Unlike traditional buttercream, this Fluffy Vanilla Frosting is silky smooth, much fluffier and far less sweet. The texture is closer to whipped cream, but unlike cream, this Frosting is stable for days. It pipes like a dream, as featured in Vanilla Cupcakes, and is straightforward to make.
Made without icing sugar / powdered sugar, this is actually an old fashioned frosting called “Ermine Frosting”. If you’ve never heard of it before, the ingredients and method will intrigue you!
SNAPSHOT: My Secret Fluffy Vanilla Frosting
Texture: Light and fluffy. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 100% smooth.
Sweetness and richness: Much less sweet than buttercream with 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture.
Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side.
How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. In the fridge, it will set and become firmer, but not hard like butter. This frosting does not get a crust.
Storage: Keep covered in airtight container or cake dome. On counter on mild days up to about 22°C/71°F. Refrigerate on warmer days that makes butter melt.
Best served at: room temperature. If too cold, the frosting is firmer than ideal.
My secret Fluffy Vanilla Frosting
I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar.
It’s my best all-rounder that’s a hit with everyone. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.
But unlike buttercream, it’s 100% silky smooth. And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days.
This looks and pipes like buttercream, but it’s WAY less sweet and rich!
This frosting is actually an old fashioned frosting called Ermine Frosting. Also known as boiled-milk frosting, roux frosting and mock cream, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. Some declare it as the best frosting in the world!
About this Fluffy Vanilla Frosting
Though the proper name of this frosting is Ermine Frosting, I’m going to continue to call it Fluffy Vanilla Frosting because that’s exactly what it is – and it sounds a lot more flattering than the real name!😂
The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter.
And this is when the ugly duckling transforms into a beautiful swan. Because suddenly, you’re staring into a bowl of what looks like whipped cream. Except….. you haven’t used cream at all. You touch it and know that it’s firm enough to pipe into sky-high swirls. You taste it, and it’s silky smooth. A cross between buttercream and whipped cream!
What you need for this Fluffy Vanilla Frosting
All you need is butter, flour, milk, sugar and vanilla. Flour?? I hear you query. YES. That is what thickens this into a frosting texture. I promise you will not detect even the faintest bit of flour once finished – not in texture and certainly not taste.
How to make my secret Less-Sweet Fluffy Vanilla Frosting
First, we make the roux. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick.
-
Milk, sugar, flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour. Then slowly pour the warm milk in as you whisk (this avoids lumps)
-
Cook over medium heat until it thickens in a thick dolloping custard. The range of thickness possible is actually quite broad – I’ve made it way thicker and it still worked perfectly. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. Just don’t take it off when it’s still watery.
-
Scrape it into a bowl (“it” being a roux);
-
Cover roux with cling wrap, pressing onto the surface to prevent a skin from forming (or use paper if you’re plastic adverse) then very importantly, allow to fully cool otherwise it will melt the butter. It will become like a thick, pasty, thoroughly unappetising jelly and at this stage you will start doubting me. Have faith!
Cooling the roux / making ahead – I usually cool on counter for 20 minutes then refrigerate for 30 minutes or so to speed things up but don’t let it get fridge cold because otherwise it won’t mix together well with the room temp butter (because the temperatures are too different). You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.
Now, we whip it up like any other frosting.
5. Beat butter until creamy – just for a couple of minutes. We don’t need it to become aerated because we will be whipping the combined mixture like you do whipped cream and at this stage it will fluff up more;
6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth;
7. Beat, beat, beat – Add vanilla and a pinch of salt for flavour, then beat for another 2 to 3 minutes, just like you’re whipping up a big bowl of cream; and
8. Voila! Your Fluffy Vanilla Frosting is done!
How to use this Fluffy Vanilla Frosting
Spreading and piping
Spread it onto cakes (like Vanilla Cake) and cupcakes Vanilla Cupcakes or Chocolate Cupcakes).
Or transfer to a piping bag and pipe sky-high swirls, as pictured throughout this post (Wilton 2D tip).
In fact, this frosting was the traditional frosting used for Red Velvet Cake! It was only in modern times that cream cheese frosting became the frosting of choice for Red Velvet.
You can pipe sky-high mounds of this frosting onto cupcakes, and you won’t find it sickly sweet like with buttercream!
Flavours and colouring
Treat it like your everyday buttercream – this frosting can be tinted and flavoured with concentrated flavouring.
To make it Chocolate flavoured, just whip in 1/4 cup cocoa powder at end. Melted chocolate doesn’t work as well because it weighs it down.
Note: I haven’t tried using fresh citrus like lemon, lime and orange to ensure it doesn’t split.
Storage
The butter in this frosting will require refrigeration if the temperature is warm enough for the butter to start softening – this causes the frosting to droop. I find that up to about 23°/73°F, this frosting is fine out on the counter.
If you are forced to refrigerate, make sure you take cakes out 1 1/2 hours prior to serving and cupcakes out 1 hour prior so they come to room temperature. The frosting firms up in the fridge (because the butter goes hard) which is not very pleasant to eat! You need the frosting to come to room temperature so it’s creamy and soft again. It will soften faster than fridge-cold butter because the fridge-cold frosting is not as hard as butter.
