Shake-up your cake frosting options with this rich and buttery homemade Brown Sugar Buttercream. Use it for frosting special occasion cakes, cupcakes and muffins.
Brown Sugar Buttercream
To make this frosting, light brown sugar is combined with heavy cream then simmered together until it becomes velvety smooth. Using a mixer, whip this with softened butter, pure vanilla and powdered sugar and voila, it's ready to spread on top of cupcakes, or your favorite flavor layer cake. It's spectacular when used to frost your favorite muffins or sweet breads giving them a smooth caramel-like decadent finish. The rich finish it gives is reminiscent of those spicy flavors we associate with fall so, add this buttercream to your fall baking plans. Think, sweet potato, pumpkin, French vanilla, cinnamon and beyond.
Homemade Brown Sugar Buttercream Frosting Makes the Cake
Homemade frosting makes the cake. No matter what the accompanying cake flavor may be, whether vanilla, chocolate or caramel are worth the minimal effort it takes to whip them up from scratch. They're the first thing you notice and provide the complementary smooth finish to homemade baked cookies, cakes, muffins and sweet breads. When you take the time to make the frosting from scratch it really shows the love don't you think? Tasty to the very last crumb and then you get to lick the spoon. Or, in my house it's the beaters that are the coveted lick'able treat.
Other Buttercream Flavors to Try:
- Low Carb Chocolate Buttercream from All Day I Dream About Food
- S'mores Buttercream Frosting from Simple Joy.
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Helpful Kitchen Items:
Brown Sugar Buttercream
Ingredients
- 1 ½ cup light brown sugar
- ½ cup heavy cream plus additional as needed to thin
- 1 ¼ cup butter softened (2 ½ sticks)
- 1 tablespoon pure vanilla extract
- 6 cups powdered sugar sifted
Instructions
- In a medium-size heavy bottomed saucepan bring the brown sugar and heavy cream to a boil. Lower the heat and simmer stirring until the sugar has dissolved. Set aside to cool enough to still be pourable but, not set.
- In a medium-size mixing bowl using an electric mixer on medium speed, whip the butter and vanilla with the brown sugar cream, Stop to scrape the sides of the bowl periodically.
- Lower the speed, of the mixer and gradually add the confectioners sugar. Stop and scrape the sides of the bowl between additions.
- Add additional heavy cream 1 tablespoon at a time to thin to spreading consistency, as needed.
- After the powdered sugar is added, raise speed to medium and beat until light and fluffy.
- Store chilled in an airtight container until ready to use. Beat again before using.
- Refrigerate any leftovers.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Debbie
Melissa, I had to let you know how much we love this. I've used it for banana cake, chocolate cake, pecan cake, spice cake, pumpkin cake I mean you get the idea. It's really yummy and the brown sugar flavor is so decadent. Thank you!
Melissa
I'm so happy you're enjoying it, thanks!
Mary Ann
So, can you provide an estimate of the time needed to let the brown sugar cream cool down? Thank you
Melissa
From the recipe: "Set aside to cool enough to still be pourable but, not set." It depends on the pan used, how it holds holds heat and how long it cooks, this could vary. Follow the recipe, and you'll be good to go.
Kay
This is
My go to buttercream! Everyone raves about it and it’s a true crowd pleaser! Only issue I have is with the consistency. I let the brown sugar cream cool down just when it’s no longer pourable in order to keep it from melting the butter too much and it still is too runny. It’s kind of hard to work with when piping since I have to keep freezing it since my hand melts it so quickly. I’ve tried cornstarch and flour and nothing works so it takes me twice as long to finish decorating cakes. Any tips on this?
Melissa
Hi Kay, I typically use this buttercream to frost, rather than pipe onto cakes. That being said, you can always add more powdered sugar to give it a more stiff texture for piping.
Paula
Looking forward to seeing your recipe ‘s like to try some new dishes
Melissa
Welcome Paula, feel free to browse. I hope you find some recipes to enjoy.
Kels
Cant wait to try this recipe! Can I use whole milk instead of the heavy cream?
Melissa
I wouldn't recommend substituting milk for cream in this recipe.
Tonikia Freeman
Thanks for sharing I bet this will be wonderful on a pound cake!
Melissa
Indeed it is!
Sherry
Where's the recipe for the Slow Cooker Three Meat Lasagna? It looks sooo good, but I've tried to find the recipe with no luck 🙁
Melissa
Occasionally, a video is added to my video library in advance and in anticipation of the recipe release. That recipe hasn't been released but, will be soon.
Carolyn
Wow, I bet that's incredibly tasty buttercream!
Melissa
Thanks Carolyn!