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….
Hi there! This recipe looks amazing and I will definitely be using it for my daughter’s birthday cake! Question, if I am doing a double layer 1/4 sheet, will doubling the recipe be enough with a little extra for borders/writing?
This recipe is wonderful and pipes beautifully. I’m so glad I found d your recipe. Will this hold up in the summer heat for an outdoor party? I’ll be trying more of your recipes. Thanks so much.
This is amazing frosting!!! Use it all the time!!! Can I do half butter half cream cheese?
Half cream cheese sounds amazing. Now I need to know, too!
I made this today with half butter, half cream cheese and it was amazing. Easy to work with and really delicious.
I made it to go with the Vanilla cake. The process was very easy and quick (I made the roux the night before, left in the fridge and then brought to room temp the next day before adding to the butter, per recipe).
It is light, fluffy, not overly sweet (I reduced the sugar), and spreads very well (I used a piping bag).
Although personally I thought it was overall a bit too buttery in taste, but then again the rest of the family loved it.
Does anyone know if this will work with gf flour?
I have tried this with gf flour before and the roux does not seem to thicken. I have tried again and added 3 tablespoons of cornflour, which makes it much thicker but still not as thick as the video shows.
Maybe next time I will try substituting the flour for cornflour from the start?
I’ve made this twice and both times the final product was curdled. It did take me longer to whip the butter as my whisk attachment just collected all of it inside. Do I need to refrigerate the butter before adding the roux?
It tastes delicious, though. It is softer than I prefer, it seems to melt off the cake if I take too long decorating.
I love this frosting! I do have a question. Can I make it one day in advance? How should i do that? Pipe one day in advance?
LOL i’m searching through the comments looking if it’s ok to make the day before . . .
I usually make the flour mixture the day before then finish mixing with butter right before I am ready to frost. Hope this helps
Omg , my search ends here! I absolutely dislike the taste of American buttercream and was in search of a stable frosting without eggs and this is it . All hearts
You have solved my problem. No going back, hands down best buttercream recipe ever
Big Thankyou
I also made this recipe and like another earlier comment, when I added the roux to the butter it separated. The frosting is still good but it is not fluffy and does not look like it should. Any advice on why the ingredients separated?
Can you freeze this recipe? Thanks.
I love this Icing recipe but i have to bake a cake for my son’s birthday and one of his friends is allergic to milk (beyond lactose intolerance). Can I replace the milk with almond or oat milk?
Why did I stay with buttercream for so long? 🥲 when all ermine wanted to do was love me…ermine is a good one, a keeper. I think I love ermine…no I know I love ermine. Thank you for showing me my love.
P.S.: the recipe turned out amazing and I love it!
Hi
I would like to try your recipe here. Could you please let me know at what stage I should add food colouring?
I wanted to do 2-3 colours. Would I be able to separate it at any stage to add 3 food colours?
Would really appreciate some help. Thank you
Ugh 😔 I made your vanilla cupcakes and this frosting today. I bake all the time and things normally go well but not today. The cupcakes were rather dry for some reason and this frosting just would NOT stiffen up for anything. They both tasted great though
I’m not sure what I did wrong. It tasted delicious and piped well, but as I was piping, it started sliding off the cake. Looking at it closely in the bowl it looked like there was moisture in it. I ended up throwing it all away and used american buttercream instead.
Made this and was hands down the smoothest silkiest buttercream ever! I did add a teaspoon of heavy cream towards the end. You have to trust the process, I was a little worried half way through but end result is bliss!
Interesting! What does the heavy cream do?
This frosting is the absolute best. It is now my go-to and it’s so much easier to work with than traditional buttercream frosting.
Wow! I enjoy a lot of your recipes Nagi, but this is now going to be my go to for icing! So loght and fluffy and just sweet enough! Amazing.
I just love this recipe! Adjusting the amount of sugar is great. I also use unrefined raw cane sugar which is great for me.
Gave this frosting a go for my nephew’s birthday cake, in most part to meet the brief of “less sweet frosting”. My takeaways: 1. You probably need to follow the reduced sugar option (mentioned in the notes) to really achieve less sweet than ABC. For us, made as written it wasn’t much of a sweetness saving unfortunately. 2. Plan way, way, ahead to use this frosting. Took over an hour to cool to room temp in my fridge, after sitting 30mins on the counter. Let’s say, it was a very late night for me. 3. Held well I’m piping and set firm. Sat out in 26C heat for about 2 hours before eating and no complaints about melting (although we didn’t load the cake up too heavily.) 4. Definitely a different taste. Kind of toasted before you add vanilla.
All I’m all, probably not enough gain to offset the pain for me to use again. Interesting experiment, but it takes me about 5mims to whip up my buttercream at the moment, so probably going to keep hunting for my “low sweetness” solution. Appreciated the opportunity though!