Brown Sugar Icing
Brown sugar icing is a cooked frosting made from just four ingredients, and it tastes of caramel and cream. Boiling the sugar to the soft ball stage gives a fudgy texture that powdered sugar glazes cannot match. Cooling the syrup before beating in the butter and vanilla lets it turn thick and spreadable. It suits plain butter cakes, spice cakes and simple sheet cakes that need a sweet, rich topping.
Instructions
Combine the brown sugar and cream in a saucepan and bring them to a boil. Keep boiling until a little of the syrup dropped into a cup of cold water gathers into a soft ball you can squash between your fingers.
Take the pan off the heat and let the mixture cool until it reaches 125 °F (52 °C) on a thermometer. Do not stir it while it cools.
Add the vanilla and the butter. Beat the icing until it thickens and holds its shape enough to spread across a cake or cookies.
Make it personal.
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