This is so good-- rich and creamy with a toffee twist. I made one and a half times this recipe for the spice cake.
In a small skillet, over medium heat, cook 1/2 cup butter until melted and lightly browned; let cool. In a large bowl, with mixer at medium-low speed, beat butter, 16 oz. confectioner's sugar, 3 tbsp. cream (or light cream, half and half, or milk), and 1 and 1/2 tsp. vanilla extract until smooth and blended. Beat in additional milk as needed to reach proper spreading consistancy. Beat on medium high for about one minute, until frosting is light and fluffy. Makes about 2 and 1/3 cups.