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….
Made this and it was lovely. Would recommend and I’ll be definitely making it again
Love at first taste! Made the fluffy vanilla frosting for cupcakes for a church function. Nothing but positive comments. Ready to try the chocolate version. Definitely a go-to frosting recipe in my collection! Thank you for sharing!!
I’m usually not a big fan of frosting, but this, I love! Does anyone know if oat milk would work instead of regular milk?
Alternative milks definitely work!
Never going back, I have found my frosting. Love that it has FAR less sugar than other frostings especially if you halve the amount as it says you can do. Also holds up well, it was warm today but it was sturdy and super luxurious.
I love this frosting! So much nicer than buttercream. My only issue is every time I make the icing it ends up grainy in look? Not sure if I am overbeating it and it is splitting?
I’m way late to reply but figured it would help others too. When this happens it’s because your butter or roux (if made the night before) was to cold. You can fix it by pouring hit water in a pot and setting your bowl onto. Beat your buttercream and it will come back to life! It can also happen if your butter/roux is too warm, when that happens fill your pit with iced water instead of hot water! Little tricks to help always get the perfect texture!!
I had this problem too and found that it was because my butter was too cold.
In winter where I am I find that even if I leave the butter out for days it’s still too cold and the icing ends up grainy/chunky.
Came out great! Thank you!! Will keep this recipe 🙂
Hi my name is Vian and I am 8. I tryed your recipe and is was delicious!!! Well I’m still cooking it but I know its going to be delicious anyway
Lovely! If I were to add cream cheese…how much exactly should I use?
Honestly I might not make this again because of how many steps there are and how long it takes, but I did like the final product. Tastes like whipped, slightly sweetened butter and piped pretty well
This frosting is exactly how the recipe describes – like thick whipped cream. And to be honest, I realized it’s personally not my preference for a frosting texture – I like it a lot thicker.
That being said, it’s the most delicious frosting I have ever had (I made the chocolate version). I’ve tried making other buttercreams and they are just meh. Despite the texture, I will be making this again.
I’m not normally the type of person who eats frosting with a spoon. But after I made this I had some leftover. I think you know what I did with it.
This is hands down the BEST buttercream recipe I’ve ever made and easy! I reduced the sugar a little but it really isn’t sweet at all so you could use the full amount. I made it with your vanilla cupcakes which were also delicious and moist. Thank you, I look forward to trying out some of your other recipes 🙌🏽
ABSOLUTELY LOVE THIS!!!!
literally by best icing recipe, so great on cakes and cupcakes :)))
Today I made your beautiful frosting for a friends 80th birthday cake! It was a huge success and loved by all the guests. Definitely a keeper for me! Thankyou! Chris.
Thank you. I made this frosting yesterday. I was abit skeptical but I gave it a go. It was absolutely amazing and so smooth and light. This will be my new go to. Thank you again
Hello! Excited to make this for this weekend! Does anyone know if this is enough to use in between layers of a 6-inch 3-layer cake PLUS to cover it like a naked cake? So, not completely thick icing all the way around.
I made these today with frosting. I doubled the cupcake recipe and was able to get 23 largish cupcakes. I also doubled the frosting, and was able to decorate them all with a spatula with ample frosting, and ended up almost filling up a 1kg margarine container with leftover frosting. I believe if you only need for the three layers, it should be good.
Would this recipe work with gluten-free flour or a flour substitute?
I’ve used gluten free flour and lactose free milk before in this recipe and was all good
I made this gluten-free today. I subbed the regular flour with bob’s red mill gluten-free 1 to 1 baking flour. I also subbed the regular milk for coconut milk and it turned out great! I did have to add 1 tsp of cornstarch to get the roux to thicken. Hope this helps you and others.
My second batch of cupcakes ever (I used your cupcake recipe too). And they came out perfectly!
I’m obsessed with this frosting! So light.
My husband dislikes cupcakes due to the too sweet frosting but he lived this!
Absolutely delicious. I made this in combination with the vanilla cake for a birthday cake and everyone loved it. I got comments about the icing and how it’s so good because it’s not too sweet.
Would this work on cinnamon rolls? I’m looking for a less sweet icing for rolls.
This has ruined regular buttercream for me! I don’t think I can ever go back. This frosting was FANTASTIC. It’s so incredibly smooth. I had regular buttercream on a store bought cake after eating this and it was like crunching sand.
My daughter wants caramel frosting for her birthday. Does anyone have advice on how to make this caramel flavored to go on top of a chocolate cake? Could I just mix in some homemade caramel sauce?