BEST-EVER BROWN SUGAR ICING
A quick, easy and delicious frosting bursting with brown sugar flavor.
This brown sugar frosting is AMAZING.
I was trying to make a cake recipe the other night called “Amish Preacher Cake”. It’s a brown sugar heavy cake and I thought it sounded good. The cake flopped and I suspect the Amish cook whom gave me the recipe inadvertently left out an ingredient. I’m suspecting maybe baking powder.
There wasn’t any baking soda or powder in the recipe and the cake came out kind of fudgy and flat. I may try it again sometime and report back. But the icing that went on it? Yuuummm, too good not to share! In fact, Rachel scraped some of the frosting off the cake to put on graham crackers because the frosting was too good to go to waste. I ended up eating some of the cake, not because it was any good, it tasted pretty awful, but just to use as a delivery method for the wonderful frosting. The icing (SIGH, I never know whether to call this stuff frosting or icing) was so good that I was willing to put with awful cake.
You can make this frosting/icing look better by using sifted confectioners sugar. I did not so there were “clumps” in the icing. If you are like me and don’t care about such clumps, just use regular ol’ confectioners sugar.
I think the secret is to just keep stirring the butter and brown sugar constantly so nothing burns and then remove from the heat as soon as it begins boiling. There’s nothing worse tasting than scorched brown sugar, but there are few things better than a perfectly combined brown sugar frosting. Enjoy!
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup milk
- 2 cup sifted confectioners' sugar
- ½ teaspoon vanilla
- In a deep, large kettle melt the butter over high heat until it just starts to boil.
- Add the brown sugar.
- Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
- Don't boil longer than two minutes and stir constantly while it is boiling.
- Add the milk and splash of vanilla and return to a boil, stirring constantly.
- As soon as it begins to boil, remove from heat and cool to lukewarm.
- Gradually add confectioners' sugar.
- Stir with a wooden spoon until thick and spreadable.