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| CARAMEL FROSTING |
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- 2 cups brown sugar
- 1 cup granulated sugar
- 1 cup sour cream or milk
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- 1 tablespoon butter
- 1 teaspoon vanilla
- Cream
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Combine the sugars and sour cream in a large saucepan and cook
slowly until the sugars are dissolved. Cook until a little of
the mixture dropped in cold water forms a soft ball. Remove from
heat, add butter and vanilla, and cool to 145° F. or until
the outside of the saucepan feels warm to the touch. Beat until
quite stiff, then add enough cream while beating to make of a
spreading consistency. Frosts and fills a two-layer cake, 8 inches
in diameter. |
Purchase dessert
cookbooks
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