Discover the ultimate homemade frosting that will transform your desserts! This exquisite brown sugar buttercream, infused with a hint of warm cinnamon, is destined to become your go-to topping for cakes, cupcakes, donuts, and so much more. It’s not just a frosting; it’s an experience – a wonderfully light and fluffy creation boasting a rich, deep caramel flavor that’s perfectly balanced by the subtle spice of cinnamon. Every spoonful delivers a creamy texture and an irresistible taste that truly elevates any sweet treat. Honestly, with its incredible balance and melt-in-your-mouth quality, I often find myself licking the beaters clean!

The Essential Role of Powdered Sugar: Don’t Skip It!

When crafting brown sugar buttercream, it might be tempting to rely solely on brown sugar for sweetness and flavor. However, incorporating powdered sugar is absolutely critical to achieving the perfect consistency and structure of this delightful frosting. Powdered sugar, also known as confectioners’ sugar, is finely ground and often contains a small amount of cornstarch, which helps prevent caking and provides necessary stability. Without it, your brown sugar buttercream would lack its characteristic body and thickness, resulting in a runny or less cohesive texture that wouldn’t hold its shape when piped or spread. It’s the powdered sugar that ensures this frosting is wonderfully light, fluffy, and firm enough to adorn your favorite baked goods with beautiful swirls and decorations, without compromising on that rich brown sugar taste.

Easy Brown Sugar Buttercream Frosting Recipe

This Cinnamon Brown Sugar Buttercream Frosting is a celebration of fall flavors, yielding a creamy, dreamy frosting with a delightful texture and a subtle crunch from the brown sugar granules. It’s the ultimate complement for all your autumn-inspired cakes and desserts, pairing perfectly with pumpkin, spice, apple, and snickerdoodle creations!

Prep Time:
10 minutes

Total Time:
10 minutes

Yields:
20 servings

Print Recipe

Ingredients

• 1 cup salted butter, room temperature (2 sticks)
• ¾ cups brown sugar *
• 1 tablespoon pure vanilla extract **
• 4 cups powdered sugar, sifted
• 2-4 tablespoons whole milk, room temperature ***
• 1 teaspoon ground cinnamon

Equipment

• Kitchen Scale (optional, for precise measurements)
• Hand Mixer or Stand Mixer (with paddle attachment)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and brown sugar together on high speed for about 3-5 minutes, until the mixture becomes wonderfully creamy and lightened in color. This creaming process is crucial for a fluffy frosting. Once creamy, mix in the pure vanilla extract until just combined.
   1 cup salted butter, ¾ cups brown sugar, 1 tablespoon pure vanilla extract
   
2. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are well incorporated. Then, gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until each addition is fully incorporated into the butter mixture. After all the powdered sugar is added and the mixture appears crumbly, scrape the sides of the bowl again. Increase the mixer speed to high and beat for an additional 2 minutes until the frosting is incredibly light, fluffy, and smooth. This final whipping phase incorporates air, giving the buttercream its signature airy texture.
   4 cups powdered sugar
   
3. Add 2 tablespoons of room temperature whole milk to the frosting and beat well until fully combined and smooth. Assess the consistency; if you desire a thinner frosting for spreading or a looser texture for piping, add additional milk, one tablespoon at a time, beating after each addition until your preferred consistency is achieved. Remember, you can always add more liquid, but you can’t easily remove it, so start small.
   2-4 tablespoons whole milk
   
4. Finally, stir in the ground cinnamon until it is evenly distributed throughout the buttercream. Give it a final quick whip to ensure everything is perfectly combined. Your delightful brown sugar cinnamon buttercream is now ready to spread, pipe, and enjoy on your favorite desserts!
   1 teaspoon ground cinnamon
   

Notes & Expert Tips

Yield: This recipe generously makes approximately 2½ cups (which is about 40 tablespoons) of rich and creamy brown sugar frosting, enough to frost a 2-layer 8-inch cake or about 24 standard cupcakes.

*Choosing Your Brown Sugar: For a milder, more delicate caramel flavor in your frosting, opt for light brown sugar. If you prefer a richer, more intense molasses-like taste, dark brown sugar is the way to go. Both work beautifully, so choose according to your preference!

**Flavor Variations: Don’t limit yourself to just vanilla! Get creative by swapping some or all of the vanilla extract for other enticing flavors. Almond extract can add a sophisticated nutty note, amaretto extract for a sweet, slightly bitter almond liqueur flavor, maple extract for an even cozier fall vibe, or even a splash of bourbon extract for a grown-up twist that pairs wonderfully with the brown sugar.