So, now you know my secret frosting recipe. 🙂 I’ve been making it for years, relishing in how people who ordinarily shy-away from sky high mounds of frosting have dived into it after I assured them that it’s way less sweet and rich than typical frostings.
Tell me what you think if you try it! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
My Secret Less-Sweet, Fluffy Vanilla Frosting
Ingredients
- 5 tbsp flour , plain/all purpose
- 1 cup white sugar , regular/granulated (can reduce to 1/2 cup, Note 1)
- 1 cup milk, warmed using any method , full fat best (but even 0% fat works)
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup unsalted butter , softened but not too soft! (Note 3)
Chocolate Frosting option:
- 1/4 cup cocoa powder, unsweetened (Dutch processed best, if you can)
Instructions
Thickening Roux:
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- While whisking constantly, slowly pour the milk in (this ensure it's lump free).
- As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
- Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped.
- Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.
- Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won't mix well with softened butter).
Making the Fluffy Frosting:
- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
- Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!
Chocolate flavoured option:
- Beat in the cocoa powder at the end, just until mixed through.
Frosting cakes and cupcakes:
- Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.
- See notes for storage / make ahead.
Recipe Notes:
- This frosting is best used straight after making.
- On cooler days (22C/71F or so), frosted cakes, cupcakes etc can stay out on the counter.
- On warmer days, it will need to be refrigerated - the butter is what will make the frosting droop. Take out of fridge 1 - 1.5 hrs before serving to bring so the frosting can soften (it firms up in the fridge due to the butter).
- The flour milk roux can be made the day before and refrigerated overnight, but then take it out of the fridge 1 hour prior to take the chill out of it, you want it at room temperature.
- Freezing - up to 3 months, thaw overnight in the fridge
Nutrition Information:
Life of Dozer
When he literally DIVES in to inhale a cupcake and gets a big splodge of frosting on his nose that is JUST out of licking range….
Glo Z says
Will your recipe work if I sub cream cheese for the butter?
I can’t wait to try this recipe!
CLAIRE WOOD says
There is a version that is half and half cream cheese & butter. I made it for a carrot cake; it was very runny but I think it was because the roux was not cool enough; I did not start it early enough. It was very tasty though. My advice: give it a try for just an at home dessert and see how it works. Be sure everything is cold though. I am going to try this again to see if I can get it right!!! It was on Pinterest, so I think it must work
CLAIRE WOOD says
I first tasted this frosting way back in 1968! It was on a coconut cake with crushed pineapple and coconut in the filling. I love it!!! (it is also fun to make)
Trivia: this is the original frosting for Red Velvet Cake. Beats the heck out of Cream cheese!
Stacy says
My aunt has always made her red velvet with this frosting and whenever I have it with cream cheese frosting I just think “nope. That doesn’t taste right!”
Michelle says
This is a perfect recipe. I’ve been looking for something with this exact taste, so I’m very excited to have found this! The frosting has an amazing buttery vanilla flavour, without being overwhelmingly sweet.
I love this recipe because it worked perfectly for me when I used oat milk, and it only requires 1 cup of sugar (instead of 3 or 4, which is often required for other types of frosting).
Thank you, Nagi – I’ve tried a few of your recipes so far, and they’re always wonderful (especially this, and the butter chicken one)!
Brandi O says
This recipe was a big hit at my niece’s party. I use almond milk instead of milk to make it non dairy because she was lactose. She LOVED it! and so did her guests. thank you so much
Nagi says
Yes the ermine frosting is one that can be adaptable to alternative milks which is great. It’s not exactly the same but it’s still pretty good! N x
Karen says
My mom had a similar recipe which I loved, but mine would turn out lumpy. This recipe was incredibly smooth, fluffy and not too sweet for the cake lovers who prefer their frosting a bit more buttery tasting. For someone who constantly scrapes off the sugary buttercream frosting on her cake, this will be the only frosting recipe I need to make!
Nagi says
I totally get that! Buttercream can be sooooo overly sweet! This one is the perfect balance! N x
Patty says
Hi, I made this and I liked how came out. I did notice a flour Taste
A bit. Could I add a little more sugar to this to make it a little bit sweeter. It really looked like whipped cream.
Nagi says
You just need to cook the roux for a few more minutes Patty – that will get rid of any floury flavour. If you add more sugar to the roux, you might make it too liquid. N x
Chris says
My grandmother used to make a frosting like this, but I never got the recipe! So excited to see this here. It’s delicious.
Nagi says
It’s one of those old fashioned classic recipes that people just love! N x
Charlotte says
Can you use salted butter or does it need to be unsalted?
Thank you
Nagi says
Unsalted is preferable but you could use salted if necessary! N x
Renae says
Hi there!
Love all your recipes so much. I’ve just made this and it is beautiful! However I need it to pipe onto a cake and I think I’ve over whipped as it’s more like a mousse consistency. Any tips? I’ve also frozen it (as is) to use in a few days.
