Brown sugar buttercream has tasty molasses undertones with a nice fluffy texture. It is the perfect way to finish your favorite cake, cupcakes and cookies.
Beat butter and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl a few times to ensure all of the brown sugar has a chance to get dissolved.
Add the milk and vanilla, mix for 1 minute.
Slowly stir in the powdered sugar and salt. Once it is incorporated, beat on medium speed for an additional 2 minutes.
Adjust the consistency with additional milk or powdered sugar as desired.
Use right away or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Bring chilled or frozen buttercream to room temperature before using.
Notes
If you use salted butter, taste the frosting before adding additional salt.