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….
Imagine my surprise reading through this recipe and realizing it is almost identical to the frosting my Mom taught me to make when I was little- back in the late 1960’s!!! You are right. This frosting is timeless and so very, very good!
It’s a classic, Pat!! N x
Can you substitute or part of the milk with Baileys
Hi Aline – I haven’t tried that but I suspect it might split the frosting. If you do try it let me know if it works! N x
This is now my go-to frosting. I have coloured it with gel, added cocoa powder and had it as is and all are perfect. Everyone comments on how lovely the frosting is. Thank you!
It is seriously one of my favourites too! N x
Hi Nagi,
I always love your recipes. They’re always a hit, I made this recipe today and it is perfect! Is there a way I could make the frosting look whiter than it is?
See Note 2, Jane, for whiteness tips for frosting. You can always put a tiny drop of blue food colouring in the white frostings as well, as that counteracts the yellow tinge. Some specialty cake shops have gels especially for whitening frostings. N x
Hi! Im currently making this frosting for Thanksgiving cupcakes. Thanksgiving is 3 days away. Can i make cupcakes and put frosting and store in fridge for 3 days?
If you make my vanilla cupcakes that stay moist https://discountspot.info/vanilla-cupcakes/%3C/a%3E then you can do that as long as they are in an airtight container in the fridge so they don’t dry out. They last 4 days!! N x
Yummy! This is very easy to make. It turned out smooth and light. I used cocoa powder in the end and less sugar; it was rich tasting. Thank you!
Can you use this to make cake pops or will it not hold the cake together well?
Sorry Natalie, haven’t tried that! N x
Nevermind… I answered my own question. I just subbed out the softened butter for room temp cream cheese. It came out delish!!! Thank you so much for this recipe!!! I also added lemon and lemon zest to the batter and icing. It tastes just like the lemonade cake from down the street but better!
Thanks! Cream cheese is also cheaper than butter where I’m from!
Great job Tracy – the lemon version of this cake is on my website too! N x
This was so much nicer than normal buttercream – light and creamy and the vanilla taste really comes through. I used it to ice a castle cake including sandwiching together chocolate and vanilla sections. It was lovely as the sandwiching bit as you can spread it quite thin. I added pink food colouring just after adding the vanilla and had no issues. – it whipped up beautifully.
I ran out of caster sugar so had to substitute brown sugar AND some icing mixture, so I took one spoon of flour out of the roux and it was fine. Thanks Nagi!
Is there a cream cheese version of this recipe or does anyone have a less sweet cream cheese recipe?
Nevermind… I answered my own question. I just subbed out the softened butter for room temp cream cheese. It came out delish!!! Thank you so much for this recipe!!! I also added lemon and lemon zest to the batter and icing. It tastes just like the lemonade cake from down the street but better!
I ran out of milk and tried oat milk for half…. sad results 🙁 the roux doesn’t thicken. FYI
Thank you Jeanne – yes we tried this with lots of different flours and milks including soy – if I can get it to work another way, I try to post it! Soy milk didn’t work either! N x
P.S.: It is also known as “mock whipped cream,”
Perfect name for it! N x
Hi Nagi,
You are absolutely correct about this being the original Red Velvet Cake frosting! My mother made this cake in the 50s, and I always loved it and the frosting! Later, when people started using cream cheese frosting on Red Velvet Cake, I thought “What the heck?!” Sooo much better with the cooked frosting! I look forward to trying your method of prep.
Hi. Does this double well? I want to make a 9 inch 2-layer cake and pipe roses. Thanks!
Never mind. I just realized there is a portion slider at the top of the recipe.
Made this and it turned out more like a custard rather than fluffy frosting. Is there any way to fix this????
Love love love this frosting! Soooo buttery but not sickeningly sweet! So smooth and creamy yet holds up great when decorating! Used it for my daughter’s lion cake. Yum! I am such a Nagi fan now ❤️
Hello, I’m going to try to make your vanilla cake with this icing. I am going to add a berry filling. Do you think a couple of tablespoons of the cooked down berry filling would be alright to add to the icing to add color with out it splitting?
Sounds great! I have a four tier wedding cake to make with fondant or sugar paste roses on it. Will this hold up and keep the roses in place or will they slide?
Can I make the frosting ahead of time and just thaw it out when I need it? Does it need rewhipping coming out of the fridge?
Since I discovered this recipe earlier this year, this is the only frosting I will make. Yes, it is more labor intensive, but it is worth it. One note- adding food coloring breaks (ruins) this frosting every time I’ve tried to color it. Both liquid & gel. This time I added the food coloring to the milk for the roux and added just a touch more flour (less than a tablespoon extra). It was a little less vibrant than I wanted, but it worked.
Thanks for that tip Sheryl! N x
Hi Nagi, would this frosting work as a crumb coat under fondant, and as the filling between the layers, on a birthday cake? My daughter has asked for a less sweet filling and this sounds ideal.