I developed a Brown Sugar Butter Frosting that’s super smooth with no grainy texture by melting the brown sugar into a simple syrup and combining it with creamed butter and powdered sugar, perfect for filling cakes, topping cupcakes, or sandwiching cookies.

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I never thought a brown sugar frosting could be this smooth, until I made this Smooth Brown Sugar Buttercream Frosting (No Grain!). I use packed light brown sugar and unsalted butter so it tastes deeply caramel without being too sweet, and the texture is so silky it almost feels like a cheat.

Call it my Brown Sugar Butter Frosting or just the Brown Sugar Icing Recipe I keep on hand, it’s the one I reach for when I want something unexpected on cupcakes cakes or cookie sandwiches, and honestly once you try it you kinda wont go back.

Ingredients

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Unsalted butter adds rich fat and creaminess, gives structure and mouthfeel mainly saturated fat.
Light brown sugar brings molasses notes and warmth, sweetens a lot.
Powdered sugar is superfine with a bit of cornstarch, makes frosting smooth.
Vanilla extract adds warm aroma and depth, tiny calories but big flavor.
Sea salt wakes up flavors and cuts cloying sweet, has some trace minerals.
Heavy cream or milk thins and loosens frosting, adds silkiness and fat.

Ingredient Quantities

1 cup (227 g) unsalted butter, softened to room temp

1 cup (220 g) packed light brown sugar

1/4 cup (60 ml) water

4 cups (480 g) powdered sugar, sifted

1 1/2 tsp vanilla extract

1/4 tsp fine sea salt

2 to 4 tbsp heavy cream or whole milk

How to Make this

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1. Combine 1 cup packed light brown sugar and 1/4 cup water in a small saucepan and heat over medium, stirring until the sugar totally dissolves and the mixture is glossy, about 1 to 2 minutes; simmer very briefly if you see any crystals, then remove from heat and let the syrup cool until just warm or room temperature.

2. While the syrup cools, beat 1 cup unsalted butter at room temperature in a large bowl with an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

3. With the mixer on low, slowly pour the cooled brown sugar syrup into the creamed butter in a thin stream, mixing until fully combined and smooth, scrape the bowl.

4. Reduce speed to low and add 4 cups sifted powdered sugar a cup at a time, mixing after each addition until mostly incorporated, scraping the bowl and paddle as needed so nothing hides on the sides.

5. Add 1 1/2 tsp vanilla extract and 1/4 tsp fine sea salt, then increase mixer speed to medium and beat until the mixture is light and fluffy.

6. If the frosting is too thick for spreading add 2 to 4 tbsp heavy cream or whole milk one tablespoon at a time until you reach the texture you want; if it gets too thin, chill 10 to 15 minutes and rebeat.

7. If you notice any grainy bits, it usually means the syrup had crystals; you can either reheat the syrup a little and let it fully dissolve then cool again, or strain the syrup through a fine mesh sieve before adding it to the butter.

8. Use this frosting to fill cakes, frost cupcakes, or sandwich cookies; for piping chill briefly to firm up, then rewhip for a minute so it holds shape better.

9. Store leftovers in an airtight container in the fridge up to 5 days, let come to room temperature and rewhip before using.

Equipment Needed

1. Small saucepan for the brown sugar syrup
2. Measuring cups and spoons for accurate amounts
3. Electric mixer (handheld or stand) to cream the butter and beat the frosting
4. Large mixing bowl to work in
5. Rubber or silicone spatula to scrape the bowl clean
6. Fine mesh sieve or sifter to sift powdered sugar and strain syrup if needed, dont skip it if crystals form
7. Heatproof wooden spoon or silicone spatula for stirring the syrup
8. Piping bag with tips or an offset spatula for piping or smoothing
9. Airtight container for storing leftovers in the fridge

FAQ

Q: Will this frosting be grainy? A: Not if you dissolve the brown sugar fully and strain the syrup, plus sift the powdered sugar. If it still seems grainy, beat it longer and it should smooth out.

Q: Can I use salted butter? A: Yes but cut back on the added sea salt or skip it, salted butter can make it too salty.

Q: How do I fix a runny frosting? A: Chill it for 10 to 20 minutes then re-whip. If it's still too soft add a little more powdered sugar to thicken.

Q: Can I pipe this on cupcakes? A: Totally, but use less cream for stiffer piping consistency. For soft swirls use the full 4 tbsp.

Q: How long does it keep? A: In the fridge up to one week, thaw in the fridge then bring to room temp and re-whip. In the freezer up to 3 months.

Q: Can I make this ahead? A: Yep, make the frosting and keep it chilled. Re-whip briefly before decorating for best texture.

Q: Any substitute for heavy cream? A: Whole milk works fine but will give a slightly thinner, less rich result. For dairy free try a neutral oil based non dairy creamer but flavor will change.

