Brown Sugar Vanilla Cream Icing

Introduction

You cook brown sugar and cream to the soft-ball stage, cool it to 125 F, then beat in butter and vanilla powder until it turns into a spreadable icing with a light caramel flavor. It works well on sheet cakes, snack cakes, and cupcakes when you want a frosting that sets a little firmer than buttercream.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 12

Ingredients

• 2 cups (320 g / 11 oz) brown sugar
• 1 teaspoon vanilla
• ⅔ cup (165 ml / 5.6 oz) cream
• 1 tablespoon butter

Instructions

1. Boil sugar and cream together until a soft ball forms in cold water.
2. Cool to 125 F.
3. Add vanilla and butter; beat until thick enough to spread.

Variations

• Use dark brown sugar if you want a stronger molasses note and a deeper color in the finished icing.
• Replace 2 tablespoons of the cream with strong brewed coffee for a less sweet finish and a mild coffee flavor.
• Add a pinch of fine salt with the butter to sharpen the caramel flavor and balance the sweetness.
• Beat in ½ cup finely chopped toasted pecans at the end if you want a thicker icing with some texture.

Tips for Success

• Use a medium or large saucepan, because the sugar and cream mixture will rise as it boils.
• A candy thermometer makes the two key stages easier: soft-ball is about 235 to 240 F, and you want to beat it once it cools to 125 F.
• Have the cake or cupcakes ready before you start beating, because the icing thickens quickly once the butter goes in.
• Stop beating as soon as it is spreadable. If you keep going, it can turn too stiff to frost smoothly.

Storage and Reheating

Store unused icing in an airtight container in the fridge for up to 3 days. If it is already spread on a cake, cover the cake well and refrigerate it for up to 3 days.

Freezing is not recommended, because the texture can turn grainy after thawing.

To reheat, warm the icing gently in the microwave in 5-second bursts at half power, stirring between each burst, or use a double boiler over low heat. If it is too thick, stir in a small splash of cream until it is spreadable again.

FAQ

Why did my icing turn grainy?

It usually means the sugar cooked too far or the icing was beaten too long. Pull it from the heat at soft-ball stage and stop beating as soon as it thickens enough to spread.

Do you need a candy thermometer?

No, because the cold-water soft-ball test works, but a thermometer gives you a more reliable result. It also helps with the cooling stage before beating.

Can you use milk instead of cream?

You can, but the icing will be a little less rich and may set slightly thinner. If you use milk, watch the texture closely while beating.

How quickly should you spread it?

Spread it as soon as it reaches a thick but workable consistency. Once it starts to lose its gloss and hold soft ridges, it is ready.