Brown Sugar Frosting
 
Makes About 7 Cups
Ingredients
  • 1½ cups firmly packed light brown sugar
  • 1 cup egg whites (about 8 egg whites), room temperature
  • ⅔ cup granulated sugar
  • 2⅔ cups unsalted butter, cubed and softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
Instructions
  1. In the heatproof bowl of a stand mixer, whisk together brown sugar, egg whites, and granulated sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until sugars completely dissolve and an instant-read thermometer registers 120° to 130°.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until bowl is cool to the touch, 10 to 12 minutes. Add butter, about 2 tablespoons at a time, beating until combined after each addition. Beat in vanilla and salt. Frosting will be shiny and smooth.
Recipe by Louisiana Cookin' at https://louisianacookin.com/butter-pecan-cake/