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Judy John

Brown Sugar Buttercream

This brown sugar buttercream delivers rich caramel-like sweetness with a smooth, fluffy texture. It works wonderfully on cakes, cupcakes, cookies, and layered desserts while remaining easy to prepare and customize.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Brown Sugar Buttercream
  • 1 cup unsalted butter softened
  • 1/2 cup brown sugar packed and dissolved
  • 3 cups powdered sugar sifted
  • 2 tbsp heavy cream room temperature
  • 1 tsp vanilla extract pure vanilla
  • 1/4 tsp salt fine salt

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Storage Container
  • Oven

Method
 

  1. Beat softened butter until light, fluffy, and pale in color.
  2. Add brown sugar and mix thoroughly until smooth and fully incorporated.
  3. Blend in powdered sugar gradually to create a creamy consistency.
  4. Add heavy cream, vanilla, and salt. Beat until silky and airy.
  5. Adjust thickness as needed for spreading or decorative piping work.
  6. Spread or pipe onto cooled desserts and serve as desired.

Notes

For softer buttercream, add a little extra cream. For firmer piping texture, chill briefly before decorating. Freeze in an airtight container for up to 2 months and thaw overnight before use. Keep cakes cool during assembly for cleaner application. Customize flavor with maple extract, cinnamon, espresso powder, or caramel. Store refrigerated for up to 5 days.