cake with caramel frosting

cake with caramel frosting

Caramel Icing

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  • ½ C butter, softened
  • 1 C Pioneer® Dark Brown Sugar
  • 1/3 C heavy cream
  • 1 T vanilla
  • 3 ¾ – 4 C Pioneer® Confectioners Powdered Sugar


  1. Melt the butter in a saucepan over medium heat. Add Pioneer® Dark Brown Sugar and cream. Cook about 2 minutes or until sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl and beat adding Pioneer® Confectioners Powdered Sugar slowly, until smooth and to the consistency you want.

**Cooks Note

You can substitute Pioneer® Golden Light Brown Sugar if you wish. The icing will just be lighter in color.
Caramel Icing
1 vote, 4.00 avg. rating (74% score)

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