Brown Sugar Frosting

This Brown Sugar Frosting is a smooth, fluffy, caramel-flavored frosting made with a cooked flour base so it is never gritty. Light, not too sweet, and perfect for cakes and cupcakes.

Course Dessert

Cuisine American

Keyword brown sugar frosting

Prep Time 10

Total Time 10

Servings servings

Calories 230kcal

Author Jason Decker

Ingredients

1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup unsalted butter softened
1 cup light brown sugar packed

Instructions

Add the milk to a small saucepot.
1 cup whole milk
Add the flour a little at a time, whisking it in completely to avoid lumps.
5 tablespoons all-purpose flour
Place over medium heat, stirring constantly, until thickened and smooth, about 5 minutes. Take off the heat.
Whisk in the vanilla and allow to cool to room temperature.
1 teaspoon vanilla extract
In the body of a stand mixer with the whisk attachment, whip the butter until smooth.
1 cup unsalted butter
Add the brown sugar a little at a time until it’s fully incorporated, scrape down the sides.
1 cup light brown sugar
Turn the mixer on high speed and whip for 10 minutes, scraping often. There should be little to no graininess left.
Add the milk mixture and whip on high for 3 more minutes until light and fluffy, like a whipped cream consistency.

Notes

The milk-flour base should come to room temperature before adding it to the butter mixture.
Use a rubber spatula to scrape the sides of the bowl (and the bottom of the bowl, too) so everything blends evenly.
Don’t be afraid to let your mixer run on medium speed or even medium-high for a few minutes.
If it’s too sweet, add a pinch of salt. If it’s not sweet enough, toss in a little more light brown sugar—but do it gradually.
If the consistency is too stiff, add a teaspoon of milk at a time.
This frosting is sturdy enough for piping with a pastry bag if you want fancy swirls on cupcakes.

Nutrition