Brown Sugar Buttercream

Recipe by SkinnyMinnie
READY IN: 30mins
SERVES: 10-12
YIELD: 3 1/2 cups




  • Combine egg whites and salt in a large bowl, and just let it sit for now.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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).
  • Add vanilla and beat 1 more minute.