Brown Sugar Ermine Frosting Recipe

Introduction

Brown Sugar Ermine Frosting is a classic, silky frosting with a rich caramel flavor that pairs beautifully with chocolate or spice cakes. Its smooth texture and subtle sweetness make it a delightful alternative to traditional buttercream.

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

1. Step 1: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes until the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove from heat and cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Let it cool to room temperature.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
3. Step 3: Add the cooled milk and flour mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting becomes light and fluffy, approximately 2-3 minutes, scraping down the bowl as needed.
4. Step 4: Switch to the whisk attachment, add the vanilla extract, and whisk on high speed for 7-8 minutes until the frosting is smooth, creamy, and fully combined.

Tips & Variations

• Make sure the milk and flour mixture is completely cool before adding it to the butter mixture to prevent melting the butter and losing the fluffy texture.
• For a deeper caramel taste, try using dark brown sugar instead of light brown sugar.
• If you don’t have a stand mixer, a hand mixer on medium-high speed can also work well.
• This frosting pairs exceptionally well with red velvet, chocolate, or spice cakes.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip with a mixer to restore its creamy texture. It can also be frozen for up to one month; thaw in the refrigerator before re-whipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting ahead of time?

Yes, you can prepare the frosting a day or two in advance. Keep it refrigerated in an airtight container and re-whip before using for best texture.

Is this frosting suitable for piping?

Yes, once properly whipped and chilled slightly, this frosting holds its shape well and is excellent for piping decorations and smooth finishes on cakes.

Brown Sugar Ermine Frosting Recipe

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★★★★★

4.7 from 108 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: 2 cups (enough to frost a 9-inch cake or about 12 cupcakes) 1x

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Description

This Brown Sugar Ermine Frosting is a classic buttercream variation made by thickening milk and flour into a pudding-like base, then creaming it with butter and brown sugar. The result is a light, fluffy, and creamy frosting with a rich caramel flavor from the brown sugar—perfect for cakes and cupcakes.

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Ingredients

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Frosting Base

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour, sifted

Buttercream

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon vanilla extract

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Instructions

1. Whisk milk and flour. Cook. Let cool.

   In a medium saucepan over medium heat, whisk together the milk and sifted flour. Continue whisking constantly for 3-5 minutes until the mixture is thickened and smooth, resembling a very thick pudding that can coat the back of a spoon. Remove from heat and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

2. Cream butter and sugar.

   In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and light brown sugar on medium speed for 2-3 minutes, until the mixture is light, fluffy, and well combined. Stop to scrape down the sides of the bowl as needed.

3. Add cooled milk mixture and beat.

   Pour the cooled milk and flour mixture into the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting lightens and becomes fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing.

4. Add vanilla and whisk until smooth and creamy.

   Switch to the whisk attachment and add the vanilla extract. Mix on high speed for 7-8 minutes until the frosting is silky, smooth, and evenly combined.

Notes

• Make sure the milk and flour mixture is completely cooled before adding to the butter to prevent melting the butter.
• Press plastic wrap directly onto the surface of the pudding mixture while cooling to prevent a skin from forming.
• Use a stand mixer for best results to achieve a smooth, fluffy frosting texture.
• This frosting pairs beautifully with chocolate, vanilla, or spice cakes.
• Store leftover frosting in an airtight container in the refrigerator for up to 3 days and rewhip before use.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Keywords: Brown Sugar Ermine Frosting, buttercream frosting, light frosting, caramel frosting, cake frosting, homemade frosting