This rich, buttery icing recipe is designed to complement a light and airy Angel Coconut Cake. Using a combination of light brown sugar, milk, and butter (or oleo), the icing is boiled to thicken slightly and create a luscious caramel-style glaze. Once cooled to lukewarm, it can be poured or spread over the cake to soak in gently, giving the finished dessert a melt-in-your-mouth sweetness. Beloved for its simplicity and nostalgic flavor, this icing reflects a classic mid-century approach to topping light sponge cakes without overwhelming their texture.
Ingredients
- ½ cup light brown sugar
- ¼ cup milk
- ½ cup butter (or margarine)
Instructions
Step 1: Combine Ingredients
- In a small saucepan, combine the brown sugar, milk, and butter or oleo.
Step 2: Heat and Boil
- Bring the mixture to a full boil over medium heat.
Step 3: Cook and Stir
- Continue boiling for 2 minutes, stirring constantly.
Step 4: Cool Slightly
- Remove from heat and let stand to cool or until lukewarm.
Step 5: Use
- Pour or spread over cake while still slightly warm. Yields approximately 1 cup of icing.
Tips
- Substitute heavy cream for milk for a richer glaze.
- Add ½ tsp vanilla extract after boiling for extra flavor.
- Use salted butter for a subtle salty-sweet balance.
- Try it over pound cake or coffee cake for variety.
Nutrition
Calories: 890kcalCarbohydrates: 208gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 7mgSodium: 915mgPotassium: 293mgFiber: 1gSugar: 161gVitamin A: 99IUCalcium: 416mgIron: 3mg
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