How to Make Butterscotch Icing

Some people call this penuche icing instead of butterscotch icing. Really, it's just yummy. Yields about 1 1/2 cups.

Things You'll Need

• 1/8 tsp. salt
• plastic wrap
• 1/2 tsp. vanilla
• 1/2 c. packed brown sugars
• 2 c. sifted powdered sugar
• 4 tbsp. unsalted butters
• double boilers
• large pans (10- to 12-quart)
• 1/3 c. light cream
• hand mixers
• Plastic Wrap
• Double Boilers
• Hand Mixers
• Large Pans (10- To 12-quart)

Instructions

1. Put butter, brown sugar, salt and light cream in the top of a double boiler. Heat and stir until the mixture is smooth.

2. Remove mixture from heat and cool 5 minutes.

3. Beat mixture with a hand mixer and gradually add powdered sugar and vanilla. Beat until the mixture is spreadable.

Tips & Warnings

• If the icing is too thin, set the pan in a large pan of ice water and beat until it's spreadable. If necessary, add more powdered sugar.

• If you like nuts, try stirring 1/2 c. of chopped walnuts or pecans into the icing before spreading.

• This icing will keep up to three days at room temperature, up to three weeks in the refrigerator or up to six months in the freezer. To store, cover the surface of the icing with a sheet of plastic wrap. When ready to use, soften and stir or beat icing until it is smooth.