Appears in Cook's Country October/November 2010
This old-time recipe miraculously transforms as you beat it, but it needed a little modern-day help.
Our approach to Miracle Caramel Frosting was unconventional, but the result was fluffy, flavorful icing the likes of which we’d never tasted. We started by heating and stirring flour and milk into a thick paste, beating together sticks of b...