Caramel Butter Icing

  • 1/3 cup butter or margarine, melted
  • 1 cup light brown sugar, firmly packed
  • 2 1/2 cups confectioner’s sugar
  • 1/4 cup milk
  1. Combine melted butter and brown sugar
  2. Add confectioners sugar (sifted if lumpy) alternately with the milk.
  3. Beat until smooth.
  4. If frosting is too thick to spread easily, beat in 1/2 teaspoon milk at a time.

Lillian Davis Goucher’s recipe box.

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