Can you use brown sugar instead of powdered sugar for icing?

Yes, but the process changes. Brown sugar needs heat to dissolve properly, so the icing is cooked briefly instead of mixed cold. That’s why brown sugar icing feels softer and more glaze-like than traditional powdered sugar frosting.

What is brown sugar icing good for?

It works best on everyday cakes, snack bars, and loaf cakes where a relaxed finish makes sense. I usually reach for it when I want something warm and unfussy rather than sharp or decorative.

What to mix to make brown icing?

Butter, brown sugar, milk or cream, and vanilla are enough. The color comes naturally from the sugar’s molasses, so there’s no need for food coloring.

What kind of brown sugar works best in icing?

Light brown sugar melts a bit easier and tastes milder. Dark brown sugar adds more depth. I use both, depending on the cake and my mood that day.

Brown Sugar Icing Recipe – 5 Easy Steps for Rich Flavor

Description

A warm, caramel-style brown sugar icing made with simple pantry ingredients. Soft, glossy, and perfect for everyday cakes, snack bars, and loaf cakes.

Ingredients

½ cup butter
1 cup brown sugar (light or dark)
¼ cup milk or cream
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Add the butter and brown sugar to a saucepan set over medium-low heat.
Stir gently until the butter melts and the sugar dissolves into a smooth mixture.
Pour in the milk or cream and continue stirring until fully combined.
Remove the pan from the heat and stir in the vanilla extract.
Let the icing cool slightly to thicken, then spread over cake while warm.

Notes

The icing will thicken as it cools, so don’t wait too long before spreading.
If it thickens too much, add milk one teaspoon at a time.
Use gentle heat only—boiling can cause graininess.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert Topping
Method: Stovetop
Cuisine: American