Smooth Brown Sugar Buttercream Frosting (No Grain!) Recipe Substitutions and Variations

Unsalted butter: swap for salted butter (cut the recipe salt to about 1/8 tsp or omit), or use European-style butter for richer flavor; for dairy free use a firm vegan stick butter 1:1, chill a bit then whip.
Light brown sugar: use dark brown for a deeper molasses note, or make your own by stirring 1 tbsp molasses into 1 cup granulated sugar for light brown (2 tbsp for dark).
Powdered sugar: make your own by blitzing 1 cup granulated sugar with 1 tbsp cornstarch until superfine (yields ~1 cup), or use Swerve Confectioners 1:1 for a low carb option, but it can leave a slight cooling aftertaste.
Heavy cream / whole milk: swap with half and half for a richer, smoother frosting, or for dairy free use canned full-fat coconut milk (chilled, use the thick cream) 1:1; if using thin plant milk, add 1 tbsp melted (vegan) butter to mimic fat.

Pro Tips

– Watch out for graininess. If the frosting turns slightly sandy it’s usually the syrup recrystallizing, so reheat the syrup a bit until it’s glossy and fully dissolved or pour it through a fine mesh sieve before adding. If you still get grit, chill the bowl for a few minutes then rebeat hard — it often smooths out.

– Get your butter temp right. It should be soft enough to cream but not melted, otherwise the frosting can go greasy. If it’s too soft, pop the bowl in the fridge for 10 minutes; too cold, warm it in 2 second microwave bursts or let sit on the counter a little longer.

– Add cream slowly and judge by feel. Put the cream or milk in one tablespoon at a time so you don’t over-thin the frosting, beat fully between additions. If you go too far and it becomes runny, chill for 10 to 15 minutes then rewhip, that usually fixes it.

– Make flavor tweaks sparingly. A bit of browned butter or a tiny pinch of flaky sea salt on top gives real depth, but start small cause the sugar and brown-sugar flavor are already strong. Vanilla can be swapped for bourbon or almond extract but cut the amount so it don’t overpower.

– For piping and storage: chill briefly to firm up before piping, then re-whip for one minute so tips hold detail better. Store airtight in the fridge up to 5 days or freeze for longer; let it come back to room temp and rewhip before using or it will be lumpy and flat.

Smooth Brown Sugar Buttercream Frosting (No Grain!) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I developed a Brown Sugar Butter Frosting that's super smooth with no grainy texture by melting the brown sugar into a simple syrup and combining it with creamed butter and powdered sugar, perfect for filling cakes, topping cupcakes, or sandwiching cookies.

Servings

servings

Calories

370

kcal

Equipment: 1. Small saucepan for the brown sugar syrup
2. Measuring cups and spoons for accurate amounts
3. Electric mixer (handheld or stand) to cream the butter and beat the frosting
4. Large mixing bowl to work in
5. Rubber or silicone spatula to scrape the bowl clean
6. Fine mesh sieve or sifter to sift powdered sugar and strain syrup if needed, dont skip it if crystals form
7. Heatproof wooden spoon or silicone spatula for stirring the syrup
8. Piping bag with tips or an offset spatula for piping or smoothing
9. Airtight container for storing leftovers in the fridge

Ingredients

1 cup (227 g) unsalted butter, softened to room temp
1 cup (220 g) packed light brown sugar
1/4 cup (60 ml) water
4 cups (480 g) powdered sugar, sifted
1 1/2 tsp vanilla extract
1/4 tsp fine sea salt
2 to 4 tbsp heavy cream or whole milk

Directions

Combine 1 cup packed light brown sugar and 1/4 cup water in a small saucepan and heat over medium, stirring until the sugar totally dissolves and the mixture is glossy, about 1 to 2 minutes; simmer very briefly if you see any crystals, then remove from heat and let the syrup cool until just warm or room temperature.
While the syrup cools, beat 1 cup unsalted butter at room temperature in a large bowl with an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
With the mixer on low, slowly pour the cooled brown sugar syrup into the creamed butter in a thin stream, mixing until fully combined and smooth, scrape the bowl.
Reduce speed to low and add 4 cups sifted powdered sugar a cup at a time, mixing after each addition until mostly incorporated, scraping the bowl and paddle as needed so nothing hides on the sides.
Add 1 1/2 tsp vanilla extract and 1/4 tsp fine sea salt, then increase mixer speed to medium and beat until the mixture is light and fluffy.
If the frosting is too thick for spreading add 2 to 4 tbsp heavy cream or whole milk one tablespoon at a time until you reach the texture you want; if it gets too thin, chill 10 to 15 minutes and rebeat.
If you notice any grainy bits, it usually means the syrup had crystals; you can either reheat the syrup a little and let it fully dissolve then cool again, or strain the syrup through a fine mesh sieve before adding it to the butter.
Use this frosting to fill cakes, frost cupcakes, or sandwich cookies; for piping chill briefly to firm up, then rewhip for a minute so it holds shape better.
Store leftovers in an airtight container in the fridge up to 5 days, let come to room temperature and rewhip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.