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    You are in: Home / Recipes / Brown Sugar Buttercream Recipe
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    Brown Sugar Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    SkinnyMinnie's Note:

    This is HANDS DOWN my favorite frosting/icing!! It does take a little time and you will need a CANDY THERMOMETER, but it is so worth it! I make this for my devil's food cake recipe (I will be posting that next). Don't be intimidated by the steps....if I can do it, ANYONE can. This does taste MUCH better on the second day. I suggest letting it rest before serving. Oh, and if you are watching your weight...LOOK AWAY NOW! This can be made 1 week ahead and chilled, covered or frozen 1 month. Bring to room temp (DO NOT MICROWAVE) and beat with electric mixer before using. I got this recipe from Gourmet magazine.

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    Serves: 10-12



    Units: US | Metric


    1. 1
      Combine egg whites and salt in a large bowl, and just let it sit for now.
    2. 2
      Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. This brings the bubbles down and stops them from boiling over the pan.
    3. 3
      When sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. Beat at med. speed until whites just hold soft peaks. DO NOT BEAT AGAIN UNTIL SUGAR SYRUP IS READY.
    4. 4
      Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. Immediately remove from heat and pour into a heatproof 1-cup glass measure.
    5. 5
      Beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
    6. 6
      Beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute IT IS IMPORTANT THE MERINGUE IS PROPERLY COOLED BEFORE PROCEEDING.
    7. 7
      With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
    8. 8
      Continue beating until buttercream is smooth. (Mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
    9. 9
      Add vanilla and beat 1 more minute.

    Ratings & Reviews:

    • on February 04, 2011


      This had a nice tan color, I guess the depth of the color could be lightened with a lighter color sugar.

      I was happy with it, it was bowl licking good after I iced all my cupcakes!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brown Sugar Buttercream

    Serving Size: 1 (66 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 335.3
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 17.4 g
    Cholesterol 73.2 mg
    Sodium 440.2 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 0.0 g
    Sugars 21.5 g
    Protein 1.4 g

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