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Caramel Icing

2 cups sugar. 1 cup cream. 1/4 cup butter. 2 tablespoons sugar to caramel. Cook sugar and cream until it boils. Melt sugar into caramel sirup. Add the caramel sirup while both are hot. Keep trying a little in saucer and as soon as this begins to dry add butter; remove from fire and beat until cool enough to put between cake. If it should get stiff, add a little sweet cream and dissolve over hot water. This makes it smooth for top of cake.