Whipped Buttercream Frosting is the best frosting ever! This frosting is made without powdered sugar. It has the rich creaminess of a buttercream & the light, airy texture of a whipped cream frosting!
This recipe was originally published on 12/22/12. It was updated with new pictures on 7/25/16.
This Whipped Buttercream Frosting recipe pretty much blew my mind.
MY LATEST VIDEOSI owe a big thank you to my other mother, Marilynn, for this recipe (She was married to my father, and “other mother” is more fitting than “step mom”). I’m not a big frosting person; most buttercream frostings are just ok, and I can take them or leave them.
Also, I used to have trouble getting my powdered sugar incorporated into the buttercream. It would just end up being lumpy.
Well, this buttercream frosting takes care of that because 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, it 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 much frosting will this recipe make?
This recipe will make enough to frost a 2 layer 9-inch round cake or 24 cupcakes.
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.
See how easy it is to make this whipped buttercream frosting!
More frosting recipes (made with granulated sugar)!
- 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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Whipped Buttercream Frosting
Light and fluffy buttercream frosting made without powdered sugar.
Ingredients
- 7 tablespoons (53 g) all-purpose flour
- 1 ½ cups (330 g) milk
- 1 ½ tablespoons pure vanilla extract
- 1 ½ cups (283 g) salted butter at cool room temperature*
- 1 ½ cups (297 g) 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 paste. 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-high, about 5 minutes. 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.
Recipe 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.
Also, 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.
To get the best flavor, you'll want to use real butter and pure vanilla extract.
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.
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.
Want to try a buttercream made with powdered sugar instead? Here is my favorite vanilla buttercream frosting that's made with powdered sugar.
Nutrition facts per serving (1serving)
Katelyn says
I just made this frosting and it was WONDERFUL right after I made it. I put it in the refrigerator for an hour while my cake cooled. I pulled the frosting out and it was separated and had big chunks of butter in it! What am I doing wrong? :(
Kate says
It sounds like it needed to be mixed longer. Once it has been whipped, it shouldn’t have any chunks of butter in it. I would try to whip it to see if it will come back together. Good luck!!
Tiffany owens says
I made this recipe vegan, and everyone was so impressed with it. I used coconut oil and almond milk to sub and it was fantastic. Thank u. This us a winner
Kate says
Thank you! It is so helpful when people share subs that worked! I get lots of questions about subbing different ingredients, and I really appreciate hearing what has worked for people. Thanks again! =)
Arwyn Geary says
Hi, I wanted to know if I can you something else other than butter, with making cupcakes I would not have enough butter left over. I need to know by 3:00 PM at the most. Thanks!
Kate says
I’m sorry, but I’m not sure how this would work with margarine or shortening. You certainly wouldn’t get the same flavor if you used shortening, but I haven’t used either one to say how well they would hold up.
Krista says
Wonderful recipe! I do not like an overly sweet icing and this was perfect. I used cool brown butter and a touch of Kahlua instead of vanilla and it was really good.
Kate says
Thank you! Brown butter is one of my favorite things, and those sound like delicious changes. =) Thanks for commenting!
Jenny says
Hi! Wondering what % milk you use
Kate says
I’ve used everything from skim to whole milk when making this recipe. If you use a higher fat milk, you’ll get a creamier frosting. Hope that helps!
Jade says
Thank God for this recipe I had the munchies but nothing sweet in my house. Just the bare minimum. I skipped the baking powder and used self rising flour. I also did a full teaspoon of vanilla extract and microwaved for 2minutes. It was beautiful
Kate says
Hi! You were able to microwave the milk/flour mixture for the frosting?
sim says
is it stiff to make roses
Kate says
I’m not sure how stiff you need the frosting to be, but I don’t have any trouble piping with it.
Sim says
Can we use cornstarch instead of flour
Kate says
I’ve tried using cornstarch instead of flour, and I’ve found it difficult to get the right consistency with the cornstarch.
Natassia says
Can I make this with raspberry preserves? How would you recommend I mix it in?
