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….
Absolute perfection. Followed recipe to a “t” and out came beautiful cupcakes, perfectly domed, moist and delicious.
Well done! N x
Hi Nagi,
I’ve been looking for a less sweet buttercream to use for my cupcakes and came across this recipe. Would heating the flour over medium heat kill all the bacteria inside? Or should I still toast the flour beforehand to ensure that it’s 100% safe?
Thanks as always xx
Hi Imelda..the flour, sugar and milk all need to be warm to combine into a roux without clumping, then you cook that base. When you cook the roux, you make it safe for consumption. N x
Easy and delicious. I loved the texture and really loved that it was less sweet than regular buttercream.
Hi. I’m wondering if you recommend a particular brand of butter? Thanks.
Hi Holly…for this recipe I generally use Lurpak unsalted as it’s pale in colour with a good flavour. Any nice unsalted butter will work but the colour will vary.
Hi! This sounds amazing, but I have celiac disease. Has this been attempted using corn starch as a thickener instead?
Hi Jenn…yes I tested g/f cornflour and it worked fairly well in this recipe. Method here:
I used just over 1/2 the amount of regular flour recipe called for (45 grams)
I 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
I warmed the sugar in the pan, added warm milk then stirred in cornflour slurry
Cooked until thick 7 minutes stirring
Good luck!
You could probably try using arrow root flower or another type of flour that is non wheat and gluten free. I think I’ll try it too!
This was exactly what I was looking for – lightly sweet, fluffy and very easy!!
Can this be made with icing sugar in place of granulated sugar??
Hi Nagi,
Could you please help me. I’m wondering can I make this, then use to layer and cover an 8” 4 tier cake and store it in the fridge overnight. My sil has asked I make my nephews baptism (much delayed due to lockdown) cake but they don’t like overkill buttercream and so this recipe sounds perfect.
Oh and I wonder what it is like using edible gold leaf on the cake? 🤔
Thank you
Made the vanilla cupcakes with this cream – YUM!!!! and less calories than straight buttercream. Everyone loved the cream. This is my new frosting. Thank you
Help! I have made this icing 4 times and it’s not thick. Sort of like a mayo texture. What am I doing wrong. My daughter wants this icing for her wedding cake and I can’t figure out what I am doing wrong. I am using a stand mixer with whisk attachment. Am I beating it too much? I have tried not cooking the roux as long and I cooked it longer. Just not sure what I am doing wrong other than maybe the mixing part.
I had serious doubts about this, but I wanted to try to keep the sugar crash at bay. We always feel so ill after eating cake…
This is delicious! It is whipped, creamy, and delicious. Like a light buttercream. Perfect. (And I love frosting!)
I’m so glad you enjoyed it Crystine!!! N x
This frosting is heavenly! i absolutely love it! I’m wondering if there is any way i could convert it into a coffee flavor? can i add a bit of instant coffee granules to the milk flour mixture? let me know! thanks!
Hi Char, that’s a great idea! Yes that would work perfectly, just add enough to taste, I’m sure 1 tbsp would work here! N x
Hello Nagi,I really appreciate your recipes.
2 questions,
1.Can I add cheese to make a cheese frosting out of this recipe?
2. If I want a double quantity of this frosting, should I just double the recipe?
Hi Nagi!
I wanted to ask you something. Did you ever try to add mascarpone? Usually, i dont use buttercream because i dont like the buttery sensation. However, i want to try this type of buttercream since the properties seem a bit different. I was wondering if replacing part of the butter would work or if you already tried?
Thank you!
This sounds amazing! I just tried a recipe for my chai cupcake. It was overly sweet! I wish I found this recipe earlier. Any suggestions for chai frosting? Shall I steep the milk with chai tea bag and add chai powder with mixing the sugar choux to the butter? Would love some help please
This is the best frosting recipe I have tried in a long time, and it reminded me of one my mother used when I was a little girl. It definitely tastes somewhere between a buttercream (which I am not a huge fan of) and whipped cream- this frosting is a great happy medium! I fell in love at first taste, and when I had my husband try it , his reply was, “Wow, that’s delicious!” We could have eaten it straight from the bowl with spoons! I have been on a search for a not-so-sweet frosting recipe for the cupcakes I’m making for our reception-turned marriage celebration- rescheduled 3 times thanks to Covid- and I wanted a low sugar frosting as many of our guests have diabetes. The recipe calls for 1 cup of sugar; I used 2/3 of a cup of sugar and the taste is perfect! I did a trial run with a dozen white cupcakes, by dividing the frosting in thirds: vanilla, raspberry almond, and chocolate. I am not a professional baker, so I’m still learning piping techniques. The vanilla piped fine, and held its shape. To the second group I added raspberry juice from crushed and strained raspberries; while the taste was great, the texture looks curdled and was too soft to hold its shape. The chocolate turned out the best! I added 2 heaping teaspoons of sifted baker’s cocoa to the frosting, and it piped beautifully-the edges were sharp & the texture was extremely smooth. In comparing the 3 groups, I realized the plain vanilla that I used first was very soft as the edges are not as sharp and the texture is not as smooth as in the chocolate. I think for the raspberry one, I might try seedless raspberry jam or raspberry extract. If the mixture is too soft, what can I do to have it set up more? I welcome any suggestions. Thanks for a wonderful recipe!
I’ve been making this frosting since the 1960s when I got the recipe from my older sister. It’s always been my #1 frosting recipe. Back then we knew it as “Poor Man’s Whipped Cream” and margarine was an option instead of butter if desired. (My method instructions are slightly different than yours so probably like the Times) Measurements exactly the same…love it!!
This works great as a surprise filling in cupcakes too! Sort of like Hostess Twinkies filling..
I think your vanilla cake and fluffy frosting would be great for old fashioned Neapolitan slab my childhood local cake shop used to make. 3 layers( 1 each of chocolate, pink, plain) with mock cream between the layers. Icing on top ruffled with a fork then hundreds and thousands over. I can still taste it more than 50 years later.
I think your vanilla cake and fluffy frosting would be great for old fashioned Neapolitan slab my childhood local cake shop used to make. 3 layers( 1 each of chocolate, pink, plain) with mock cram between the layers. Icing on top ruffled with a fork then hundreds and thousands over. I can still taste it more than 50 years later.
YUM! What a great idea Stella! N x
Hi Nagi! Thanks for reply. I have definitely been inspired to make a neapolitan slab using your recipes. Maybe neapolitan slab a good recipe for your book? A google search revealed terrible versions on the net so your recipe would be 1 of a kind. It should be the individual colours(not too dark) of a marble cake, each slab layer perfectly even. I will use your recipe to make soon and email you. On another idea I saw a cake recently with blitzed fresh strawberries in the batter but now can’t find it. Do you think I could use your vanilla cake recipe but replace some liquid with blitzed strawberries? I want to layer it, cover it in white and shredded coconut. Stella