I use this to frost pumpkin scones but it is also good on lots of other things! It is delicious on chocolate cake, or really just eaten with a spoon…not that I would do something like that.
- 2 C dark brown sugar
- 1 stick butter
- 3-4 C of powdered sugar
- 8-10 TB of heavy cream or milk
- melt butter and sugar in saucepan over high heat. Stir so sugar does not burn. Add powdered sugar, use a mixer of some kind to blend until spreading consistency. Add cream alternating with sugar while beating. Begin and end with sugar. Or don’t. I won’t know what you do. To drizzle on scones I add a few more spoonfuls of cream until it is a little thinner. Frosts 1 9 x 13 cake and 2 batches of scones. Or 5 batches of sconesRefrigerate leftovers and warm in microwave to use.