Can you use brown sugar instead for icing icing?

While you can technically use brown sugar to make icing, it's not a widely accepted or common practice. Here's why:

Taste and Texture: Brown sugar has a distinct molasses flavor and a coarser texture compared to granulated white sugar. This can alter the taste and texture of the icing, potentially making it taste slightly bitter and less smooth.

Melting Point: Brown sugar melts at a slightly lower temperature than white sugar. As a result, the icing made with brown sugar may be more prone to melting, becoming runny, and losing its desired consistency, especially in warmer environments.

Color: Brown sugar has a natural amber or brown color. This can impact the color of the icing, resulting in a darker or less vibrant appearance compared to icing made with white sugar.

Granulated sugar is the preferred choice for making icing due to its neutral taste, fine texture, high melting point, and ability to create a smooth, glossy, and consistent icing. While brown sugar can be used as an alternative, consider the potential changes in flavor, texture, color, and stability of the icing before deciding to substitute brown sugar for white sugar.