Best Brown Sugar Cream Cheese Frosting Recipes

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

BROWN SUGAR CREAM CHEESE FROSTING

Steps:

• Melt butter and allow to cool.
• In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
• Continue to beat until light and fluffy. Do not over mix, or it will collapse.
• Spread immediately and store cake in refrigerator.

DEVIL'S FOOD CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING

Steps:

• Whip cream in a chilled bowl. Beat until stiff peaks, being careful not to make butter!
• In a separate bowl, mix cream cheese, brown sugar, vanilla and salt until combined.
• Fold the whipped cream into the cream cheese mixture. Leaving no streaks of the cream cheese mixture.
• Slice each cake round horizontally making 4 layers.
• Place the bottom layer of cake on a cake stand, put 1/4 of frosting on bottom layer, spreading to the edges. It is ok to have it extend over the edges a bit to show on the outside.
• Place the 2nd layer of cake and apply the next 1/4 of frosting, pushing it out to edges. Repeat until all layers of cake are used. Spread the last 1/4 of frosting on top, making it look nice and swirly.
• If you would like more decoration on the top, take a block of chocolate or a Hershey bar and make chocolate shavings with a vegetable peeler. Sprinkle on top.

BROWN SUGAR CREAM CHEESE FROSTING

Steps:

• Beat cream cheese until smooth and creamy on high.
• Add the milk and vanilla and continue to beat.
• Add the brown sugar and beat until smooth.
• Add the powdered sugar until smooth and no lumps and is consistency you like.

BROWN-SUGAR CREAM-CHEESE FROSTING

Steps:

• With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth.