Brown Sugar Swiss Meringue Buttercream


Swiss Meringue Buttercream is a luscious, silky smooth frosting that needs no improvement. However, user luvbuttercream found a way to make it even more delicious! Brown sugar adds a delicate caramel sweetness that is a perfect match with any cake flavor.

My sister wanted cupcakes done with a brown sugar frosting. I came up with this recipe that is a slight alteration to your typical SMBC. I LOVED it and so did everyone else. I personally think it tastes like chocolate chip cookie dough without chocolate chips, although I am gonna try it with a chocolate chip cupcake recipe and see how the combination is.


  • 1 cup brown sugar
  • 4 oz egg whites (approx. 4 large egg whites)
  • 1 1/2 cups butter
  • 1-2 tsp vanilla


  1. Whisk brown sugar and egg whites together in stainless steel bowl. 
  2. Set on a hot water bath on your stove. 
  3. Continue whisking until it is no longer grainy to touch about 145 degrees. 
  4. Remove from heat and put on your mixer with whisk for approximately 10-15 mins. Until it reaches a meringue like consistency. 
  5. Switch your whisk with your paddle or beaters and add in your butter a little at time then add in your vanilla. 
  6. Mixture may look ‘curdled’ a few mins into mixing but keep going till you get a smooth silky texture.

Comments (12)


I tried this frosting today, and it's pretty darn good! Subtle, though... I added some cinnamon to it, because brown sugar and cinnamon is one of my favorite combinations.


When I made this it was in May I haven't made it since but I assume it is similar to SMBC and I have no issues with it here.

And Mimi: sorry it took so long to get back to you yes I think it would taste good with chocolate, but let em know how it turns out.


i just made toba garrett's smbc for the 1st time. with all the butter... this seems like a great idea for a choc chip cookie dough flavored icing. looking forward to trying that! thx for the idea luv!!!


Question... I am going to a BBQ this weekend and they are all fans of pineapple upside down cake. I would like to make cupcakes instead. If I were to make pineapple cupcakes, would this recipe pair well with the cupcake???


What is the consistency of this frosting? Does it pipe well? Will it hold shape? If not is there a way to stiffen it up or is is just not meant to be used for decorating. 


This is just like my regular buttercream but with brown sugar instead of granular. I'm figuring it would be the same  consistency with wonderful piping. Can't wait to try it!!



I just made this - so easy and DELICIOUS!!  |Not excessively sweet. Using it on a pumpkin cake for Thanksgiving tomorrow -mmmm cant wait to put it together.

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