1 batch frosts two full sheet cakes or six 9-inch (2 layer) cakes or 6 9×13 cakes:
Spread about 1+3/4 cups (1 lb) frosting on each cake.
OR
13 dozen cupcakes thinly, spread about 1 tablespoon frosting on each cupcake;
OR
9 dozen thickly.
2 cups water
1/2 pound butter or margarine
2 ounces dry nonfat milk
2 pounds powdered sugar
3-3/8 pounds brown sugar
1 ounce vanilla extract
Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into mixer bowl.
Sift together dry 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.