Comments on: How To Make Brown Sugar Buttercream Frosting http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/ A Guide to Cooking with Real Food the Way Your Grandma Used to Mon, 15 Mar 2010 16:52:07 -0400 hourly 1 By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27343 Drew Wed, 24 Feb 2010 20:54:37 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27343 Sheehan, some of the best recipes started out as failed versions of something else. Congratulations, you win! Sheehan, some of the best recipes started out as failed versions of something else. Congratulations, you win!

]]> By: Sheehan Connors http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27340 Sheehan Connors Wed, 24 Feb 2010 20:05:54 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27340 So I read the receipe in a real hurry and somehow overlooked that you had to heat the flour and milk over medium heat. Stupid I know , so what I ended up with was something that looked like oatmeal. I also blame the fact that I was watching the Olympics at the same time. That said, I was able to take the whole oatmeal looking mess, heat it on the stove and make a lovely thick yummy glaze to use cover a cake. So I read the receipe in a real hurry and somehow overlooked that you had to heat the flour and milk over medium heat. Stupid I know , so what I ended up with was something that looked like oatmeal. I also blame the fact that I was watching the Olympics at the same time. That said, I was able to take the whole oatmeal looking mess, heat it on the stove and make a lovely thick yummy glaze to use cover a cake.

]]> By: Debbie http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27028 Debbie Sun, 31 Jan 2010 03:54:49 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27028 Drew, once you have one, you'll wonder how you got by without it. Definately worth every penny! In fact, we don't even use the blade that came with our KitchenAid anymore. Drew, once you have one, you’ll wonder how you got by without it. Definately worth every penny! In fact, we don’t even use the blade that came with our KitchenAid anymore.

]]> By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27025 Drew Sat, 30 Jan 2010 22:18:08 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27025 Debbie, I've got to get one of those beaters with the silicone. I'm just trying to get past the $30 price tag on it. Debbie, I’ve got to get one of those beaters with the silicone. I’m just trying to get past the $30 price tag on it.

]]> By: Debbie http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27020 Debbie Sat, 30 Jan 2010 15:43:02 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27020 I should probably also include that I started out using the wisk attachment on my KitchenAid mixer to mix the brown sugar/butter/vanilla, but it didn't seem to be doing the trick, so I switched to a beater blade attachment, the kind with the rubber along the edges to continually scrape the bowl as it's mixing. It did a much better job of getting the brown sugar mixed in, and it did eventually dissolve. Also, as to the taste, someone remarked last night that if they hadn't known better, they would swear there was cream cheese in the frosting. It was that creamy and good. I should probably also include that I started out using the wisk attachment on my KitchenAid mixer to mix the brown sugar/butter/vanilla, but it didn’t seem to be doing the trick, so I switched to a beater blade attachment, the kind with the rubber along the edges to continually scrape the bowl as it’s mixing. It did a much better job of getting the brown sugar mixed in, and it did eventually dissolve. Also, as to the taste, someone remarked last night that if they hadn’t known better, they would swear there was cream cheese in the frosting. It was that creamy and good.

]]> By: Debbie http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-27019 Debbie Sat, 30 Jan 2010 15:34:52 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-27019 Hi Drew, just wanted to add my two-cents worth, so to speak. I had already made a banana cake from another website, but didn't have any cream cheese to make the frosting, so I got online and found your brown sugar buttercream frosting. I had never made a frosting like this before, but followed your directions to a T, and the frosting turned out <i><b>beautifully</i></b>. I did let the milk-flour mixture sit out quite a while (I was also making dinner) so it had gotten pretty cool. Same with mixing the brown sugar/butter/vanilla, I let it mix for <i>at least</i> 10 minutes because, again, I was busy. Not sure if those two things made the difference or not. Maybe the point is not to be in a hurry. In any case, the frosting was exactly what I was hoping it would be. Next time, I'll try your banana cake with it too. Thanks! Hi Drew, just wanted to add my two-cents worth, so to speak. I had already made a banana cake from another website, but didn’t have any cream cheese to make the frosting, so I got online and found your brown sugar buttercream frosting. I had never made a frosting like this before, but followed your directions to a T, and the frosting turned out beautifully. I did let the milk-flour mixture sit out quite a while (I was also making dinner) so it had gotten pretty cool. Same with mixing the brown sugar/butter/vanilla, I let it mix for at least 10 minutes because, again, I was busy. Not sure if those two things made the difference or not. Maybe the point is not to be in a hurry. In any case, the frosting was exactly what I was hoping it would be. Next time, I’ll try your banana cake with it too. Thanks!

