Place caramels and water in a double boiler. Heat and stir continuously until a smooth creamy texture is obtained. Remove from heat and cool.

Place butter in mixing bowl, add powdered sugar and mix at low speed to obtain a smooth paste. Gradually add the caramel mixture and beat on medium speed. Add a little more powdered sugar if you wish a stiffer frosing.

Use to frost your favorite cake. Will frost a 2 layer 9-inch cake.

Good on spice cake.

Assorted recipes from the Detroit News, entered by Diane Pahl