Whipped Brown Sugar Buttercream Frosting recipe is a light brown sugar whipped frosting that’s made without powdered sugar!
I love the whipped buttercream frostings because they are so light and creamy without being heavy or greasy.
They’re also pretty fantastic because you make the frosting without powdered sugar, so they’re perfect for those times when you don’t have any on-hand.
I’ve been thinking about making a brown sugar version for a while because some cakes pair so well with the caramel-y tones in brown sugar.
Anyway, this whipped brown sugar buttercream frosting doesn’t disappoint. It is incredibly light and super creamy.
It isn’t overpoweringly sweet either, so it pairs well with sweeter cakes. It’s especially good with fall-flavored cakes (i.e. pumpkin, apple, spice).
If you’ve never tried a whipped buttercream, I think you’ll be pleasantly surprised at just how good they are. This recipe makes enough to generously frost 24 cupcakes or a 9-inch 2 layer cake.
How to make whipped brown sugar buttercream frosting
Step 1: In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick paste.
Step 2: Remove from heat and let it cool to room temperature.
Step 3: Stir in vanilla.
Step 4: While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 3 minutes.
Step 5: Then add the completely cooled milk mixture.
Step 6: Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. If you can still taste the sugar granules, keep beating it until you can’t.
Tips
There are a few places where things could go wrong in this recipe.
- First, not cooking the milk mixture long enough. The mixture should be a thick paste. If it’s too wet, the frosting will be too loose.
- Second, the cooked milk mixture needs to cool completely. If it’s too warm, it will melt the butter, and you’ll end up with loose frosting that doesn’t come together.
- Third, using butter that’s too warm. The butter should be at cool room temperature. It should dent if pushed, but it shouldn’t be too warm and certainly not beginning to melt.
- Fourth, using old brown sugar. Brown sugar that is hard and lumpy won’t mix well with the butter. It’s best to use soft, fresh brown sugar.
- Fifth, not whipped the frosting long enough. The frosting needs to be whipped to get the right light and airy texture. Cutting the time short could leave you with a grainy frosting or a frosting that separates.
Storage
Any leftover frosting or cake/cupcakes frosted with the frosting should be stored in an airtight container in the refrigerator.
More whipped buttercream frosting recipes!
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Whipped Brown Sugar Buttercream
Ingredients
- 7 tablespoons all-purpose flour
- 1 ¼ cups milk
- 1 ½ tablespoons pure vanilla extract
- 1 ½ cups salted butter at cool room temperature1
- 1 ½ cups brown sugar packed
- Pinch of salt
Instructions
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick paste.
- Remove from heat and let it cool to room temperature.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 3 minutes.
- Then add the completely cooled milk mixture.
- Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. If you can still taste the sugar granules, keep beating it until you can’t.
Video
Notes
- So, what is “cool room temperature”? A lot of people think that room temperature butter means that the butter is on the verge of melted or is partially melted. That’s too warm. Cool room temperature butter means that if you press it with your finger, your finger will leave an indentation in the butter, but the butter should still hold its shape and should still feel cool to the touch.
- Check out the tips and tricks section above the recipe for more helpful hints.
- Nutrition facts have been estimated.
Nutrition
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Published 7/21/14. Updated with new photos and hints on 5/8/18.
Reader Interactions
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Comments & Reviews
Kim says
i used cashew milk instead for a dairy free frosting and it turned out wonderful!
Kate says
I’m so glad! And thank you so much for coming back to leave a comment about that! I’ve gotten questions about using nondairy milk but hadn’t tried it.
Blake says
I was making this today and everything was going good up until it was time to as the milk mixture and the butter mixture together. The two stay separate the whole mixing time. I don’t know what I did wrong can you help me out it?
Kate says
My guess would be that either the butter was too warm or the milk mixture wasn’t cool enough. Those are usually the main culprits if your frosting is separating. You can try chilling it and then whipping it to see if that helps. If it doesn’t and you try it again, use butter that’s soft (if you poke it, it leaves a dent) but not too soft/melting. Also, you can try setting the saucepan with your milk mixture in a larger pot partially filled with cold water to help it cool faster.
Blake says
I will try that next time thanks. Cause of what was there, it tasted good
Blair says
How many days will this keep after being made??
Kate says
It doesn’t last longer than a day in our house. I’ve kept buttercream frosting in the fridge for 2 days, and that’s been fine. Any longer, and I think it starts to lose some of its freshness/quality.
Rebecca Costin says
Hi :) looks like a yummy recipe , looking forward to trying it.
Just a note, the ads on the page are are extremely aggravating in that they keep interfering with trying to navigate and read the content. I had to scroll back to this email at least 8 times just to type this :(
Kate says
Thanks! I hope you enjoy it!
