Brown Sugar Buttercream Frosting Recipes

BROWN SUGAR BUTTERCREAM

Steps:

• In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
• Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
• Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

CONFETTI CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes., Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color., Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

BROWN-SUGAR BUTTERCREAM FROSTING

Steps:

• Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.