Caramel Frosting-
Melt the butter in a large saucepan. Add in the brown sugar and
the salt and cook on low heat until the mixture is thick, stirring
constantly. Add in the evaporated milk, stirring constantly until
the mixture comes to boiling. Remove the mixture from the heat and
blend in the confectioners suger. Thin the mixture down with a
small amount of milk if necessary. Makes enough frosting for a 8
inch or 9 inch layer cake.
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