Reviewed: Jun. 9, 2011

I made this as directed with one exception-I used about 3/4 tsp vanilla added in with the powdered sugar. This is a great frosting, but if I made this again I might use a dark brown sugar and boil it longer. It did not have a rich, caramel flavor like I thought it might. Either that or make it without the powdered sugar and use it as a sauce for bread pudding.

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Reviewer:

Rebekah

Cooking Level: Intermediate

Reviewed: May 7, 2011

omg...that's maybe the whole review haha I love this frosting. The only thing I wasn't sure of was how hot to boil the sugar and butter. I guessed right so I'll pass it along - I cooked it at just below medium to melt the butter and sugar together, then turned it up to medium to get a light boil going through it. I held the boil for about a minute and it held together very well - no graininess as others mentioned. Without the powdered sugar addition, this would be an insane ice cream topping - it has the most amazing caramel flavor. I plan to use it over a spice cake bundt without the powdered sugar. I made it with the powdered sugar as well and it made a very spreadable icing with a great caramel flavor. It tasted just a tad off when I first mixed it up so I added about a half teaspoon of vanilla and it smoothed it out really well. Can't say enough good things about this one - thank you for it!

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Reviewer:

Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 11, 2011

This is very similar to a recipe I lost - so happy to have it again!!! I actually used a little less of the confectioners sugar which probably had something to do with allowing the liquid ingredients to cool a little longer. I frosted Paula Deen's "Mama's Pound Cake" and it was perfect! Thank you Glenda!

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Reviewer:

vkyboo

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 9, 2011

I have made this twice, but cut the recipe in half so it would ice a bundt cake. I had to use a few extra tsp. of milk to make it a drizzling consistency but it was still absolutely good.

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