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
Kaitlin says
Just made this for some gluten free cupcakes I made for my husband to surprise him. It’s delicious! I used a gluten free flour and they turned out perfectly. Thank you for this recipe!
Kate says
I’m so glad that you liked it! Thanks for that info about using gf flour! I’m sure that it will help out someone else. =)
Kirsten says
I tried this out, and while it did taste yummy, I couldn’t get the recipe to hold. I kept whipping it and it still kept separating. I made sure everything was at the right temperature but no luck. Bummer because I wasted all that butter and sugar! I wish they would offer pinterest insurance to replace all my supplies for failed recipes lol
Kate says
There are a couple few why it may have separated. One is the temperature – either of the milk mixture or using butter that’s too warm. Another could be that there was too much liquid in the milk mixture. The third is that the mixer didn’t have enough power to really whip it. I hope that helps!
aine says
Hi Kristen,
Just an fyi, for droppings that may split or crudle on you. Scrape all contents into a Tupperware container and place in the freezer for 15-30 minutes!
Remove, plac. Back in a clean cold mixing bowl, add the balloon whisk attachment and whip for 10-20 mins! Your ingredients should be perfect and your splitting issues should be resolved. No wasted ingredients!
:-D
Bobye, Grove City, OH says
I have made this frosting several times and really have had no problems. The last time I made it I cooked the flour and milk to a very thick consistency, thicker than pancake batter. I then let it come to room temperature or cooler and mixed the flour mixture into the butter and sugar which were creamed very well. I’m wondering for those who have separation issues, if the flour paste has not come to room temperature, and being warmer than the butter and sugar, it may be melting the butter. Just a thought. The flavor of the this butter cream is delish and not tooooooooo sweet, which I like. I’ve used this as a crumb coat for a Ho Ho cake and let it set up before pouring the ganache over the cake and it works fine. I ALWAYS use skewers to hold my layers together as well. Better to be safe than sorry and that way you can use LOTS of icing. LOL. I hope you all enjoy this icing as I think it’s the best.
Kate says
Yes, making sure that the flour mixture has cooled is key to getting the frosting to work. Otherwise, it starts to melt the butter, and it doesn’t whip properly.
Thanks for the tips!
u says
Thanks for a great recipe! I justfinished making it.I have a wedding cake for 100 people due tomorrow night. I have made sugar flowers to go on this cake. No fondant. My question is: is this safe for 48 hours? It will be an indoor event. Its 60 degrees outside. This will be a large professional cake so Iam nervous about trying on my cake. It does taste delicious but it doesnt help too much if it acts like a whipped cream and not much like a real buttercream. It just seems like it works great on “at home: cakes. I want to be wrong though, but it doesnt seem like you have experienced variations much. My biggest question is will iy holland up for a wedding indoors. If so, how many hours will it hold up on a decorated caken. I just dont want the cake to go flat at the reception. What do you think? I would love to hear from anyone who used this on a wedding cake. If someone has had luck, this would be the go to recipe! Please help!
Kate says
Since it’s for a professional cake, I don’t feel comfortable telling you whether I think it will work or not.
If anyone else has any thoughts, please feel free to share them!
Gillian says
Hi there – I’m English – does the T stand for teaspoon or tablespoon? Thank you.
Kate says
Hi! I use T for tablespoon and tsp for teaspoon. If you have any other questions, please feel free to ask! =)
Caitlyn Clarke says
I made this icing today. I was a bit worried because it called for flour but I wanted a light fluffy buttercream, so I figured why not? I am so thrilled I tried it! It’s exactly what I was looking for! The recipe turned out perfect. As long as you follow the instructions and use an kitchenId mixer, I don’t know how it could get messed up. This is my go to recipe now. Thanks!
Kate says
I was, too! I don’t know that I ever would have tried it because of that if I hadn’t gotten the recipe from a family member.
I’m so glad that you liked it! =) I’ve made a few different versions of it, and it’s my go-to, too. Thanks for taking the time to come back and leave a comment!
Kristin says
Made this frosting 2 days ago for my son’s birthday cupcakes. BEST FROSTING EVER!!!!! It was 80 degrees and humid here in TX on Saturday and the frosting held up wonderfully….even held up just fine in the fridge without separating. I had no problems whatsoever. I used my stand mixer, and I think the key is mix, mix, and mix some more. I did have problems with the whipped chocolate buttercream recipe and ended up having to make the regular chocolate buttercream (which was also super yummy and the kids loved it)…but the vanilla was AMAZING!!!!!!!
