Post by Loupy on Jun 11, 2014 11:31:37 GMT -7
Brown Sugar Cinnamon Buttercream Frosting
From: Rebecca @ www.foodiewithfamily.com/
Silky smooth icing is nice, but Brown Sugar Cinnamon Buttercream Frosting Recipe has crunchy little crystals of brown sugar throughout it making it reminiscent of snickerdoodle cookies.
•Admittedly, this makes an ENORMOUS amount of Brown Sugar Cinnamon Buttercream Frosting Recipe.
•There is a range given in the recipe for the confectioner’s sugar. This is because not everyone likes their buttercream the same thickness. If you prefer a more easily spreadable frosting, you’ll probably want to go closer to the 8 cup mark. Want it thicker and more architectural? Add closer to 9 cups.
•While here in the US, half and half is abundant, I understand that it isn’t as widely available internationally. If you’re wondering what to substitute because half and half isn’t available in your market, mix together light cream and whole milk in equal parts. Tada!
Ingredients
4 and 1/2 sticks butter (or 1 pound, 2 ounces by weight), softened to room temperature
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
8-9 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup of half and half, plus more if needed
Instructions
To Make the Buttercream:
Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
Scrape down the bowl and add the half and half.
Beat to incorporate again.
Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated.
Check the consistency of the buttercream.
If it needs to be thicker, add the remaining confectioner's sugar.
If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.
Store unused portions of the buttercream in the refrigerator for up to a week.
From: Rebecca @ www.foodiewithfamily.com/
Silky smooth icing is nice, but Brown Sugar Cinnamon Buttercream Frosting Recipe has crunchy little crystals of brown sugar throughout it making it reminiscent of snickerdoodle cookies.
•Admittedly, this makes an ENORMOUS amount of Brown Sugar Cinnamon Buttercream Frosting Recipe.
•There is a range given in the recipe for the confectioner’s sugar. This is because not everyone likes their buttercream the same thickness. If you prefer a more easily spreadable frosting, you’ll probably want to go closer to the 8 cup mark. Want it thicker and more architectural? Add closer to 9 cups.
•While here in the US, half and half is abundant, I understand that it isn’t as widely available internationally. If you’re wondering what to substitute because half and half isn’t available in your market, mix together light cream and whole milk in equal parts. Tada!
Ingredients
4 and 1/2 sticks butter (or 1 pound, 2 ounces by weight), softened to room temperature
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
8-9 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup of half and half, plus more if needed
Instructions
To Make the Buttercream:
Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
Scrape down the bowl and add the half and half.
Beat to incorporate again.
Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated.
Check the consistency of the buttercream.
If it needs to be thicker, add the remaining confectioner's sugar.
If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.
Store unused portions of the buttercream in the refrigerator for up to a week.
