The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Cake Fillings And Frostings › Opera Caramel Frosting

Opera Caramel Frosting

1½ cups brown sugar 1½ tablespoon butter 34 cup thin cream Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to spread.

← Nut Caramel Frosting Chocolate Fudge Frosting →

Opera Caramel Frosting

Read next