1/3 cup cream
6 tablespoons butter
2 tablespoons sugar
3 cups sifted powdered sugar


Heat 1/3 cup cream, 6 tablespoons butter. Place in a heavy skillet over low heat 2 tablespoons sugar and stir constantly or shake the pan gently until sugar becomes a golden brown syrup. Stir in until the bumps are dissolved in the cream-butter mixture.

Remove from heat. Gradually stir in 3 cups of sifted powdered sugar. Beat until icing is smooth, creamy, and right to spread, add more sugar or cream if too thin or too thick.

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