Brown Sugar Frosting Recipe | Old Fashioned Caramel Buttercream

Content updated May 2, 2026

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I’ll be honest, when I first read this recipe in Grandma’s collection, I was immediately intrigued. Brown sugar frosting? I used to sneak spoonfuls of brown sugar straight from the bag when I was a kid, making cookies, so the idea of it turned into a frosting sounded like exactly my kind of thing. And it absolutely delivered.

This is also known as Penuche frosting, and it’s one of those old-fashioned recipes that somehow never receives the attention it deserves. It’s richer and more complex than your standard buttercream — think deep caramel and molasses notes — but it’s genuinely simple to make. Once you try it, plain buttercream is going to feel a little boring.

What is Brown Sugar Frosting?

Brown sugar frosting, also known as Penuche frosting, is a cooked frosting made by boiling butter and brown sugar together before whipping in powdered sugar. The cooking step is what sets it apart, it gives the frosting a deep, caramel-like flavor that you simply can’t get from mixing cold ingredients together.

It’s thicker and richer than traditional buttercream, perfectly spreadable, and has a light brown color that gives baked goods a beautiful rustic look. If you want color, food dye works great. I had great success with gel food coloring.

What to Put Brown Sugar Frosting On

This frosting is incredibly versatile. It’s amazing on sugar cookies, spice cake, chocolate cake, banana bread, and carrot cake. The caramel notes pair especially well with warm spices, so if you’re making anything with cinnamon or nutmeg, this is the frosting for it. It also works as a glaze, just hold back some of the powdered sugar, and it pours beautifully

Tips for the best Brown Sugar Frosting

• Use a nonstick saucepan — you will thank yourself when it’s time to clean up
• Don’t walk away from the stove during the boiling step; it needs your attention
• Let it cool completely before adding the powdered sugar, it won’t come together properly
• Add vanilla extract at the end to smooth out the consistency if it feels too thick
• Want it thicker? Add more powdered sugar. Want more of a glaze? Use less. You have full control
• Gel food coloring works much better than liquid!

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Variations and Substituents

• Light vs. dark brown sugar: Light brown sugar gives a milder caramel flavor, dark brown sugar is deeper and more molasses-forward. Both work — it just depends on how bold you want it
• Make it a glaze: Skip some of the powdered sugar and you have a pourable glaze instead of a spreadable frosting
• Add espresso: A teaspoon of instant espresso powder in the boiling step takes this to another level if you want to try something different

Brown Sugar Frosting Video Tutorial

How to Make Brown Sugar Frosting

• In a saucepan, melt the butter. Once it is melted, add the brown sugar. Stirring constantly, bring the mixture to a boil, and let it boil for 2 minutes.
• Lower the heat, and add the milk slowly and gradually. If you add the milk too quickly it will scorch. Bring the mixture just back up to a boil then remove from heat.
• Allow the mixture to cool until it is lukewarm.
• Gradually stir in the powdered sugar, using a hand mixture to whip the frosting, making it light and creamy. Add enough frosting until your desired thickness.
• If the frosting gets thicker just sitting on the counter, add a bit of vanilla extract.
• Add food coloring if desired!

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