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In this small quaint town, there are few people that you don’t run into on a daily basis. It’s been a culture shock, a climate shock, and definitely a culinary shock since moving to this northern Canadian burg. And while there are moments where I long for my urban desert home, there are also moments of sweet and utter bliss. One of those moments happened when I met Pat.
Pat is a sweet old lady who lives just a few houses down from me. She’s a fun witted grandma with a few stories to tell. She belongs to the same Church as I do, and when you have less than 30 members in your area, you get to know them really well. Pat’s husband passed away last July, and all of her children and grandchildren have long since moved away. She’s been having trouble getting around on her own these days, so she’s moving closer to her family. We have been assisting Pat in packing up her house and finding little treasures along the way.
We stumbled across an old trunk that was filled with love letters, hand-made baby blankets and booties, knick-knacks, and a plethora of hand written recipes. My heart began to beat faster as I ran my fingers through them, and I could see Pat become excited when I asked her about them. She hasn’t cooked much since her husband passed, and it was something she loved to do. She graciously gave me a stack of intriguing recipes and I couldn’t wait to dig in.
The first one that really caught my eye was this Fluffy Brown Sugar Icing.
What I love about old recipes is the way they are written.
Pat wrote: “drops like a hair from spoon” as to know when the brown sugar mixture is ready. It was interesting, and I had to see what she meant.
Plus… hello… FLUFFY BROWN SUGAR ICING!! How could you not want to know what that tastes like?!
Sure enough, the mixture of brown sugar, water and corn syrup becomes thick like a rich caramel and when dropped from a spoon makes tiny (even smaller than pictured) strands that resemble hair.
Then you: “Pour hot syrup in a thin stream into egg whites, beating constantly.”
I thought for sure this wouldn’t work. Maybe I am just really novice when it comes to egg whites, but I assumed pouring a hot liquid into them would almost immediately deflate them.
But no, it didn’t.
In fact, it held it’s shape and gained a glossy shine.
It was amazing, and the taste is stellar. It’s like a fluffy caramel marshmallow frosting.
I dipped many things into that Fluffy Brown Sugar Icing. Chocolate covered graham crackers, pretzels, and peaches. The peaches won in my book. My husband just rolled his eyes said, “Oh, now peaches need frosting?!”
But seriously, this icing would be amazing when paired with just about anything… even a spoon.
Thanks for letting me introduce you to Pat. I have several more recipes that I can’t wait to share with you!
UPDATE: Here are some more of Pat’s Recipes: Cherry Nut Breadand Very Nice Chocolate Frosting
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Fluffy Brown Sugar Icing {Pat’s Recipes}
Fluffy frosting that tastes like brown sugar caramel heaven.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 cups
Calories: 234 kcal
Author: Shawn
Instructions
Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
Meanwhile, beat egg whites until stiff.
SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
Let cool to room temp, then store covered in the fridge until ready to use.
Video
Notes
*The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites! 🙂
Nutrition
Calories: 234kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Sodium: 62mg | Potassium: 81mg | Sugar: 58g | Calcium: 34mg | Iron: 1mg
Keywords: Brown Sugar, cake icing, corn syrup, egg whites
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
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FAQs
Brown sugar cream cheese frosting: Replacing one cup of powdered sugar with brown sugar in a standard cream cheese buttercream recipe adds creamy caramel flavor.
How to make a sugar frosting? ›
Directions. In a small bowl combine powdered sugar, vanilla, and milk. Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency. Makes 1/2 cup (enough to drizzle over one 10-inch tube cake).
How to make store bought vanilla frosting chocolate? ›
Cocoa powder is what you want.
Add 1 tablespoon at a time until you reach the desired flavor profile. If you want big chocolate flavor, consider a chocolate ganache (or other form of nearly-pure chocolate frosting.)
What happens if you use brown sugar instead of white? ›
So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
What makes icing sugar soft? ›
Soft icing sugar is another name for icing sugar mixture which is blended with cornflour to stop lumps. Soft icing sugar shoudn't be used for decorations as the cornflour holds moisture which can cause mould.
What's the difference between icing sugar and frosting? ›
Icing is thinner than frosting but not quite as thin as a glaze. Typically made with powdered sugar and liquid, such as water, milk, or juice, icing can be drizzled or spread. Icing has more shine and a smoother consistency than frosting.
What can I substitute for powdered sugar in frosting? ›
It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.
How do you make store bought icing fluffy? ›
Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready! Decorate twice as many cupcakes, cakes, and cookies with ease thanks to this canned frosting hack.
How do you make store-bought frosting taste like bakery? ›
Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.
Can I add vanilla extract to store-bought frosting? ›
Start with a small amount, such as those listed, and add more to taste. Extract. 1 teaspoon of vanilla extract works with any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake.
Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency. It's not possible to over beat this type of frosting, so the longer you beat it, the fluffier it gets.
Should you whip frosting? ›
1. Whip the frosting. Most homemade frostings have a somewhat fluffy texture (except fudgy chocolate ganache)—so unless you buy canned frosting specifically for its density, whipping some air into the frosting is an easy and transformative way to make canned frosting taste homemade.
What are the three types of frosting? ›
When considering the many different types of frostings there are for cakes, cupcakes, and other baked goods, you can think about them in six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and glazes.
What is a substitute for powdered sugar in icing? ›
It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.
Can you blend brown sugar to make powdered sugar? ›
Ingredients. Approximately half as much granulated sugar as you need powdered sugar (I've had best results with cane sugar, turbinado sugar and coconut sugar but even brown sugar and sucanat work!)
What can I use instead of powdered sugar to thicken frosting? ›
If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.
What's the difference between brown sugar and icing sugar? ›
Brown sugar is the addition of molasses to refined white sugar. Confectioner's or powdered sugar is finely ground white sugar with the addition of corn starch to prevent the newly fine sugar from clumping.
