stir well before using it again.
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This recipe for Caramel Frosting is from