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….
Apparently I made my roux a bit thicker than what the video showed. I’ve only done the roux part so far, but I want to know if this would affect the frosting?
No Kathy that will be fine – it’s only a problem if the roux is too thin! N x
I absolutely love the taste of this icing! I do need help. I have an hour to pipe cupcakes. How do I thicken. It?? I’m guessing I didn’t get the roux thick enough.
You can try adding some icing sugar to stabilise them Belinda but be careful as if you overbeat this frosting it gets very gluggy. Check the video as a reference to be sure your roux is thick enough next time – you might need to cook it longer depending on your stove and pan. N x
I’m horrible at making frosting. I’ve tried so many times, and each frosting I’ve made tastes like straight up powdered sugar, or gets runny within a few minutes. This recipe has made it so easy to make it. Doesn’t have that super sweet taste, but it’s so good. I did half Vanilla and half chocolate, to see taste difference. And it was amazing! I couldn’t stop eating it! Ha! Thank you so much!!
Woo hoo!!! I love hearing a baking success story! N x
Hi can I make the frosting the day before I need it or is it better jus made on the day. Thanks
I was very skeptical about using flour in my frosting but I put all apprehension aside and made it anyway. This is/was the BEST frosting I have ever made! Not only is it an easy recipe it is sooooo Delicious! I added chocolate for my chocolate, salted caramel cake. I tied with another person for 1st place in a bake off competition. Those that tasted the cake said it was delicious and the frosting was not too sweet. Thank you so much for sharing your recipe. This is a must keep for me.
Wow AM you are reading my mind!! I am working on a caramel chocolate cake too!! I’m so glad you liked the frosting! N x
Can I use gluten free flour for this recipe?
This is the ONLY frosting I use on Red Velvet Cake. Love it! Cream Cheese just doesn’t cut it for us. 😊
This frosting is phenomenal. I can’t stop making it. The vanilla version is great, the chocolate version is the best frosting I have ever tasted. I used salted butter, no salt, and 3/4 c of sugar, and that was very good for a “lightly sweetened” taste. You could probably go down to 1/2 c sugar if you wanted.
If you’re tasting the frosting, it will taste weird at every point in the process until you add that vanilla. You’ll be like, “Oh my god, I just made straight up butter in a mixing bowl.” But don’t worry, after you add the vanilla, it transforms into something magical!
Thanks Kelsey!! I agree – it is such a GOOD frosting!! N x
Planning to make this tomorrow for daughter’s birthday! Can I add raspberry jam to the frosting? How much should I add? Thanks!
Adding jam could cause the frosting to split – it would be safer to sandwich the jam between the layers! N x
Help! I was so intrigued by the recipe and reviews that I knew I had to try this —and I have very picky icing critics in my family! However, I couldn’t get it to work. My roux never really thickened. After nearly 20 minutes I finally decided to incorporate a bit of cornstarch, which helped only a little. Brought to a cool room temp, the texture never got any better than pudding before it is set and never got any thicker. Regardless, I blended it as instructed into the butter to see if anything would get better. Nope. I have a flat, but tasty, “heavy batter”. **Fail on finishing a cake for my twins’ 16th birthday** 🫤 I wasn’t able to rescue it with (ick) store bought icing. It’s currently covered, sitting on my counter.
Is there *any* way to rescue this? I know I can start again tomorrow (thank goodness I have awesome, patient and understanding kids, lol), but I’d hate to waste the ingredients if it fails again. I’d love to know where I went wrong. Only thing “different “ I may have used was raw sugar—would this mess it up?
Hi Heather – the roux absolutely has to be thick before you blend it into the whipped butter. Also I haven’t tested raw sugar but it definitely could affect the outcome. I always say to make my recipes as written first before trying any variations. And you cannot sub the flour here either – it won’t thicken properly. We tested g/f flour (failed!) and cornstarch too (better but gloopy) and none were very good. Try it exactly as written, use the video as a guide for the roux texture, and be sure your butter is the right temp and you don’t overbeat it and it should be yummy! N x
I made this recently and am about to make again! Question, can I ice a cake with this, refrigerate and take out the next day to come to room temp before serving?
Yes you can Laina, or you can hold it at room temp as well. N x
This is by far and away the best frosting I have ever made. I doubled the recipe and made half chocolate and half vanilla. The texture is so light and it’s actually easier to make than other frosting types. I’m so pleasantly surprised. It is ETHEREAL.
I know – it’s really crazy how easy it is to make and to work with for piping and frosting! N x
Have just made twice (practice and for real). So happy with result, travelled really well too. Such a great recipe, Thanks Nagi!
Does this recipe work with gluten free plain flour?
Thanks for the recipe. I am going to try it! Is it sharp enough to pipe leaves, rose petals and intricate flowers for decoration? Thx for the help
It pipes beautifully Lisa but it stays soft so you might want to go with a frosting that will set more for fine flower petals etc. N x
Have you found a decent frosting like this that is dairy and egg free? I’ve got a kiddo with lots of allergies.
I also made earlier today with Naturli vegan block and used Arla Lacto free milk and it’s come out perfect 🙂
I’ve made it with the naturli vegan block and it was amazing.
I haven’t done any research on that sorry Kristin! A specialty website for dairy free would be your best bet for finding recipes like that! N x
Hi Nagi,
This is a really beautiful smooth creamy frosting, thank you for the recipe.
Just wondered if I could make a cream cheese version, would that work ?
Thanks
I don’t know Jude! It will change the texture and most likely make a softer frosting and it could affect the texture. Let me know if you try it! N x
Thanks Nagi, I did wonder if it would go a bit sloppy !
Just one more query, in your notes you say the frosting can be frozen and defrosted in the fridge, but in one of the comments, someone asked if they could freeze it, and you said no because it goes weird.
Can you let me know if I can make a batch in advance and freeze it ?
Thanks so much
I love this recipe! But I wanted to make a Elmo drip cake for my daughter’s birthday. (Might use candy wafers) But do you think if I make the cake and frost it and freeze the cake for maybe an hour then put the drip on that it’ll work?
I saw your other comment too – I think that my buttercream would be a better option for a drip cake – the ermine one might run or slip, especially if the drip color was warm. You can find that buttercream recipe here at the bottom of the cake recipe: https://salesdock.info/my-very-best-vanilla-cake/%3C/a%3E N x
Okay, thank you! Does the butter cream taste like the ermine one? It just won’t be as whip-creamish correct?
This less sweet mock cream is exactly what I’m looking for! Can I please check if it’s suitable for freezing please? Thanks x
Sadly no Aisha! It goes weird 🙁 N x
Okay thank you – I’ll just factor into my timings. Thanks Nagi x
No problem!! N x
Sorry for not making my own comment but it’s not working.
I just had a question, I want to use this frosting for this Elmo cake I am making but I want to put red drip on it. Would it work if I keep it in the freezer or fridge for an hour prior to the drip?
Do you mean you want to frost the cake first then do a drip on the edge? N x
I love these cookie I made some pink and some blue.
Such a great recipe thanks Nagi
Delicious!! How many cupcakes would this frost? I need to make 36 for a party.
It frosts 12 with tall swirls Bonnie! N x
My frosting ended up super shiny and a little watery/melting although the butter was already softened per your instructions. The roux was also already thick like the custard. Any advices?
It sounds like the butter was a little too softened Hazel, or the roux was not completely cold. N x
In this case, can I just cool the frosting in the fridge and then whip it up again?
Not this one Jawairiya, sorry! It splits if you try to whip it after refrigerating! N x