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
- Add vanilla extract (½ to 1 tsp) for more depth of flavor.
- Stir in sweetened shredded coconut after cooking for extra texture.
- Replace milk with evaporated milk for a richer caramel-like finish.
- For a thicker frosting, cook an additional 1 to 2 minutes.
- Drizzle warm over angel food cake for easier spreading.
- Add a pinch of salt to enhance caramel notes.
- Replace butter with brown butter for a nuttier glaze.
- If using margarine (oleo), note the flavor will be lighter than with butter.
- Stir continuously to avoid sugar crystallizing.
- Use as a glaze for cupcakes, pound cake, or cinnamon rolls.
Nutrition
Calories: 104kcalCarbohydrates: 8gProtein: 0.1gFat: 8.2gSaturated Fat: 5.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.4gCholesterol: 20mgSodium: 70mgPotassium: 15mgSugar: 8.5gVitamin A: 240IUCalcium: 12mgIron: 0.03mg
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