Brown Sugar Buttercream
You know what I love? Sacrificial neighbors. The kind that allows you to drop by last minute at 10 o'clock at night with cupcakes asking them to taste test them for you. Such good friends! :)
I was experimenting with buttercream and my taste buds are still shot from being sick last week. I needed a healthy, unbiased person to taste them. I got 2 thumbs up so I thought I would share it with you!
I've seen similar recipes and have been dying to try it out. There are so many different recipes out there, but I wanted something that was easy enough anyone could make. Something easy and super delicious that people will be raving about it. My friend said it was the best buttercream she has tasted. It's perfect to cover a full cake or pipping cupcakes. It holds its shape and the texture is so creamy!
This is what you will need.
1 Cup of unsalted butter or margarine at room temperature
1/2 cup of dark brown sugar, packed (light is fine too, but I love the flavor of the dark)
1 Tbls of Meringue Powder (optional, but gives more stability to your buttercream)
1 Tsp ground cinnamon
1 Tsp cocoa powder
4-6 cups of sifted powdered sugar
1 Tsp vanilla extract
1/4 tsp of salt
1/4 cup of milk
1. On low, cream the butter and meringue powder until fluffy. Add brown sugar, cinnamon and cocoa until smooth.
2. Slowly alternate icing sugar and milk. I like a thicker icing so I use more sugar and less milk. You keep adding till you reach the consistency you want. Add the vanilla and salt.
3. Once you've reached your desired consistency start icing :)
Store any unused icing in an air tight container in the fridge for up to a week.
Happy spoon licking ;)