Kate says
I’m not sure! You might be able to mix a little bit of preserves in at the end, but I’m not sure how it will come out. Sorry that I don’t have a more definite answer for you.
Samantha says
I’m using this recipe for a cake it’s really good, but wanting to know does the cake have to be refrigerated once’s iced or is it okay to be at room temperature overnight?
Kate says
Thank you! I refrigerate the iced cake. Hope that helps! =)
Linda Berry- Newborn says
Did the frosting and it turned out great just as you said. The taste was grand better than store brought. I’m so Glad I tryed this. Will be recommended this site to everyone I know.
Kate says
Yay!! I’m so glad that you liked it and that it came out well for you! I appreciate the recommendation. =) Thanks for coming back to comment!
Debbie Stewart says
I am looking for a light but sturdy butter flavor filling for doughnuts. This sounds great. Is it stable to sit out for a day after using ?
Kate says
Thank you! Would it sit out all day? I’ve heard from people who have used it on a wedding cake, and that sat out for several hours. Hope that helps!
Celia leventhal says
Can it be refrigerated if made ahead
Kate says
Yes, I recommend refrigerating the frosting. It does set up a fair amount once chilled, so you may need to set it out for a while before working with it. Good luck!
Eh33 says
Definitely my go-to for icing! This last time I made it for a chocolate cake and found that I didn’t have any regular milk, so I used a whole chocolate milk instead and added 1tbs of instant coffee to it while it cooked. Came out perfect; with a beautiful mocha taste and color, and perfect creaminess. No lumps, grittiness, or separation; so it’s obviously a very versatile and reliable recipe to have on hand. Thanks so much for sharing it with us!
Kate says
Thank you! I’m so glad that you like it. What a great idea! I’ve never used chocolate milk in this recipe, but that’s a smart way to get chocolate frosting. Thanks for coming back to comment! =)
Annette says
Can I use in salty Butter instead of Salty? Will this make a difference?
Kate says
You can use unsalted butter. I prefer salted in this recipe because the frosting tastes a little flat without the bit of salt in it. You could also add a bit of salt to taste. Hope that helps!
Monique says
Wow….was extremely sceptic, but I was proved wrong!! Such great texture! I whipped mine for about 12minutes to get it smooth and I’ve added instant coffee powder to the warm milk…less sweet and great coffee aroma! This recipe is a keeper!
Kate says
Thank you! I get it! I was skeptical the first time, too. =) I’m glad that you liked the frosting, and thank you for coming back to comment!
Lunedt says
I’m so ready to give this recipe a try. I’m looking for a fluffy, not too sweet flower piping frosting, and this looks like it. Im decorating a smash cake, and I think a creamy consistency is best, not crusty! Any other suggestion?
Kate says
That sounds like this frosting! Are you looking for other recipe suggestions?
Nina Vue says
I love this recipe!
I still found it to be way to sweet for me. So I cut the amount of sugar in half, and found it to be perfect. Still sweet, but not overwhelming.
I also grinded the sugar the 2nd time before adding it to the butter, and there was no grittiness!
I also used it to pipe flowers, not the best for delicate work. But I’m sure once I get used to the consistency, it won’t be an issue.
Kate says
I’m glad that you were able to make it work for your tastes! =) Thank you for your notes about your changes. That’s always helpful for others who are thinking of making similar changes.
Mary Cameron says
Can this frosting be made into a strawberry whipped buttercream?
Kate says
I think so! Are you thinking of using strawberry flavor or strawberries?
beth says
I have made this frosting for over 45 years….. but I use superfine sugar … cuts the mixing time in half
Kate says
Great tip! Thank you so much for sharing it! =)
Darla says
Hi, Can you make flowers and pumpkin’s and other decorative thing with this icing? Will it hold the shape? Thank you.
Kate says
Hi! I’m not sure whether it will work for pumpkins, but you should be able to pipe flowers with this frosting. Hope that helps!
Thanks, Cindy says
Hi, Can I use gluten-free flour in this recipe?
Kate says
Hi! I haven’t tried it, but as long as it will thicken the milk, then it should be ok. Good luck! =)