Brown Sugar Buttercream Frosting Food

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BROWN SUGAR BUTTERCREAM



Brown Sugar Buttercream image

Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 25m

Yield Makes about 4 cups

Number Of Ingredients 4

4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons

Steps:

  • In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
  • Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
  • Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

BROWN SUGAR BUTTERCREAM



Brown Sugar Buttercream image

This is HANDS DOWN my favorite frosting/icing!! It does take a little time and you will need a CANDY THERMOMETER, but it is so worth it! I make this for my devil's food cake recipe (I will be posting that next). Don't be intimidated by the steps....if I can do it, ANYONE can. This does taste MUCH better on the second day. I suggest letting it rest before serving. Oh, and if you are watching your weight...LOOK AWAY NOW! This can be made 1 week ahead and chilled, covered or frozen 1 month. Bring to room temp (DO NOT MICROWAVE) and beat with electric mixer before using. I got this recipe from Gourmet magazine.

Provided by SkinnyMinnie

Categories     Dessert

Time 30m

Yield 3 1/2 cups, 10-12 serving(s)

Number Of Ingredients 7

3 large egg whites, at room temperature
3/4 teaspoon salt
1 cup dark brown sugar, packed
1/2 cup water
1/2 teaspoon lemon juice, fresh is best
1 1/2 cups butter, cut into pieces and softened
2 teaspoons vanilla

Steps:

  • Combine egg whites and salt in a large bowl, and just let it sit for now.
  • Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. This brings the bubbles down and stops them from boiling over the pan.
  • When sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. Beat at med. speed until whites just hold soft peaks. DO NOT BEAT AGAIN UNTIL SUGAR SYRUP IS READY.
  • Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. Immediately remove from heat and pour into a heatproof 1-cup glass measure.
  • Beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
  • Beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute IT IS IMPORTANT THE MERINGUE IS PROPERLY COOLED BEFORE PROCEEDING.
  • With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
  • Continue beating until buttercream is smooth. (Mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
  • Add vanilla and beat 1 more minute.

SIMPLE VANILLA BUTTERCREAM FROSTING



Simple Vanilla Buttercream Frosting image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield about 2 cups frosting

Number Of Ingredients 5

6 ounces unsalted butter, room temperature
2 ounces shortening
1 whole egg, room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

BROWN SUGAR CREAM CHEESE FROSTING



Brown Sugar Cream Cheese Frosting image

This is an alternative to the classic recipe that calls for powdered sugar. My husband and I use it to frost fruit cocktail cake. Try it on applesauce cake, spice cake, banana cake, or carrot cake, too.

Provided by Anne Brothers & Rick Smetzer

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 30m

Yield 10

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Steps:

  • Melt butter and allow to cool.
  • In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
  • Continue to beat until light and fluffy. Do not over mix, or it will collapse.
  • Spread immediately and store cake in refrigerator.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 5 g, Cholesterol 30.7 mg, Fat 10.1 g, Protein 1.7 g, SaturatedFat 6.4 g, Sodium 67.5 mg, Sugar 4.5 g

CONFETTI CAKE WITH BROWN SUGAR BUTTERCREAM



Confetti Cake with Brown Sugar Buttercream image

This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. - Karen Berner, New Canaan, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 18

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
4 large egg whites, room temperature
3/4 cup 2% milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
4 large egg whites
1 cup packed light brown sugar
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
1-1/2 teaspoons clear vanilla extract
1/2 to 3/4 teaspoon yellow food coloring
Confetti sprinkles

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes., Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color., Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

Nutrition Facts : Calories 436 calories, Fat 24g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 239mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM



