Old Fashioned Brown Sugar Frosting made without powdered sugar.
Brown Sugar Vanilla Buttercream Frosting made without powdered sugar is my new favorite frosting recipe! I love that this recipe is made without powdered sugar. Up until a couple years ago I had no idea you could even make frosting without powdered sugar but now I frequently make vanilla frosting using brown sugar or regular sugar.
This recipe is pretty forgiving & easy to make. You cook the flour and milk together on the stove (as shown above) until it becomes a thick paste then you add it to the butter/sugar mixture to make a nice whipped vanilla brown sugar buttercream frosting. If I am using the frosting to pipe on to cupcakes I sometimes add extra sugar to thicken it up more so you can add extra sugar if you need to when making it.
Note: This recipe will not taste 100% like powered sugar frosting recipes you may be used to, to me it is more whipped, creamy, & buttery. It is a little less sweet. I love it! Sometimes I find regular vanilla frosting to be too sweet. The frosting is also known to have a grainy texture to it due to the sugar being more coarse but I like it!
I always refrigerate whatever I frost, like the Vanilla Cupcakes pictured. Keeping it in the frig also helps to keep the frosting firm. Recipe frosts a whole batch of cupcakes for me, about 18 cupcakes.
- ½ cup milk
- 2 tablespoons flour
- pinch of salt
- 1½ cups light brown sugar sugar (add up to ½ cup extra brown sugar if you want it on the thick side)
- ½ cup (1 stick) salted butter, softened
- 2 teaspoons vanilla extract
- Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
- Remove from heat and let cool to room temperature.
- In a mixing bowl using an electric mixer beat sugar and butter together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy. Beat in the vanilla.
- *Note* If you want it to be thicker you can add more sugar. This recipe is very forgiving and if you want it a really thick consistency keep adding sugar to it.
Does it have to be light brown sugar or will dark work as well?
Hi Courtney, You can use either one. Dark will work it just has more molasses added so the flavor of molasses will be slightly stronger. Thanks!
Do I have to use a mixer? I can use it, but I need to be relatively quiet because I am making surprise cupcakes.
Hi Abbi, I think a mixer is pretty important with this recipe because it has be whipped up for quite a few minutes to make in thicken. It may be possible by hand using a whisk but I’d assume it would take a lot or effort. Thanks.
I really enjoyed this simple recipe! I made it for my family and kids and they loved it, it is a very light and fluffy frosting which i love!
Hi Emily, I’m so glad you liked the frosting recipe. Thanks for taking the time to comment, we appreciate it!
Can you substitute milk for almond (vanilla) milk?
Hi Sandra, I have never tried using almond milk in this recipe but it may work.
I followed this exactly and had soup frosting.. I then poured half of my batch down the drained and added 1-1/2 to 2 cups of all purpose flour to it. It’s just as sweet and much more of a store bought frosting consistency. Also somewhat taste like caramel! :)
Hi Kora, I’m glad you were able to salvage the recipe. This frosting does start out thin but if mixed with an electric mixer it will thicken. Thanks for taking the time to comment, we appreciate it.
Can i use corn starch instead of flour
Hi Linda, I have not tried using cornstarch but they say you can use half as much cornstarch as you would flour if you want to try it as a substitute. Thanks.
Can you melt the brown sugar far a less grainy texture?
I’m really not sure, I have never tried melting it before.
Can you make this in chocolate?
I haven’t tried doing that but I don’t see why not. I know some people add cocoa powder to make chocolate flavored frosting.
My Mother in law added chocolate dry instant pudding to her frosting. It was delicious. She uses this recipe.
Hi Sandy, Adding chocolate pudding sounds interesting. I might have to give that a try. Thanks for sharing. Thanks for taking the time to comment, we appreciate it.
is 1 batch enough for a 13×9 cake?
You might need a half a batch more of frosting. This recipe frosts 18 cupcakes but a 9×13″ cake usually makes 24 cupcakes.
Hi Katie, I am liking your non powder sugar recipe! I was wondering if I could use super fine sugar as an alternative to powder sugar? 🤗
I just whipped up this icing tonight for my baked carrot cake. Easy peasy yummy icing that came out perfect!!
Marie, So glad the frosting worked out with your carrot cake! Thanks for taking the time to comment, we appreciate it.
I used a normal whisk and it worked just fine
What can I use as a substitute for the vanilla extract?
You don’t have to add the vanilla extract, you can omit it or use almond extract.