Brown Sugar Frosting is the perfect topping for your favorite desserts! Made with a creamy butter base, it tastes delicious on top of sugar cookies, spice cakes, cupcakes, and more!
2teaspoonsheavy creamor more if needed - see notes
Instructions
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.
Notes
Brown sugar can have a grainy consistency when used in frosting, the key is to cream the butter and brown sugar until the sugar no longer has any lumps and it’s mixed in well.
Milk can be used as a substitute for heavy cream.
This will make enough frosting to pipe tall frosting on 12 cupcakes (as seen in the photos) or enough for a single layer of frosting piped onto 24 cupcakes.