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 frosting without powdered sugar
Step 1 Whisk the milk and flour together in a small heavy saucepan before beginning to heat.
Step 2 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.
Step 3 Remove from heat, and stir in the vanilla extract.
Step 4 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.
Step 5 In a separate large bowl, cream the butter, sugar, and salt together on medium-high to high until light and fluffy, about 5 minutes. Be sure to scrape down the sides to avoid gritty frosting.
Step 6 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.
FAQs
This recipe has been posted for nearly 10 years. During that time, I’ve made and re-made this frosting countless times to be able to answer the thousands of questions that I’ve received. Here are some answers to the most commonly asked questions.
The recipe will make enough to frost a 2 layer 9-inch round cake or 24 cupcakes.
I recommend chilling any unused or leftover frosting because of the high dairy content.
This recipe uses granulated sugar instead of powdered sugar to make frosting.
I’ve used almond milk to make this frosting, and it worked well.
I’ve tried this recipe with skim milk, 1% milk, 2% milk, whole milk, and nondairy milk. I’ve successfully made the frosting with all of those types of milk. However, using whole milk will give you a richer, creamier frosting than using skim milk.
I’ve tried the recipe with both salted butter and with unsalted butter + salt. I prefer the version with the salted butter because the unsalted butter + salt version tastes flatter.
You can. Clear vanilla doesn’t have as much flavor as pure vanilla extract, so you may find that you need to use more clear vanilla for the frosting to have as much flavor.
You can! Feel free to substitute another type of flavoring or extract for the vanilla.
You can! I’ve used both gel and regular food dye. Both have worked well. If you’re going to use a large quantity of food coloring, I would recommend a gel to avoid making the frosting runny.
I’ve doubled this recipe. It filled my 5 quart stand mixer, so be sure to use a larger mixing bowl.
I use regular granulated sugar. Using a larger grain (natural) sugar can give you gritty frosting. If you’re worried about the frosting ending up gritty, you can give the sugar a couple of zips in a blender or food processor to break it down.
Yes, you can use an equal amount of vanilla bean paste in place of the vanilla extract to make vanilla bean buttercream.
I’ve frozen cupcakes that were frosted with this frosting. They froze and thawed beautifully.
What flavors of cake go well with this frosting?
This frosting has a light, sweet vanilla flavor that works well with a number of cake flavors. Here are a few ideas!
- Red velvet – This type of frosting with the classic frosting for red velvet cake.
- Chocolate cake
- Carrot cake – Cream cheese frosting is the classic carrot cake frosting, but you could get adventurous and try out vanilla for a change.
- Zucchini cake
- Spice cake
- White cake
Can I make this frosting in other flavors?
You can! Here are some of the different flavors of this frosting that I’ve made.
Troubleshooting tips
- First, not cooking the milk mixture long enough. The mixture should be a thick paste. If it’s too wet, the frosting will be too loose.
- Second, the cooked milk mixture needs to cool completely. If it’s too warm, it will melt the butter, and you’ll end up with loose frosting that doesn’t come together.
- Third, using butter that’s too warm. The butter should be at cool room temperature. It should dent if pushed, but it shouldn’t be too warm and certainly not beginning to melt.
- Fourth, using other types of sugars. This frosting needs to be made with granulated sugar, not powdered sugar.
- Fifth, not whipped the frosting long enough. The frosting needs to be whipped to get the right light and airy texture. Cutting the time short could leave you with a grainy frosting or a frosting that separates.
- 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.
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.7 tablespoons all-purpose flour, 1 ½ cups milk
- 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.1 ½ tablespoons pure vanilla extract
- 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.1 ½ cups salted butter, 1 ½ cups granulated sugar, Pinch of salt
- 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
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More frosting recipes that are made without powdered sugar!
This recipe was originally published on 12/22/12. It was updated with new pictures on 7/25/16. Updated again on 2/10/22 with additional information and tips.
Reader Interactions
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Comments & Reviews
theresa krier says
hi, i’ve never made a frosting with flour before, can’t wait to try it. i this a hand me down recipe? thanks
Kate says
Yes, this is. One of my family members gave me this recipe. Hope you enjoy it!
Angela says
Hey I was just wondering if you had any ideas about how to turn this into a maple flavored buttercream? Thanks!
