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
Kathy Gardner says
I made it and it turned out great. I was a little hesitant at first because of the granulated sugar instead of power.
Kate says
Thank you! I get it! I was hesitant at first, too. I’m glad you gave it a try and that you liked it! =)
Taylor says
Is is supposed to look brown when your mixing it all together at the end? I’ve been mixing for seven minutes or so and it’s brown and runny…
Kate says
No, it shouldn’t be brown. There are step-by-step photos above the recipe so you can see what it should look like. Did the milk/flour mixture turn brown while you were cooking it? If so, it sounds like it scorched as it was cooking.
Elijah G says
I had started to mix together the flour/milk mixture and the butter mixture together , now its very loose. What should I do!
Kate says
Was the flour/milk mixture still warm? If so, the best thing to do would be to chill it and then try to whip it after it cools down.
Renee says
Made both, once it was time to add the cooked mixture all it did was lump no matter how long I mixed it for….
Kate says
Hi! I’m sorry to hear that! I haven’t had that issue. Could you give me a little more information? I might be able to figure out what the issue was.
April says
Tastes and melts like whipped cream in the mouth but holds up and decorates like traditional buttercream icing. This would not be the best icing for a basic cake but when you need an icing for a cake that has all the flavor, this would be perfect!
Kate says
Thanks! I’m glad you liked the frosting! Thanks for commenting. =)
Aartee says
I tried this recipe today and it turned out perfect. Many thanks from Trinidad.
Kate says
Yay!! That’s awesome! I’m glad it worked out well for you. =)
Tina says
Whipped the butter and sugar thirty minutes and still grainy. :(
Kate says
Hi! Did you see the troubleshooting tips above the recipe?
Lina says
Hi. Wondering if you know of anyone using dairy alternatives for this frosting? My daughter is dairy sensitive and doesn’t like sweet frosting! THanks!
Kate says
Hi! I’ve used almond milk to make the frosting, and it worked out well. I’ve also heard from people who have used vegan butter, and they’ve said that it worked out well for them. I hope that helps!
Murray says
Jeanne’s Icing recipe from North Winnipeg (Manitoba, Canada)—-so sought after and it’s amazing!!!
Kate says
Thanks! I’m not familiar with Jeanne’s. Do they use ermine frosting?
Hannah W. says
I used unbleached cane sugar, came out too grainy. So I started over but blended the sugar in my super blender the second time to make it finer and it turned out perfect. Also, I used Bob’s Red Mill Pastry Flour (less gluten) and almond milk, after cooling I covered with plastic wrap and refrigerated because it was late. I brought to room temp the next day before using and it turned out perfect! I will say that I used all natural liquid food coloring (red#3 still linked to cancer) and my pink turned out ‘peach’ but perfectly delicious, held height and design. Thank you for this recipe!!! My new go to!!!
Kate says
You’re very welcome! I’m glad you liked it. =) Yes! Using a larger crystal sugar can give you grainy frosting. I’ve never had any issues with regular granulated sugar, but I noticed a bit of grit when I tried the recipe with larger grain sugar.
Emily says
I find buttercream recipes to be waaaaay too sweet, but this is the perfect amount of sweetness! Super light and airy too.
Kate says
Thanks so much! I’m so glad that you liked it. =)
Sheila says
Hi there! Is this frosting stable enough for a 2 tier cake? Both tiers will be 3 layer cakes. And how many days ahead can I make this frosting and assemble the cake, hence can I make it 2 days before the party?
Kate says
It is stable enough. I think that it works better if it’s made just before use. It does set up in the fridge, so if you make it ahead of time, you’ll need to plan to let it come in temperature before use. Hope that helps!
Laura says
Exactly the recipe I was looking for! Not too sweet, very airy and has great structure for making piping decorations. I will be using this as my go to for cake frosting from now on.
Kate says
Thank you! So glad that you liked the frosting. =)
Emily says
This recipe is everything that is good in the world! But seriously, it is very fluffy and not too sweet. Used this on a white cake with lemon filling and it was perfect. I was skeptical but followed the recipe to a t and it delivered. Thank you for sharing this!
Kate says
Thank you so much!! I was skeptical the first time, too. =) Glad you liked it!
Kara says
Can I dye this
Kate says
Hi! 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.
Laurie says
I have used liquid food coloring and had no issues.
Kelsey says
For a darker richer colour I add gel colour to the milk before cooking. It will lighten a little bit so if I want it rich I just make sure my milk is slightly darker then I want.
Kate says
Thank you!
Dipti Doshi says
Best buttercream recipe ever. So light and fluffy,, was just irresistible and mouth watering and not too sweet at all. Absolutely loved it and will be my all time favorite recipe for buttercream from now on. A big thank you.
Kate says
Thank you so much! I’m so glad that you like it. =)
Natalia says
It turned but still tastes good!!!
Kate says
Hi! I’m not sure what you mean by it turned, but I’m glad that it tasted good!
Laurie says
I have posted before BUT had to post again. I decided to make my dad a last minute birthday cake today and the frosting is AMAZING!!! I’ve frosted 100’s of cupcakes and many cakes but continued to be amazed every single time. I use to buy my cakes and cupcakes from the bakery because I did not like frosting from a can or the many recipes that I tried. Your recipe was my last attempt and I’m so glad I tried it! I’ve also saved so much money buy not buying them from the bakery! I also want you to know it means so much more to me. I lost my mother back in 2016 and have tried to keep busy, that’s when I decided to bake. Not many things can keep my mind busy and make a dark day seem brighter but your frosting can definitely add brightness. Thank you so much, I appreciate you.
Kate says
I’m so sorry for your loss!! I can only imagine how difficult that’s been. I really appreciate your kind words, though! It means so much to me to hear things like this, and I really appreciate you taking the time to leave this comment.
Laurie says
Thank you so much! It has been very difficult and as time passes it still doesn’t seem to get easier. :( I really appreciate you! So today while my children were at school I decided to try your other buttercream with the powered sugar. I didn’t bake a cake because I’ve never had one turn out that I really like from powdered sugar. Had a feeling it would be good because this frosting is amazing but have given up on any recipe with powered sugar. I couldn’t believe it! It’s also amazing!! I have not a clue what I’ve had out of those tubs at the store and what was so different about the recipes I had tried but it’s sooo good!!! Now.. I have this frosting and I’m going to bake a cake. I’m hoping there is enough left by the time I’m done.? While waiting.. I’m going to check out some of your other recipes and leave a rating/comment. Thank you for all that you do!
Kate says
I’m so sorry!! =(
Yay!!! I’m so happy to hear that! I never thought of myself as a frosting person, but I have to say that I have become more of one in the last couple years. Thank you!! I hope you find some more that you like!
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!
Vidamia Drummond says
Has anyone tried to dissolve the sugar in rhe flour/milk paste while it’s still warm so you don’t have to worry about the grainy sugar crystals? Or do you HAVE TO mix it with the butter?
Kate says
I’ve heard from a few people who have dissolved the sugar, and they’ve said that it worked well for them, but I haven’t tried it myself.
Jj says
Can I use this to frost the cake and put fondant on it? Is it gonna stabilize?
Kate says
I haven’t tried to use this under fondant. If made properly, it’s light and fluffy but performs similarly to a traditional buttercream for piping. I hope that helps!