I have been scouring the internet trying to find a great brown sugar buttercream, mostly all I find is IMBC recipes. Does anyone out there have a tried and true american BC recipe with brown sugar? Also, if you do have one is the texture grainy? I am thinking melting some of the butter and the sugar together until the sugar dissolves, let it cool then cream as usual to help with the grainyness(is that a word ) ....do you think this would help? Just a thought, any help would be great as I don't have much time to experiment!
never heard of such a thing, but I am thinking it would have to be grainy???
I have a hand-scribbled recipe that I copied from a food blog somewhere....my printer wasn't working at the time--my apologies to the author. I haven't tried the recipe yet, but maybe it will help you.
Brown Sugar Buttercream
3/4 cup unsalted butter
1/3 cup brown sugar
3 cups powdered sugar
3 T. milk, warmed or cream
Cream butter & shortening until fluffy. Add brown sugar to warmed milk (it will partially dissolve) then combine with butter mixture. Add powdered sugar & beat until smooth.
Please let me know how it turns out!!
Thanks! I will let ya know!
Hi, i am glad i seen this thread. I make this b/c using white sugar all the time. Never thought of using brown sugar. I make the brown sugar smbc,etc. Now i am anxious to try this. I love brown sugar anything. I will still look for what you asked also. hth
I have never heard of that blog search! That is a keeper, unfortunately I experimented on my own last night and need to perfect it tonight! I will let you know the results. Thanks
I am also looking for a BC icing that is like a carmel icing. My carmel recipes end up really firm. I need it for Spice cupcakes. Do I add evap milk and brown sugar to the BC? Please help
Hi there! I may be a bit late but here in the uk we have a golden icing sugar. Have you thought of putting the brown sugar into your blender/coffee grinder? It actually does work! Failing that! Put a teaspoon or so if treacle into your buttercream mix till you get the right flavour.... Done deal, brown sugar buttercream! No different to pre made brown sugar! I make brown sugar at home all the time and NEVER buy it, much cheaper and the same thing!
Here in the US we have no idea what 'treacle' is :(
It looks like Treacle is a blend of molasses.
Hi,this is what wikipedia says treacle is....Treacle is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.
Makes fantastic gingercake!
I have used one very similar to the post from icer101 using brown sugar and it is great-- it almost tastes like chocolate chip cookie dough. I just replaced the brown sugar in the same amount and it worked fine. This type of buttercream is my go-to, but it did take some time to get the process down so be patient. I feel like it was worth it. I have so many pregnant friends who were kind of leary of the Swiss or Italian buttercream (because of the eggs) that I decided to try it. Good luck!
I always make my own brown sugar, too. It's really easy, less expensive than buying it, and tastes better. You just add a tablespoon of molasses to each cup of white sugar, mix it in the mixer or you can do it in a bowl with a fork, but I've actually found that smooshing it together with my hands is faster, and that's it. I would imagine that if you added some molasses to buttercream, it would turn it into brown sugar flavored buttercream. I have to make buttercream tomorrow, I think I'll make a little extra and try adding molasses and see how it turns out.