Brown Sugar Buttercream

By RoketJSquerl

Note: This recipe yields a
perfect amount of buttercream
to ice a two-layer 9-inch cake
or a 9x13-inch oblong cake.
This recipe can be doubled.

Ingredients

• 2 sticks unsalted butter, at
• room temperature
• 1/2 cup light brown sugar,
• packed
• 1 teaspoons ground cinnamon
• 4-6 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup of milk or half and half,
• plus more if needed

Preparation

Step 1

STEP 1:
Cream the butter until fluffy. Add the brown sugar and cinnamon; beat
until it has become smooth in texture, yet fairly light and fluffy.

STEP 2:
Add three cups of the confectioners’ sugar, and mix on low speed so that
you don’t have a snowstorm. Stir in the vanilla extract, salt and milk or half and half. Stir until incorporated; scrape down the sides of the bowl
occasionally to make sure there aren’t any unmixed portions on the
bottom or sides of the bowl.

STEP 3:
Add the remaining confectioners’ sugar to your taste. If it becomes too
stiff, add a bit more cream.
Store unused portions of the buttercream in the refrigerator for up
to a week.