]]> By: Maisie http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-26976 Maisie Wed, 27 Jan 2010 00:46:42 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-26976 P.S. The dark brown sugar gave it a strong carmelly-tangy flavor, almost like a cream cheese frosting. This would be awesome on brownies or chocolate cake. P.S. The dark brown sugar gave it a strong carmelly-tangy flavor, almost like a cream cheese frosting. This would be awesome on brownies or chocolate cake.

]]> By: Maisie http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-26975 Maisie Wed, 27 Jan 2010 00:14:08 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-26975 I don't know what went wrong for the people above, but my icing came out great-tasting, nicely textured, and actually looks smoother than in the picture. The texture is loose and light (a little like Kool-whip maybe? Not the taste, just the texture). I followed the recipe exactly except I did it all at high speed with the whisk attachment, used dark brown sugar, used a splash more vanilla, and included the "gravy" mixture when it was still just a bit warmer than room temperature. The reason I did that was that after 10 minutes of whipping, my brown sugar had not begun to dissolve (Before I started, I was skeptical that it would dissolve that way, so I started to panic a little at that point). It de-crystallized very nicely once the milk mixture was added. Thanks for a great recipe! I don’t know what went wrong for the people above, but my icing came out great-tasting, nicely textured, and actually looks smoother than in the picture. The texture is loose and light (a little like Kool-whip maybe? Not the taste, just the texture).

I followed the recipe exactly except I did it all at high speed with the whisk attachment, used dark brown sugar, used a splash more vanilla, and included the “gravy” mixture when it was still just a bit warmer than room temperature. The reason I did that was that after 10 minutes of whipping, my brown sugar had not begun to dissolve (Before I started, I was skeptical that it would dissolve that way, so I started to panic a little at that point). It de-crystallized very nicely once the milk mixture was added. Thanks for a great recipe!

]]> By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-26955 Drew Tue, 26 Jan 2010 00:34:21 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-26955 Rikushix, I'm really starting to wonder if I got lucky with this. Or if I tracked the amounts as well as I thought while I was adding them. Looks like I'm going to have to give this one another go and report back. Rikushix, I’m really starting to wonder if I got lucky with this. Or if I tracked the amounts as well as I thought while I was adding them.

Looks like I’m going to have to give this one another go and report back.

]]> By: Rikushix http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/comment-page-1/#comment-26954 Rikushix Tue, 26 Jan 2010 00:26:53 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-brown-sugar-buttercream-frosting/#comment-26954 Fantastic cake recipe, but the icing is a complete failure. I'm assuming, upon retrospect, that the thickened flour-milk mixture should be refrigerated? I tried twice to make the icing and both times it separated completely. A complete mess. On both occasions I let the flour and milk cool for a good ten or fifteen minutes; didn't mix it right off the burner. To be honest, this is a pretty weird recipe for icing, anyway: brown sugar, not white or icing sugar, and white flour, but no eggs!? Bizarre. Adding a significant amount of icing sugar thickened it up slightly, but couldn't keep it from separating. No offense, Drew, but I wish I had read the comments here beforehand. Nonetheless, the cake itself turned out picture perfect and it tasted amazing to boot. The icing may look silly but it's still delicious! Fantastic cake recipe, but the icing is a complete failure. I’m assuming, upon retrospect, that the thickened flour-milk mixture should be refrigerated?

I tried twice to make the icing and both times it separated completely. A complete mess. On both occasions I let the flour and milk cool for a good ten or fifteen minutes; didn’t mix it right off the burner. To be honest, this is a pretty weird recipe for icing, anyway: brown sugar, not white or icing sugar, and white flour, but no eggs!? Bizarre. Adding a significant amount of icing sugar thickened it up slightly, but couldn’t keep it from separating. No offense, Drew, but I wish I had read the comments here beforehand.

Nonetheless, the cake itself turned out picture perfect and it tasted amazing to boot. The icing may look silly but it’s still delicious!

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