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….
Can this be made white in colour? Can shortening be used instead of butter to achieve this?
Has anyone tried this recipe with gluten free flour?
As a coeliac household traditional flour is no longer an option.
I might just need to make a cake and give this a test run……
Did u get to try it gluten free?.. Definitely need to kno..
I made this last night with Bob’s All Purpose gf flour. I used 4 Tbsp and it thickened up nicely after a few minutes. I followed the rest of the instructions and the frosting came out beautifully!
Came to the comments looking for the answer to this. Let us know how you go!
I think it’ll be okay as the flour is only needed to thicken the mixture (i suppose!)
Omg this is the best frosting ever! When I eat cupcakes I always take off frosting to eat, everyone say frosting is the best part but Im not a big fan at all as it usually way too sweet , way too much.
But this is lot easier to make than regular frosting and less sweet, less greasy.
Light silky and yum!
I also love eating with scomes too
Thank you so much for sharing this recipe!
Thank you for this fantastic recipe!! I’m a professional Baker turned stay at home parent and I sell GF Baked goods from home.
I substituted the 5 Tbsp of wheat flour with
3 Tbsp of Fine Rice Flour and 2 Tbsp of Tapioca Starch.
I hope this helps someone out there that’s celica like me.
I just made this and it split 🙈
It looked perfect then I added my colours mixing through with a spoon
Is this where I went wrong?
When should I add colouring?
This recipe is a life saver , it tastes amazing I reduced the sugar to 3/4 of a cup and it was amazing . I used it to frost my sons Dino cupcake cake , I used gel food coloring and the consistency was great
This type is typically called Ermine or “boiled-milk” frosting and has been around since the late 1800s. It’s super easy and tasty!
I love the idea of this recipe and appreciate the detailed instructions, but I have made it twice and both times it turned out with a lumpy, almost pebbly texture. Delicious but not appetizing looking. Both times I’ve used my Kitchenaid mixer with whisk attachment. I made sure the butter wasn’t too soft (left it out til very soft, then put in fridge for a little bit to firm it up), roux was at room temp, beat butter well before adding roux. What could I be doing wrong? Thank you so much!
I find a hand mixer works better with frostings than the stand mixer. With the hand mixer you can really get all the nooks and crannies of the bowl with the stand mixer you are subject to where the whisk can reach
I have a question for anyone who has made this recipe into peanut butter frosting. Can you? Thanks in advance!
Well that was the most bizarre recipe but the results are FANTASTIC! Absolutely delicious! Smooth, not too sweet and you can freeze the leftover frosting. What a brilliant topping for cakes! Have used it on your chocolate cake recipe. Thanks Nagi….once again!
Firmly agree with the others…this is my new “Go to” frosting. It’s super light and silky smooth. It doesn’t leave your mouth feeling like you ate a spoonful of Crisco shortening.
I used it for the frosting on the marble cupcakes I took to my FIL’s 99th birthday party on Monday. The cupcakes were the hit of the party! Most folks in attendance weren’t that into sweets, yet ate 2-3 cupcakes each. Well worth the effort! (I followed the recipe exactly.)
I have never made buttercream, the thought of the amount of butter and sugar puts me off, and I don’t love it when I taste it, but this one is a keeper!
Just make sure you don’t whip it longer than the recipe says, and if you’re going to use cocoa remember to sift it first.
I do wonder if it would be possible to add the cocoa to the roux… Any thoughts?
Hi Nagi!
I just want to start off by saying thank you. Your website and cookbook recipes are INCREDIBLE and like none I’ve ever come across before. Simple, delicious and achievable for a home cook. My husband adores your butter chicken, and just this evening we made the honey sriracha chicken skewers, which were again, no surprise, AMAZING.
Now to my question. I made this frosting tonight and found that it did not yield much volume and deflated quite a lot when piped. I’d love to know where you (or anyone else) thinks I may have gone wrong. Perhaps I didn’t beat for long enough once the roux was added? Any help would be great, as I love the taste and would really like to make again in the future.
Thanks again!
This sounds wonderful! I’m going to try it instead of the instant white frosting. But I have to comment – pages and pages of description before the actual recipe or any ingredients. I almost gave up thinking it was a fake recipe site. So… why??
Hi! I absolutely love your recipe I use this for everything! Lately mine has been coming out droopy and I don’t know what I’m doing wrong. I’ve been doubling the recipe do you think maybe that’s why? Please help! How do I make it undroopy?
This is my new favorite frosting! So easy and very delicious. I do have a question though, I had to triple the recipe to get enough to cover a 3 layer cake and have enough for piping decorations. Is that normal? The traditional buttercream recipe using 1 cup butter and confectioner sugar is usually enough. (so basically I used 2-1/2 cups butter).
I’m wondering if that is because confectioners sugar make more volume than the cooked flour and sugar mixture?
Has anyone else experienced this?
Has anybody tried making this with cornstarch or tapioca starch to make it gluten free? Seems like it would work. Has anybody made it with sweetened condensed milk?
Thank you for the recipe. I made these for the baby shower of my first grandson due in July 2023. Everyone commented on this. it came perfectly. Once again BIG thank you.
You’re so right that it’s halfway between butter cream and whipped cream. I made it using coconut sugar and it has a slightly maple taste to it. Nom nom nom!
I’m pretty sure I stumbled upon this icing in the wild. Having a celebratory cake at work today and I was expecting the usual buttercream cloying sweetness – I got a corner piece so was expecting to scrape most of it off… and instead had this almost neutral slightly sweet and buttery icing with great fluffy texture but yet not whipped cream texture. I ran to google to find out how to make this bizarre buttercream (they are all sweet)! This has to be it! You learn something new every day. Thank you!