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….
Love this frosting!! Wondering though if I can add leftover cookie dough (with heat treated flour) to make it cookie dough frosting?? Really love the ermine as it’s not sweet and be a bonus if I can turn it into cookie dough frosting! Thanks 😊
I am looking forward to trying this! Frostings are always to sweet. I was wondering if you could substitute brown sugar for a more caramel flavor?
Can the flour be substituted for gluten free?
My comments have not shown up so far, but I tried gf flour and the initial result was grainy and different tasting however an overnight in the fridge (on the cake) and it tastes better! I am going to try it later today.
Tried this with gluten free flour, sorry to say it is not the same texture ( grainy) or taste. Disappointing.
I would also like to know if this has been tried with gluten free flour. I think I will try tonight. I will let you know the outcome,
I made this frosting and followed the directions but it never got thick? I piped it on and it was like liquid but I quickly put it in the fridge and it hardened. It was less sweet which I liked. I wonder what I did wrong.
I find that on medium heat, it normally takes my roux (made with flour, sugar and warm milk) about 15 minutes to thicken. When I made it with less sugar, it took a little less time, though I’m not sure if that’s normal. Make sure you allow this part to thicken until the spatula or whisk leaves streaks in the roux, then cool COMPLETELY (I make mine the night before I need the frosting). Gradually mix it into completely room temperature butter and then add the salt and vanilla. It always works well for me! Hope this helps (sorry if it’s way too late).
OMG this recipe is perfect! I was looking for a less sweet frosting which was also child-safe. My go-tos are the European meringue buttercreams but I don’t like offering them to children. I also can’t tolerate traditional american buttercream so I was so happy to come across this Ermine frosting. It really did work out splendidly! Pipes beautifully, holds shape and tastes so light! I divided half for vanilla and half for chocolate (just added 1/3 cup dutch process cocoa). I’m still trying to figure out HOW a roux base ends up so fluffy and light LOL!
Hello! Can’t wait to try this, I’m making cupcakes for my baby shower and was hoping to add a peach flavor. What are your thoughts on adding peach jello powder to it for color/flavor?
Hi, I know this is too late to help for your shower, but for future you could use a little peach extract to flavor it, but pudding mix would completely throw off the texture and the recipe wouldn’t work
Hi can this be used in between cakes? Will the frosting hold its own or is it too light for a cake layer to be placed on top?
We put it between layers every time we make it. Holds up well
Could you use salted butter instead and leave out the pinch of salt?
Can this be used as the filling for macarons?
I’m old enough to remember the Waldorf Astoria Red Cake recipe! This is definitely a recipe for my file.
What a luxurious cake topper, I have made your icing before and it was a delicious velvety success so thank you for sharing this awesome recipe. I wanted to know if I could use lemon extract to make a lemon icing with your recipe If so would I still add vanilla essence as well
I love this recipe, tastes good and also keeps its shape so well as compared to other buttercream recipes!
Absolutely fantastic. I don’t like sweet frosting and this came out perfect for my liking. I made the vanilla and can’t wait to try the chocolate. I may even try adding peanut butter for a peanut butter frosting. TY for sharing.
Can this be made with almond milk and vegan butter? Thanks!
I’m waiting for my roux to cool, wishing u had of been a bit more clear on #4 (thickening roux). I understand that u don’t want to say exactly how long it should take, but beginners like me would luv a ball-park! e.g. 1-3 mins, 4-6 mins, etc. Thanks!
This frosting is amazing. I am not a frosting fan, but this recipe is perfect not too sweet. All my family approved too!!!! They said it was the best ever 🙂
Hi thanks so much for this recipe. I’ve made it twice now in 2 days. Love it. The second time I let the roux go a little longer with better icing results. Just wondering how long I can cook the roux / how thick can I let it go? Will it burn if I let it get too far? Just wanted to have the max strength in my icing stacks. Many thanks
This is seriously so good! Made for my sisters 7th birthday and I find it’s super similar to the Swiss Meringue Buttercream! Will definitely be making again! ❤️
WOW! This is soo good. I want to eat this by the spoonful! I have never had a frosting I could/would actually want to do that with. Thank you Nagi. I was very, very sceptical about making frosting from a roux but I gotta tell ya. Im never going to choose another frosting for cupcakes ever. What a gem of a recipe.
You probably don’t know but thought I’d ask just in case… My son has a dairy allergy and I’m looking for a frosting recipe for his birthday cake. I can’t find any “vegan” recipes I like so far. Do you think this recipe would work if I used almond milk and vegan butter? Or would the almond milk not thicken in the roux like real milk does?