Brown Sugar And Cinnamon Swiss Meringue Buttercream Recipes

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BROWN SUGAR SWISS MERINGUE BUTTERCREAM



Brown Sugar Swiss Meringue Buttercream image

This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 4

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

Steps:

  • Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
  • Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

BROWN SUGAR AND CINNAMON SWISS MERINGUE BUTTERCREAM



BROWN SUGAR AND CINNAMON SWISS MERINGUE BUTTERCREAM image

Categories     Condiment/Spread     Egg     Dessert

Yield 4 cups

Number Of Ingredients 6

5 large egg whites
1-1/4 cup light brown sugar
1-1/2 cups unsalted butter, softened and cut into cubes
1 tsp pure vanilla extract
1 tsp cinnamon liqueur (such as Goldschlager)
pinch of salt

Steps:

  • Add egg whites and brown sugar to mixer bowl and simmer over a pot of hot water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 5 minutes if you used room temperature egg whites. About 8 if they were cold. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl is no longer hot (this can take up to 10 minutes or so). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated and mix until it has reached a silky smooth texture (if it curdles, keep mixing on medium-low and it will come back to smooth). Add vanilla, salt and cinnamon liqueur, continuing to beat on low speed until well combined.

BROWN SUGAR BUTTERCREAM



Brown Sugar Buttercream image

Categories     Mixer     Dairy     Dessert     Birthday     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

3 large egg whites at room temperature
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla
Special Equipment
a candy thermometer

Steps:

  • Combine egg whites and salt in a large bowl.
  • Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
  • Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
  • With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

BROWN SUGAR-CINNAMON BUTTER



Brown Sugar-Cinnamon Butter image

A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.

Provided by SHORECOOK

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 12

Number Of Ingredients 3

½ cup butter, softened
¼ cup dark brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g

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Top Asked Questions

What is brown sugar meringue frosting?
Brown sugar is dissolved into egg whites over low heat and then we whip it into a super fluffy meringue! Whip in your butter, vanilla, some cinnamon, and salt and you have the best buttercream ever! I love the flavor the brown sugar adds to this swiss meringue buttercream frosting.
How do you make buttercream without brown sugar?
If you don’t have brown sugar or you don’t want to take the extra step of dissolving the brown sugar into the egg whites and making the meringue, you can make this buttercream using my easy buttercream recipe. Just add in 4 Tablespoons of molasses and 2 Tablespoons of cinnamon.
How do you make the best buttercream frosting for a cake?
Whip in your butter, vanilla, some cinnamon, and salt and you have the best buttercream ever! I love the flavor the brown sugar adds to this swiss meringue buttercream frosting. I added cinnamon to my recipe but you could use any kinds of spices you like to accent the cake you are pairing it with.
What is brown sugar buttercream made of?
Brown sugar is dissolved into egg whites over low heat and then we whip it into a super fluffy meringue! Whip in your butter, vanilla, some cinnamon, and salt and you have the best buttercream ever! Silky smooth brown sugar buttercream is a winter baking dream come true!

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