Brown Sugar Buttercream

Step 1

In a medium-size heavy bottomed saucepan bring the brown sugar and heavy cream to a boil. Lower the heat and simmer stirring until the sugar has dissolved. Set aside to cool enough to still be pourable but, not set.

Step 2

In a medium-size mixing bowl using an electric mixer on medium speed, whip the butter and vanilla with the brown sugar cream, Stop to scrape the sides of the bowl periodically.

Step 3

Lower the speed, of the mixer and gradually add the confectioners sugar. Stop and scrape the sides of the bowl between additions.

Step 4

Add additional heavy cream 1 Tbsp at a time to thin to spreading consistency, as needed.

Step 5

After the powdered sugar is added, raise speed to medium and beat until light and fluffy.

Step 6

Store chilled in an airtight container until ready to use. Beat again before using.

Step 7

Refrigerate any leftovers.