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 frosting is so great for piping and decorating. I used it to make 2 kids birthday cakes with mounds of structured frosting and it was perfect – it colours well and is more enjoyable to eat because it isn’t sickly sweet.
I’ve used this frosting recipe at least 10 times in the past year because it’s so good!! It’s perfectly light and not too sweet (like American BC) or too buttery (like Swiss Meringue BC). The whisking of the sugar/flour/milk mixture is quite the arm workout, but it’s definitely worth it to get it as thick as you can. I’ve found the longer you cook it, the more stable the final frosting is, so I whisk it till my arm falls off. This will continue to be my go-to frosting recipe.
I made this frosting 3x this last week to celebrate my one year old’s birthday! I was impatient the first time I made it and didn’t let the roux cool enough, so it didn’t turn out great, but times 2 and 3 were much better! I even made one with plant based butter and oat milk, and it was delicious. Definitely recommend adding the cocoa powder! It’s a light chocolate flavor and so light and creamy. My new go to recipe for homemade cakes!
I have used this recipe for years now, I only use 150g of sugar which is just perfect for me. I needed Strawberry frosting so I mixed in the amount of Strawberry flavoured milkshake powder you would need for 250mls of milk, at the stage you add the vanilla and salt, and my sister who ‘hates’ frosting licked the bowl out when I was done. Result.
THANK YOU for sharing this recipe. It is easy to make, so delicious, and (true to its name) isn’t too sweet. I absolutely loved it.
I used it as a filling for a roll cake. It was a little soft at first, but hardened up perfectly in the fridge. I enjoyed it right out of the fridge and also after softening up for a few hours.
I’m not sure how well it would hold its shape if I decoratively piped it onto a cake. I’ll try that next.
Either way, very delicious.
Do you think you could use arrowroot or tapioca instead of flour or a GF flour blend?
I found this frosting recipe last year and have been using it for all my frosting needs and LOVING it! My kids now request “the GOOD frosting” for their birthday cakes. I’ve used raw sugar in the recipe without a problem – the roux is a tad darker in color, but that hasn’t been a problem for us.
Best cupcakes I’ve ever had – so silky and fluffy. The vanilla cream is out of this world, the texture is like whipped cream puff. Not too sweet either, perfectly balanced.
I made this frosting today as I was looking for a less sweet frosting. It came out great, Loved the taste and smooth texture of the frosting. It exceeded my expectations. It will definitely be my go to frosting recipe going forward.Thank you!
I made this frosting today as I was looking for a less sweet frosting. It came out great, Loved the taste and smooth texture of the frosting. It exceeded my expectations. It will definitely be my go to frosting recipe going forward.Thank for sharing.
This recipe is so amazing! I added powdered freeze dried strawberries to make it pink and give it a light strawberry flavor. The kids all said it was their favorite icing ever!
This year I need to make it gf and dairy free. Would substitution with a dairy free butter like miyokos likely work? Almond milk ok or should I use a different dairy free milk? And for the flour I was planning to use a 1:1 gf flour.
I’ve been using your frosting recipe for the last 4 years and it’s always worked like a charm! This year I wanted lemon flavored frosting, but didn’t want to risk the acid ruining the result. So I switched the roux for a fresh lemon custard and it worked perfectly, and resulted in my best frosting ever. Figured I’d shared since you did mention in your post that you hadn’t tried citrus flavors!
I’m making a 23x33cm rectangle size 4 day sponge but wanted to know in regards to the Fluffy Frosting do I need to make double the quantity?
I’ve made this so many times that I’ve lost count! It’s always a winner. People are often surprised that it’s actually edible since it’s not too sweet. I’ve made both the chocolate and vanilla versions. This time, I’m making a vegan version with plant milks and vegan butter. I’m only on the roux stage, but so far so good!
I’m in the process of making this frosting; just reading through the comments I’m very excited to enjoy the outcome =) Just wondering if anyone has tried replacing sugar with natural sweetener (honey, maple syrup, etc) or even with sweetener crystals (eg. Natvia)? Hoping to share with my friends that prefer sugar-free recipes.
Awesome recipe! Used it for my Easter cupcakes. Thanks so much ☺️
Amazing! I used this recipe to “naked” ice and fill a three layer vanilla cake for my Husband’s birthday. People actually thought it was professionally made. Such a great alternative to traditional buttercream.
Best frosting ever!! Had family over for a morning tea to celebrate Mums’ 97th birthday today. She used to make butter sponges almost every weekend when we were growing up so I made yours but my daughter doesn’t like cream and isn’t that keen on traditional butter cream either. Fluffy Vanilla Frosting to the rescue. Everyone loved it!! This will be my ‘go to’ from now on. Thank you so much 😊x
This frosting is amazing! I am GF, so just swapped the flour for corn flour. I was kind of concerned that there wouldn’t be enough but as I added the roux to the frosting it fluffed up beautifully. It was absolutely delicious 🤤 and the perfect amount of sweetness. Thank you so much for the recipe! I don’t think I will ever go back to regular bitter cream. ❤️
You are my hero Nagi😍. This is the MOST divine frosting EVER!!!
Easy, convenient & absolute perfection. You have outdone yourself. Thank you so much for your brilliance. I have no desire to search any other site but yours. 👌♥️