Go Back
–+ servings
Brown sugar buttercream piped in small glass jar.
Print Recipe
No ratings yet

Brown Sugar Buttercream Frosting

Brown sugar buttercream pairs the fluffy and velvety smooth texture of a traditional buttercream with the subtle caramel sweetness of brown sugar.
Prep Time5 minutes
Cook Time5 minutes
Brown Sugar Syrup Cooling Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brown Sugar Buttercream, Buttercream
Servings: 12 cupcakes

Equipment

  • 1 Stand mixer with paddle attachment

Ingredients

  • ½ c light or dark brown sugar
  • 3 Tbsp water
  • 1 c plant or unsalted butter, softened
  • 3-4 c powdered sugar
  • 1½ tsp vanilla extract
  • 1 pinch salt
  • 1 tsp plant or cow's milk (optional for thinning)

Instructions

Brown Sugar Syrup

  • In a small saucepan, dissolve brown sugar in water over medium-low heat. Stir regularly until the sugar melts completely, about 4 to 5 minutes. Transfer to a small bowl and allow to cool at room temperature for 1 hour (or until room temperature).

Brown Sugar Buttercream

  • In a medium stand mixer fitted with a paddle attachment, cream the butter on medium speed for 1 minute, or until fluffy and lightened in color.
  • Gradually mix in 2 cups of powdered sugar on low speed, allowing time for the sugar to be fully incorporated before adding more. As sugar is incorporated, increase speed to medium and beat until light and fluffy, 1 to 2 minutes.
  • On low speed, mix in the brown sugar syrup. Beat on medium speed another 1 minute.
  • Reduce the speed to low and add the salt and vanilla. Beat on medium another 30 seconds. Test the consistency and add more powdered sugar ¼ cup at a time (if too thin) or 1-2 teaspoons of milk (if too thick).
  • Use to frost cake or cupcakes. Enjoy!