Creamy Caramel Icing
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1/2 c. cream
9 T. butter
3 T. granulated sugar
4-1/2 c. sifted confectioner's sugar
Heat together cream and butter in medium saucepan. Meanwhile, caramelize
granulated sugar. Add scalded cream and butter, stirring until lumps are
dissolved. Gradually stir in confectioner's sugar.
Beat until icing is smooth, creamy, and of the right consistency to spread. Add
more cream if icing becomes too thick.
Caramelizing Sugar
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Melt sugar in heavy pan over low heat, stirring constantly. Heat until melted
to a golden brown syrup, stirring constantly. Stir in hot water (amount recipe
indicates). Be careful steam does not burn hand.
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