Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Fudgy Butterscotch Icing
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- #73602
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup packed dark brown sugar
4 tablespoons unsalted butter
5 tablespoons nonfat or lowfat evaporated milk, plus more as needed
1 pinch salt
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
directions
Combine the sugar, butter, evaporated milk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes.
Remove from the heat and add the baking powder and vanilla extract. (At this point, the icing will be the consistency of thick syrup.) Use an electric mixer on medium speed to beat the mixture until it is glossy and smooth and has thickened to frosting consistency.
Immediately spread over cake; the frosting will harden slightly as it cools. (If you overbeat and the frosting becomes too thick and dry, beat in a tablespoon or so of evaporated milk until it reaches the correct consistency.)
cook's notes
This recipe is more for cakes served in a pan rather than layer cakes.
added by
jenifersrecipes
nutrition data
54 calories, 2 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
Very disappointed with this recipe. My mom has been craving spice cake with butterscotch frosting, so I thought I would make it for Mother's Day. I chose this recipe because it sounded simple enough but tasty. It never got to "frosting consistency." It's more like fudge that hasn't set. It's sticky and extremely sweet. I didn't put it on the cake because it will slide down the sides. I guess I'll buy ready-made frosting in the morning (too late to try another recipe). Unfortunately, I don't think you can buy butterscotch so I'll have to get vanilla. Very unhappy!