Best Brown Sugar Icing Recipes

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.

SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING

Steps:

• For cake:
• Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
• Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
• Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
• Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

FRESH APPLE CAKE (OPTIONAL - WITH BROWN SUGAR ICING)

Steps:

• Toss apples with cinnamon and 5 tablespoons sugar; set aside.
• Mix remaining ingredients together; blend well. Pour 1/3 of the batter into a greased and floured 10" tube pan (like a bundt cake pan); layer with half of the apples. Repeat layers and pour remaining batter on top.
• Bake at 350 degrees for 1-1/2 to 1-3/4 hours, or until a toothpick inserted in the center removes clean.
• Cool on a wire rack for 10 minutes; invert tube pan and remove to cool completely.
• Frost with Brown Sugar Icing.

HERMIT BARS WITH BROWN-SUGAR ICING AND CANDIED GINGER

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set pan aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Beat in egg, yolk, and molasses.
• Add flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
• Spread dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating pan halfway through. Remove from oven; let cool completely in pan before icing.
• Drizzle with icing, and then sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.

BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING

Steps:

• Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
• Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
• Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
• In a bowl, stir together the flour, baking powder, and salt.
• Beat the flour mixture into the butter mixture on low speed until incorporated.
• Stir in the pecans.
• Pour into the prepared pan, smoothing the top.
• Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
• Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
• Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
• Add the melted butter mixture and beat until combined.
• Pour over the cooled brownies and spread evenly.
• Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
• Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.

BANANA CAKE WITH BROWN SUGAR ICING

Steps:

• CAKE:.
• Cream butter and sugar.
• Add egg and milk with dissolved baking soda.
• Add flour, vanilla, mashed bananas, baking powder, and pinch of salt; Mix well.
• Prepare and bake in an 8 inch pan for 25 to 35 minutes at 350 degrees Fahrenheit.
• ICING:.
• Melt butter in a medium sauce pan.
• Add brown sugar and corn syrup; stir and let boil for 1 minute.
• Remove from heat, stir in milk and vanilla.
• Mix in icing sugar thoroughly.
• Cool for 1 minute; spread over the top of the cake.

NONI'S SOUR CREAM CHOCOLATE CAKE WITH BROWN SUGAR ICING

Steps:

• Mix ingredients together.
• Grease and flour a 9 x 13 pan.
• Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
• For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
• Boil 1 Minute.
• Add 1 tsp Vanilla.
• Beat with mixer until cooled.
• Spread on cooled chocolate cake.
• Prep and cooking times include icing as well.

GRANDMA'S SUGAR COOKIES WITH BROWN BUTTER ICING

Steps:

• 1. Cream together shortening, sugar, egg and vanilla.
• 2. In a separate bowl, sift together flour, baking soda and salt.
• 3. Mix the dry with the wet ingredients.
• 4. Use a cookie scoop or a 2 Tablespoon measuring spoon to scoop and drop cookies onto a cookie sheet.
• 5. Bake at 375 degrees for 8-10 minutes. Remove from oven and cool.
• 6. Put a 1/4 cup of butter into a sauce pan over medium-medium high heat. The butter will melt and then come to a boil.
• 7. Allow the butter to cook until the bubbles have died down and you are left with a brown butter.
• 8. Add in powder sugar a little at a time. After the sugar has been mixed in, add about a teaspoon of water so the frosting becomes a spreading consistency. If the frosting is watery or it appears the sugar hasn't absorbed all of the butter, add more powedered sugar.
• 9. When the cookies have cooled, gently frost the cookies with the brown butter frosting.

BROWN SUGAR CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• For cake: Preheat oven at 350 degrees. Lightly grease 9x13 inch pan. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. Set aside. Mix oil and applesauce. Mix wet mixture with the sifted flour. Mix thoroughly. Add one egg at a time, beating thoroughly after each addition. Add in carrots and pecans. Pour into greased baking pan. Bake for 40-45 minutes. Check it with a cake tester, little crumbs should stick. Cool in rack for 30 minutes before spreading icing. For icing: Mix butter and cream cheese until well incorporated. Add in sugar and vanilla; mix thoroughly. Spread on top and sides of cake.

HERMIT BARS WITH BROWN SUGAR ICING AND CANDIED GINGER

Steps:

• Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.
• Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
• Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.
• Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
• Brown Sugar Icing
• Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the 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.

BROWN SUGAR ICING

Steps:

• Combine all ingredients and blend with your mixer or hand blender until smooth.
• Frost your cake!

SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING

Steps:

• For cake:
• Pierce sweet potatoes with fork.
• Microwave on high until very tender, about 8 minutes per side.
• Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F
• Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
• Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
• Measure enough mashed sweet potatoes to equal 2 cups.
• Transfer to large bowl.
• Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
• Add eggs 2 at a time, beating well after each addition.
• Add flour mixture; beat just until blended.
• Beat in vanilla.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
• Cool cake in pan on rack 15 minutes.
• Using small knife, cut around sides of pan and center tube to loosen cake.
• Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl.
• Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
• Increase heat to medium-high and bring to boil.
• Boil 3 minutes, occasionally stirring and swirling pan.
• Remove from heat and stir in vanilla.
• Pour brown sugar mixture over powdered sugar.
• Whisk icing until smooth and lightened in color, about 1 minute.
• Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
• Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
• Let stand until icing is firm, at least 1 hour.
• NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

BROWN SUGAR SPICE CAKE WITH BAKED ON ICING

Steps:

• cream shortening and brown sugars.add egg and egg yolk and beat well.
• sift dry ingredienta and add alternately with milk.
• pour into greased and floured 9x9" pan.
• BAKED ON TOPPING:.
• 1 large egg white.
• 1/2 cup brown sugar, packed.
• 1/4 cup chopped nuts.
• beat egg whites until it holds its stiff peaks.
• beat in brown sugar.
• spread on top of cake batter.
• sprinkle with nuts.
• bake at 350* for 30-35 minutes.

FRESH APPLE CAKE WITH BROWN SUGAR ICING

Steps:

• Cream well the oil, sugar and eggs. Add vanilla. Sift dry ingredients together and blend into creamed mixture. Fold in pecans and apples. Pour into well-greased bundt pan and bake at 350 degrees for 60 minutes. (I usually have to cook 20 to 30 minutes longer.) Remove cake from pan and cool. Ice with Brown Sugar Icing. Icing Bring the first 3 ingredients to a boil, stirring constantly. Remove from heat immediately and stir in vanilla. Beat with a spoon until the icing is cool. Pour over cake.

FLUFFY BROWN SUGAR ICING

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 icing holds peaks, then blend in vanilla. Let cool to room temp, then store covered in the fridge until ready to use. Enjoy!