Brown Sugar Buttercream Frosting Recipe
Silky smooth icing is nice, but Brown Sugar Cinnamon Buttercream Frosting Recipe has crunchy little crystals of brown sugar throughout it making it reminiscent of snickerdoodle cookies. Use Brown Sugar Cinnamon Buttercream Buttercream Frosting Recipe on my now-classic Snickerdoodle Cake, white cake, or carrot cake for an indulgent touch!
- 4 and 1/2 sticks butter or 1 pound, 2 ounces by weight, softened to room temperature
- 1 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 8-9 cups confectioner's sugar powdered
- 1 teaspoon vanilla extract
- 1/2 cup of half and half plus more if needed
To Make the Buttercream:
Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
Scrape down the bowl and add the half and half. Beat to incorporate again.
Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like. Store unused portions of the buttercream in the refrigerator for up to a week.
Calories: 265kcal | Carbohydrates: 65g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 24mg | Sugar: 64g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.1mg