Melt the butter in a heavy 2 or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it’s alright if it still looks separated at this point). Stir constantly for up to 2 minutes (less if it smells like it’s burning).
Add the ¼ cup cream and stir constantly for 2 minutes. The mixture will thicken slightly and turn smooth and glossy.
Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Stir in the powdered sugar and vanilla with the wooden spoon. If the frosting seems too dry, add additional cream, ½ tablespoon at a time, until it’s thick, smooth, and spreadable.
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