This Cinnamon Brown Sugar Buttercream Frosting is full of fall flavors and makes a creamy frosting with a little crunch from the brown sugar. It’s the best topping for all your fall-flavored cakes, like pumpkin, spice, apple, and snickerdoodle!
Brown Sugar Cinnamon Buttercream
This cinnamon brown sugar frosting is the perfect topping for several desserts: carrot cake, cinnamon rolls, apple cider cupcakes, snickerdoodle cake, and so much more. This sweet frosting is a perfect buttercream for any of your favorite cakes. What will you be pairing this fluffy buttercream with?
Why You’ll Love this Brown Sugar Frosting Recipe:
- Super easy: This is the perfect recipe because it’s easy to make. Just mix and store until use—and viola!
- Fall flavors: The best part about the fall season is all the delicious fall desserts you can use this cinnamon buttercream frosting on!
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How to Make Brown Sugar Buttercream Frosting
Be sure to see the recipe card below for full ingredients & instructions!
- In a large bowl, mix the butter and brown sugar—and after a minute add the vanilla extract. Using a stand mixer is ideal. For exact measurements and detailed instructions, see the recipe card down below.
- Next, scrape the sides of the bowl, so all the batter is in the bowl. Then slowly use low speed to add the confectioners’ sugar until light and fluffy.
- Lastly, add the milk and ground cinnamon until at desired consistency.
- Store, use, and enjoy when ready!
You can use all brown sugar, but it will alter the texture and structure of the frosting. I added powdered sugar to help the frosting keep its shape. Without it, the frosting may not be as stiff or structured.
In order to make a creamy frosting, you need to take your time during the creaming steps. Be sure to cream the butter and sugar together for 3-5 minutes, or until the mixture is completely smooth, before moving on.
After beating the frosting on high, beat it for an additional 30 seconds on low to remove any air bubbles.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Tips for Making the Perfect Buttercream Frosting
- For the silkiest buttercream, use finely ground powdered sugar. Sugar packages should list how finely ground it is. 10x is the finest.
- Use cool-temperature butter, not warm or melted butter.
- If you plan to add additional flavoring to your frosting, reduce the liquid so your buttercream consistency is still light and fluffy.
Make Ahead Instructions
Brown sugar frosting can be made up to 5 days in advance of when you plan to use it. Store it in a Ziplock bag in the refrigerator until ready to use, and let sit out at room temperature for 10 minutes before using.
Storage Instructions
Store leftover brown sugar frosting in an airtight container or Ziplock bag in the refrigerator for up to 1 week.
Freezing Instructions
Freeze brown sugar buttercream in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before using.
Variations
- Use light brown sugar for a lighter-tasting frosting and dark brown sugar for a richer, more molasses-y frosting.
- Try swapping some or all of the vanilla extract for almond, amaretto, maple, or bourbon extract!
- In place of the whole milk, you can use heavy cream or half-and-half.
- You can omit the cinnamon for a more plain-flavored frosting.
- Add other spices to change the flavor, such as pumpkin pie or apple pie spice!
- Add ½-1 tablespoon of unsweetened cocoa powder for a chocolate brown sugar frosting.
- Add chopped pecans, walnuts, or peanuts for a nutty frosting.
- Add shredded coconut flakes for a sweeter, coconutty frosting.
Serving Suggestions
This frosting pairs well with tons of desserts! Try it with:
Tips for the Best Brown Sugar Frosting
- Do not use shortening in place of the butter. It will not have a good flavor.
- Sift the powdered sugar to remove any lumps.
- Make sure all of your ingredients are at room temperature for the smoothest frosting.
- Do not rush the creaming process or you will end up with a gritty frosting!
I hope you love this cinnamon brown sugar buttercream frosting as much as I do. What do you plan to pair your frosting with? I’d love to hear how it turned out and what you did with it. Let me know in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Brown Sugar Frosting
Ingredients
- 1 cup salted butter 226 grams, room temperature (2 sticks)
- ¾ cups brown sugar 160 grams
- 1 tablespoon pure vanilla extract 12 grams
- 4 cups powdered sugar 452 grams, sifted
- 2-4 tablespoons whole milk 28-57 grams, room temperature
- 1 teaspoon ground cinnamon 3 grams
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on high speed until creamy, about 3-5 minutes. Mix in the vanilla extract.1 cup salted butter, ¾ cups brown sugar, 1 tablespoon pure vanilla extract
- Scrape down the sides, then add the powdered sugar one cup at a time, mixing on low speed until incorporated. Scrape the sides again, then increase to high speed and beat for 2 minutes, until light and fluffy.4 cups powdered sugar
- Add 2 tablespoons of milk and beat well. Add additional milk, if needed, to reach desired consistency.2-4 tablespoons whole milk
- Stir in the ground cinnamon.1 teaspoon ground cinnamon
Notes
- This recipe yields about 2½ cups (40 tablespoons) of frosting.
- Use light brown sugar for a lighter-tasting frosting and dark brown sugar for a richer, more molasses-y frosting.
- Try swapping some or all of the vanilla extract for almond, amaretto, maple, or bourbon extract!
- In place of the whole milk, you can use heavy cream or half-and-half.
- You can omit the cinnamon for a more plain-flavored frosting.
- Add other spices to change the flavor, such as pumpkin pie or apple pie spice!
- Add ½-1 tablespoon of unsweetened cocoa powder for a chocolate brown sugar frosting.
- Add chopped pecans, walnuts, or peanuts for a nutty frosting.
- Add shredded coconut flakes for a sweeter, coconutty frosting.
- Do not use shortening in place of the butter. It will not have a good flavor.
- Sift the powdered sugar to remove any lumps.
- Make sure all of your ingredients are at room temperature for the smoothest frosting.
- Do not rush the creaming process or you will end up with a gritty frosting!
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