Bourbon Caramel Icing
4 cups light brown sugar
1 cup butter or margarine
1 cup cream
2 tablespoons vanilla
2 tablespoons Jim Beam® Bourbon
Over medium heat, stir sugar, butter and cream until sugar is dissolved. Boil the ingredients to the soft ball stage (238 degrees). Remove from heat and beat with electric mixer until cool. Then add vanilla and bourbon. If it needs to be thicker, add sifted powdered sugar, gradually.
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