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When you want a frosting with a stronger caramel flavour, brown sugar frosting is a good substitute for typical frostings. Traditional buttercream frosting is modified by brown sugar frosting, which is simple to prepare at home. Due to the substantial amount of molasses in brown sugar, the sweet cake topping has a rich caramel flavour that almost tastes peppery. Brown sugar frosting can be used to make a number of desserts, including chocolate cakes, layer cakes, cupcakes, and extra indulgence dollop on top of chocolate chip cookies.
To create your own variants, simply swap out some or all of the white sugar in traditional frosting recipes for brown sugar. Despite being heavier than white granulated sugar, brown sugar may not fully dissolve in frosting recipes.
Here’s how you can make your brown sugar frosting:
Ingredients:
• 1 cup unsalted butter
• ½ cup light brown sugar
• 1½ teaspoon vanilla extract
• 4 cups powdered sugar
• 2 teaspoons heavy cream
Method:
• Butter and brown sugar should be combined in a large bowl and creamed for three minutes using a hand or stand mixer.
• 2 cups of powdered sugar should be added, and mixing should continue until smooth and light. When the frosting is thick and thoroughly blended, add the remaining powdered sugar and stir once more.
• When the frosting is light and fluffy, whisk in the vanilla essence and 1 teaspoon of heavy cream.
• If you won't use the frosting for many days, you can store it at room temperature in an airtight container. Cover and place the frosting in the refrigerator if it won't be used within a few days; leave it out at room temperature for 15 minutes before using.
Note: Brown sugar can have a gritty texture when used in frosting; the trick is to beat the butter and sugar together until the sugar is thoroughly combined and there are no more lumps.
