Fluffy Brown Sugar Frosting Recipe 455 Food

FLUFFY BROWN SUGAR ICING {PAT'S RECIPES}

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 icing holds peaks, then blend in vanilla.
• Let cool to room temp, then store covered in the fridge until ready to use.

BROWN SUGAR FROSTING

Steps:

• In a large bowl, using a hand or stand mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
• Add in 2 cups of the powdered sugar and continue mixing until light and creamy. Add in the remaining powdered sugar and mix again; stopping when the frosting is thick and well combined.
• Add in the vanilla extract and 1 teaspoon of the heavy cream; mixing until the frosting is light and fluffy. If the frosting is still too thick to be piped, then add an additional 1 to 2 teaspoons of heavy cream and continue mixing until the desired consistency has been reached. If the frosting is too thin, then add a tiny bit more powdered sugar until the desired consistency has been reached.
• This frosting can be stored in an airtight container at room temperature if it will be used within a few days. If the frosting won't be used within a few days, cover and store in the refrigerator; set the frosting out at room temperature for 15 minutes before using.

BROWN SUGAR BUTTERCREAM FROSTING

Steps:

• In a large mixing bowl, cream butter and brown sugar until light and fluffy. This usually takes 3-5 minutes. Do not rush through this step or else you will end up with grainy and gritty icing.
• Add vanilla extract, cinnamon powder and mix until combined.
• Start adding powdered sugar gradually, 1 cup at a time, while mixing until all the powdered sugar has been incorporated.
• If the frosting starts to become too thick, mix in a little heavy cream.
• Mix one final time until icing is smooth and creamy. If icing is too thick, mix in more heavy cream. If icing is too thin, mix in more powdered sugar. Enjoy!

FLUFFY BOILED ICING

Steps:

• In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
• Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

FLUFFY VANILLA FROSTING

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.