- 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
- Combine melted butter and brown sugar
- Add confectioners sugar (sifted if lumpy) alternately with the milk.
- Beat until smooth.
- If frosting is too thick to spread easily, beat in 1/2 teaspoon milk at a time.
- Filed between Spice Pumpkin Cake and Pound Cake.
- See also caramel frosting.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)