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 Ermine recipe turned out better for me than the New York Times one for some reason so for that I am delighted. I did still get a tiny less smooth than I’d like. I can’t tell if that’s from the flour or sugar. Should I try caster sugar instead? And does the milk need heated before putting in the pan w the flour and sugar? I’ve just been pouring it about room temperature into the pan. Thanks! For the crowds around here who are used to super sweet American buttercream I tried to meet in the middle so I did add a touch more vanilla in the end. But might even try tiny bit more sugar in the next one as it’s cheaper than my expensive vanilla.
I made the cake and this frosting and its heavenly. It reminds me of a bakery cake! Question, so I can leave the frosted cake on counter eh? My house is about 20 Celsius. The milk in it shouldn’t go bad?
I cannot for the life of me get it to thicken. I did 5 tablespoons of flour, 1 cup granulated sugar stirred for 30 seconds overheat, and then added 1 cup of heated milk gradually while stirring l. Heated to a boil before it started to thickin. Even if that did not thicken into what was shown in your video. What could have went wrong?
Yes, this buttercream recipe is absolutely amazing! Halfway through the recipe I was wondering how this was going to work, but it did. Super smooth, fluffy, decadent and not so sweet. I’m wondering now, can I use this recipe when making cream cheese frosting? Has anyone tried this?
Hi Nagi! Excited to try this. You mentioned the icing could be used for piping sky high mounds, but do you think this icing is appropriate for more intricate piping? I’m making some woodland creature-themed cupcakes (inspo: https://www.youtube.com/watch?v=gyQtGzLegSE) for a party this weekend and would love to use this recipe, if appropriate.
I was not crazy about the vanilla version as it tasted too much like butter to me but when I added the cocoa powder, it was perfect!!
My thoughts exactly! While the flavor is good with the cocoa powder the vanilla tastes to much like butter and unfortunately the thick silky texture is to much like pudding and I have issues with textures so I can’t even eat this but anyone else will love it!
I tried this recipe. It is perfect. I made it dairy free and reduced sugar to 3/4 cup. It tastes so good and spread and piped well. Thanks for the recipe.
I made this icing to spread on a pound cake. Everyone loved it! I’ve never made an icing recipe like this but it was easy because I followed the directions. This icing is not too sweet, just perfect. I’ll be making this recipe again. Thank you!
This was amazing tasting. Was a huge hit with friends and family. I couldn’t have asked for a better buttercream.
My con: it had the consistency of whipped cream. It did pipe nicely, but doesn’t have the ‘stickiness’ of traditional buttercream so my cake did not stick to the cake board, and ‘building coverage’ while icing the cake to get a smooth surface was a task.
I will definitely use this recipe again for cupcakes, or cakes that do not require a pristine look.
My first–and only, so far–try came out a little loose. Could it be because the rue and/or butter were too warm? I’m going to refrigerate the decorated pieces to see if the frosting firms up. Also, it took a lot longer than 2-3 minutes for my icing to get to the peak stage. Any suggestions would be welcome! I need to use this for a party in two weeks.
This is the very first time that I make frosting, and it was a huge success! Thank you Nagi!
I made it at least four times now, for the last time I added a little bit more salt and it tasted amazing with sweet and salty flavour.
When I halved the stated ingredients ie to make 6, it actually was enough to frost 12 cupcakes in my case.
This is the best buttercream icing I’ve eaten. Thank you SO much for sharing this recipe!
I am still in shock! I was skeptical, as you mentioned we might be, and will never make any other frosting again! Exactly what I was wanting in a frosting!
Absolutely perfect and delicious! Thank you!!
fantastic and solid recipe!!
proper temperature of roux and butter is key to fluffy texture.
Can this icing be made fully and then placed in fridge overnight to pipe and ice the cake in the morning. I’m trying to pre plan for a birthday party but do not want to put cakes and cupcakes in the fridge in cake boxes as they will fry out
How did you go refrigerating this icing overnight and piping in the morning? I think it will work because Nagi says at the top of the recipe that unlike whipped cream it is “stable for days”. Also people on here have mentioned freezing leftovers successfully. Trying same thing today for my son’s birthday cake !
Hi Nagi, could you please tell me how many cups of icing this yields? My recipe calls for a 4lb tub of icing (i.e. 8 cups of icing). Thank you!
Nagy, I was so sceptical of this recipe, but desperately sought an icing that wasn’t sickly sweet. THIS IS IT, PEOPLE! It is the perfect amount of sweetness, and holds its form beautifully. How could I have doubted you, Nagy? 😂 I have added this to my favourites.
Just made this frosting and it’s the exact frosting I was looking for!!!! Hate regular buttercream, with all that grit!!!! Wondering if recipe can be safely doubled tho?
I’d say yes! I’ve doubled it and it’s turned out just the same as a single batch.
This has got to be one of the best tasting frostings I’ve ever had. I hate when frostings are too sweet. This one is perfect. Thx so much for sharing!
Made the icing & it turned out fabulous! The only things I did was added 2 teaspoons of vanilla & 1 1/2 teaspoons of cinnamon! I made a cinnamin applesauce chocolate chip raisin cake & all these flavors didn’t disappoint! Thanks for the foundation to my new go to icing!