Kate says
Sure! You could try substituting part or all of the vanilla extract with maple flavor. You may have to play around a little with the amount of maple flavor, but that will give you a maple flavored buttercream. Good luck! =)
Bobbi says
This sounds yummy, do you know if it would hold up for a wedding cake?
Kate says
I haven’t ever used it for a wedding cake. I’m sorry that I don’t have any first-hand experience with it, but I’ve had people tell me that it held up well for them. They’ve also said that it worked well for piping it, too. I hope that helps! =)
Michelle says
Hi, I noticed that you have the chocolate version of this with corn starch instead of flour. Have you ever tried this one with corn starch? Sometimes I notice a floury taste and I wondered if the cornstarch would have less flavor of it’s own.
Kate says
No, I haven’t tried this one with corn starch. I’ve never noticed the flour, but I could see how that wouldn’t be very pleasant. If you do try it, please let me know how it works out. =)
lex says
I was wondering if you think this recipe would work as a salted caramel whipped buttercream? if i add caramel sauce to it, would i need to reduce sugar? thanks!
Kate says
I’m not sure. I think it could work, but I think it would take quite a bit of tinkering to get the consistency right.
As far as the sugar/caramel question, I think you would want to reduce the amount of sugar so that it’s not too sweet. However, granulated sugar pulls moisture from other ingredients, resulting in a drier end product; whereas, the caramel sauce would be adding in a lot more moisture to the frosting. So, I would be afraid that you would end up with something that’s goopy if you just swapped them straight across. So, like I said, I think it could work, but it would take some trial and error.
I do have a recipe for a salted caramel buttercream. If you’re interested, here is the link – https://www.ihearteating.com/2013/11/04/salted-caramel-buttercream-frosting-recipe/.
I hope that helps!
Ker Ryn says
Hi there!
Does this frosting taste like butter? Or does it taste very sweet?
‘Cause I have been trying tons of recipe for frosting, many of them turned out with the butter taste, while some came out just really sweet.
Kate says
This frosting is sweet, though I don’t think it’s overly sweet, but I guess that’s a matter of preference. It tastes like vanilla with a hint of butter. I wouldn’t say that it has a strong buttery taste, though.
If you find the taste of butter to be too much in buttercreams, you might like a frosting that uses a mix of shortening and butter instead.
AnnC says
I actually thought the T’s were teaspoons but the frosting still worked great! Just manipulated mine a little bit. The frosting came out perfectly. Thanks for the recipe!
Kate says
Yay! I’m so glad it still worked out for you!! =)
Sam says
This is the same recipe a lady from my church makes and gave me. Itreally is the best frosting ever. Only difference is I use 4tbsp of flour to 1 cup sugar/butter and have found it works and tastes a little better using cold butter.
Kate says
I’ll have to give that a try. Thanks so much for the tips! =)
Shana says
Hi,
Do you know if this frosting works with gel food colors ? Thank you
Kate says
I’m sorry, but I haven’t tried it with gel food colors. If you try it, I’d love it if you would come back and let me know how it works out.
Michelle says
I tried it with gel coloring today. I put it in thickening flour/milk mixture. I put extra in, knowing it’d be diluted when added to the butter/sugar mixture. It worked out great.
Kate says
That’s awesome! I’m glad that it worked out! Thank you for the tip about the gel coloring, too. =)
Sam says
It does
Kate says
Thanks for letting me know! =)
casey mallin says
Hi Kate,
I just made this frosting and its not as thick as I expected. Any suggestions?
Thanks!
Kate says
There are two things that you could try. First, you could try chilling it, and then whip it for a couple more minutes. If that doesn’t thicken it up sufficiently, you could try adding a little more softened butter and then beat that in. I hope that helps!
joanne says
For this buttercream frosting does it stand up well being made ahead and piped?
Kate says
No, unfortunately, it doesn’t hold up well if it’s made ahead of time. I found that after a day in the fridge that there was some separation. The taste was still fine, and it stirred back together. However, I don’t think it would have worked well for piping at that point. Please let me know if you have any other questions.
josee says
Well, actually, mine held and could be piped. The milk/flour mixture will tend to separate if you do not cook it long enough…..
