I used this icing recipe for years, ever since Jean Pare’s 150 Delicious squares came out in 1985. I tried many recipes from the book over the years and even kept a few. But the caramel icing has become a standby for my cookies as in this case I used it to finish up a small batch of butterscotch bars. Not light enough for finishing cakes, but a perfect icing for cookies and squares. It pipes well, not overly sweet and the preparation is simple. I added the sour cream to balance the sugar, but otherwise this one is Jean Pare’s recipe from page 65.
CARAMEL ICING
1/4 cup butter, salted
1/2 cup brown sugar
2 Tbsp milk
1 Tbsp sour cream
1 cup icing sugar
1 cup icing sugar
• Combine butter, sugar and milk in saucepan.
• Bring to boil and simmer 2 minutes.
• Cool.
• Stir in icing sugar.
• Add the sour cream and beat until fluffy.
• Smooth over bars.