***Liquid Alternatives: While whole milk provides a classic richness, you can easily substitute it. Heavy cream will yield an even creamier, slightly denser frosting, while half-and-half offers a lovely middle-ground texture and richness. Feel free to experiment based on what you have on hand or your desired consistency.

Additional Tips for Success:

• Room Temperature Ingredients are Key: Ensure both your butter and milk are at true room temperature. This is crucial for a smooth, emulsified frosting that whips up light and fluffy without any curdling or separation. Cold ingredients will result in a lumpy, inconsistent buttercream.
• Butter vs. Shortening: For the best flavor and texture, stick with real butter. Shortening can provide structure, but it lacks the rich, creamy taste that makes this buttercream so delightful. The flavor profile will be significantly compromised with shortening.
• Sift Your Powdered Sugar: To guarantee a lump-free, silky-smooth frosting, always sift your powdered sugar before adding it. This simple step removes any small clumps that can otherwise lead to a grainy texture.
• Don’t Rush the Creaming: The initial creaming of butter and brown sugar is vital. Take the full 3-5 minutes (or even a little longer!) to beat it until it’s visibly lighter and creamier. Rushing this step will result in a denser, potentially gritty frosting.
• Fixing Thin Frosting: If your buttercream turns out too thin after adding all ingredients, don’t panic! Place the bowl in the refrigerator for 10-20 minutes to chill slightly. Then, re-whip it. If it’s still too thin, add powdered sugar, one tablespoon at a time, beating after each addition until it reaches your desired thick consistency.
• Fixing Thick Frosting: Conversely, if your buttercream is too thick and stiff, gradually add milk (or heavy cream/half-and-half), one tablespoon at a time, beating after each addition until it loosens to the perfect spreadable or pipeable consistency.

Storage Instructions: Properly store any leftover brown sugar frosting in an airtight container or a heavy-duty Ziplock bag. It will keep beautifully in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 3 months. When ready to use, simply thaw it overnight in the refrigerator, then re-whip it for a few minutes until it regains its light and fluffy texture. You might need to add a tiny splash of milk if it seems too stiff after thawing.

Nutrition Facts

Brown Sugar Buttercream Frosting Recipe

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Amount Per Serving (2 tablespoons)

Calories 209
Calories from Fat 81

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% Daily Value*

Fat 9g
14%

Saturated Fat 6g
38%

Trans Fat 0.4g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 25mg
8%

Sodium 76mg
3%

Potassium 18mg
1%

Carbohydrates 32g
11%

Fiber 0.1g
0%

Sugar 32g
36%

Protein 0.2g
0%

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Vitamin A 286IU
6%

Vitamin C 0.004mg
0%

Calcium 13mg
1%

Iron 0.1mg
1%

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* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

How to Make Cinnamon Brown Sugar Buttercream: A Detailed Visual Guide

Making this incredible brown sugar cinnamon buttercream is surprisingly simple, and following these detailed steps will ensure a flawless, delicious result every time. Get ready to transform your desserts!

1. Gather Your Ingredients & Bring to Room Temperature

Before you begin, ensure you have all your ingredients ready and measured. Crucially, let your salted butter and whole milk sit out on the counter for at least 30-60 minutes, allowing them to reach true room temperature. This warm-up is essential for achieving a perfectly smooth, emulsified frosting that’s free of lumps and whips up beautifully. Cold ingredients can cause your buttercream to curdle or separate, so patience here will pay off immensely!

2. Cream the Butter and Brown Sugar

Place the softened 1 cup of salted butter and ¾ cups of brown sugar into the bowl of your stand mixer, fitted with the paddle attachment. If you don’t have a stand mixer, a good quality hand mixer will work just as well. Beat these ingredients together on high speed for a solid 3 to 5 minutes. During this process, the mixture will lighten in color and become wonderfully creamy and airy. This is the foundation of your fluffy buttercream, so don’t cut this step short! Once it reaches that beautiful creamy consistency, mix in the 1 tablespoon of pure vanilla extract until it’s just incorporated, ensuring its rich aroma is evenly distributed.

3. Gradually Add the Powdered Sugar

Pause your mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that no hidden pockets of unmixed butter remain. Now, it’s time to incorporate the 4 cups of sifted powdered sugar. Add it gradually, one cup at a time, mixing on a low speed until each addition is fully blended into the creamy butter mixture. This slow incorporation prevents a sugar cloud from engulfing your kitchen! After all the powdered sugar has been added, and the mixture may look a bit crumbly, scrape down the sides of the bowl once more. Then, increase the mixer speed to high and beat for an additional 2 minutes. This final whip will transform your frosting into a light, airy, and truly fluffy masterpiece, ready for decorating.

