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….
Can I make the frosting with coconut milk? Or coconut oil. Is for coconut cake and I just like the frosting to taste like coconut..
Thanks so much
I don’t think you’d get the right outcome with coconut oil. But you can use pretty much any liquid at an equal volume ratio. I’ve used pineapple juice, puréed strawberries etc.
Perfect buttercream! Great consistency and amazing flavour. I was skeptical but gave it a go based on the reviews and so glad I did. All other buttercream recipes I’ve tried have been too sickly sweet but this was delicious.
I used Lurpak branded butter and successfully tinted the buttercream different colours to make my daughter a ‘Bluey’ themed birthday cake. Highly recommend this recipe, thanks Nagi x
WOW, just WOW! I must say I’m totally impressed with this frosting and the I seriously had my doubts LOL You nailed it and I can’t thank you enough for sharing. For 35 years I have been attempting to make frosting (I know, lol so easy) Not so! My husband is the pickiest man alive when it comes to frosting or icing on a cake! Nothing is ever “the frosting” he remembers as a child. His mother would make this and it’s the only frosting he will eat. I have made tons of cakes, tons of frostings and never could please his palette from those childhood days! Until 6.23.2024 it ALL CHANGED thanks to you! Hug and you have no idea how this recipe hits HOME for him! From Kentucky with love!
Butter that is yellow is simply because of the beta-carotene present in fresh green grass. Winter butter can be paler because the cows’ diet is supplemented with dry feed such as grains. The less pasture there is for them to graze, the paler the butter will be. Cows fed entirely on dry feed will produce butter not much darker than full fat milk.
I’m trying to find out if I can make this into a peanut butter frosting. I have a friend who does not have a heavy sweet tooth but would love a lightly sweet peanut butter frosting on a chocolate cake. This seems like it could be a winner but I’m concerned that the peanut butter would change the texture drastically. Could I possibly use powdered peanut butter?
I would substitute a portion of the butter for creamy peanut butter and the whipping stage. The oils will emulsify in a similar way. Reduce the sugar if you’re using sweetened PB.
I very rarely leave comments on any site, but I just had to say thank you for this perfect not-too-sweet, easy to make frosting recipe. My son really doesn’t like typical buttercream frosting, so for his birthday this year he challenged me to make one that wasn’t too sweet. This came out perfectly, the sweetness, the consistency, all of it! It is my new go-to frosting!
I made this and it was soooo good! However my frosting split. I was still able to use it for my cupcake swirl but it split and I wasn’t sure why or how to fix or avoid that if I make it again.
I mad the roux part the day before. Nice and thick. And refrigerated it but let it completely room temp before mixing my butter in. The butter was room temp but not melt.
Can someone help me trouble shoot this?
I have also had this problem the last 3 times I’ve made it. I used gf flour the frst 2 times so this time I made it with normal flour hoping that was my problem but no, it has split again 🙁 any tips please to fix? I have only managed to make it successfully once and that was with gf flour too. 🤔 so not sure what I’m doing wrong!
Check out some possible trouble shooting here? https://www.anasbakingchronicles.com/ermine-frosting/
Hi look great I was just wondering if I can make that frosting with coconut milk. Since I’m making a coconut cake… thanks.
This is the best frosting ever! Not too sweet, which I absolutely cannot stand. It was just right for me and the instructions were clear and easy to follow. Thanks so much for sharing this recipe.
This is my favourite recipe for frosting! I think like many people I thought it’d be a bit odd but it’s delicious, so light and fluffy and not too sweet. Usually I scrape most of the frosting off when I’m eating cake but this recipe is perfectly enjoyable!
I loved this bettercream as I hate ‘original’ but when I put in the fridge and another batch in the freezer it split. I’m not sure why.
This recipe is so yummy, just the perfect amount of sweet and definitely not sweet like buttercream. Seems like a lot of work but it’s quick and easy.
Can this recipe be doubled?
Absolute game changer I don’t like the sweetness of buttercream I love fresh cream but it doesn’t hold well and has to be refrigerated and I think this changes the taste of my cakes but this cream us just perfect it’s just unbelievably nice thank you so much for this brilliant recipe
Literally the best icing I have ever, ever had in my life. I doubled it worried I wouldn’t have enough, but I had extra. So I just ate it!
Thank you for this amazing recipe!! Very detailed.. It came out great! Thank you! 🙏
Does this frosting have a similar consistency to buttercream?
Hi, Has anyone tried making this recipe lemon flavoured? I would love a reply as need a lemon buttercream recipe ASAP and love this recipe……
Hi, How do I use this gorgeous buttercream recipe for lemon flavoured buttercream?
Made this today and I was so confused that powdered sugar was not in the ingredient list. I went forth with the recipe and this frosting is so good! It’s better than the powdered version and plenty sweet without the guilt. And so fluffy and artisanal. You are a genius! I also made your cake and it is phenomenal.
I love this recipe! I have used it with the lowest amount sugar for 2 of my daughter’s birthday’s as I didn’t want to sugar load 2 and 3 year olds. For my son’s first birthday I’ve just used it, replacing the sugar with 100ml of pure maple syrup, it’s so delicious! Love how est the recipe is, and how well the icing holds.