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Carmel Icing


This is a family favorite, especially on chocolate cake! If you want a creamy icing, follow the directions to cool before adding confectioner's sugar. If you want an old fashioned firm carmel icing, then remove from heat and add the confectioner's sugar immediately. Both are great!

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  • 1/2 c. (1 stick) butter or margarine
  • 1 c. Brown sugar, firmly packed
  • 1/4 c. Milk
  • 2 1/2 c. (about) sifted confectioner's sugar



Step 1

Melt butter in saucepan; add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Add milk; stir until mixture boils. Remove from heat; cool. Add confectioner's sugar gradually, beating after each addition, until desired consistency.

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