Brown Sugar Buttercream Frosting Recipe

piping brown sugar buttercream onto a cupcake

Brown Sugar Buttercream Frosting Recipe

Course: Frosting

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 209kcal

Author: Becky Hardin

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!

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US Customary - Metric

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

Yield: This recipe makes 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.

Tips:

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.

Storage: Store brown sugar frosting in a Ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition