Best Fluffy Brown Sugar Icing Recipes

BEST-EVER BROWN SUGAR ICING

Steps:

• In a deep, large kettle melt the butter over high heat until it just starts to boil.
• Add the brown sugar.
• Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
• Don't boil longer than two minutes and stir constantly while it is boiling.
• Add the milk and splash of vanilla and return to a boil, stirring constantly.
• As soon as it begins to boil, remove from heat and cool to lukewarm.
• Gradually add confectioners' sugar.
• Stir with a wooden spoon until thick and spreadable.

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 FUDGE FROSTING

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
• Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
• This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!

FLUFFY BROWN SUGAR FROSTING RECIPE - (4.5/5)

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! *The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites! :)