Brown Sugar Frosting
- 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
- 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°.
- 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/
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