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….
Turned out delicious on strawberry cupcakes:) I added hibiscus powder at the and to make frosting pink and it perfectly worked! Thank you for so detailed and helpful recipe!
Can I make this frosting a day or two in advance before decorating? Also I noticed that a couple ladies said it was to running. No one answered if it could be fixed. Did anyone have luck fixing runny frosting? Really want to try this because I hate sweet frostings.
Hi Rose – you can make the roux ahead of time as per the recipe but I suggest beating the butter in fresh on the day you are frosting the cake. The only reason the icing comes out too runny is if the butter was too warm to start with. I have very detailed instructions regarding the butter temperature that should be followed for best results! N x
I doubled the roux recipe as I was making cupcakes and a birthday cake. When I went to whip the butter I forgot to double it. It turned out really nice anyway, just wondering if there would have been a big difference if I had remembered to double the butter? Ended up making vanilla cupcakes and then your easy chocolate cake recipe and just added the coco powder to the remaining icing. This saved me so much time and I’m done and dusted for tomorrow. Thank you.
It is pretty forgiving and the butter can take a fair bit of roux. You should get a good result adding the rest of the butter. I am glad it worked for you!! N x
I tried this recipe on a wedding cake and it worked perfect! Super light and just sweet enough. I wanted to know if this recipe could be doubled and turn out the same way?
I usually don’t recommend doubling it but a few readers have said they have done so successfully…let me know how it goes! N x
Hello Nagi,
Do you think that this frosting can be flavoured with lemon curd?
Thanks so much in advance, your recipes are amazing! 🙂
If you want to make a lemon version of this frosting try the one here: https://salesdock.info/lemon-cake-with-lemon-frosting/%3C/a%3E N x
AMAZING NOW MY HUSBANDS FAVORITE
I’m so glad he liked it Madeyn!! N x
Maybe you should put “ermine frosting” in the title of this page, because it doesn’t show up when I search the web for “ermine frosting”. Just a suggestion, thanks for the recipe!
Thanks for letting me know Spencer! N x
Will this hold okay to make a cake a day ahead? Or should I wait to ice right before the event?
It’s fine a day ahead Brandi! N x
I made this with vanilla cupcakes and it was delicious.
Hi Nagi,
I made this last weekend and it was amazing, so thank you for the recipe.
I just wondered if it would work using gluten free plain flour, as I’ve been asked for cupcakes that have to be gluten free, and I’d really like to decorate them with this recipe.
Many thanks
Jude
We tested this Jude and it works better with g/f cornflour (cornstarch) than g/f flour. The texture and flavour with g/f flour was chalky and unpleasantly raw even after extra cook time. I would use the cornflour instead. N x
Thanks so much Nagi, yes I’ll use cornflour instead, would I use a bit less than I would have with flour ?
Hi Jude – for cornflour I did the following:
1. Used just over 1/2 the amount of regular flour recipe called for (45 grams).
2. Measured cold milk then took 2 T from the milk and added to cornflour in a separate bowl to dissolve before heating remainder of milk.
3. Warmed sugar in the pan, added warm milk then stirred in cornflour slurry.
4. Cooked until thick 7 minutes stirring constantly.
I hope that helps!! N x
Thanks so much Nagi, that’s really helpful, this is such an amazing site, I’m learning so much, and your recipes are delicious. Thank you for taking the time to read and reply.
Hi! I’m planning on making this along with your vanilla cupcakes for my sister’s baby shower in couple weeks… thinking to take it for a test drive this week. My only question… you think it would become runny if I left the cupcakes out on a table for few hours? It will be room temperature about 21C.
Hi Farzana – the icing should hold at 21 degrees but it will be a bit soft – if you can, keep the frosted cupcakes in the fridge until just before the event then bring them out – I have even frozen the piped frosted cupcakes successfully as a make ahead! N x
I just made this and you’re right it does taste and pipe like a dream lol! Next time I’ll scrape down the sides more because some areas were just a little chunky butter lol. Thanks so much for sharing this awesome recipe! And oh, it was my first time piping frosting hehe! Just wanted to ask…what’s the best way transferring cupcakes? I will be making 24 cupcakes and taking them to my sister’s house.
Hey! Can we use this cream for chocolate dripped cake ?
I’m not sure what you are asking Melam? Do you want to use it as a drip icing? It won’t work for that. N x
No, I meant can I use this frosting to cover a cake then pour melted chocolate on it? Will it work?
made this frosting with vegan butter and soy milk- worked perfectly fine and tastes absolutely delicious!
Thank you for sharing about the soymilk this is so good to know!
Hi thanks for the recipe Nagi, I just wondered if it would be possible to flavour the icing to make it coffee for a coffee and walnut cake ?
If you are going to do a coffee flavour, Jude, then I would use a concentrated coffee essence in place of 2 tsp of the vanilla. I don’t recommend actual coffee as it will make the icing sloppy. N x
Thanks Nagi, that’s great I’ll give it a go 😊
Just came across this and had to smile. I have been making this frosting for the past 40 years. It was a recipe given to me by a family friend. A little more work than regular frosting, but I love it because it is more like cream than sweet buttercream. So not so secret. LOL
I can’t rave about this recipe enough! It pipes like a dream and has its own unique fluffiness and tang. I can’t beleive I lived so much of my life not knowing about ermine frosting. Thanks for sharing this recipe!
I love it too! One of the best – so glad that you enjoyed it! N x
Perfect frosting. Wish I could add a photo. Loved that it was so easy to work with when piping. Thanks for sharing this great recipe.
Hi! Thank you for the recipe! My frosting is fluffy and tastes good. Wondering about the sweating? It looks like it’s not smooth.
Can you make a chocolate version of this?
Is this basically the same concept as German buttercream? Waiting for the roux to cool now, excited to try it!
They are similar in process, texture and sweetness Michaela, but German (or Pudding) Buttercream has a custard base and contains cornflour/cornstarch, not plain flour. N x
Thank you! It tastes great, but it’s a little softer/thinner than I had expected. How do I thicken it up so it pipes a bit better?
Mine was way too soft as well and ran off the sids of the cakes after piping. I had the roux nice and thick but wondering if I over beat when I added it to the butter?