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….
This icing turns out silky smooth and a perfect sweetness! (even with caster sugar)
I doubled the vanilla cupcake recipe so I doubled the icing, but I didn’t put as much on each cake so I have about half the batch in the freezer. I’m assuming it should keep well enough being basically sugar, butter & milk. Next time I think I’ll just make a single batch.
I died it blue and it turned out lovely.
Because I doubled it I think I needed to chill what I’m calling the sugar roux for longer as my icing was a little less stiff that I would have hoped after I’d mixed it all in, but after i realised my error I put the icing the fridge about 20 minutes longer, whipped it up some more afterwards and it was perfectly fine for piping.
This recipe is a bit more fiddly that typical icing, but gosh it’s so lovely. I received compliments from family and friends of family who all loved the cupcakes.
Thank you once again Nagi!
This frosting was wonderful. By chance do you have one similar that IS cream cheese? My granddaughters graduation party is coming and I’m making Red Velvet, her absolute favorite. She definitely wants cream cheese and I figured we are so proud of her she deserves her small request. Thank you
Hey Nagi,
I LOVE your site. Have made many recipes from it. Tried out the vanilla cupcakes today and this icing. My icing looks almost like it’s split. The butter was only just soft but I wonder if it was just a bit overdone. Would this be the case? I tried refrigerating the icing to see if that made a difference but maybe I didn’t leave it in there long enough. Can you help me avoid this in the future?
Will reducing sugar to 1/2 cup affect the texture of the cream?
Hi Teng, yes it will ultimately change the texture. N x
If I reduce it to half cup will it not hold its shape?
I have always had trouble with buttercream as my hands are too hot, they melt the buttercream. I tried this recipe and wow what a difference. This will be my go to recipe from now on 😁
Perfect Cheryl, I’m so glad you’ve now got a frosting that you can use! N x
This is delicious! I don’t care for sweet frostings and have always preferred whipped cream frosting, but it’s so temperamental. This held up really well.
That’s great to know Joanna!!! N x
My mom was making this over 50 years ago. She called it fake whip cream frosting
😂 I love it Nicncrs!! N x
Nagi, a question – if I want to flavour the icing with a few tablespoons of a fruit puree (making a blueberry layer cake), at what stage would I add the puree and anything I’d need to adjust on the liquids to maintain the thickness of the icing?
It’s going to affect the texture and make is softer Jodi, something I’d need to test sorry! N x
I tried it will tag you in some pics!
This icing is the perfect level of sweetness to enhance the cake and not overwhelm it. Was a five star hit with multiple folks who have enjoyed it! It also pipes way easier than a traditional American buttercream and it holds dye better than a French or Italian buttercream.
Nagi, a question – if I want to flavour the icing with a few tablespoons of a fruit puree (making a blueberry layer cake), at what stage would I add the puree and anything I’d need to adjust on the liquids to maintain the thickness of the icing?
Hi i love this icing but sometimes i struggle to make the icing crisp when i pipe and can be quite wet or soft looking, it isnt runny or liquid like so im not sure what i am doing wrong? i try to put the icing in the fridge or the roux overnight hoping it would be a bit more solid which sometimes works but it never looks as professional as the photo you have.
Hi Ailish, sorry you’re having issues here – are you using the metric measurements? Sounds like the ratios you’re using may be out or the roux needs to cook a little longer. N x
Ailish, try cooking the roux for a little longer until it is quite solid (more like toothpaste thickness than a custard thickness). I do that with it because I am often adding colour to it which can make it a bit looser. Pipes perfectly! Also make sure the roux is fully cooled to room temperature (once I added it too warm and it did not whip up as nicely).
I tried your frosting and it was really nice. I used it to teach my daughters how to make decorations on the the cake and on a mat.
Oh that’s lovely Wendy!! N x
just came across this recipe and i would love to try it! it looks so light and fluffy however every time i make buttercream, my butter doesn’t get fluffy. is there anything i’m doing wrong? please help😬
Hi Finza, what are you using to beat it? Is it definitely softened? N x
Would love to try this for my baby’s 1st birthday smash cake. Would this work with non-dairy milk?
Hi Simone, the butter would also need to be substituted for a non dairy alternative which will affect the texture and taste unfortunately. N x
Thank you for the reply! Butter is actually ok (he eats cheese), he just hasn’t had cows milk yet. I looked online and I think I’m going to try a half or quarter batch with almond milk and hope it’s not too bitter.
Yup, made this a few times now without any problems, and this recipe is wonderful, I hate the grainy texture of most buttercream icing, love how you can adjust sweetness to taste so it doesn’t overpower the baked goodies I make, winner!
I have been looking for this recipe for years!!! I used to make it for the kids when they were little. I’ve moved a few times in the last 50 years and lost this recipe. Thanks for bringing back a forgotten and tasty part of my life.
The BEST tasting cupcake and frosting recipe I have ever come across…love that sugar in frosting can be adjusted to taste- so many of our friends and family find it traditionally too sweet. Thanks for sharing!
You’re so welcome Mandy!! N x
Hi Nagi,
This sounds like fluffy creamy heaven! I’m wondering can I make this, then use to layer and cover an 8” 4 tier cake and store it in the fridge overnight. Until needed for my nephews baptism the following day. My sil has asked I make the cake but they don’t like overkill buttercream and so this recipe sounds perfect.
Thank you
Oh and I wonder what it is like using edible gold leaf?
I may just need to do a trial run and see how all these elements work 🤔
My family all loved this recipe, it is the perfect icing. Now I need to make cupcakes for my daughter and it’s going to be a heatwave. I was going to make, decorate and freeze. Will this icing do okay with that if I defrost them before serving?
Help! I did everything as instructed and my frosting is runny! Slightly runnier than toothpaste…definitely not pipeable. If there’s anything I did wrong, possibly my roux was a little bit too warm. But did receive for over 30 minutes. Is there anything I can do to save it!? I made a double batch for my kids birthday tomorrow.
Hello! I haven’t made this frosting yet but I’ll do it soon…for sure. It looks very tempting.
Just one question: since it has milk in it, can I use this frosting as a base for cake that will be covered with fondant?
I like that it’s less sweet than buttercream.
Thank You.
Hi Yvonne, it isn’t as stable as buttercream so it really depends on the weather where you are and how big/heavy the cake will be. N x
My god! At first I looked at the ingredients for this frosting and thought there’s no way this could be nice but said I would make it anyway and just see… I will never make frosting any other way ever again. This is the nicest I have ever tasted and I haven’t stopped talking about it since. It’s so silky and light it tastes like ice-cream! Absolutely loved it and will be making again this weekend!