Kate says
Thanks!! I’ll have to try letting it cook a little longer next time. Thanks again for the tip and the comments! =)
Kellie says
I was wondering if this frosting hold up well like the buttercream frosting with the powdered sugar. I have an occasion coming up that I will be baking a cake for and none of our family has ever really cared for the greasy sweetness of the other, The party will be 3rd week of June and just wanted to know how well it held up to the heat.
Thanks
kateheartseating says
I’m not sure. Every time I’ve taken this frosting to an event, it’s always been indoors. Since the base of this frosting is mainly cooked milk and butter, it may not do well for a long period outside in the heat. This frosting does start to separate after a day or so in the fridge. It still tastes fine, but it doesn’t look as appealing at that point. The heat may cause the same thing to happen, but I’m just guessing on that. I’m sorry that I can’t give you a more definite answer. If you try it, please let me know. I’m sure other people will have that question as the weather warms up.
rosalie says
i am looking for a lemon cake NOT made with butter,it is so hard to find cake recipes made with crisco oil,i would love your help in this matter, thank you so much
kateheartseating says
Hi! I don’t have a recipe, but I found one from a chef who always has good recipes. I’ll email it to you. =)
af1123 says
Does this need to be refrigerated since it has milk in it?
kateheartseating says
That’s a great question! I usually make a small batch for us to eat that day or a large batch if I’m taking it to a get together, so I haven’t had any leftovers when I’ve made this frosting. I’m not sure whether it absolutely has to be refrigerated or not, but I would if you have left just to be on the safe side.
josee says
Mine I did not refrigerate and it stayed very good,
Kate says
Thanks for letting me know!! I’m glad to hear that it worked well for you!!
josee says
It’s such a good recipe, thanks for sharing it. I really don’t like the regular frosting, you know with powdered sugar, too sweet for me and my son. But I gotta say, we really enjoyed this one, I will definitely be making it again, and again…lol
And I forgot to say in my previous comment that I did not leave the cake in a room that was very hot, my house temp is about 70-72 degrees…..With the amount of butter, I would not bring it outside on a hot summer day!
Kate says
Thanks so much!! I am so glad that you enjoyed it! I really love it, too, and I’m really glad to hear that you do, too! =)
turnips 2 tangerines says
These cupcakes look delicious:) Dropping by from Tried and True Recipe Party! Lynn @ Turnips 2 Tangerines
kateheartseating says
Thanks!! And thanks for stopping by! =)
Yaz says
I’m.only guessing but are the measuremens tablespoons and cups? I’m.in the UK and just wondered so I can convert. Thanks
kateheartseating says
They are. Sorry, I know the weight versus volume measurements are frustrating.
Lynsie says
When you say 1 1/2 cup, does that mean one and a half cups or is it one half of a cup? Same question with the 1 1/2 T – and is T a tablespoon or teaspoon? Since the entire recipe is using this formula I didn’t want to guess and mess it up. Thanks.
kateheartseating says
It’s 1 cup + 1/2 cup (one and one half cups). T= tablespoon, and tsp. = teaspoon. Sorry for the confusion!! I try to write the recipes as clearly as possible, but sometimes I end up making them as clear as mud. Please let me know if you have any more questions! =)
Heather Who Needs a Cape? says
Pinned! Need to try this!
Found you at Iron Chef Mom Party!
kateheartseating says
Thanks!! I hope you enjoy it =)
Lori Who Needs A Cape? says
Pinned this on Pinterest, found it on The Best of 2012 Pinfest. Stop over and say hello to the ladies of Who Needs A Cape?.
kateheartseating says
Thanks! I will stop by =).
Chandra@The Plaid and Paisley Kitchen says
That is a sweet comment about your “other Mother” I am a step mom and it is not an easy roll to play. Also what a great looking frosting! I would love to have you come link up at my Show Me Your Plaid Monday’s!
kateheartseating says
Thanks! I’d imagine that it’s not very easy. I’ve been blessed with two great step-parents, so I have to take every opportunity to let them know that I love them now because I wasn’t always the easiest kid. Thanks for the invite! I will definitely come to your link party!!
Marilynn says
My cupcakes don’t look as yummy as yours!!! I love the pearl sugar you sprinkled on the top too!!!!
kateheartseating says
I’m sure your cupcakes are beautiful! Thanks!! =)