- 2 cups (400g) light brown sugar
- 1 cup (240ml) heavy cream
- 3 tablespoons (42g) butter
- 1 teaspoon vanilla
- 1½ tablespoons rum (optional)
•This recipe will make over 2½ cups of frosting, which is plenty to frost a two-layer cake.
•Sometimes I decorate the top of the cake with caramel Hershey’s Kisses as a clever tie-in to the cake recipe.