Step back in time with this treasured brown sugar-boiled frosting recipe from my grandmother’s kitchen archives. This vintage frosting technique creates a uniquely creamy coating that falls between buttercream and whipped cream, with rich caramel notes of brown sugar throughout. Made with just four simple ingredients, this old-fashioned frosting transforms ordinary cakes into something special with its beautiful caramel color and irresistible flavor.
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Table of Contents
Why This Recipe Works
Unlike modern seven-minute frosting that requires constant beating with an electric mixer, this simplified boiled frosting eliminates the eggs and extensive whipping. The marshmallows act as both sweetener and stabilizer, creating a smooth, spreadable consistency that sets beautifully on cakes. The brown sugar provides deep molasses notes while the evaporated milk creates richness without the need for butter or cream cheese.
Understanding Boiled Frosting
Boiled frosting represents a classic American baking technique from an era when convenience products weren’t available. This method creates a frosting that’s thick enough to hold decorative shapes yet creamy enough to spread smoothly. The cooking process dissolves the sugar completely, preventing any grittiness while developing complex caramel flavors.
Brown Sugar Frosting Ingredients
There are no complicated ingredients in this boiled frosting recipe. Here’s what you will need.
- Brown sugar – Provides deep molasses flavor and beautiful caramel color
- Evaporated milk – Creates rich, creamy base without separation concerns
- Miniature marshmallows – Acts as sweetener and natural stabilizer for smooth texture
- Pure vanilla extract – Enhances the caramel notes and adds aromatic depth
How to Make Brown Sugar Frosting
This recipe for boiled frosting couldn’t be simpler and easier to make.
- Combine the sugar, evaporated milk, and vanilla in a saucepan.
- Boil for 4 minutes over medium heat.
- Remove from the heat and add the marshmallows.
- Stir until the marshmallows have melted and the frosting is smooth.
- Spread the frosting on whatever you want to frost.
Recipe Tips for Boiled Frosting
Be careful not to cook the mixture over heat that’s too high. The sugar will begin to turn to candy, which will make the mix crunchy. You want the frosting to be smooth.
Also, don’t allow your frosting to cool too much before spreading. It will firm up while cooling to the point it won’t easily spread.
Sprinkle coconut over the frosting for an extra bit of color and flavor.
Variations on Brown Sugar Frosting
This cooked frosting has a sticky texture, making it easy to embellish.
- Nuts: Top your frosted cake or cupcakes with chopped nuts – walnuts, pecans, cashews.
- Fruit: Small fruits such as berries or even candied citrus peel are also great.
- Lemon or Orange Frosting: Omit the vanilla and substitute 2 to 3 teaspoons of finely grated lemon or orange zest and 1/2 teaspoon of lemon or orange extract.
How to Use Boiled Frosting
Boiled milk frosting is perfect for cakes, especially simple chocolate, yellow, or white cakes. It can also be spread onto cupcakes or even sugar cookies if you want a frosting with notes of molasses.
Storage & Reheating Instructions
- Freezing: Not recommended as texture changes significantly upon thawing.
- Short-term Storage: Keep covered at room temperature for up to 2 days before using.
- Refrigerator Storage: Store unused frosting in an airtight container for up to 3 days. Bring to room temperature and beat lightly before using.
- Frosted Items: Cakes and cupcakes can be stored at room temperature for 2-3 days or refrigerated for longer freshness.
Favorite Icing and Frosting Recipes
Do you love frosting your baked creations? Here are some more frosting recipes to keep you happy.
- Cream Cheese Frosting
- Maple Cream Cheese Frosting
- Easy Peanut Butter Frosting
- Publix Buttercream Icing
Popular Frosted Cake and Cupcake Recipes
- Ambrosia Cake with Pineapple Frosting
- Apple Spice Cake
- Banana Cake with Cream Cheese Frosting
- Carrot Cake Cupcakes
- Mandarin Orange Cake
- Mountain Dew Cake
- Oatmeal Cake
- Pistachio Cake
- Zucchini Cake with Cream Cheese Frosting
Check out my easy dessert recipes and family-favorite recipes here on CopyKat!
This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1971.
Brown Sugar Boiled Frosting
Ingredients
- 1 cup firmly packed brown sugar
- 1/8 teaspoon vanilla extract
- 1/4 cup evaporated milk
- 2/3 cup miniature marshmallows
- shredded, sweetened coconut optional topping
Instructions
- In a saucepan, combine the sugar, vanilla, and milk, and stir until sugar dissolves.
- Place the mixture over medium heat and boil for 4 minutes.
- Remove from the heat and add the marshmallows, mixing until dissolved.
- Spread the frosting on a cake, cupcakes, or cookies.
- Sprinkle coconut over the top if desired.
I agree with Stephanie that you need to be careful about frosting before you freeze. It is much easier to frost when the cake has been defrosted back to room temp. I would do that. Otherwise you would need to worry about more than the frosting – you would need to worry about how the cake will hold up underneath it during defrosting
Can the cake be frozen with the frosting? Does it get watery after freezing?
I would not advise frosting a cake and then freezing it. You can freeze most cakes just fine, but frost them before serving.