By Paula DeenJUMP TO RECIPE
- 1 (16 oz) box confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup or more if necessary heavy cream
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) butter
- 1 cup chopped, optional nuts
To prepare frosting, melt butter in saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, then transfer to a mixing bowl. Add confectioner’s sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amounts because you can always add to, but you can’t take away. Frost your cake and sprinkle the top with chopped nuts, if desired.
Cook’s Note: To fix runny icing, add additional powdered sugar until the consistency is right.