Kate says
I’m so glad that you liked it! If you don’t mind me asking, what issue did you have with the chocolate? Also, I’m so jealous of your weather there! Again, so glad that you liked it! =)
Kristin says
Not sure where I went wrong, but when I poured the chocolate mixture into the butter mixture, I just couldn’t get it to the right consistency. It stayed very liquidy, and the more I mixed it, the thinner it got – you could also see all of the sugar granules in it. I was in a rush that morning trying to get ready for the party, so maybe I didn’t let it cool enough. I plan on trying it again, just for the heck of it. Don’t be too jealous of our weather, by the way….it is back down to 30 this week :(
Kate says
I hope it works out better the next time! It can be tricky because, like you said, if it isn’t cool enough, the frosting doesn’t whip up right.
Sad! That sound really cold for Texas! =(
Doris says
Thanks for the recipe! This is by far the best frosting I’ve ever made! But just wondering, can I replace the butter with butter flavored shortening? will the frosting hold up better in warm weathers?
Kate says
I’m so glad that you liked it! I’ve never tried using butter flavored shortening. It might help, but I’m not sure how it would work or taste. If you try it, I would be interested to hear how it works.
Doris says
Thanks so much for replying so quick! Will try it out and let ya know! Thanks again!
Denise says
Hi! I live in Hawaii and was concerned about the heat and humidity so I used half veg shortening (wanted it to be very white as it was for a bridal shower), turned out wonderfully!! Silky and delicious! It also piped beautifully! I’m sure butter flavored Crisco would yield the same results. :)
Kate says
I’ve never tried it with Crisco, so thank you for the info! I’m sure others will find that helpful, too! =)
Tina's Totally Nuts says
After realizing last night that I had no confectioner’s sugar to make a traditional buttercream frosting for the cupcakes I made on a whim, I came across your recipe. This is very similar to a frosting popular in the 70’s-80’s that everyone raved about, but I couldn’t find the cookbook it was in (probably found its way to a thrift shop in the midst of many moves). I also don’t buy milk, but usually have either almond or coconut milk on hand, so used my almond milk. Even though I whisked the flour into the cold milk, adding a little at a time, it took a long time to blend out most of the fine lumps. After cooling, which probably wasn’t long enough having read some of your older comments, I added the mixture to the butter and sugar and beat for quite awhile (even dragged out my old Kitchenaid stand mixer for this), I found the mixture softer than I would have wished for. So, my question would be could the almond milk be more difficult for blending flour into, and why it was a softer consistency? But, considering it was late in the evening, I may not have allowed it to cool completely. I was able to pipe it (not my forte) but would have preferred a bit more structure. Nonetheless, it is a very good frosting, and fails I put to my own abilities/substitutions. I also have come to the conclusion that to get the best consistency and flavor for buttercream frostings is to use a stand mixer and beat for a long time, as your recipe noted 5 minutes. Beating with a hand mixer could get tiresome and cause one to quit before the best quality is achieved.
Sidenote: I did add a smidgeon of peppermint extract and a few drops of red food coloring, which would be great on chocolate cupcakes, but overpowered the delicate vanilla flavoring of my cupcakes.
Kate says
The almond milk might be. I bake with almond milk sometimes, but I’ve never tried it in this recipe. Sifting the flour over the milk might help with this as well. I would guess that the softer consistency came more from it not cooling enough than from the almond milk, but that’s just a guess. Yes, a stand mixer is much easier to use and has the extra power to really whip this frosting.
I have to say that I have yet to find a peppermint extract that I really like. If you know of a good one, I’d be glad to know which kind it is. I’ve tried a couple, and they reminded me of mouthwash.
Kait says
What type of milk did you use?
Kate says
I’ve used 1% and 2% to make this frosting. If you have any other question, please ask!
chloe says
I made brownies and then made this icing to put on top along with crumbled up oreos :) YUUUUMMM!!! first time making the icing and it was AMAZING! everyone went crazy :)
Kate says
Sounds delicious! I’m glad everyone liked it! =)
Carlee says
So I made this frosting and it turned out okay but did taste good though. I put it in the fridge b because I wasn’t ready to use it. When I took it out and gave it a mix it had the consistency of cottage cheese. I don’t know what to do!!!
Kate says
So, it separated when you put it in the fridge? I’m not sure if it looks like cottage cheese where it went wrong. The only thing I could suggest is to try whipping it. I hope that helps!
Hala says
Hello Kate.
I tried this recipe yesterday night and the taste is unbelievable (I always hated the taste of regular crusting buttercream), by the time I was done it was really late so I just put it in the container and off the fridge. Today noon I got it out, left it at room temperature for nearly an hour and then I piped it.
Since I was in doubt, I halved the recipe… I did not see that the recipe calls for salted butter so I bought unsalted butter but even thought the taste was not over sweet.
