Whipped Buttercream Frosting is the best frosting ever! This flour frosting (ermine frosting) is made without powdered sugar. It has the rich creaminess of a buttercream & the light, airy texture of a whipped cream frosting without being too sweet!
This Whipped Buttercream Frosting recipe pretty much blew my mind. I’m not a big frosting person; most buttercream frostings are just ok, and I can take them or leave them.
Well, this buttercream frosting is amazing, and it uses (are you ready for this?) granulated sugar!
Yep! Regular, old granulated sugar. So, if you’ve ever wondered how to make frosting without powdered sugar, this is it!
Don’t worry – it’s not gritty at all. In fact, this ermine frosting has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream.
It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had. It’s sweet but isn’t overwhelmingly, make-your-teeth-ache sweet.
I’ve put answers to a lot of the questions I’ve received in the recipe notes. Please take a second to read through those notes before making the frosting.
How To Make Whipped Buttercream Frosting
Whisk the milk and flour together in a small heavy saucepan before beginning to heat.
Once combined, heat the mixture over medium-low heat until it has thickened. At this point, it should be the consistency of a thick paste (far left picture above).
Remove from heat, and stir in the vanilla extract.
Let the mixture cool to room temperature before continuing. This step is key. If the mixture is warm, it will cause the butter to warm up, and you’ll end up with a thin, runny frosting.
In a separate large bowl, cream the butter, sugar, and salt together on medium-high to high until light and fluffy, about 5 minutes (middle picture above). Be sure to scrape down the sides to avoid gritty frosting.
Add the completely cooled milk/flour mixture to the beaten butter/sugar mixture, and beat on medium-high to high for 5 minutes. It may look separated at first, but keep whipping the frosting until it is light and fluffy.
How Much Frosting Will This Recipe Make?
This recipe will make enough to frost a 2 layer 9-inch round cake or 24 cupcakes.
Do I Need To Chill The Frosting?
I recommend chilling any unused or leftover frosting because of the high dairy content (all of the milk and butter).
Troubleshooting Tips
- If your frosting is still a little gritty after beating it for 5 minutes, go ahead and add the cooled milk/flour mixture. That will usually smooth out any remaining sugar.
- A couple people have reported that a film has formed on their milk/flour mixture. I haven’t had this happen, but another person said that she’s had good luck with blending the milk/flour mixture with a blender before cooking it. She said that it removed any lumps and helped prevent a skin from forming.
Can I Use Food Coloring In This Frosting?
Can I Use Food Coloring In This Frosting?I’ve never tried to use food coloring with this frosting. However, I have heard from several people who have successfully used both regular and gel food coloring.
More Granulated Sugar Frosting Recipes
- Whipped Brown Sugar Buttercream Frosting
- Whipped Cinnamon Buttercream Frosting
- Whipped Chocolate Buttercream Frosting
- Cream Cheese Frosting
If you’ve tried this whipped buttercream frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Whipped Buttercream Frosting
Ingredients
- 7 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ tablespoons pure vanilla extract
- 1 ½ cups salted butter (at cool room temperature1)
- 1 ½ cups granulated sugar
- Pinch of salt
Instructions
- In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
- Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high3, about 5 minutes4. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
- Then add the completely cooled milk mixture.
- Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
Video
Notes
- Make sure that your butter isn't too warm! The butter should be at cool room temperature. You want it to dent if you press it, but you don't want it to be so warm that it's near melting.
- When cooking the milk/flour mixture, you don't want it to look wet. It should be like a thick paste. If it's wet and runny, your frosting will be too loose.
- If you're using a hand mixer, beat it on high. This recipe work well with a stand mixer because it has the power to really whip the frosting.
- Please don't cut the mixing time short! I know it's tempting, but it's important to beat the butter and sugar together for the time the recipe calls for to keep it from being gritty. If you cut the mixing times short, you won't end up with the right texture of frosting.
- To get the best flavor, you'll want to use real butter and pure vanilla extract.
- Want to try a buttercream made with powdered sugar instead? Here is my favorite vanilla buttercream frosting that's made with powdered sugar.
- I recommend chilling any leftover frosted cake or cupcakes.
- Nutrition values are estimates.
Nutrition Information
This recipe was originally published on 12/22/12. It was updated with new pictures on 7/25/16.
Mel says
Do I need to refrigerate a Cake with this icing? I’m making a Cake a day in advance. Also, can I freeze flowers to put on the cake, Like will they transfer and thaw on the cake well?
Kate says
I recommend the frosting because of the high dairy content (all of the milk and butter). I haven’t tried freezing flowers, but I’ve frozen cupcakes with piped icing. The icing held its shape as it thawed, so I would guess that flowers would holds theirs, too. Hope that helps!