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.
- 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
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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
Franny's Mom says
Have you heard from anyone who made a gluten/dairy free roux? I’m thinking of sweet rice flour (very glutinous) with rice milk. Any comments or ideas? People are fond of the GF/DF rouxs – but I’m wondering how they will work with the rest of your recipe.
Kate says
I have! I’ve heard from people who have used everything from cornstarch to gluten free flour. I’ve also heard from people who have used nut milks in place of dairy milk. However, I don’t remember hearing from anyone who has used rice flour and rice milk. If you try it, I would love to hear how it works! Good luck! =)
Kelsey says
OMG!!! This frosting is to die for! Thank you for the rockin recipe!
Kate says
Thank you! I’m glad you liked it. Thank you for commenting! =)
Katrina says
Wow! What a cool way to make frosting. My preschoolers helped me and we had a blast. They complained that it was taking a long time. First time making buttercream.
Kate says
Thank you! I’m glad you guys had fun making it. =) Thanks for commenting!
Shannon says
On my first time making frosting from scratch and it turned out great! And two kid approved!
Kate says
Yay!! I’m glad that the frosting turned out well for you! Thank you for coming back to comment! =)
Philip Salm says
First time ever making frosting…I am a seventy-six year old guy who wanted to make a cake for a couple friends..
Just so happened to be someones birthday…and there was a store bought cake around also…they all preferred my cake because of the frosting…it was great, thanks
Kate says
Yay!! Well, congrats!! This isn’t the easiest frosting to begin with, but I love that you went for it and that it was a sucess! =) Thank you for coming back to comment! It made my day.
Enza says
Truly the key is the time it takes to reach the right consistency. It’s like whipped cream if done right! A keeper recipe. I don’t think I will ever use the powered sugar version again. This is a GREAT recipe. Thank you!
Kate says
Thank you so much! I’m glad that you liked the frosting. =) Thank you for commenting!
Enza W. says
Amazing
Kate says
Thank you! =)
Charla Arnold says
This is called milk roux frosting and was the traditional frosting for red velvet before cream cheese. It is also VERY VERY yummy using cream instead of milk. Be aware. Its not as easy to pipe as other frostings and needs to be kept refrigerated esp in the summer.
Kate says
Thank you! I have heard it called ermine frosting, but I hadn’t heard it called milk roux frosting. Yes! It is wonderful with red velvet cake. I haven’t tried it with cream, but I can imagine that that would be delicious. Thank you for your comments! It’s great to hear from people who can offer tips about the frosting. =)
Holly says
This recipe is completely perfect!!! If I have extra how long can I leave it in the refrigerator?
Kate says
Thank you! It will keep in the fridge for about 3 days. It will set up, and you’ll want to leave it out to soften up before you use it. Hope that helps! =)
Autumn Candy says
I can’t tell if my last comment went through lol. Can I sub the vanilla extract for lemon juice?
Thanks
Autumn Candy says
Hello!
I want to make a lemon frosting, do you think replacing the vanilla extract with fresh lemon juice will curdle the milk?
Thanks
Autumn :)
Kate says
Hi! I haven’t tried to add lemon juice to the frosting. It might curdle the frosting, but I can’t say for sure. You could also try using a lemon flavor and lemon zest.
KAITE says
I tried this 2 times the first time was great but the second time the butter melted what should i do now ?
Kate says
What step are you at in the recipe?
monica f says
my flour and milk texture didn’t thicken and i don’t know why?
Kate says
I’m happy to help you troubleshoot. Can you give me more information? How long did you let it cook, and what did it look like when you stopped cooking it?
Jolene says
LOVE this receipe and thank you for sharing. Every other one i have tried comes out too sweet. I love how light and airy this turns out. I usually double it and add some almond extract as well.
Kate says
Thank you! I’m so glad that you like the frosting. =) Almond extract is a great addition. Thank you for coming back to comment!
Bb says
I’d give -5 stars if I could….
Kate says
Thank you! I’m glad that you liked the frosting. Thank you for commenting! =)
Virginia says
Well…maybe I should have finished the frosting first. It was still grainy after creaming the butter and sugar but once you add the flour/milk mixture the grainy texture went away!! woohoo!!!
Kate says
I’m so glad that it worked out for you! I’ve used larger grain organic sugar and have had varying results with it. I’ve found that giving it a few zips in the food processor helps. Thank you for coming back to comment! =)
Virginia says
I used Organic granulated sugar. After over 10 minutes of beating on high with my Kitchenaid mixture it was still grainy. Oh well, the kids will probably still love it. I guess I just wanted to put it out there if anyone was wanting to make this, it probably is best to only use a super fine granulated sugar…
Kacey says
I am making my 3rd batch THIS WEEK right this second. I’ve dreamed of a buttercream with all the flavor but without the density and finally… Dreams come true! I’m not like a regular mom, imma cool mom so I belt out my own rendition of whip it by DeVo while the kitchenaid whips it. The teens roll their eyes so hard they get stuck! ??? Anyway, this is the best and now my go to! Ps… if you’re a spoon sampler like me, be careful bc it’s so light you can give yourself a tummy ache bc you’ve eaten it all before you know it.
Cassy says
This was absolutely perfect! Best frosting I’ve ever tried. Thanks so much
Kate says
Thank you! I’m so glad that you liked the frosting. =) Thanks for coming back to comment!
Deveshree says
Hi there.. I tried this frosting today to frost a last minute eggless cake order. It’s a great tasting frosting, however, I had small lumps of flour paste on my buttercream. I put the whole batch through a sieve, even then I had tiny bits of the flour paste in my buttercream. I followed the recipe exactly. I made sure the milk and flour paste was completely cooled. Is there anyway to avoid this. I would really like to try it again but I am terrified.
Kate says
Hi! There is! The flour and milk need to be completely incorporated before you heat it. If the flour isn’t fully incorporated into the milk, then it will create lumps as it cooks (think the lumps in gravy if you just stir flour into hot gravy). I hope this helps, and please feel free to ask if you have more questions! =)
Deveshree says
Yes it was completely incorporated. It was a beautiful smooth paste before I let it sit to cool down. However while cooking I did notice it starting to look lumpy, kind of like what would happen to custard if it’s left to cool. Is there a way it should be cooled down. Like do I need to cover it or keep stirring while it cools.
Kate says
Hmmm, how thick was it when it started to look lumpy, and how high was the heat? I’m wondering if your stove might cook hotter than mine. I just leave it uncovered and let it cool.
Charla Arnold says
I have been making this for years and it sometimes does this. Things like cooking the milk too high, weather and mad elves can make this sometimes happen. I learned to pass the flour paste through a mesh sleeve before adding to the butter sugar to get lumps out before not adter.
Kate says
Thank you! I sometimes feel like I have mad elves in my kitchen. =) I haven’t had any issues with lumps in the flour mixture, but that sounds like a great solution should that occur. Thank you for the tips!
Dana says
OMG! So I was skeptical that for sure. And after creaming the butter and sugar for well over 5 it was so grainy but I thought if I going to fail I may as well finish and see if I can salvage it some how. And then I add the milk mixture and still grainy but around the 3 minute mark it started to go creamy. And by 5 minutes it was perfect!!!! Thank you so much. This will be the only frosting I use in the future!!!!
Kate says
I was skeptical the first time I made this frosting, too! ;) I’m glad that you finished the recipe and that you enjoyed the frosting! Thank you for coming back to comment!