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….
Tee says
This was a great frosting. Used on a cookie cake so it was a nice balance in the sweetness. Perfect and was a hit with the family!!
stephanie says
I had some gummy/wax like pieces in mine. What did I do wrong? I am not a baker! I am remaking tomorrow 🙂
Merdin Adam says
I don’t know where I went wrong, but this didn’t taste very good.
I could taste the flour in it. I had to scrape it into the trash and get store bought.
Liz says
Mersin don’t give up on this. It is absolutely delicious if you don’t like most overly sweet buttercream frostings. I’m not a baker either but did you constantly wisk the flour and sugar with warm milk on the stove? Maybe that is it? Good luck
Diane Koki says
I did too. I hate to dump it but there are many little beads that I cant scoop out all.
The first batch I made was flawlessly smooth.
???
LUANNE MAZZONI says
Delicious frosting, my new go to frosting recipe! Easy preparation, just sweet enough and so creamy! Thank you Nagi !
Alice Bwalya says
This is the best buttercream frosting I have ever tasted. I halved the sugar quantity and instead of using granulated sugar, I used powdered sugar and the sweetness was perfect for my pallet as I do not like very sweet frosting.
Also, I substituted the vanilla essence with a banana flavoured one as I was using it to frost a banana cake. It was simply divine and smooth.
I am keeping this recipe for life!!!
Thank you for sharing
Milissa Ramlakhan says
I never imagined that a flour-based buttercream would taste so delicious. I have to say after trying so many types of buttercream this by far is my favourite. Thank you for sharing it’s so yummy 😋
Makayla says
I used this recipe along with your vanilla cupcake recipe for coworkers as a halloween treat and everyone loved them! Only downside: I’m not sure where I went wrong but the frosting didn’t turn out as stiff as I would’ve liked. Still turned out decent and the flavor was great!
Makayla says
P.S. I will be trying this again and I will perfect it!!! Thanks for the challenge mama
Tracey says
Just wondering about a way to make it coffee flavoured for a mocha cake without jeopardizing the ratios of ingredients. Would love advice on this.
Alana says
You could try prepping the milk before hand. Steep coffee beans or a little instant coffee in the milk, then let it cool completely and just use the milk as instructed in the recipe. Should be yummy!
Jen says
I’d suggest dissolving instant coffee into your warm milk before adding it to the flour and sugar. Use 1-3 teaspoons of instant coffee depending on how strong you want the coffee flavor.
Theresa says
The less sweet cooking frosting my mom has made for over 60 yrs now. I make it all the time my family loves it. We have. Always called it bakery shop icing.
Jan says
I’m a total baking newbie. I tried this recipe to ice your Vanilla Cake Recipe!. I don’t care for super sweet icing so I reduced the sugar to 1/2 heaping cup and it was delish! It didn’t make enough to completely cover the 2 layer cake so next time I will double it!
Kae says
Can this ne made with gluten free flour?
Jean says
I made this successfully using my gluten free flour mix. I still prefer fresh whipped cream icing but this was good, and I needed something shelf-stable as it would be out of the fridge for several hours. I do like how it is less sweet than a typical frosting although I did find the consistency a little slimier than I’d like. I made chocolate w guittard cocoa powder.
Sung says
Hi! I love your recipe. Made it couple times to bake a cake for my family members and every time it turned out just perfect!:) I am planning on making a cake for my daughter’s birthday but she can’t have anything dairy.:( Any idea if I substitute to nomdairy milk and vegan butter, would that be still okay? Please let me know!! Her birthday is in next month. Hope to hear back from you soon.:) Thank you!
Conny says
I have made this with plant-based milk and butter and it worked well. The vegan butter I used was a bit softer at room temperature, so next time I might substitute with a bit of vegetable shortening to make it more stable. Hope this helps!
Jade says
One of the best frosting recipes ever. I’m not a fan of American buttercream as it’s way too sweet. This frosting is like a thicker whipped cream frosting and you can adjust the sugar content as you see fit! I’ve made it with full sugar and with 3/4 sugar, both came out lovely. Be sure to use room temperature butter to get the right consistency, as butter that is too soft or melty will ruin the frosting!!
Naoko says
This is the first time I made frosting with flour. I didn’t know such method existed! I followed the recipe to a T and it came out really well! I love that it’s not too sweet.
Brittany Leonard says
This is my favorite frosting! Everyone raves about this go-to recipe I use. But I messed up this batch and it tastes a little too buttery… and even seems like it leaves a buttery residue in your mouth. I don’t know what I did! I admit, I was in a rush.. but would anyone know hot to fix this? Thank you for this fantastic recipe!
Brittany Leonard says
I love this recipe! It’s my go-to and everyone raves about it. BUT, this time I did something wrong. It is pretty buttery tasting and even leaves that butter texture. I am not sure what I did wrong so I don’t repeat that mistake? And how do I fix it from here?
Priya says
This is a beautiful, beautiful frosting. It was so good when I tried a small batch in preparation for my step daughter’s birthday cupcakes. Couldn’t stop eating the frosting. I’ll be making enough for 36 cupcakes soon. Thanks as always, Nagi ❤️
Teagen says
What does it mean by warmed milk? Should the milk be warmed up a little before it gets added to the sugar and flour to make the roux?
Judi says
“Best used straight after making…” Has anyone left it overnight before frosting the cakes? I’m helping some old ladies frost & decorate cupcakes on Wednesday morning (National Chocolate Cupcake Day!) and would like to make this the night before. Will it be ‘good enough,’ or should I find another recipe?[
Janna says
I know it’s been a while since you commented, but just in case you still need an answer, I’ve left this for multiple days before using it and it still tastes amazing. Usually, I just let it sit out in one of our basement rooms that’s a little cooler, but not quite as cold as a fridge, so you don’t need to beat it again when you’re ready to use it, just let it warm back up to room temp and then use as normal. If I’m waiting more than a day or two, I’ve put it in the fridge and that works too, I just beat it a little before I use it.
And yes, the recipe doubles perfectly.
Stacie says
Maybe too late but I made it the night before and left it in the fridge. I took it out an hour before frosting and it was perfect!
Judi says
Also, can I double this recipe?
Stacie says
Thank you for the recipe it was delicious! Has anyone tried to make a cream cheese version of this frosting?
Janna says
I have! I substituted half the butter for cream cheese and it was so rich and creamy with more of a subtle (but still very clear) cream cheese flavor.