Silky, buttery, and not too sweet, this Brown Sugar Ermine Frosting is a classic cooked flour frosting with a caramel-like twist. Made by whipping a brown sugar and butter base with a thickened milk mixture, it turns out ultra-fluffy and perfectly pipeable. The brown sugar gives it a subtle toffee flavor that’s perfect for chocolate cake, spice cupcakes, or anything that could use a hint of brown sugar warmth. If you’ve tried my Ermine Frosting before, this version has that same smooth texture with an extra depth of flavor from the brown sugar.
What Is Ermine Frosting?
Ermine frosting, also known as boiled milk frosting, flour frosting, heritage frosting, or even $300 frosting, is a light and fluffy butter-based frosting made with a cooked milk and flour mixture. Once cooled, that mixture is whipped with butter and sugar until smooth and creamy. Unlike buttercream frosting made with confectioners’ sugar, ermine frosting has a silky texture and a mellow sweetness that pairs perfectly with rich cakes, especially classic red velvet cake! Once you try it, you will want to make my other flavors like lemon ermine frosting, chocolate ermine frosting, and strawberry ermine frosting!
Ingredients & Substitutions
- Flour: Use all-purpose flour for best results. Cooking the flour with milk creates a thick base that stabilizes the frosting and removes any raw flour taste.
- Milk: Whole milk gives the richest, creamiest texture, but 2% milk will also work. Avoid skim milk, as it can make the frosting too thin.
- Butter: Use unsalted butter that’s soft but still cool to the touch. It whips up light and fluffy, giving the frosting its signature silky texture.
- Brown Sugar: Light brown sugar adds a warm, caramel-like sweetness that sets this version apart from classic ermine frosting. For a deeper flavor, try dark brown sugar.
- Vanilla Extract: Enhances the brown sugar flavor and rounds out the sweetness. Pure vanilla extract gives the best taste, but imitation works in a pinch.
FAQs
Why use brown sugar instead of granulated sugar?
Brown sugar gives the frosting a deeper, caramel-like flavor that’s richer and more complex than traditional ermine frosting made with white sugar. The molasses in brown sugar also adds extra moisture, making the frosting even creamier.
How do I keep the frosting from being gritty?
Make sure the milk and flour mixture cools completely before adding it to the whipped butter and sugar. Beating long enough, especially after switching to the whisk attachment, helps dissolve any sugar crystals and creates that smooth, fluffy texture.
Can I use dark brown sugar?
Yes! Dark brown sugar will give you a stronger molasses flavor and a slightly darker color. It’s delicious if you want a more toffee-like frosting.
Can I make this frosting ahead of time?
Absolutely. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, let it come to room temperature and re-whip it briefly to bring back the fluffiness.
What cakes go best with brown sugar ermine frosting?
This frosting pairs beautifully with my perfect chocolate cake, spice cake, carrot cake, or red velvet cake, like my sheet pan red velvet cake. It’s also great on cupcakes or even as a filling between cookies. I use it on top of my pink velvet sugar cookies, too!
Tips for Success
- Cool the flour-milk mixture completely before adding to the butter and sugar. This is the key step for a smooth, silky frosting.
- Use room-temperature butter so it whips light and fluffy. Cold butter won’t incorporate properly, and melted butter will make the frosting too soft.
- Whip long enough, especially after adding the cooked milk mixture. A few extra minutes of mixing ensure any sugar crystals dissolve and the frosting reaches its signature silky texture.
- If it looks curdled or grainy at first, don’t panic. Keep beating; it will come together and become creamy.
- Adjust sweetness if needed by tasting after whipping. Brown sugar adds depth, but if you prefer slightly sweeter frosting, a tablespoon or two of granulated sugar can be added during whipping.
How To Store Brown Sugar Ermine Frosting
Room Temperature: If you’re planning to use the frosting the same day, it can sit out at room temperature for up to 6 hours. Just keep it covered so it doesn’t dry out.
Refrigerator: Store in an airtight container for up to 3 days. Before using, let it come to room temperature and re-whip for 1-2 minutes to restore its silky texture.
Freezer: Freeze for up to 2 months in a tightly sealed container. When ready to use, thaw overnight in the refrigerator, then bring to room temperature and re-whip until smooth and fluffy again.
Brown Sugar Ermine Frosting
Ingredients
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour, sifted
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove the pan from the heat and let the mixture cool to room temperature. (Cover with plastic wrap pressed directly on top to prevent a skin from forming.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This is silky and fluffy with just the right amount of sweetness. The brown sugar adds such a warm, rich flavor.
Elizabeth
I wasn't sure if I was a fan of ermine frosting, but I love this brown sugar version! It's smooth and light.
Stephanie
The flavor is incredible and not too sweet. Plus, it is fun to make!
Bella
I didn't know what to think about a flour-based frosting, but it came out perfectly smooth and light.
