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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Hello! I want to try this frostring for a cake but I would like it to be chocolate buttercream. Is there any way I can add chocolate flavor to this without changing texture ?thank you!
Sure can Ximena, it’s listed there in the “chocolate flavoured” option. N x
Perfect frosting! This will be my go to recipe from now on. I hate super sweet frostings, and this one is slightly sweet and very flavorful. It also came out nice and fluffy. Everyone loved it. Thank you!
Well I did the super moist lasts for days vanilla cake (well made it into 1 loaf cake and 12 pattycakes)and made this icing to top the cake (the rest is in the freezer with the patty cakes). This icing is lovely. Honestly these recipes make me look so good! The husband realised he has married a gem and his mates think so too😉😀. So thankyou for making me look so good! Definitely 2 go to recipes.
Hi Nagi,
I am very very ameatuer baker, I am looking at making a cake and cupcakes for my daughters bday. I just wanted to check this frosting is light unlike buttercream which is heavy. As nobody tends to eat it when the frosting is heavy.
Wow! I’ve been looking for a soft, light, and fluffy frosting and I’m so glad I found this. Thank you so much for sharing this! I never liked adding so much sugar on buttercream just to make it stable. This frosting is perfect!
Hi
Can i use margarine for the frosting? Will it make a big difference?
Hi Leoni, sorry it will affect the texture and flavour – butter is best here. N x
Hi! Wanting to try this recipe this weekend for my little girls birthday. I often think buttercream is too sweet and I don’t like the crusty texture it gets once out for more than a couple hours.
Wondering if this recipe doubles easily?
Also I know that there is a chilling process to the fluffy frosting. I will be decorating the cake in the morning, but is it best to make the frosting the morning of? Or does it turn out fine if I make it the night before and just let it come to room temp? Don’t want to try to do too many things morning of the party
Hi Holly, you can easily double this recipe! As per the recipe notes, this frosting is best used straight after making – but you can make the rough mix the day before and then whip up the day of the cake. N x
What should I do with the leftover buttercream. Can I store it in fridge/freezer. If yes after
Taking it out from fridge/freezer what should be the next step.
Hi Sam, are you talking about buttercream or this recipe for Ermine Frosting? N x
Hi sweet nagi, I admire your commitment towards your work and prompt response. Yes I am asking about this ermine Recepie.
Made this icing for a birthday cake and it was lovely and soft and smooth in texture on the palette, and of course, not overly sweet! Nagi- I tried to colour the icing with a light pastel pink/peach natural liquid colouring but I think it may have changed the appearance of icing in texture- bubbly/holey surface. Is that from over whipping to incorporate the colour? Or from the liquid colour itself? Any tips on how/when to add colour and mix through? Thanks!
Hi I myself used Wilton gel colors after making the buttercream. Just mix it with the spoon and you will get the best result
Found this recipe because my best friend does not like buttercream or excessively sweet frosting. Honestly neither do I. She is my best critic. She said this icing was hands down the best she has ever tried! It’s a process but honestly not much more than buttercream, and so much better! It sets up nicely and the light texture is wonderful!!! This will be my go to frosting from now on!!! Thank you Nagi for this amazing frosting recipe!!!
Hi Nagi, I’ve been searching lots of buttercream recipe that is not way to sweet but stable enough for piping and of course still taste delicious. I come stumbled on your recipe. Can I use this buttercream for frosting on fondant cakes? Is it stable enough to use for flower designs on the cake? It is getting summer here in Australia (30-35C this December) so I am wondering if my cakes will hold its shape when I use this buttercream especially on fondant cakes. By the way, Thank you Nagi for sharing your secret recipe.
Hi Leah, this one isn’t buttercream but it should be stable enough to hold up fondant. I’m also in Australia and this holds up well to our heat! N x
Hi can this be used for chocolate cake and what would the recipe be.
Hi Diana – are you wanting chocolate frosting? I mention making this chocolate in the recipe 🙂 N x
Nagi, thank you SO much for your comprehensive run-down of ermine frosting. I’ve been trying to master it for a while, but had trouble with getting it to emulsify. This recipe got me there!!! It is my new favourite kind of frosting and I look forward to playing around with it (next step is mixing in freeze dried fruit powder…)
I’m going to try this frosting for a champagne cake for my wedding in a couple of days because buttercream is too crazy sweet and I’m over it.
I want to add some champagne flavour to the frosting as well. Do you think it would work to add a couple tbsp reduced champagne or will that ruin the precarious balance? And, would I add it in at the end or during the roux stage? Thanks for your help!
I ended up changing the flavour of my cake so just made vanilla. I halved the sugar and that’s the perfect sweetness.
This week I halved the recipe and made a dairy-free chocolate version by melting 70g dark chocolate and adding it (cooled) at the end of the whipping. I used vegan butter/margarine and soy milk and again halved the sugar. I made the roux quite thick to accommodate the addition of chocolate. I don’t know if it was because it was dairy-free or because of the chocolate but this version was like mousse!
My new go-to frosting recipe.
I would think that you could add some of that in place of the milk right at the end of making the pudding. You can use other liquids to make the pudding base so I don’t think that would be a problem! You could add a small additional amount in place of the vanilla right at the end as well, but for more than 1.5 tsp adding it to the pudding would probably be more stable.
I’ve always preferred mock cream over the fresh kind, which I find way too rich/oily/fatty! (And yes, people usually look at me like I’m crazy when I tell them this.) I can’t believe I’ve finally found a recipe for it! Thank you, Nagi! Cannot wait to try this.
You’ll love it Le!! N x
Can I use this frosting under edible cake toppers?
Sure can Michelle! N x
Such unusual recipe but Very nice fluffy frosting that’s not so heavy and overly sweet unlike regular buttercream. Thanks for sharing.
Hi Nagi
I had to add a dash of milk to mine as the butter was too soft and barely reached the whisk. I also added colouring. About a minute after mixing it started to separate. Any idea which changes could have caused it to separate? It was also quite warm I. The house.
I was able to stabilise it with 2 tablespoons of cornflour but it is way to warm in here as the Icing is way to soft now.
I believe that’s called “mold.”. :p
Hi Nagi! I’m going to pair this lovely frosting with your Vanilla Cupcakes recipe for Halloween 😊 I have a question though: I’m making mini cupcakes, and I’m going to put a small swirl of frosting on the top of each of them. I wanted to add a small, thin piece of molded chocolate (I have some ghost and bat molds) as well, sort of sitting up vertically from the center. I don’t mind if they get a bit nestled in the frosting, but I was worried they might sink or fall off if the frosting is too soft 🤔I saw you added a raspberry on top of one of your frosted normal sized cupcakes, and it seemed to bear the weight just fine. Do you think a mini swirl-frosted cupcake would hold up the choco okay?
Hi Jessica, yes it should do! Love to know how you go! N x
Perfect, thank you so much for the quick answer 😊 I’ll be back after Halloween to let you know the results!