Brown Sugar Frosting

Course Dessert, Frosting, Icing

Cuisine American, Southern

Keyword brown-sugar-frosting, brown-sugar-frosting-recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings cups (May Vary)

Calories 1016kcal

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 large bowl use an electric mixer on medium speed to whip the butter and vanilla extract.
With the mixer on low speed, gradually add the brown sugar and cream mixture. Beat until combined stopping to scrape the sides of the bowl periodically.
On low speed, add the powdered sugar 1 cup at a time. Stop and scrape the sides of the bowl between additions. (Test the consistency at 6 cups before adding more confectioners' sugar, 1/2 cup at a time.)
Add additional heavy cream 1 Tbsp at a time to thin to spreading consistency, as needed.
After the powdered sugar has all been added, increase the speed to medium and beat until light and fluffy.
Use immediately or store chilled in an airtight container until ready to use, for up to 5 days. If chilled, beat again before using.
Yield: This recipe makes enough to frost: 24 cupcakes, one 9-inch two layer cake, one 8-inch three layer cake or one 13x9-inch sheet cake.

Cooling the Brown Sugar Mixture is Key - After melting together the brown sugar and heavy cream allow it to cool, but not long enough to set, or the frosting won’t come together as smoothly. I typically transfer it to a bowl and pop it into the fridge, stirring it occasionally.

Brown Sugar - You can use the same amount of dark brown sugar for a stronger molasses flavor.

Butter - You can use unsalted butter plus 1/4 teaspoon of salt in place of salted butter.

Spice - Depending on the flavor of the cake, you can add ground cinnamon, ginger, apple pie spice or pumpkin pie spice to expand the flavor profile. Pair it with the flavor of the cake and you'll be gold.

Texture - The stiffness of the frosting can be adjusted according to your preference. Less powdered sugar will make a softer frosting, and more powdered sugar will make a stiffer frosting that will hold its shape for piping. I recommend that you stop at 6 cups of powdered sugar and adjust the texture from that point.

Bring to Room Temperature - If you make this frosting ahead of time and pop it into the fridge, bring it to room temperature and beat it again with a hand mixer before using. You can add heavy cream 1 tablespoon at a time to thin it to spreading consistency, if needed.