Brown Sugar Buttercream

By • October 18, 2013 1 Comments

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Author Notes: This is my favorite frosting to use for this fall. The brown sugar gives the frosting a bit of complexity and makes it less sweet and more molassesy. Leah


Makes 4 cups

  • 1 cup butter, at room temperature
  • 6 cups confectioner's sugar
  • 1/4 cup heavy cream
  • 1/8 cup water
  • 1/8 cup brown sugar
  • 2 teaspoons vanilla extract
  1. Combine the water and brown sugar in a small sauce pan and simmer over medium heat until the sugar is completely dissolved.
  2. Remove the water and sugar mixture from the heat and add the vanilla extract. Set aside to cool completely.
  3. In a large mixing bowl, beat the butter on medium-high speed until light and fluffy, about 5 minutes.
  4. While still beating, slowly add the sugar and water mixture. Continue to beat until incorporated.
  5. Sift in 1 cup of the confectioner's sugar. Beat until incorporated and repeat with the remaining confectioner's sugar, 1 cup at a time.
  6. While still beating, slowly add the cream and beat until incorporated

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