I've been using this recipe for ages and I can't really say were it came from but I do know that no baker should be without a frosting like this. It's deceptively simple to prepare; the only important part is to bring the sugar and heavy cream to a rising boil. It's thick and fudgey and hard to resist eating right out of the bowl. Let is chill and then come back to room temperature and it goes on like buttah!

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