Although the taste is so delicious it didn’t pipe very well and now after couple of hours I can see it’s a bit separating and it didn’t hold as it’s supposed to be as if it needed more incorporation. I read all comments but can someone please tell me how to make it thicker? shall I add more flour? shall I keep the flour-milk mixture boil more?. In one of the comments I can read that to thicken add 2T room temperature butter, I am afraid this will make it even more runny. Perhaps shall I keep beating the cream more than 5 min?
Thank you a lot for a wonderful recipe. Perhaps next time the texture will be different.
P.S: in your comment on 4/10/2014 you mentioned that you will be posting another version for this recipe, can you please share the link if you have done so?
Kate says
Hi! I would try cooking the milk/flour mixture a little longer next time. I think someone posted (it may have been on another version) that cooking the mixture a little longer helped them with the separation. I haven’t tried thickening it with butter, but beating it longer and incorporating more air into it may help thicken it a little, too. If you have any other questions, please let me know.
Absolutely! I have a chocolate version –
Cynthia Albright says
Hi Kate!!! Wondering would you have a diabetic version of the Butter Creme Frosting? It’s very hard to find sugar free frosting and I would love to try this frosting . if you could help me I would be eternally greatful!!! Thank you and Bless you!!!♥♥♥
Kate says
Hi! I’m sorry, but I have a pretty limited knowledge of sugar substitutes. So, I’m not sure how something like Splenda would work in this recipe. If I do get any comments or emails about it, I’m happy to share them!
Abbie says
Hi! Help!!!
I have tried this a few times, and each time the flour/milk mixture gets little timy clumps that do not melt away. I have tried sidting the flour, cooking longer, whipping it continuously with a wire whisk while it is cooking. What am I doing wrong?
Abbie says
*Sifting the flour that is
Kate says
I’m sorry that you’re having trouble with it! When you mix the flour and the milk together at the beginning, is it combined before it gets warm? The first thing that I thought of is that it might be getting warm before it’s well-combined, which could make it lumpy.
Abbie says
Yes! That must be it.. I didn’t realize I needed to combine the flour into cold milk and mixed it thoroughly before it started to heat up. Going to give a fourth try tomorrow! Thank you so much.. Funny reading one of the comments below, as I too am making this to top a rainbow cake for my little one’s 2nd bitthday :)
Kate says
I’m sorry that wasn’t clearer. I hope that helps and that the 4th time is a charm!! =)
Nina says
Hi!
i am trying to make a rainbow cake for my son’s 1st bday and would like to use this recipe for the frosting. I will try to make it the night before the party. Would this good to put between the layers of the cake and to cover the rest of the cake? I’m thinking it’s the flour that will do the trick :) This will be my first time making a cake.
Thanks!
Nina
Kate says
I’m going to be totally honest with you – I think this frosting is best made the day you’re serving it. It can be temperamental because it can separate if the flour mixture isn’t cooked long enough (or chilled sufficiently). Don’t get me wrong -it is a great frosting, and I think it would work just fine between the layers and as a cover for the rest of the cake.
If you have any questions along the way, I’m happy to help you out with it! Good luck!! =)
nina says
that’s true! I’m also scared that it will not hold since we are in Texas and it’s gonna be really hot for this weekend party.. and the cake will be out or on the table the entire time. I would really love to try this recipe this weekend but maybe some other day :) thanks for the tip!!!
Kate says
That’s probably a good call! I made some the other day (it’s very hot and humid here right now), and it doesn’t do as well in weather like that.
I hope you enjoy it if you try it, and if you have any questions at that point, please feel free to ask! =)
Anonymous says
Hi! I was just wondering if whether or not this frosting recipe would work fine for mixing into cake for cake pops? Please let me know!
Kate says
I’ve never made cake pops, so I’m not sure how well it would work for cake pops.
Anna says
Does the t stand for teaspoon or tablespoon?
Kate says
In all of my recipes, T = tablespoon and tsp = teaspoon. If you have any other questions, just let me know!
Alicia says
I just made this frosting down under in Australia and I absolutely love it!! Thank you :)
Kate says
So glad that you like it! Thanks!! =)
Bailey says
Would heavy cream work in place of the milk? I bought some for a different recipe, but after reading further it was not recommended for piping onto cupcakes (which is what I need it for).
Kate says
I’ve never used heavy cream in place of the milk in this recipe, so I’m not sure how well it would work. I’m sorry that I can’t give you more of an answer on that, but if you try it, I’d be interested to hear how it turns out. Good luck! =)
Bailey says
I tried it with the whipping cream (not heavy cream, oops!) it tasted absolutely amazing, but did NOT hold up in the heat. It melted and separated very quickly. I would definitely make this again, but use milk. Even my husband liked it though, and he is never eats sweets.
Bailey says
*he never eats sweets. Whoops!
Kate says
Thanks for coming back to share that! I’m glad that the flavor was good at least! =)