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 there! Would you recommend doubling this or 1.5-ing for a tiered 6inch (three layers) and an 8 inch (three layered) cake?
Tyfs.
I made a coffee cake today and nervously made the buttercream filling. Much too sweet as I expected.
So I consulted Google and your recipe came up.
A big thank you.
Could one flavour it with coffee
I’m so glad you loved it Sandra!!! N x
If it comes out to liquidy what should I do?
Hi Ashley, not sure what you mean – can you clarify what’s liquid? N x
I made this frosting last week to go with my usual vanilla cupcake recipe, and my oh my!! just luscious! i think i would like it a tad sweeter next time. Would i be able to add 1/4 cup of sugar without altering the rest of the ingredients?
Hi Nagi, I’m just wondering if it’s okay to cover fondant on it? It won’t melt? (Like the whipped cream)
Hi Twinkle – depends on the climate where you are, but if the conditions are mild, it should be ok. N x
Ermine Frosting! Who knew!! I loved this for a birthday cake. Used only 1/2 cup of brown sugar and got a lovely caramel result. Thank you so much for sharing, I found your recipe when searching for less sugar alternatives 🙂 It’s awesome!
Classic Ermine frosting! My favorite!!!
Perfect Sherry!! N x
My family has been making this frosting for over 60 years, however we add the sugar to the roux and beat a long time to minimize the grainy-sugar mouth feel. Cooking the sugar with the flour makes a lot of sense. Thank you for the recipe.
Hi Jane, the sugar and flour are cooked down with the milk here so there is absolutely no grainy texture as it’s completely dissolved. It’s a total game changer for anyone who is used to buttercream! N x
Hi! Whenever I make a three layer 8 inch cake, I always use a double batch of American Buttercream to to help create a smooth/no air bubble finish, and also to make sure I have enough for piping. (4 cups butter, 12 cups powdered sugar for the double batch).. do you have a recipe for this specific buttercream for a batch to frost a layered cake? My family is Asian and they prefer a less sweet version, thank you!
Can I use evaporated milk?
Can I use a sugar free alternative to regular sugar?
Could this be made in a Thermomix? If so would you be able to help with a conversion recipe? 🤗
Hello!! Thanks for the great recipe. Can I replace the milk and butter for alternatives? Such coconut milk and margarine? I could add some food colouring for the colour but just wondering because I need to make something for my son’s party and there are children with diary intolerance. Many thanks
I’ve made it with oat and almond milks and nutlex in the past. The nutlex makes it a bit softer than butter but you can still pipe it. I’ve coloured it with gel food colouring and also used powdered freeze dried raspberries.
I’ve made it with almond and oat milks at times and also using Nutlex and it worked out perfectly. Possibly a little softer than with butter, so I wouldn’t leave it out a long time but I could still pipe it nicely. I added raspberry powder for flavour and colour and have also used gel food colouring.
Any idea if this could be made gluten free? It sounds amazing, but I have an allergy in my family.
I’ve made it with standard gluten free flour and it worked perfectly.
Use cornstarch – half the amount of flour. I tried using Bob’s 1:1, but was not happy with the texture of the finished product.
I am in love! I have made this frosting A LOT since I first found the recipe and it turns out spectacular every time – my whole neighbourhoud can vouch for it 😉
This frosting is amazing, no grit super smooth with a silky mouth feel. Thank you so much for the recipe & the detailed description.
I tripled the quantities as I needed to layer and frost a cake plus add roses.
I had frosting left over, I stored it in the fridge, still in the piping bag 😆 & I used it the following day, no loss of flavour or quality.
An absolute keeper
Can this frosting be frozen for later use? And have you ever tried adding meringue powder or cream of tartar to stabilize it?
Hi, I would love to try out this recipe as well as the vanilla cupcake recipe for my daughter’s birthday.
I am just wondering if both recipes can be doubled or is it better to make in batches?
Hi Lisa, you can double it, but you need to cook it straight away, you can’t leave the batter sitting out. N x
Hi Nagi,
This is my kind of icing, smooth, buttery and not overly sweet. I have made half a dozen icings in the last couple of years and this is the first one really enjoyed. I also made your vanilla cupcakes but had baked them as a gift so I will have to make them again soon so I can sample them!
Thanks a bunch,
Holly x
When in doubt, ask Nagi! Seriously, every time I am in a pinch I find a wonderful blog post by you that helps me find my way. This is great. I started off making american-style buttercream when I remembered I actually hate how sweet it is. I added unsweetened roux after I had creamed some butter and sugar already, but it worked well enough for my purposes. Can’t wait to try following the recipe properly next time.
Nagi, can I use this frosting for a 2 tier wedding cake? Will it withstand heat (80-90 degrees F)?
Do I freeze just the roux or finished frosting ?
Hi PK, not with the weight and that kind of heat sorry! N x
This is Empire Frosting and is one of the oldest cooked butter creams. It’s been around since the early 20th century and is the original frosting for Red Velvet Cake.
Hi Sally, It’s called Ermine – and yes it has been around for a long time, a great alternative to buttercream! N x
Hey, I want to make this and flavor it with salted caramel. Would I do this just like flavoring a merengue buttercream or would salted caramel alter the consistency? Could I replace the sugar in the roux with caramel?