Recently my family and I took a well-needed vacation that spanned from New Jersey to Philadelphia.  On this road trip, we enjoyed a shark walk, saw the Liberty Bell, and our young Paleontologist got a chance to enjoy some dinosaurs at the Museum of Natural History. What does this have to do with brown sugar Italian Meringue Buttercream Frosting? Funny you should ask.

With everything going on in my life, I kind of placed recipe development and testing on the back burner.  However, when we came back from our road trip, I was ready to try some from-scratch recipes to add to my recipe collection.  I am looking for recipes that are easy but are full of flavor.  Now, I know Italian meringue is not one of those easy recipes, but it is silky, smooth and that is why I like it so much.  Plus, it doesn’t have the sweetness of traditional American buttercream.

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Nevertheless, I needed some new sweets in my life.  My youngest sister recently asked me for a snickerdoodle cookie recipe.  So I thought why not make a snickerdoodle cookie cake.  But, I needed a buttercream that would pair well with it.  I also paired it with these delicious vanilla chai cupcakes.  Then the light bulb went off. Why not make a Brown Sugar Italian Meringue Buttercream frosting.  Ding ding ding.  I must say that this was one of the best buttercreams I have ever had.  It was creamy and delicious and has a great caramel flavor. Oh, I am just salivating writing about it.

Developmental Process of the Brown Sugar Buttercream Frosting

I prefer to use Italian Meringue buttercream frosting on a regular basis because of its stability.  Plus, it tastes like ice cream, see my ultimate buttercream guide for more information.  So I thought, why not replace granulated sugar with brown sugar?   But the foggy brain accidentally forgot some of the sugar *sigh*.  But, at this point, it was too late because the syrup already started to boil and you just don’t mess with hot syrup.  I left it that way, added some brown sugar for additional crunch and it turned out delicious.  Guess what, we are keeping it…

Ingredients to make the Brown Sugar Buttercream

• Brown sugar–You can use either light or dark brown sugar, the darker sugar will make your buttercream frosting darker.
• Unsalted butter–I prefer to use unsalted butter, salted butter is overpowering for this recipe.
• Vanilla–Vanilla is used to flavor the buttercream.
• Cinnamon (optional)–Cinnamon is an optional flavor, but it enhances the flavor.  Use other warm spices to increase the flavor.
• Water–Water is for the sugar syrup.
• Stand mixer–The recipe needs a stand mixer.

How to make Brown Sugar Italian Meringue Buttercream?

I did not change anything from the normal process of making the traditional Italian Meringue buttercream.  The hot syrup was still boiled to 240°F.  Then once the egg whites are beaten to stiff peaks and the hot syrup reached 240°F it was is poured into the meringue. The recipe is enough to frost a 6-inch cake.

Step 1: Making the hot syrup

Add brown sugar and water to a small pot with a candy thermometer. The hot syrup should be brought to a softball stage that is 240°F.  Once it reaches 240°F remove from the stove and beginning pouring in the meringue in a steady stream.  Be careful of the hot syrup.

Step 2: Mixing the egg whites

While the syrup is boiling separate the eggs and using the whisk attachment mix until the meringue reaches stiff peaks.  You know when its stiff peak with the meringue is glossy and points straight up when you pick up the whisk and does not collapse at all.  Once the hot syrup reaches 240°F turn the mixer on high, pour into the meringue and beat until the mixing bowl is cool to the touch.  Depending on how much buttercream frosting you are making this can range from 20 minutes to 35 minutes.

Step 3: Time to add the butter

When the bowl is cool to the touch begin adding the butter in small pieces one at a time.  Some change to the paddle attachment, however, I continue using the whisk.  The lovely meringue you just made will deflate a little and look like you did something absolutely wrong.   Just keep mixing until it comes together.  Step away from the mixer if this part gives you some anxiety.  The buttercream should pass the upside-down spatula test.  Place some buttercream on a spatula then turn it upside down, if it does not fall off the spatula you are good to go.  If it slides off you will have to mix some more.  A word of caution, if you add butter to a hot meringue you will get a soupy mess.  It can be fixed but it won’t be as great as if it came together by itself see my buttercream guide here.  Once it comes together add the vanilla and mix until it is combined.  Now you have made Brown Sugar Italian Meringue Buttercream Frosting that pipes really well and can be used to make roses.  Yippee.

Brown Italian Meringue Buttercream

Delicious brown sugar Italian meringue buttercream that is pipeable and stable enough to frost a cake.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Servings 4 cups

Equipment

• Stand Mixer

Ingredients

  

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• 3/4 cup packed Brown Sugar + more for crunch
• 1/4 cup water
• 4 large egg whites
• 1/2 tsp vanilla
• 2 sticks unsalted butter 1 cup

Instructions

 

• Add brown sugar and water to a small pot with a candy thermometer. The hot syrup should be brought to a softball stage that is 240°F.  Once it reaches 240°F remove it from the stove and beginning pouring in the meringue in a steady stream.  Be careful of the hot syrup.
  
• While the syrup is boiling separate the eggs and using the whisk attachment mix until the meringue reaches stiff peaks.  You know when its stiff peak with the meringue is glossy and points straight up when you pick up the whisk and does not collapse at all.
• Once the hot syrup reaches 240°F turn the mixer on high, pour into the meringue, and beat until the mixing bowl is cool to the touch.  Depending on how much buttercream frosting you are making this can range from 20 minutes to 35 minutes.
• When the bowl is cool to the touch begin adding the butter in small pieces one at a time. The lovely meringue you just made will deflate a little and look like you did something absolutely wrong.   Just keep mixing until it comes together.
  
• The buttercream should pass the upside-down spatula test.  Place some buttercream on a spatula then turn it upside down, if it does not fall off the spatula you are good to go.  If it slides off you will have to mix some more.

Notes

Note: 
A word of caution, if you add butter to a hot meringue you will get a soupy mess.  It can be fixed but it won't be as great as if it came together by itself. Place bowl in the refrigerator for about 15 minutes, then remove and whip again.  Once it comes together add the vanilla and mix until it is combined. 

Keyword brown sugar, brown sugar buttercream

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