Brown Sugar Frosting
This Brown Sugar Frosting is rich, creamy, and irresistibly sweet with caramel notes—perfect for cakes, cupcakes, and cookies!
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Spatula
- Piping Bag (optional)
Ingredients
- 1 cup Unsalted Butter softened
- 3 tablespoons Brown Sugar packed
- 3 tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 3 cups Powdered Sugar
Instructions
Brown Sugar Frosting
- In a large mixing bowl, add the softened unsalted butter. Using an electric mixer, beat the butter on medium speed until it’s creamy and smooth, about 2 minutes.
- Add the packed brown sugar to the creamed butter. Mix on low speed until combined, then increase to medium speed and beat for an additional 2 minutes until the mixture is light and fluffy.
- Pour in the heavy whipping cream and vanilla extract. Mix on medium speed until fully incorporated and the frosting is smooth.
- Gradually add the powdered sugar, along with the salt, one cup at a time. Mix on low speed to avoid a sugar cloud, then increase to medium speed until fully combined. Beat for about 1-2 minutes until the frosting is fluffy and spreadable.
- If the frosting is too thick, add a little more heavy whipping cream, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Notes
- Use softened butter for the best texture to avoid a lumpy frosting.
- If the frosting is too sweet, reduce powdered sugar or add a pinch of salt.
- Store leftover frosting in an airtight container in the fridge for up to one week.
- For longer storage, freeze frosting up to three months and thaw overnight in the fridge.
- Rewhip refrigerated frosting briefly before use to restore creaminess.