Ingredients

• 3 cups icing sugar, sifted
• 2 tbsp castor or granular sugar
• 5 tbsp thin cream or whole fat milk
• 75 gm white butter

How to Make Caramel Icing

• Sift icing sugar into a bowl. Keep aside.
• Melt butter carefully in a pan.
• Add milk and bring to just below simmering point (71 degrees C).
• Simultaneously, heat castor sugar in another pan.
• Pour into caramel and stir to dissolve.
• Pour over icing sugar and beat till thick and creamy.
• Spread over cake immediately.
• Best served fresh.