Fluffy Brown Sugar Icing Food

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.

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.

CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.

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.

CREAMY SUGAR FREE FROSTING

Steps:

• Fill a saucepan with 1 inch of water. Bring to a simmer over medium-low heat. In a clean bowl combine egg whites and Splenda Granulated Sweetener. Place bowl over simmering water and whisk mixture constantly for 5 minutes, or until Splenda Granulated Sweetener is completely dissolved.
• In a separate bowl add margarine to the bowl of a stand mixer and beat until light and fluffy. Set aside.
• Transfer egg white and sweetener mixture to stand mixer and beat on high for 10 minutes until stiff peaks form. Lower speed to medium and mix in margarine 1 tablespoon at a time. Add salt and vanilla and continue mixing for 3-5 minutes or until frosting is smooth and fluffy.
• Add gel food coloring if desired and mix until food coloring is completely incorporated.

SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a few baking sheets with silicone baking mats or parchment paper. These cookies tend to stick, so I highly recommend some sort of liner instead of baking straight on the pan.
• In a large bowl or stand mixer, beat the butter for about 2 minutes, until it is smooth and creamy. Scrape down the sides and bottom of the bowl to make sure there are no lumps.
• Add 3/4 cup granulated sugar and 3/4 cup brown sugar. Beat 1 minute until fluffy.
• Add 1 cup pumpkin puree (make sure it's not pumpkin pie filling!)
• Add 1 and 1/2 teaspoons vanilla and 1 large egg. Beat until combined, scraping sides. The dough will look kind of grainy at this point.
• Use a spoon to measure your flour into your measuring cup, then level off the top. Add the 2 and 1/2 cups flour to the bowl, but don't mix yet.
• Make a well in the center of the flour, and add 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice. Use your teaspoon to stir these ingredients into the flour a bit so you don't end up with any clumps of baking soda in your cookies.
• Turn the mixer on and combine the dry and wet ingredients. Mix ONLY until combined and no more. Use a spatula to scrape the bottom of the bowl. If you see any streaks, mix it some more. Do not over mix, or your dough will be tough.
• Use two spoons to drop the cookie dough onto the prepared pans. The dough is more like a batter; very wet and sticky. I tried using a cookie scoop but it just sticks too much. I scraped up a heaping tablespoon of dough with one spoon (I used a larger soup spoon) and scraped it onto the pan using another spoon. It doesn't need to be an exact ball shape. Leave about 2 inches of space in between each cookie.
• Bake in the preheated oven for 12-14 minutes, or until the cookies are no longer shiny on top. Normally I under-bake my cookies to keep them chewy, but these cookies are more like tiny little pumpkin cakes; nobody wants raw batter in the center of a cake. If the shine from the top of the cookies is completely gone, take them out. They should be nice and tall and puffy.
• Let the cookies cool and set up on the pan for about 5 minutes.
• Transfer the cookies to a wire rack to cool completely. I always cheat and throw my cooling rack directly in the freezer to speed up the cooling process. Takes like 5 minutes, and then you can glaze right away.
• To make the icing: In a small saucepan, add 3 tablespoons salted butter. Turn the heat to medium and let the butter melt. Keep the heat on medium and don't walk away. Stir occasionally. Soon the butter will bubble and form a thick white foam on top. After that, the foam will recede a little bit and you will start to see little brown "bits" forming on the bottom of the pan. Stir them up and take a whiff. If you see brown specks and your butter has taken on a nutty aroma, your butter is browned. Take it off the heat right away. The whole process doesn't take more than 3-4 minutes for this amount of butter. It goes from browned to burned real quick, so pay attention!
• Place a strainer over the top of the saucepan, and add 3 cups of powdered sugar (I did it 1 cup at a time). Sift the powdered sugar into the butter. (You might be thinking "I don't have time for sifting. Sifting is for suckers." That's what I thought the first time I made this, and my icing was lumpy. No amount of whisking smoothed it out, and I ended up pressing my finished glaze through a strainer. Don't be like me.)
• Once you've added all the powdered sugar, add 4 tablespoons of cream or milk. Whisk it all together until smooth. At this point you can add more powdered sugar or cream/milk, depending on the consistency you want for your glaze. If you want it to be thicker (more like frosting) add less milk/cream. You can also add a bit more powdered sugar.
• Once the cookies have cooled completely, drizzle over the tops of each cookie.
• These cookies don't do well stored in a tupperware, they are too moist. It's better to store them on a plate with plastic wrap loosely covering them (once the glaze has set). I'm a huge fan of warm cookies, but these ones are actually really delicious when chilled in the fridge. Try it out!

FLUFFY VANILLA FROSTING

Steps:

• In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 minutes.
• Add confectioners' sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.
• Beat in vanilla and salt; stir until smooth.

FLUFFY BROWN SUGAR FROSTING

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!

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!

7-MINUTE BROWN SUGAR FROSTING

Steps:

• Enjoy!

CREAMY BROWN SUGAR FROSTING

Steps:

• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes.

BROWN SUGAR ICING

Steps:

• Combine all ingredients and blend with your mixer or hand blender until smooth.
• Frost your cake!