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Looking for a brown sugar frosting that has that special flavor but doesn’t leave your mouth grainy? Look no further! My fluffy brown sugar icing brings that buttercream consistency that you love without sacrificing the flavor factor.
BEST Fluffy Brown Sugar Icing
Brown sugar does the impossible: It takes sugar and somehow makes it better! While it’s no secret that I have a sweet tooth, brown sugar certainly takes the cake when compared to it’s less exciting relatives (I’m looking at you, granulated sugar).
This delicious brown sugar buttercream frosting highlights that rich, caramel-like flavor that’s so hard to put your finger on. Simply pipe it onto sheet cakes, cupcakes, and even inside of cake rolls or cookie sandwiches!
Ingredients Needed
- Butter – unsalted, softened – this is the most important ingredient in buttercream.
- Brown sugar – you measure brown sugar by packing it.
- Heavy whipping cream – I love using cream to make a rich and fluffy frosting.
- Powdered sugar – You still need a bit of powdered sugar to give the frosting it’s body.
How to Make Brown Sugar Frosting
- Cream butter and sugar: In the drum of a stand mixer or large mixing bowl, beat the unsalted butter until it becomes smooth.Then, cream the brown sugar and butter. Beat them together for about two to three minutes, until the mixture becomes fluffy.
- Combine ingredients: Once creamed, add vanilla extract, heavy whipping cream, and salt to the bowl and mix until all ingredients have combined. Then, set your mixer to medium-low speed and gradually begin to add in the powdered sugar. Once the powdered sugar is fully incorporated into the mixture, allow the mixer to continue for about one to two minutes, completely mixing the ingredients together.
- Beat together: Increase the mixing speed to medium-high and beat the frosting until it becomes fluffy and light. This will take about five minutes. Once fluffy, you can begin to frost cupcakes or cake to your liking!
Expert Tips
- To avoid grainy buttercream, make sure that you cream the butter and brown sugar together long enough so that the mixture has no clumps of sugar at all.
- Store frosting in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before using.
- I prefer using a stand mixer to make frosting – it’s much easier, faster and makes it fluffier than a hand mixer.
FAQs
Yes, you can use brown sugar in place of powdered sugar, but the texture will be significantly different. If using this method, anticipate a heavier, less fluffy frosting.
If your brown sugar frosting is grainy, it likely means that you did not cream the butter and sugar together long enough.
Yes, you can freeze brown sugar frosting in an airtight container or ziploc bag for about three months. Just let it thaw in the fridge overnight before attempting to use it again. You can also store it in the fridge for up to one month.
Brown Sugar Frosting
Ingredients
- 1 ½ cups (339g) unsalted Butter, softened
- 3 tablespoons (38g) packed brown sugar
- 3 tablespoons (45ml) heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (339g) powdered sugar
Instructions
- Beat the butter until smooth in a large bowl or stand mixer. Add brown sugar and cream until fluffy, 2-3 minutes.
- Add vanilla, heavy whipping cream and salt and mix until combined.
- Reduce mixer to medium-low speed and while mixer is running, slowly add powdered sugar and mix until smooth, about 1-2 minutes. Then increase the mixer to medium-high and beat until fluffy and light, about 5 minutes.
- Frost cupcakes as desired
Recipe Video
Recipe Notes
- Frosting can be stored in refrigerator for up to 2 days. Let come to room temperature and if needed, re-fluff with mixer for a few minutes before using.
- I prefer using a stand mixer to make frosting – it’s much easier, faster and makes it fluffier than a hand mixer.
Made it for a vanilla cake. Taste great!! My son gave it a 10!!!