Milk Frosting

Ingredients

• 1.5 cups Sugar
• 0.5 cup Milk
• 1 teaspoon Butter
• 0.5 teaspoon Vanilla extract
• 1.5 squares Unsweetened chocolate (For Caramel Frosting I)
• 0.125 teaspoon Ground cinnamon (For Caramel Frosting I)
• 1.333 cups Grated maple sugar (For Caramel Frosting II (approximately 1 1/3 cups))
• 0.666 cup Heavy cream (For Caramel Frosting II (approximately 2/3 cup))
• 1.25 cups Brown sugar (For Nut Caramel Frosting)
• 0.333 cup Water (For Nut Caramel Frosting (approximately 1/3 cup))
• 2 Egg whites (For Nut Caramel Frosting)

Instructions

1. 1Place butter in a medium saucepan and melt over medium heat.
2. 2Add sugar and milk to the melted butter. Stir continuously to ensure the sugar does not stick to the bottom of the saucepan.
3. 3Heat the mixture to a boiling point, then reduce heat to medium-low and boil without stirring for 13 minutes.
4. 4Remove from heat and beat with a spoon or electric mixer until the frosting reaches a spreadable consistency. Stir in vanilla extract.
5. 5Pour the frosting over the cake and spread evenly with the back of a spoon. Crease the frosting as soon as it begins to firm up.
6. 6For Caramel Frosting I, follow steps 1-3 for Milk Frosting. As soon as the mixture reaches a boiling point (step 3), add the melted chocolate and 1/8 teaspoon of cinnamon. Continue with steps 3-5.
7. 7For Caramel Frosting II, mix maple sugar, sugar, butter, and cream in a saucepan. Boil for 13 minutes without stirring. Remove from heat and beat until the frosting reaches a spreadable consistency. Spread on cake.
8. 8For Nut Caramel Frosting, combine brown sugar, water, and white sugar in a saucepan. Bring to a boil. In a separate bowl, beat egg whites until stiff peaks form. Gradually add the sugar mixture to the egg whites, beating constantly. Stir in vanilla. Spread on cake.