| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
cupcakes
|
Ingredients
- 3/4 cup Brown Sugar light or dark
- 1/4 cup Water
- 1 cup Unsalted Butter softened
- 3 cups Confectioners Sugar
- 1 pinch Salt
- 1 tsp Milk
Ingredients
|
Instructions
- In a small saucepan over medium heat add the ¾ cup brown sugar and ¼ cup water.
- Mix slowly and stir as the sugar melts. Stir for 3-4 minutes until all the sugar has dissolved. Let cool or place in the fridge for 20 minutes.
- In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 3 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.
- Continue to mix on medium speed for 1 minute. Stop and scrape down the sides.
- Add in the brown sugar syrup and mix again on medium speed for 1-2 minutes.
- Slow the mixer down to low and add in the salt and milk. Mix again for 30 seconds.
- Use to frost cakes and cupcakes.
Recipe Notes
Do not skip the cooling time for the simple syrup. If the syrup is too hot it will melt the butter when you add it to the bowl.
- Before adding the brown sugar syrup to the frosting mixture, make sure it is completely cooled as hot liquid could melt the butter and cause the frosting to not set up.
- Make sure to scrape down the sides of the bowl often to make sure all the ingredients are evenly mixed in.
- If you like your frosting thicker, add less milk. If you like it thinner, add more milk 2 teaspoons at a time until you reach the desired consistency.
- This recipe makes enough to frost 12-14 cupcakes or one 8″ 2 layer cake.
- Double the recipe if you need to frost a two-layer cake or 24 cupcakes.
- This recipe pipes well using piping bags and a star tip!
Share this Recipe