This version of brown sugar caramel frosting has the sugar and water heated to the soft ball stage before the butter and vanilla is added. Once it is mixed, add in cream if desired to reach your desired consistency for spreading and icing. Yields enough frosting for 2 9-inch layer cakes.

Brown Sugar Caramel Icing (Cooked Sugar Version)

Ingredients

• 3 cups brown sugar, packed
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon vanilla

Procedure

1. Boil the sugar and water together in a heavy bottomed saucepan until the mixture reaches the soft ball stage, 240 degrees F. Add in the butter and vanilla and remove from heat. Let mixture cool.
2. Beat until thick and creamy, adding in cream if necessary to reach desired consistency.

Notes

Recipe adapted from: Sturges, Lena E. Southern Living Homemaker's Cookbook: Cakes. Birmingham: Southern Living, 1971.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on October 12, 2020.