can you use brown sugar instead of white sugar. I am making carmel icing and my recipe calls for white sugar but I need to know if brown sugar could be a substitute. Thanks

I know it can be used to substitute for white sugar for making meringue.
I don't see why not.. The taste might just be diffferent, but if you are aiming for a caramel flavor, that should be fine.

I just bought some Maple Sugar w/c I will be using for my Cream Cheese & Maple Filling for my Pumpkin Cake. The Farm the the bought it from recommended Maple Sugar instead of Maple cream.

This is the caramel frosting I make from The Cake Mix Doctor. It is really good and uses brown sugar. I use Milnot (a brand of evaporated milk that doesn't taste like evaporated milk) for the Milk.

Quick Caramel Frosting


8 tablespoons (one stick butter)

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

1/4 whole milk

2 cups confectioners' sugar, sifted

1 teaspoon pure vanilla extract


1. Place the butter and the brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about two minutes. Add the milk, stir and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.


2. Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.