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Brown Sugar Buttercream


Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.

  • Prep:
  • Total Time:
  • Yield: Makes about 4 cups


  • 4 large egg whites
  • 1 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons


  1. In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.

  2. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.

  3. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

Reviews Add a comment

  • map1211
    22 MAR, 2013
    MAKE IS SEA SALT CARAMEL. Delicious until you add the deflates immediately. Adding the butter into the egg whites makes this soupy, but hang in there and KEEP beating. Eventually it does come back together, becoming thick and creamy. Okay for the middle of the cake filling, but I wouldn't use it to frost. Too much like brown sugar-butter. I added a touch of sea salt and 1 tsp caramel flavor to make a Sea Salt Caramel filling for my cake.
  • Jennifer Ulcena
    13 MAR, 2013
    Taste fabulous
  • Faline
    13 MAR, 2013
    This was great until I added the tablespoon of butter. Went right to liquid.
  • Lea Hernandez
    24 JAN, 2013
    I luv it!! Made these for my cupcakes n it was perfect! :)
  • burtgirl
    11 JAN, 2013
    Haven't made it yet, but sounds yummy.
  • Monica Costa
    17 JUL, 2012
    Great recipe, i just thought it tasted to buttery when I added one stick of butter. I think it's even better without butter.