Fluffy Brown Sugar Icing Pats Recipes

FLUFFY BROWN SUGAR FROSTING

Steps:

• Mix brown sugar, water and corn syrup in a medium saucepan.
• Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
• Meanwhile, beat egg whites until stiff.
• SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly.
• Beat until frosting holds peaks, then blend in vanilla.
• Let cool to room temp, then store covered in the fridge until ready to use.
• The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites!

BROWN SUGAR BUTTERCREAM FROSTING

Steps:

• In a large mixing bowl, cream butter and brown sugar until light and fluffy. This usually takes 3-5 minutes. Do not rush through this step or else you will end up with grainy and gritty icing.
• Add vanilla extract, cinnamon powder and mix until combined.
• Start adding powdered sugar gradually, 1 cup at a time, while mixing until all the powdered sugar has been incorporated.
• If the frosting starts to become too thick, mix in a little heavy cream.
• Mix one final time until icing is smooth and creamy. If icing is too thick, mix in more heavy cream. If icing is too thin, mix in more powdered sugar. Enjoy!

BROWN-SUGAR ICING

Steps:

• Combine brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and sugar has dissolved. Remove from heat, and whisk in vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.