🤏Sticky Fingers Frosting 🎂

Total Time: 15-20 minutes Yield: Frosts 12 cupcakes or one 9x13 cake

🧾 Ingredients

• ½ cup (1 stick) butter

• ¾ cup brown sugar (light or dark)

• 4 tbsp heavy cream or milk

• ¼ tsp salt

• 1 tsp vanilla extract

• 2 cups powdered sugar

• 0.1g -0.2g RSO or distillate (dose of your choice)

Optional stoner upgrades:

• pinch flaky sea salt (for salted caramel vibes)

• ½ tsp cinnamon

• splash bourbon or rum

🔥 Instructions

1. Make the caramel base

In a small saucepan over medium heat combine:

• butter

• brown sugar

• cream

• salt

Stir until melted and smooth. Bring to a gentle boil and simmer about 3 minutes, stirring constantly.

2. Cool slightly

Remove from heat and pour into a mixing bowl.
Let cool about 10 minutes until warm but not hot.

This step prevents the powdered sugar from melting and keeps the frosting fluffy.

3. Add the infusion

Stir in your RSO or distillate while the caramel mixture is still warm so it blends evenly.

Mix thoroughly.

4. Whip the frosting

Add:

• powdered sugar

• vanilla

Beat with a hand mixer or whisk until smooth and creamy.

5. Adjust texture

• Too thick → add a splash of cream

• Too thin → add powdered sugar

Use immediately—this frosting thickens as it cools.

🍰 Stoner Serving Ideas

This frosting absolutely slaps on:

• banana bread

• apple cake

• pumpkin muffins

• cinnamon rolls

• graham crackers (late-night munchie move)

Or warm slightly and drizzle over infused brownies.