Ingredients:

2 cups of softened unsalted butter
5 cups of confectioner’s sugar (sifted)
1 1/2 cups of firmly packed dark brown sugar
1/2 cup of milk
2 tablespoons of light corn syrup
2 teaspoons of vanilla extract

Preparation:

1. Cream the butter until smooth in a large bowl at medium speed of an electric mixer.
2. Add the confectioner’s sugar and dark brown sugar and beat on low speed for about 3 minutes.
3. Add the milk, syrup and vanilla and beat until smooth and creamy (about 5 minutes).
4. Use right away or store at room temperature in air-tight container for up to two days.

Makes enough to put anyone in a sweet coma. OK, in all seriousness, it makes enough to frost a three-layer 9-inch cake or 24 cupcakes.

I used this frosting on my Gooey Apple Caramel Cake.

Enjoy, Bon Appétit, Buen Provecho!                                          EdibleReflections.com