Brown Sugar Layer Cake With Cranberry Buttercream image

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

3 cups/385 grams cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups/420 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 3/4 cups/385 grams light brown sugar
3/4 cup/170 grams unsalted butter, softened
1/4 cup/60 milliliters neutral oil like canola or grapeseed
1 teaspoon kosher salt
4 large egg whites, at room temperature
12 ounces/340 grams fresh cranberries (3 1/2 cups)
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters orange juice
1/2 teaspoon orange zest
1 teaspoon finely grated fresh ginger
1 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
1 teaspoon vanilla extract
Pinch of kosher salt
Sugared cranberries, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
  • Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
  • Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
  • Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  • Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
  • Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams

FLUFFY BROWN SUGAR FROSTING



Fluffy Brown Sugar Frosting image

Make and share this Fluffy Brown Sugar Frosting recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 20m

Yield 6 cups

Number Of Ingredients 5

1 cup brown sugar (packed)
1/4 cup water
1/2 cup corn syrup
4 egg whites
2 teaspoons vanilla

Steps:

  • Mix brown sugar, water and corn syrup in a medium saucepan.
  • Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
  • Meanwhile, beat egg whites until stiff.
  • SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly.
  • Beat until frosting holds peaks, then blend in vanilla.
  • Let cool to room temp, then store covered in the fridge until ready to use.
  • The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites!

Nutrition Facts : Calories 227.4, Sodium 47.7, Carbohydrate 55.9, Sugar 42.7, Protein 2.4

BROWN BUTTER FROSTING



Brown Butter Frosting image

Brown butter frosting is an 'old' recipe that is not commonly used anymore; however it is delicious. It is easy to make as long as you are careful to not burn the butter. This frosting is great on top of brownies.

Provided by blueyedfeather

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 10

Number Of Ingredients 4

¼ cup butter
2 ½ cups confectioners' sugar
2 tablespoons milk, or more as needed
1 teaspoon vanilla extract

Steps:

  • Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
  • Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 31.4 g, Cholesterol 12.4 mg, Fat 4.7 g, Protein 0.1 g, SaturatedFat 3 g, Sodium 34.3 mg, Sugar 30.9 g

BROWN SUGAR BUTTERCREAM



Brown Sugar Buttercream image

Categories     Mixer     Dairy     Dessert     Birthday     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

3 large egg whites at room temperature
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla
Special Equipment
a candy thermometer

Steps:

  • Combine egg whites and salt in a large bowl.
  • Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
  • Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
  • With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM



Devil's Food Cake with Brown Sugar Buttercream image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Wedding     Winter     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 13

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
Brown sugar buttercream or chocolate sour cream frosting
Garnish: chocolate curls tipped with gold leaf

Steps:

  • Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
  • Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  • Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
  • Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

BROWN-SUGAR BUTTERCREAM FROSTING



Brown-Sugar Buttercream Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

2 large egg whites
1/2 cup packed light-brown sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Steps:

  • Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  • Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

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From chelsweets.com


BROWN SUGAR CINNAMON BUTTERCREAM FROSTING RECIPE
Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour. Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated. Scrape down the bowl and add the half and half. Beat to incorporate again.
From foodiewithfamily.com


SEVEN MINUTE FROSTING RECIPE WITH BROWN SUGAR - THE SPRUCE EATS
Steps to Make It. Hide Images. Gather the ingredients. The Spruce / Ana Zelic. Bring 1 to 2 inches of water to boil in the bottom part of a double boiler. The Spruce / Ana Zelic. Add the brown sugar, egg whites, water, and salt to the top part of the double boiler. Place the double boiler over the boiling water.
From thespruceeats.com


BROWN BUTTER BUTTERCREAM FROSTING - TWO SISTERS
The first step is to make a batch of Brown Butter. Place 1/2 cup of butter in a skillet on medium heat. Melt the butter and then allow it to continue to simmer on medium heat. The melted butter will start to bubble and a foam will appear and then brown crystals will begin to form. This is the good stuff. Stir every 30 seconds for about 6-7 minutes.
From twosisterscrafting.com


BROWN SUGAR FROSTING MADE WITHOUT POWDERED SUGAR
Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly. Remove from heat and let cool to room temperature. In a mixing bowl using an electric mixer beat …
From thesemisweetsisters.com


