Hello to all,

I've been looking everywhere and can't find the answer.

Can I add brown sugar to my already made Swiss Meringue Buttercream?? ---I've read that you can add any flavor to SMBC but how can I add the brown sugar after is already done?? I was thinking on melting the sugar and add it, but wouldn't that make my SMBC soupy?? Please help!!

Thank you in advance!

You will probably get a lot of actual professional-grade advice, but I can tell you one thing that I learned just from home baking. I have tried twice to add brown sugar to my buttercream for a chocolate chip cookie dough cupcake and both times it has been gritty. I just added it straight in the first time, which was like eating a sweet sand castle. :(  I tried melting a bit of the butter and dissolving the brown sugar in it the second time;  was a little better and tasted good but was still crunchier than I like my buttercream.

Skip the brown sugar and just add a little molasses.  That's all it is, anyway. 

In the future, use brown sugar in place of half the regular sugar in the recipe (cook it). 

I did wonder about making it gritty by just adding the brown sugar. I should just make nother batch and substitute the sugar...

Thank you all for your great advice!! that's why I love Cake Central

You can sub out some of the white sugar for brown sugar in the beginning stages of your SMBC.  Turns out super yummy!

I've made SMBC using all brown sugar.  Depending on the flavor profile you want, if you use light brown sugar, you'll get a light flavor, a dark brown sugar it cause it to be more pronounced.  I prefer the dark brown, but it all depends on what flavor you're going after.

AI would also think that adding it afterwards would leave it gritty. I have on occasion sprinkled some on top AFTER piping for visual effect. Depends on the look you are going for though...

I'm telling ya...just add a shot of molasses!  Brown sugar is sugar with molasses, that's what makes it brown and gives it that flavor.