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
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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….
Hi, this tastes amazing. However I followed the instructions precisely and mine turned out so liquidy it doesn’t hold shape! I thickened the roux a lot too! What have I done wrong? Desperately want to get this right !
Hi SM, that doesn’t sound right – does the texture resemble the pictures/video? If not it sounds like you may of mis measured somewhere. N x
The texture of the roux resembled the pictures – when I whisked it with butter it formed a few soft peaks but I could tell it was too liquidy at that stage. I did whisk it for a very long time but it didn’t firm up any more! The taste was incredible still – just the texture that went wrong!
Hi Nagi.
Thank you for this amazing recipe. If I am using it for a cake do I need to do a crumb coat and refrigerate like we do with buttercream or I can just apply it all at once. Thank you
I have used this recipe since 1970. My mom gave me a copy of Decorating Cakes and Party Foods Baking Too! By Louise Spencer
My family loves it, in fact I made it this past weekend for them to decorate cupcakes.
I followed the recipe exactly but my icing seemed to “split” and didn’t have the texture of whipped cream. It still tasted delicious though
Hello Ann! It does look like it’s splitting when you first add the roux, you just need to beat beat beat! 🙂 Glad you enjoyed the flavour though! N x
Thanks for your reply. Will definitely follow your advice the next time!
Hi Nagi. This recipe sounds amazing. But I would like to ask if this recipe would work with vegetable shortening?
Wonderful recipe. My favorite for years. Whipping is essential to success.
Hi Nagi, I can’t wait to try this!
I was originally going to use buttercream for macaron filling, do you think this will work as well?
Hi Suse, buttercream sets better but this would work nicely in macarons too – N x
Hi, Nagi. Can this be made into a cream cheese frosting? Like half butter, half cream cream cheese?
Hi Jonathan, it won’t be as firm – the texture will be compromised. N x
I’ve known/made this frosting my entire life on red velvet cake. So much better than cream cheese frosting and makes a decorated style cake. I’ve also tempered this with white chocolate that turns out really well. Another version I created on lemon pound cake is a sweet tea variety. I use brewed tea in place of the milk. That’s as southern as you can get, lemon pound cake with sweet tea buttercream.
Another definite keeper ! The icing is beautiful like whipped cream, not overly sweet and holds like magic.thanks Nagi
Hi Nagi,
I’m making a sheet cake for my son’s birthday (your vanilla cake….so so so yummy!!) and was wondering if this will be enough to frost a single layer 9×13 cake? cheers x
Hi Nagi,
I followed your recipe to a T, even setting timers for whipping times etc but my frosting curdled a little. Why is that? I still used it, it was lovely and fluffy just looked a bit spotty/curdled. What did i do wrong ?
Hi MB, sounds like your butter is too cold and clumping in the mix! Make sure it’s at room temp before whipping 🙂 N x
Can this be made with any nondairy milks
Yes 100% Rachel! N x
Hands down, my favourite frosting!! I don’t like super sweet frosting, so I was hunting for something new. This is just pure perfection, and I won’t deny that I had a few spoonfuls before frosting cupcakes with it!
Also, my kids and my husband all loved it as well!
That’s great Christina!!!
I definitely am doing this one! Can buttermilk be used,?
This is a great recipe, I have been making this for years. So much nicer than greasy buttercream. Many recipes only cook the flour and milk and then add the sugar to the butter but this way of cooking with the sugar is much better as there is no risk of grainy sugar bits at the end. I could eat this with a spoon!
Yes definitely Donna!!! N x
So so amazing! Used this along with your vanilla cake for a birthday cake. I cut it down to half a cup of sugar to resemble whipped cream, as my family don’t like it when cakes are too sweet. Both came out great! Thanks Nagi
Hi Anna. When you use it on cakes do you need to crumb coat and put cake in the fridge before the final coat?
I didn’t need to as the cake wasn’t super crumbly so was able to get a smooth coat on. You might have to if you were using it on a more crumbly cake? But the icing is softer to use than a standard buttercream so I didn’t find that it ‘tugged’ at the cake at all.
This tastes like bakery cake icing that I’ve never been able to replicate, until now!! I only used 160gm sugar as that’s all I had, but it was definitely sweet enough. It piped onto your vanilla cupcakes like a dream!
Thank you for sharing this recipe. I’ve been looking for a frosting that’s not too sweet. Will this frosting be good to use under fondant?
Great easy recipe. However the sugar/ flour burnt a little. It changed the flavour but was still lovely. Maybe it was supposed to do that ?
This will be my go to recipe though. I highly recommend
Hi Judy, it shouldn’t burn – lower the temp of your stove and add the milk before the flour browns 🙂 N x
Thanks
I will do that next time ! The cake was a success anyway ❤️❤️
I make this recipe all the time but mine calls for flour and milk to be cooked together. Then the sugar and butter to be whipped together, add the flour mixture and vanilla and whip until sugar is dissolved and icing is fluffy.
Hi, Nagi! I would really like to try this recipe as I am on a journey to find the most stable frosting I can use to pipe flowers. So far, American buttercream was the one I had the best results with but like you said it is too sweet so I would just like to ask if this frosting would work well for piping flowers? Thank you so much 😚😊
Hi Mae, I’ve just mentioned this in another comment: You can pipe roses (ie those largely swirly types using a Wilton 2D or 1M) but not flowers using the petal tips. The frosting is not quite stiff enough to make those petals – you’d really need to use a buttercream for that. I don’t even think Swiss Meringue Frosting would be stiff enough. N x
Ohh, sorry I just saw the other comment now too. Thanks for the clarification though. You’re right, I am so frustrated because other tutorials I see use smbc but mine just won’t get stiff enough to show details well. I figured our too warm weather is to blame 🙁 Anw, still excited to try this frosting next time I bake cupcakes. Thanks so much 💕❤
Besides piping the high mounds, can it be used in making flowers and/or with Russian tip nozzles?
Hi Jane, You can pipe roses (ie those largely swirly types using a Wilton 2D or 1M) but not flowers using the petal tips. The frosting is not quite stiff enough to make those petals – you’d really need to use a buttercream for that. I don’t even think Swiss Meringue Frosting would be stiff enough. N x