QUICK BUTTERSCOTCH FROSTING
2 tablespoons granulated sugar
¼ cup boiling water
2½ cups confectioners sugar
¼ cup milk
2 tablespoons butter
1. Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it spatters. Stir until sugar is dissolved.
2. Cream butter until soft. Add ½ cup of confectioners sugar. Then add sugar syrup, beating well. Add remaining confectioners sugar gradually, thinning with milk to a spreading consistency.