FIVE-INGREDIENT BUTTERCREAM: RELOADED RECIPE - ALTON BROWN
While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer’s work bowl. Place the bowl in the water, atop the folded towel, and continue whisking ...
From altonbrown.com


BROWN BUTTER CREAM CHEESE FROSTING | SUGAR GEEK SHOW
Brown Butter Buttercream Instructions. Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth. Add in your cream cheese and mix until smooth. Add in your browned butter and mix until smooth and creamy. Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is ...
From sugargeekshow.com


BROWN SUGAR SWISS MERINGUE BUTTERCREAM - SUGAR GEEK SHOW
Step 1 – Bring two inches of water to a simmer over medium-high heat. Once it’s simmering, reduce the heat to medium-low. Step 2 – Place your egg whites and brown sugar together in the metal bowl of your stand mixer and whisk to combine. Step 3 – Place the bowl on top of the simmering water and whisk continuously until the grains of ...
From sugargeekshow.com


APPLE BUTTER CAKE WITH BROWN SUGAR BUTTERCREAM
Light brown sugar usually has about 3.5% molasses, while dark brown sugar can have up to 6.5%. If a recipe simply calls for ‘brown sugar’, it means light brown. But you can use either one interchangeably in recipes; the only difference will be a deeper flavor and color, and it’s fun to experiment with the two.
From theviewfromgreatisland.com


BROWN SUGAR GERMAN BUTTERCREAM - COOKING WITH CARLEE
Buttercream 1 cup butter, softened 2 teaspoons vanilla pinch of salt Instructions In a small heatproof bowl, whisk together 1/4 cup brown sugar and the cornstarch. Add the eggs and whisk to incorporate. Set egg mixture by stove. In a small saucepan, stir together remaining 1/2 cup of brown sugar and milk.
From cookingwithcarlee.com


FLUFFY BROWN SUGAR ICING {PAT'S RECIPES} - I WASH YOU DRY
Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside. Meanwhile, beat egg whites until stiff. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
From iwashyoudry.com


HOW TO MAKE BROWN SUGAR BUTTERCREAM FROSTING | WILTON
Transfer to a heat-proof bowl, cover and let cool completely to room temperature (about 2-3 hours). In a large bowl, beat butter and brown sugar syrup until smooth. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Scrape down bottom and sides of bowl as necessary.
From blog.wilton.com


BROWN SUGAR FROSTING - INHERITED RECIPES
Instructions. In a saucepan, melt the butter. Once it is melted, add the brown sugar. Stirring constantly, bring the mixture to a boil, and let it boil for 2 minutes. Lower the heat, and add the milk slowly. Bring the mixture just back up to a boil then remove from heat. Allow the mixture to cool until it is lukewarm.
From inheritedrecipes.com


BROWN SUGAR BUTTERCREAM FROSTING - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Brown Sugar Buttercream Frosting are provided here for you to discover and enjoy. Healthy Menu. Healthy And Easy Chicken Recipes Healthy Chicken Meal Prep Recipes Simple Healthy Meal Prep ...
From recipeshappy.com


BROWN BUTTER FROSTING - SUGAR SPUN RUN
With mixer on low-speed, gradually add powdered sugar until all ingredients are well-combined and the brown butter frosting is smooth (minus those glorious bits of browned butter!). SAM’S TIP: Make this in a stand mixer without the mess! After creaming together butter and cream cheese, add all remaining ingredients (and yes, all of your sugar!).
From sugarspunrun.com


WHIPPED BROWN SUGAR BUTTERCREAM FROSTING - I HEART EATING
1 ½ cups salted butter at cool room temperature1 1 ½ cups brown sugar packed Pinch of salt Instructions In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick paste. Remove from heat and let it cool to room temperature. Stir in vanilla.
From ihearteating.com


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