(Adapted from the recipe in Better Homes and Gardens New Cook Book)
Makes enough to frost an angel food cake, the top of a 13x9-inch cake, or the tops of two 8- or 9-inch layers.
Be sure to sift the powdered sugar so the frosting doesn't turn out lumpy. If you don’t have a sifter, you can press it through a fine mess strainer with a spoon.
½ cup butter
1 cup packed brown sugar
¼ cup milk
3 cups sifted powdered sugar
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1. Melt the butter in a medium saucepan. Add the brown sugar. Cook, stirring, until it is bubbly and well blended. Remove from the heat.
2. You can either continue the recipe with a hand mixer and mix the frosting right in the pan, or you can use a spatula to put the butter/sugar mixture into the bowl of a stand mixer, which is what I did.
3. Add the milk and mix well. Add the sifted powdered sugar and mix until it is all blended and a good spreading consistency.
4. Work quickly to frost the cake right away.