In heavy saucepan, combine the dark-brown sugar, butter in addition to milk. Cook in addition to stir over a depression estrus until the dark-brown saccharide is dissolved. Increase the estrus to medium. Do non stir. Cook for 3-6 minutes until either bubbles shape inwards the middle of the pan or the mixture turns amber. Remove from the estrus in addition to transfer the caramel mixture to a small-scale bowl. Cool to room temperature. Add caramel mixture to a mixer. Gradually mix inwards powdered saccharide until combined, creamy in addition to the right consistency.
INGREDIENTS:
1 loving cup Brown Sugar
1/2 loving cup Butter, cubed
1/4 loving cup Milk
2 to 2 1/2 cups Powdered Sugar
Decorating Bags
Wilton 2D Decorating Tip
Mixer
DIRECTIONS:
In heavy saucepan, combine the dark-brown sugar, butter in addition to milk.
Cook in addition to stir over a depression estrus until the dark-brown saccharide is dissolved.
Increase the estrus to medium. Do non stir.
Cook for 3-6 minutes until either bubbles shape inwards the middle of the pan or the mixture turns amber.
Remove from the estrus in addition to transfer the caramel mixture to a small-scale bowl.
Cool to room temperature.
Add caramel mixture to a mixer.
Gradually mix inwards powdered saccharide until combined, creamy in addition to the right consistency.
All images in addition to text � Two Sisters.
Thanks done part recipes to : www.twosisterscrafting.com/best-caramel-buttercream-frosting/