This brown sugar buttercream is my favorite go-to frosting for cakes, cupcakes, donuts, and so much more. It’s wonderfully light and fluffy, with a rich caramel flavor and a warm hint of cinnamon. This brown sugar cinnamon frosting really elevates any dessert with its perfect balance of flavor and creamy texture. Honestly, I always end up licking the beaters; it’s that good!
Brown Sugar Cinnamon Frosting
While classic buttercream is always delicious, this fluffy brown sugar frosting takes it to the next level. Made with molasses-rich brown sugar, pure vanilla, and a touch of cinnamon, it’s bursting with deep, cozy flavors. It whips up in just minutes but delivers incredible taste and texture.
I especially love using this brown sugar cinnamon icing on my cinnamon cupcakes, but it pairs beautifully with nearly any dessert.
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Don’t Skip the Powdered Sugar
It might be tempting to use only brown sugar, but powdered sugar is essential here. It gives this frosting its structure and perfect thickness. Without it, the brown sugar buttercream won’t turn out right!
Brown Sugar Buttercream Frosting Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
Ingredients
- 1 cup salted butter room temperature (2 sticks)
- ¾ cups brown sugar *
- 1 tablespoon pure vanilla extract **
- 4 cups powdered sugar sifted
- 2-4 tablespoons whole milk room temperature***
- 1 teaspoon ground cinnamon
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
- Make sure all of your ingredients are at room temperature for the smoothest 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.
- Do not rush the creaming process or you will end up with a gritty frosting!
- 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.
How to Make Frosting with Brown Sugar Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the butter and milk to room temperature.
Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of salted butter and ¾ cups of brown sugar on high speed until creamy, about 3-5 minutes. Mix in 1 tablespoon of vanilla extract.
Add the Powdered Sugar: Scrape down the sides, then add 4 cups of 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.
Adjust the Consistency: Add 2 tablespoons of whole milk and beat well. Add additional milk, if needed, to reach the desired consistency.
Add the Cinnamon: Stir in 1 teaspoon of ground cinnamon.
How to Store
Store leftover brown sugar buttercream in an airtight container or Ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before using.
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