Brown Sugar Frosting 4 Tablespoons butter 3/4 cup brown sugar 6 Tablespoons milk 1 teaspoon vanilla 1 3/4 cups powdered sugar. Melt 4 Tablespoons butter Add 3/4 cup brown sugar and 6 Tablespoons milk Boil 1 minute and add 1 teaspoon vanilla and approx 1+3/4 cups powdered sugar. Mix and put on favourite cake or brownies. Brown Sugar Frosting 2 cups water 1/2 lb butter or margarine 2 oz dry nonfat milk 2 lb powdered sugar 3+3/8 lb brown sugar 1 oz imitation vanilla Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into mixer bowl. Sift together milk and powdered sugar; add slowly to cooked mixture while beating at low speed. Add vanilla, mix at medium speed 5 minutes or until smooth and of spreading consistency. Pour and spread immediately on cool cakes. For six 9-inch (2 layer) cakes: Spread about 1+3/4 cups (1 lb) frosting on each cake. For 13 dozen cupcakes: Spread about 1 Tablespoon frosting on each cupcake. Serving Size: 2 Tablespoons. Creamy Brown Sugar Frosting 12 oz cream cheese, room temperature 3/4 cup unsalted butter, room temperature (1+1/2 sticks) 3/4 cup golden brown sugar, (packed) 2+1/4 cups powdered sugar 1+1/2 Tablespoons frozen orange juice concentrate, thawed 1+1/2 teaspoons vanilla extract Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes. Makes about 3+1/2 cups. Brown Sugar Marshmallow Icing 12 large marshmallows, cut in small cubes 2 cups brown sugar 1/2 cup milk 1/4 cup butter Cream 1/2 cup chopped nuts (optional) Stir brown sugar and milk over low heat until dissolved. Cover the syrup for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 degrees F. Remove from the heat and add marshmallows and butter. When these ingredients are melted and the icing has cooled to 110 degrees F, beat until it is a good consistency for spreading. If too heavy, thin with a little cream. Pour the cream a few drops at a time. Add chopped nuts if desired Makes about 1+1/2 cups