4. Adjust the Consistency to Your Liking

Add the initial 2 tablespoons of room temperature whole milk to the frosting and beat thoroughly until it’s well combined and smooth. At this point, evaluate the consistency of your buttercream. If you desire a slightly thinner frosting, perfect for spreading smoothly over cakes or for lighter piping work, gradually add more milk. Add it one tablespoon at a time, beating after each addition, until you achieve your preferred consistency. Remember, it’s always easier to thin out frosting than to thicken it, so add slowly and check frequently.

5. Infuse with Cinnamon

For the grand finale, stir in the 1 teaspoon of ground cinnamon. You can do this by hand with a spatula or with the mixer on low speed, just until the cinnamon is evenly distributed throughout the luscious buttercream. Give it a final quick beat on medium speed for about 30 seconds to ensure everything is perfectly blended and super fluffy. The warm, inviting aroma of cinnamon will now permeate your rich brown sugar frosting, making it ready to be slathered generously onto your favorite cakes, cupcakes, cookies, or any dessert that calls for a touch of spiced caramel bliss!

Frequently Asked Questions (FAQs) About Brown Sugar Buttercream

Here are some common questions about making and enjoying this delicious brown sugar buttercream:

Can I make this frosting ahead of time?

Absolutely! This brown sugar buttercream is fantastic for make-ahead convenience. You can prepare it up to a week in advance and store it in an airtight container in the refrigerator. Before using, let it come to room temperature for about an hour, then re-whip it with your stand mixer or hand mixer for a few minutes until it regains its smooth, fluffy consistency. You might need to add a tablespoon or two of milk to achieve the perfect texture after chilling.

What kind of brown sugar should I use?

You can use either light brown sugar or dark brown sugar, depending on your preference for intensity. Light brown sugar will yield a milder, more delicate caramel flavor, while dark brown sugar, with its higher molasses content, will give you a richer, more robust, and deeply flavored frosting. Both work wonderfully, so choose the one that best suits your taste and the dessert you’re pairing it with.

Why is my frosting gritty?

Gritty frosting is typically caused by two main factors: not sifting your powdered sugar and/or not creaming your butter and brown sugar long enough. Ensure your powdered sugar is thoroughly sifted to remove any lumps. More importantly, take your time creaming the butter and brown sugar at the beginning; it needs to beat for at least 3-5 minutes until it’s truly light and fluffy. This process fully dissolves the brown sugar crystals, contributing to a smooth final product.

Can I use other spices in addition to cinnamon?

Absolutely! The warm, cozy flavors of brown sugar pair beautifully with a variety of spices. Feel free to experiment by adding a pinch of nutmeg, a tiny dash of ground cloves, or even a touch of ginger to your cinnamon brown sugar buttercream. For a more pronounced spice blend, you could even try a small amount of pumpkin pie spice or apple pie spice. Start with ¼ teaspoon of additional spices and adjust to your taste.

What are the best desserts to pair with this frosting?

This brown sugar cinnamon buttercream is incredibly versatile! It’s exceptional with fall-themed desserts like pumpkin cake, apple crumble muffins, or snickerdoodle cookies. It also complements classic vanilla cake, carrot cake, spice cake, banana bread cupcakes, or even gingerbread. Don’t limit yourself to cakes and cupcakes; try it on top of sugar cookies, in whoopie pies, or as a decadent filling for macarons. For a unique breakfast treat, you could even swirl it onto warm cinnamon rolls!

Comprehensive Storage Tips for Your Delicious Brown Sugar Buttercream

Proper storage is essential to keep your homemade brown sugar buttercream fresh and ready to use. After preparing, transfer any leftover frosting into an airtight container or a heavy-duty Ziplock freezer bag, pressing out as much air as possible to prevent crusting and absorption of refrigerator odors. Store it in the refrigerator for up to 1 week. When you’re ready to use it, simply let it come to room temperature on your counter for about 1 hour. Once softened, give it a good re-whip with your stand mixer or hand mixer for a few minutes until it’s light, fluffy, and smooth again. If it seems too stiff, you can add a small amount of milk (about half a teaspoon at a time) to achieve the perfect consistency.

For longer-term storage, this buttercream freezes beautifully. Place it in an airtight, freezer-safe container or a freezer bag and store it for up to 3 months. When you plan to use it, transfer the frozen frosting to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and re-whip as described for refrigerated frosting. Freezing is a fantastic way to ensure you always have this delightful frosting on hand for last-minute baking or dessert emergencies!