I’m sorry to hear that, and I appreciate the feedback. I’ve tried to make sure that the ads are as unobtrusive as possible. Unfortunately, though, ads are my main source of income for this site, and they enable me to pay for the costs associated with having/running this site.
Lauren says
I was planning on piping this on cupcakes for a baby shower. How long can the cupcakes with the frosting on them sit out at room temperature?
Kate says
They should be ok for a few hours. I don’t leave them out longer than that, but depending on room temp, I would guess that they’d be ok for at least that long.
Jen says
I plan on making this and adding a little bourbon for flavoring, and use it to top peach-filled yellow cupcakes. :)
also, for those whose icing is too loose: it may help to put the mixing bowl in the fridge for 15 minutes then try re-whipping.
Kate says
Sounds like a great combo! Thanks for the tip! =)
Tori Watson says
Hi Kate,
How long does it take for your milk and flour mixture to cool to room temp? I tried this a few days ago and where I think I went wrong was by not letting the milk and flour mixture cool long enough.
Kate says
Hi! It usually takes a little while, maybe 15-20 minutes. If you want to speed the process up, you can set your pan in a shallow dish of ice water, and that will help it cool faster. Hope that helps! =)
Jessica says
Usually buttercream is ok to be kept at room temp but this one has a lot more milk than a regular buttercream. Is it ok to be kept out or does it need to be refrigerated?
Kate says
I refrigerate it. I refrigerate regular buttercream, too, though!
Cindy Glidden says
Can you use maple extract instead of vanilla
Kate says
Yes, you certainly could!
Andrea says
Just made this to frost some apple cupcakes, and it is so delicious and light! I’ll definitely be using this recipe a lot this fall. Thank you for sharing it! =)
Kate says
So glad that you liked it! Apple cupcakes are a perfect pairing for this frosting! =)
jenny says
i am making this right now and it is too runny! it’s been mixing for over 5 minutes and no change. what went wrong?
Kate says
I’m sorry that you’re having trouble with it! My guess would be that the milk mixture wasn’t thick enough or that it was too warm. Either of those issues could cause the frosting to be runny.
Brandy says
I’m the crazy PTA mom who over commits this year, so on top of being employed full time, a single mom, and my own small business of sewing/quilting, well, let’s just make dessert for 78 teachers at my son’s school! Because that’s a thing that totally pops into one’s mind. I’m going to use this recipe as a cupcake frosting for pumpkin cupcakes. Because there’s always going to be ONE person that is going to say, “UGH! Pumpkin is EVERYWHERE!” and I don’t want to take that away from them. :)
Kate says
Your comment made me laugh! Good luck with your incredible baking project!!
Miranda says
can you sub almond milk for the regular milk?
Kate says
I have tried subbing in a lot of recipes, but I haven’t tried it with this frosting. If you try it, please let me know how it turns out!
Tiana says
I made this recipe and everything was going fine until I combined the butter with the milk and flour, it has appeared to have curdled. Has this happened to anyone else?
Kate says
Yes! It has happened to me. Sometimes it will look curdled (not sure why only sometimes). Just keep whipping it! As long as your milk/flour mixture wasn’t too hot, it should come together. It may take 3 or 4 minutes on medium high or high, but it should work out. Good luck!
Valerie says
Hi–
I found this frosting & am interested in using it for a banana cake. I need a very sturdy frosting so I can create some swirled roses all over the round cake. Do you think this frosting is good for something like that or is it too thin (would it lose it’s shape?)?
Kate says
I have heard from others that the original version of this frosting has worked for piping. However, I am not much of a decorator, so I can’t give you any first-hand info on this. My guess, though, is that it might be a little soft for something like roses, but I’m not sure. Sorry!
mia says
has anyone tried this with a gluten-free flour?
Kate says
I haven’t, but I hope someone else can help you on on this one! =)
Tiffany says
I have use a 1-to-1 gluten free baking flour and it worked really well!
Kate says
Thanks for responding to that question! =)
Amanda says
What is the yield for this recipe?
Kate says
It makes enough to frost a 2-layer 9-inch cake. You could also generously frost 24 cupcakes.
julie sharp says
Hi Kate could you tell me please what the “T” stands for in the recipe measurements?
Kate says
Absolutely! The “T” is for tablespoon. If you have any other questions, please feel free to ask!
Gwen says
I just made this and had to write – it’s the best and creamest frosting ever! I’m going to make the white frosting one as well but this is going on a banana cake. Thank you!
Kate says
I’m so glad that you enjoyed it! Thanks for taking the time to come back and leave a comment! =)
Missy H says
Hi. I love the brown sugar frosting. Is it possible to make it with white sugar. ? I am making my parents 50th cake. I want it to be white.
Kate says
Hi! Yes, you can make it with white sugar. This is the recipe that you’d want for that – https://www.ihearteating.com/2012/12/22/whipped-buttercream-frosting-best-frosting-ever/. If you have any questions, please let me know! =)