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Boiled Brown Sugar Frosting
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- #20004
With a smooth, velvety texture, and a strong caramel flavor with a light hint of vanilla, this frosting is the perfect topping to any baked treat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
2 comments
ingredients
1 1/2 cup firmly packed light brown sugar
1/4 cup milk or half & half
3 tablespoons butter or margarine
1 teaspoon vanilla extract
directions
Combine the brown sugar, milk, and butter in a heavy saucepan over medium-high heat. Mix until the sugar has dissolved, then bring to a boil, stirring frequently. Let the mixture boil for 3 minutes, or until it reaches 235 degrees F on a candy thermometer (soft ball stage).
Remove the pan from the heat and add the vanilla. Place the pan in another larger pan or bowl filled with cold water and beat the frosting until it is cool. If the frosting becomes too thick (it thickens quickly as it cools), add a small amount of milk and beat until it is a spreadable consistency.
recipe tips
Cool the frosting in the water bath just until it's thick enough to spread; overbeating can make it too stiff.
For a lighter frosting, beat more vigorously to incorporate more air.
Add a pinch of salt to enhance the flavors and balance the sweetness.
Try adding different flavors like almond extract or cinnamon.
If the frosting hardens too much, gently reheat it over low heat while stirring.
Use immediately for best results, as it sets quickly.
This frosting pairs well with spice cakes, chocolate cakes, and vanilla cupcakes.
Keep a close eye on the temperature; boiling too long can cause the frosting to harden.
Stir constantly and carefully to avoid splattering, as the mixture is very hot.
common recipe questions
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will give a deeper molasses flavor.
What can I substitute for half & half?
You can use whole milk or a mixture of milk and cream.
Do I have to use a candy thermometer?
Using a candy thermometer provides accuracy, but if unavailable, look for the mixture to thicken and drop from a spoon in a soft ball (known as soft ball stage).
How can I prevent the frosting from crystallizing?
Stirring constantly while boiling helps prevent crystallization.
What if I don't have vanilla extract?
You can omit it, or substitute a different extract. It will lack a little flavor if omitted.
Can this frosting be made ahead of time?
It's best made and used immediately as it thickens and sets quickly.
How do I fix frosting that's too thick?
Add a small amount of milk and beat until it reaches the desired consistency.
Can this frosting be used for piping?
This frosting is best for spreading as it may not hold intricate shapes well for detailed piping.
How long does this frosting last?
It's best used the same day but can be refrigerated for 1-2 days; re-beat before using.
tools needed
Medium Saucepan: For combining the brown sugar, milk, and butter over medium-high heat to create the base of the frosting. Make sure to stir frequently to help the sugar fully dissolve.
Candy Thermometer: While optional, a candy thermometer is helpful for monitoring the temperature of the frosting mixture to make sure it reaches 235 degrees F (soft ball stage) for the perfect consistency.
Mixing Bowl: For placing the medium saucepan in another larger pan or bowl filled with cold water to cool the frosting. Be sure to have enough space in the mixing bowl for beating the frosting.
what goes with it?
Vanilla Cupcakes: this rich and decadent frosting is the perfect finishing touch for a classic vanilla cupcake.
Chocolate Cake: pair this frosting with a dark, moist chocolate cake for an impressive flavor combination. The depth of the chocolate will be beautifully complemented by the caramel undertones of the frosting.
Cinnamon Rolls: take your cinnamon rolls to the next level by spreading this frosting generously over the top. The hint of vanilla will play off the warm cinnamon spices.
Apple Spice Cake: The warm spices and caramel undertones in this frosting would be an excellent addition to a moist apple spice cake.
Banana Bread: Spread this delicious frosting on a thick slice of moist banana bread. The sweetness of the frosting would enhance the natural sweetness of the bananas in the bread.
Pumpkin Bars: The caramel flavor in this frosting would be a fantastic addition to pumpkin bars, bringing extra flavor to the seasonal treat.
nutrition data
80 calories, 2 grams fat, 16 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
February 8, 2019
My Mom used to make this icing. I asked her once for the recipe and I got â a couple of cups of brown sugar and add cream till itâs sloppy. Cook till you reach the soft ball stage. (She used a cold glass of water to test it ) Add butter the size of a walnut and vanilla at the end. Beat till it changes colour. She has been gone for two years now and I really wanted to try and make it. So I found your recipe. Thanks so much. I doubled the recipe because Mom used to have hers quite thick. And no to the ones who thought it should be fluffy. This is suppose to be candy like not a frosting. Thanks again.
October 25, 2018
I took this to a new level and turned it into caramel candy with almonds...just delicious
May 1, 2018
My mother used to make this for my dad and she put it on spice cake. Yummm. It was pretty firm so my dad would slice off the frosting til he was done with the cake because he always saved the best for last. Very good.
April 12, 2018
Turned out wonderful! I put this on top of a banana cake! It wasn't fluffy like the picture on the cupcakes but still turned out very tasty and after adding a little milk to thin just a tiny bit it spread very smoothly on the warm cake! Will make again for sure!
August 25, 2017
I followed to a tee, had my thermometer set at soft ball and held it there for the three minutes required, and even though i have a pan full of delicious carmel, this is NOT the fluffy frosting i was looking for
May 16, 2017
Made this recipe but it came out very thick and hard to spread and grainy but I'm tninkinhg I needed to add more milk to recipe while in the cool down period. Otherwise it is a very good recipe.
love how the picture the frosting is fluffy! no way is this anything like the picture. Im going to mix this into butter cream now to see what i get. It is good, but not fluffy at all and i followed the exact directions.
Sounds like maybe the mixture didn't boil hard enough? Boiled frosting can be tricky to get just right.
Will this peel off a white cake when cooled? My Grandmama always made brown sugar icing, and I believe this recipe is pretty much what hers was, and when it cooled my brother and I would sneak into the pantry and peel off the icing and eat it.(tsk, tsk!) I have never found the recipe. Would this be it? (I sure hope so!) :)
July 3, 2014
Fantastic I made it for the last day of school and my mum and teacher loved it I used it for a cake my mums recipe
July 4, 2013
Turned out perfect!
April 12, 2012
I used this to frost a carrot cake for my husband's 71st Birthday. He said it was just like his grandmother made. It was fabulous!!! Thank you so much.
January 30, 2012
the brown sugar frosting III. it tuned out great,i well use it again. thanks for your help.all 11 grand kids say thanks too, timsr