1/2 c butter (not margarine), melted
1 c brown sugar - firmly packed
1/4 c whole milk
Powdered sugar – start with 2 cups
Vanilla – ¼ tsp
Bring butter and brown sugar to a boil over low heat and boil for one minute. Remove from heat and let cool slightly. Add milk. Put back on low heat and bring to boil for 1 minute. Remove from heat and add vanilla and powdered sugar. Beat to consistency.
Pretty much the moral of the story is you can keep adding powdered sugar and milk until you have as much frosting as you want, the consistency that you want. If it's not thick enough, add more powdered sugar. Too thick, add more milk. If you want an inch of frosting above the cake, just keep adding both milk and powdered sugar. Not an exact science.
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A place to share our favorite Radical Recipes and request our "Most Wanted" so we can pool our Cookish insights. Be sure all recipes are labeled, for easy sorting. Let's cook!
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2 comments:
Hmm....I wonder if this would be good on gingerbread cookies? Maybe I'll try it this year. Thanks for setting this up, kjirsten. you're awesome!
Good question, Jade. I bet it would be excellent, if not a sugar bomb! Maybe just add less powdered sugar to let it be more runny, so you could draw line? Or just leave it as is to completely coat the cookie.
BTW, my book club cupcakes' icing was wrong b/c I added too much milk after the initial ratio, and then I couldn't bring myself to add enough powdered sugar to correct the error! So, typically the icing is a little thicker.
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