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.
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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)
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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.
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Scrape it into a bowl (“it” being a roux);
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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
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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….
Jamie says
Have just made twice (practice and for real). So happy with result, travelled really well too. Such a great recipe, Thanks Nagi!
Jan says
Does this recipe work with gluten free plain flour?
Lisa says
Thanks for the recipe. I am going to try it! Is it sharp enough to pipe leaves, rose petals and intricate flowers for decoration? Thx for the help
Nagi says
It pipes beautifully Lisa but it stays soft so you might want to go with a frosting that will set more for fine flower petals etc. N x
Kristin says
Have you found a decent frosting like this that is dairy and egg free? I’ve got a kiddo with lots of allergies.
Sam says
I also made earlier today with Naturli vegan block and used Arla Lacto free milk and it’s come out perfect 🙂
Rebecca says
I’ve made it with the naturli vegan block and it was amazing.
Nagi says
I haven’t done any research on that sorry Kristin! A specialty website for dairy free would be your best bet for finding recipes like that! N x
Jude says
Hi Nagi,
This is a really beautiful smooth creamy frosting, thank you for the recipe.
Just wondered if I could make a cream cheese version, would that work ?
Thanks
Nagi says
I don’t know Jude! It will change the texture and most likely make a softer frosting and it could affect the texture. Let me know if you try it! N x
Jude says
Thanks Nagi, I did wonder if it would go a bit sloppy !
Just one more query, in your notes you say the frosting can be frozen and defrosted in the fridge, but in one of the comments, someone asked if they could freeze it, and you said no because it goes weird.
Can you let me know if I can make a batch in advance and freeze it ?
Thanks so much
Alexis says
I love this recipe! But I wanted to make a Elmo drip cake for my daughter’s birthday. (Might use candy wafers) But do you think if I make the cake and frost it and freeze the cake for maybe an hour then put the drip on that it’ll work?
Nagi says
I saw your other comment too – I think that my buttercream would be a better option for a drip cake – the ermine one might run or slip, especially if the drip color was warm. You can find that buttercream recipe here at the bottom of the cake recipe: https://www.recipetineats.com/my-very-best-vanilla-cake/ N x
Alexis says
Okay, thank you! Does the butter cream taste like the ermine one? It just won’t be as whip-creamish correct?
Aisha Tucker says
This less sweet mock cream is exactly what I’m looking for! Can I please check if it’s suitable for freezing please? Thanks x
Nagi says
Sadly no Aisha! It goes weird 🙁 N x
Aisha says
Okay thank you – I’ll just factor into my timings. Thanks Nagi x
Nagi says
No problem!! N x
Alex says
Sorry for not making my own comment but it’s not working.
I just had a question, I want to use this frosting for this Elmo cake I am making but I want to put red drip on it. Would it work if I keep it in the freezer or fridge for an hour prior to the drip?
Nagi says
Do you mean you want to frost the cake first then do a drip on the edge? N x
Lucie says
I love these cookie I made some pink and some blue.
Such a great recipe thanks Nagi
Bonnie says
Delicious!! How many cupcakes would this frost? I need to make 36 for a party.
Nagi says
It frosts 12 with tall swirls Bonnie! N x
Hazel says
My frosting ended up super shiny and a little watery/melting although the butter was already softened per your instructions. The roux was also already thick like the custard. Any advices?
Nagi says
It sounds like the butter was a little too softened Hazel, or the roux was not completely cold. N x
Jawairiya says
In this case, can I just cool the frosting in the fridge and then whip it up again?
Nagi says
Not this one Jawairiya, sorry! It splits if you try to whip it after refrigerating! N x
Grace says
Oh my gosh!! Thank you! This recipe is so delicious! AND IM SO EXCITED TO SAY THAT IT PIPED GREAT! I piped flowers, roses, swirls, everything! Before this recipe I was having major buttercream issues! I’m an ever so grateful!
Nagi says
Woo hoo Grace!! I am so glad that you enjoyed it!! N x
Lucy says
The most perfect fluffy deliciously light icing – thank you Nagi!
Nina says
Is this icing work for a 2 or 3 layer cake?
Rosalie says
Can this be used under ganache for a drip cake?
Rosalie says
Can I use this frosting under ganache for a drip cake?
Suzanne says
Can this recipe substitute white flour for almond flour and monk fruit for sugar?
Linda says
Would love to make a Carmel version.
Jennifer says
Do you have a cream cheese version of this icing. It is my new go to but I’ve recently been asked to do a red velvet with cream cheese icing
Judy says
Thank you for your recipes.I have made the cup cakes twice.lovely and moist. I froze them.Then I made the fluffy topping ,added cocoa as found it too buttery and sickly.Could the be because the first effort I halved recipe ,halving the vanilla. Maybe should have used full amt.van.?
Jean says
Love this recipe for cupcakes and frosting, it’s delicious. I’ve make these three times now and every time they’ve turned out fabulous. I’ve had loads of compliments about both the cupcakes and the frosting.
Nagi says
I am glad you liked it Jean!! N x
Gina says
Absolutely amazing recipe. Delicious , I received soo many compliments on my icing . Thank you 😊
Nagi says
Woohoo Gina!! I’m glad it worked so well for you!! N x
Jen says
Hi! The frosting is delicious! everyone loves it but these days, I don’t know why the frosting tends to separate. It does not have that smoothe effect. I don’t know what I did wrong. The roux is not as hard as it should be but I use de same measurements! Please help!
Nagi says
Try cooking the roux a bit longer Jen and be sure your butter is not too soft when you start adding it! N x
Maxine Peralta says
How long can it stay in the refrigerator?
Nagi says
A couple of days in the fridge is fine Maxine – any longer and I would freeze it instead! N x
Maxine Peralta says
What would happen if I freeze the roux and the butter already mixed together.
Nagi says
It freezes well – see my notes on this under the recipe! N x