If you’ve never tried brown sugar buttercream, get ready—this frosting is next-level good. It’s sweet, creamy, and has the dreamiest caramel-y flavor thanks to the brown sugar. As a trained pastry chef, I’m very picky about frosting textures, and this one? Smooth as silk. No graininess here—just rich, fluffy buttercream that pipes beautifully and tastes amazing on everything from spice cakes to chocolate cupcakes.

Brown sugar buttercream in a white bowl with a spoon sticking out on a cream surface.

When I was in pastry school, I fell in love with brown sugar—but not in a boring, technical way. I loved how it added this rich, caramel-y depth to everything it touched, especially frostings.

This brown sugar buttercream is one of my go-tos when I want something sweet, smooth, and just a little extra. I slather this icing in between and on top of a 3 layer caramel cake, on cookie dough cupcakes, or even these coffee cupcakes.

Unlike regular white sugar, brown sugar brings more moisture and a subtle molasses flavor that takes your buttercream from basic to bakery-worthy.

Typically with my homemade frosting recipes there is no need to use a stove top. Thanks to powdered sugar’s fine texture, it melts right into the butter no problem. But since this recipe uses brown sugar too, we have to warm it up first to make sure it dissolves completely and doesn’t leave a grainy texture.

Don’t worry, it’s super easy—and 100% worth the extra step. Let me show you how it’s done!

Ingredients for brown sugar buttercream.

Making the frosting

  1. Create brown sugar simple syrup: In a small saucepan over medium heat add the brown sugar and water. Mix slowly and stir as the sugar melts. Stir for 3-4 minutes until all the brown sugar has dissolved. Let cool or place in the fridge for 20 minutes. Do not skip the cooling process.
  2. Cream the butter and sugar together: Add the butter and sugar to the bowl of a stand mixer and add the paddle attachment. Bring the mixer to low speed and gradually increase to medium as the sugar begins to emulsify. After mixing for one minute, scrape down the sides with a rubber spatula.
  3. Add in the brown sugar syrup: To the mixture, add in the brown sugar syrup, then mix again on medium for 1-2 minutes until everything is fully mixed.
  4. Add in the salt and milk: To the mixing bowl, add in the salt and milk and mix for 30 seconds or until the milk and salt are fully mixed in. Use immediately or store.
A brown sugar simple syrup in a pot with a spatula on a cream surface.
Melting brown sugar and water
Brown sugar simple syrup in a glass bowl on a cream surface.
The finished simple syrup

Recipe tips

  • Before adding the brown sugar syrup to the frosting mixture, make sure it is completely cooled as hot liquid could melt the butter and cause the frosting to not set up.
  • Make sure to scrape down the sides of the bowl often to make sure all the ingredients are evenly mixed in.
  • If you like your frosting thicker, add less milk. If you like it thinner, add more milk 2 teaspoons at a time until you reach the desired consistency.
  • This recipe makes enough to frost 12-14 cupcakes or one 8″ 2 layer cake.
  • Double the recipe if you need to frost a two-layer cake or 24 cupcakes.
  • This recipe pipes well using piping bags and a star tip!
A chocolate cupcake topped with brown sugar buttercream.

STORAGE AND FREEZING

Storing: To store outside of the fridge, keep in an airtight container at room temperature for up to one week. If storing in the fridge, keep it in an airtight container and bring it to room temperature before using it as it will thicken slightly.

Freezing: Buttercream can be frozen for up to three months if stored in an airtight container or freezer-safe bag with as much air removed as possible. Thaw overnight in the fridge and re-whip with a mixer before using.

Brown sugar buttercream in a white bowl with a spoon sticking out on a cream surface.
5 stars (16 ratings)

Smooth Brown Sugar Buttercream Frosting (No Grain!)

Prep: 5 minutes
Cook: 5 minutes
Syrup Cooling Time: 20 minutes
Total: 30 minutes
Servings: 12 cupcakes
If you’ve never tried brown sugar buttercream, get ready—this frosting is next-level good. It’s sweet, creamy, and has the dreamiest caramel-y flavor thanks to the brown sugar. As a trained pastry chef, I’m very picky about frosting textures, and this one? Smooth as silk. No graininess here—just rich, fluffy buttercream that pipes beautifully and tastes amazing on everything from spice cakes to chocolate cupcakes.
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Ingredients

  • ¾ cup brown sugar, light or dark, (160g)
  • ¼ cup water
  • 1 cup unsalted butter, softened, (226g)
  • 3 cups confectioners sugar, (340g)
  • 1 pinch salt
  • 1 tsp milk

Equipment

Instructions
 

  • In a small saucepan over medium heat add the ¾ cup brown sugar and ¼ cup water.
  • Mix slowly and stir as the sugar melts. Stir for 3-4 minutes until all the sugar has dissolved. Let cool or place in the fridge for 20 minutes.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 3 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.
  • Continue to mix on medium speed for 1 minute. Stop and scrape down the sides.
  • Add in the brown sugar syrup and mix again on medium speed for 1-2 minutes.
  • Slow the mixer down to low and add in the salt and milk. Mix again for 30 seconds.
  • Use to frost cakes and cupcakes.

Notes

Do not skip the cooling time for the simple syrup. If the syrup is too hot it will melt the butter when you add it to the bowl. 
Serving: 1portion, Calories: 305kcal, Carbohydrates: 43g, Protein: 1g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 10mg, Potassium: 24mg, Sugar: 43g, Vitamin A: 473IU, Calcium: 17mg, Iron: 1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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