Brown Sugar Buttercream
Elevate your baked creations with the indulgent richness of Brown Sugar Buttercream—a frosting that perfectly balances caramel-like brown sugar notes with a silky, fluffy texture. This delectable buttercream is crafted with a unique technique of simmering brown sugar and cream to create a deeply flavorful base, then whipped to perfection with creamy unsalted butter, powdered sugar, and a hint of vanilla. Perfect for frosting cakes, cupcakes, or cookies, this versatile recipe is ideal for any sweet occasion. With its luxurious melt-in-your-mouth consistency and warm, toffee-like sweetness, Brown Sugar Buttercream is sure to become your go-to frosting for adding a touch of decadence to your desserts.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 200 grams Brown sugar (light or dark)
- 60 milliliters Heavy cream
- 300 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
In a medium saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the brown sugar has completely dissolved and the mixture begins to simmer. This should take approximately 2-3 minutes.
Remove the saucepan from the heat and let the mixture cool to room temperature. This is important to ensure the butter in the buttercream doesn't melt during mixing.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Gradually add the cooled brown sugar and cream mixture to the butter, beating on low speed until just combined. Then, increase the speed to medium-high and beat for another 1-2 minutes until the mixture is silky and smooth.
Sift the powdered sugar into the butter mixture in batches, about 1/4 at a time, beating well after each addition to ensure the frosting stays smooth and lump-free.
Add the vanilla extract and a pinch of salt, and beat the buttercream one last time for 1-2 minutes until everything is fully incorporated and fluffy.
Taste the buttercream and adjust the salt or vanilla if needed.
Use the brown sugar buttercream immediately to frost your cakes, cupcakes, or cookies. Alternatively, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Bring to room temperature and re-whip before using.
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 500.5 g | 182% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 494.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
