CARAMEL FROSTING

Place the butter and brown sugars in a medium pot.

Stir over medium heat and cook until it comes to a boil (it should look grainy).

Add the milk, stir, and bring the mixture back to a boil (the brown sugar should now magically dissolve!).

Remove the pan from the heat, and add the icing sugar and vanilla.

Beat with a wooden spoon until smooth. Use the hot icing immediately to frost any cake, otherwise it will start to set.

If the icing stiffens and becomes unusable, just put the pan back on medium heat and stir until it melts again.

Let the icing cool and set once on the cake – it should look smooth and beautiful!