2 oz butter (56 gr / ¼ c)
2 c icing sugar (240 gr / 8½ oz)
½ t vanilla
2 T water
On low heat, in a small saucepan, cook the butter until light golden brown, stirring slowly and constantly.
The butter should bubble gently all over, and then foam slightly as it browns. Stirring over low heat is essential, and don’t let it scorch.
When it is golden, no longer yellow, remove from heat. It should take about 5 minutes. Add in the sugar, vanilla & water.
Blend until smooth (adding a small amount more water if needed). Spread over a cooled 9 x 13 cake.
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