Muscovado (Brown Sugar) Buttercream

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• 1/2 vanilla bean, split and scraped
• 3 oz light brown sugar
• 3 oz unsalted butter
• 1/4 cup heavy whipping cream
• 1X recipe Swiss Meringue Buttercream

Preparation

Step 1

1. Split and scrape the vanilla bean. Use the dull side of a paring knife to scrape out the vanilla bean seeds and add them to the light brown sugar. Use your fingers to disperse the vanilla bean seeds throughout the sugar. Set aside.

2. Place the light brown sugar, butter, and heavy whipping cream in a medium saucepan set over low heat. Stir occasionally until the sugar has completely melted, about 5-7 minutes. Once the sugar has completely melted bring the mixture to a boil and let boil for 2 minutes without stirring. Remove from the heat and let cool completely before using to flavor the buttercream.

3. Make one batch of the Swiss Meringue Buttercream. Leave the finished buttercream in the stand mixer bowl.

4. Switch out the whisk attachment with the paddle attachment and begin to add the cooled Muscovado sauce. Begin by adding 1/4 cup of the Muscovado sauce and mixing on medium speed to bring the buttercream back together. Add more Muscovado sauce about 2 TBS at a time until, when tasted, the Muscovado sauce carries the whole way through and you can no longer taste butter.

Makes enough buttercream to complete a 8" layer cake.