Nagi says
Hi Renae – it is a very light airy frosting – it you overbeat it it gets gummy so your sounds perfect! If you have frozen it though, you cannot whip it again or it will split. You need to use it straight out of the bag and it will get some condensation when thawing. N x
Deb says
Can you freeze cupcakes frosted in this frosting? If so, do they have to be wrapped individually in plastic or can they just be in one airtight container?
Nagi says
Yes you can but the frosting will condense a bit on warming up so might have some water droplets on it – you can store them all in one airtight container! N x
Kathy says
Apparently I made my roux a bit thicker than what the video showed. I’ve only done the roux part so far, but I want to know if this would affect the frosting?
Nagi says
No Kathy that will be fine – it’s only a problem if the roux is too thin! N x
Belinda says
I absolutely love the taste of this icing! I do need help. I have an hour to pipe cupcakes. How do I thicken. It?? I’m guessing I didn’t get the roux thick enough.
Nagi says
You can try adding some icing sugar to stabilise them Belinda but be careful as if you overbeat this frosting it gets very gluggy. Check the video as a reference to be sure your roux is thick enough next time – you might need to cook it longer depending on your stove and pan. N x
Ashten says
I’m horrible at making frosting. I’ve tried so many times, and each frosting I’ve made tastes like straight up powdered sugar, or gets runny within a few minutes. This recipe has made it so easy to make it. Doesn’t have that super sweet taste, but it’s so good. I did half Vanilla and half chocolate, to see taste difference. And it was amazing! I couldn’t stop eating it! Ha! Thank you so much!!
Nagi says
Woo hoo!!! I love hearing a baking success story! N x
Linda Garland says
Hi can I make the frosting the day before I need it or is it better jus made on the day. Thanks
AM says
I was very skeptical about using flour in my frosting but I put all apprehension aside and made it anyway. This is/was the BEST frosting I have ever made! Not only is it an easy recipe it is sooooo Delicious! I added chocolate for my chocolate, salted caramel cake. I tied with another person for 1st place in a bake off competition. Those that tasted the cake said it was delicious and the frosting was not too sweet. Thank you so much for sharing your recipe. This is a must keep for me.
Nagi says
Wow AM you are reading my mind!! I am working on a caramel chocolate cake too!! I’m so glad you liked the frosting! N x
Amanda Gale says
Can I use gluten free flour for this recipe?
Kathy says
This is the ONLY frosting I use on Red Velvet Cake. Love it! Cream Cheese just doesn’t cut it for us. 😊
Kelsey says
This frosting is phenomenal. I can’t stop making it. The vanilla version is great, the chocolate version is the best frosting I have ever tasted. I used salted butter, no salt, and 3/4 c of sugar, and that was very good for a “lightly sweetened” taste. You could probably go down to 1/2 c sugar if you wanted.
If you’re tasting the frosting, it will taste weird at every point in the process until you add that vanilla. You’ll be like, “Oh my god, I just made straight up butter in a mixing bowl.” But don’t worry, after you add the vanilla, it transforms into something magical!
Nagi says
Thanks Kelsey!! I agree – it is such a GOOD frosting!! N x
Lisa says
Planning to make this tomorrow for daughter’s birthday! Can I add raspberry jam to the frosting? How much should I add? Thanks!
Nagi says
Adding jam could cause the frosting to split – it would be safer to sandwich the jam between the layers! N x
Heather says
Help! I was so intrigued by the recipe and reviews that I knew I had to try this —and I have very picky icing critics in my family! However, I couldn’t get it to work. My roux never really thickened. After nearly 20 minutes I finally decided to incorporate a bit of cornstarch, which helped only a little. Brought to a cool room temp, the texture never got any better than pudding before it is set and never got any thicker. Regardless, I blended it as instructed into the butter to see if anything would get better. Nope. I have a flat, but tasty, “heavy batter”. **Fail on finishing a cake for my twins’ 16th birthday** 🫤 I wasn’t able to rescue it with (ick) store bought icing. It’s currently covered, sitting on my counter.
Is there *any* way to rescue this? I know I can start again tomorrow (thank goodness I have awesome, patient and understanding kids, lol), but I’d hate to waste the ingredients if it fails again. I’d love to know where I went wrong. Only thing “different “ I may have used was raw sugar—would this mess it up?
Nagi says
Hi Heather – the roux absolutely has to be thick before you blend it into the whipped butter. Also I haven’t tested raw sugar but it definitely could affect the outcome. I always say to make my recipes as written first before trying any variations. And you cannot sub the flour here either – it won’t thicken properly. We tested g/f flour (failed!) and cornstarch too (better but gloopy) and none were very good. Try it exactly as written, use the video as a guide for the roux texture, and be sure your butter is the right temp and you don’t overbeat it and it should be yummy! N x
Laina says
I made this recently and am about to make again! Question, can I ice a cake with this, refrigerate and take out the next day to come to room temp before serving?
Nagi says
Yes you can Laina, or you can hold it at room temp as well. N x
Renée R. says
This is by far and away the best frosting I have ever made. I doubled the recipe and made half chocolate and half vanilla. The texture is so light and it’s actually easier to make than other frosting types. I’m so pleasantly surprised. It is ETHEREAL.
Nagi says
I know – it’s really crazy how easy it is to make and to work with for piping and frosting! N x