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
Nikki says
Could I half the recipe for a 13 x 9? I plan to leave it in the pan and icing it.
Kate says
Absolutely! The thing I change is that I round the flour up to 4 tablespoons (1/4 cup) when I halve the recipe.
Angel says
Hey! Would it work if I replace the milk with water?
Kate says
I don’t think it would work out to use water in place of the milk.
Angel says
Got it – no do then, will find me some milk – thank you!
Kate says
You’re welcome! Please let me know if you have any other questions. =)
Lindsay says
I just made this with coconut milk!!! Turned out awesome!! :)
Cathie Boccanfuso says
I needed a recipe that used granulated sugar because I didn’t have any icing sugar. I alway worry about the stability of 7 Minute Frosting so when I found this I was please. My only concern was whether I could substitute gluten free flour. I did and it turned out delicious! Thanks for making my daughter’s birthday a delicious one. She’s a new mom and it was nice to treat her with something special since she can’t go out to celebrate because of our self isolation situation.
Kate says
That’s so sweet, and happy birthday to your daughter! I’m so glad! I’ve heard from several people who have used gf flour and have had good luck with it. I’m happy that it worked out well for you! =)
Fallon says
So during quarantine, I tried this recipe for one of my cakes. Now, for any able human, this may have turned out soft, delicate, and delicious. However, in my case, this was not so. I really tried with the pasty milk flour mix, and thought all was well. Now, I did not realize 3 sticks of butter were needed. (At first I was going to double the recipe, but then decided against type 2 diabetes). Anyways, I freezed the milk/flour to get it to room temperature, even iced it, but this was no use. I was impatient. I put the lukewarm milk/flour in my buttersugar. I watched as it curdled in the bowl. Sad. In a desperate effort so save my icing for my Great Value Confetti Cake mix, I added half-and-half (also Great Value). DO NOT ADD HALF-AND-HALF, regardless of Great Value status. Well, I enjoyed the process, but the result was runny, grainy, unsatisfying icing that my mother reluctantly slid down her esophagus. I am sure this is a great recipe. The picture looks great, and I am so proud of whoever can pull off this milky quest. But alas, this was not I. Thank you for the memories and this post. However, I will simply just go buy Betty Crocker icing for my next adventure. Actually, Walmart.com will probably substitute my Betty Crocker icing for their Great Value brand. Thank you, Fallon.
Kate says
Hey, Fallon! It sounds like things went wrong several places, but I’m happy to help you troubleshoot for next time. Or, if you’re looking for a frosting that’s quick and easy, you may prefer this vanilla buttercream frosting. It only takes a few minutes to make, and it’s a lot tastier than either brand of canned icing. =)
Fallon Tomlin says
I will DEF have to try this one out!! Thank you!!
Kate says
Any time!! I hope you have better luck with that one, and if you have any questions, please feel free to ask!! =)
jenny says
how long does it take to get the mixture of milk and flour to cool?
Kate says
It’s going to depend. It usually takes anywhere from about 15-30 minutes for it to get to room temp.
Cathe Boccanfuso says
I spread my flour paste on a dinner plate to have it cool faster.
Kate says
Great idea! Thank you! =)
Momo says
could you use almond flour instead of all-purpose?
Kate says
I’m not sure! Are you looking for a gluten-free substitute for the all-purpose flour or specifically looking to use almond flour?
Jen says
That is all I have- I was wondering the same thing
Kate says
I’m not sure how almond flour would work. It may just be the brand that I have, but mine is coarser in texture than ap flour, and I’m not sure whether that texture would come through in the frosting. If you try it, I would love to hear how it works out!
Ashley Preston says
I did it with imperial margerine and it turned out fantastic, I personally didn’t have any problems whether it be with the rue forming a film or it not combining . This tastes amazing and it is so nice and fluffy.I tried this recipe because every icing I have ever made has always been good in taste but melts of my cakes.This recipe is one that I will definitely be using from now on (It doesn’t melt of my cakes ???!!!)
Kate says
I’m so glad that it worked out well with the margarine and that you liked it!!! I appreciate you taking the time to come back and let me know that it worked. It helps to hear the things that work so I can pass them along. =)
Jessica says
Can you use heavy whipping cream in place of milk?
Kate says
I haven’t tried it, but I’ve heard from a number of people who have replaced part or all of the milk with heavy whipping cream. They’ve said that it worked well for them and that it made the frosting very rich and creamy.
kayla says
what do u do if it is like soup
Kate says
What point in the recipe were you when it turned to soup?
Amber says
I followed the recipe but it was not one of those “Nailed it” moments. I used Almond Milk instead…not recommended.
Kate says
Hey! That’s too bad! I’d like to help you figure out what went wrong. I’ve used almond milk several times, and it’s always worked well for me. I’m not sure whether it’s the brand (I’ve always used Silk) or something else. Did you make any other changes?
Lana says
can i use evaporated milk? And can i add different flavor extracts
Kate says
I haven’t tried using evaporated milk in this recipe. Since it has less moisture, you may want to reconstitute it and try it that way. You can absolutely add different flavors of extracts! I have made it with all sorts of other flavors like peppermint and cinnamon.
Leslie says
This frosting is DELISH! I love a light, fluffy frosting and it’s hard to come across a good recipe. This one is definitely a keeper. Thanks!
Kate says
Thank you so much!! I’m really glad that you liked the frosting! =)
Candace says
This icing was delicious and so easy to make. I added about an additional 1/8 cup of sugar, to suit my sweet tooth. I did get the film over the flour mixture, but it still blended perfectly.
Kate says
Thank you so much! I’m glad that it worked out well for you. Thanks for commenting! =)
Fefe says
I love this recipe. It will be my new go to. I found this recipe because to went to back a cake for my son’s birthday and last minute I realized I didn’t have any powdered sugar. Who needs powdered sugar anymore. That you for posting this recipe it was a lifesaver. I did add a little more vanilla than the recipe called for
Kate says
Yay!! I’m so glad that it helped! Happy birthday to your son, and thank you for commenting! =)
Yen Say says
This is great recipe. Loved how it came out. I cut the sugar because don’t like it too sweet and it was perfect. The only thing is when I refrigerated the leftover, it turned hard lime at paste.
Kate says
Hi! Thank you! Yes, it does firm up in the fridge. It should soften back up if you let it come to temperature out of the fridge.
KCalSh says
I made this frosting the other day and it was perfect. Can it be modified for chocolate? How?
Kate says
Thank you so much! I have a chocolate, Oreo, and cinnamon version of this frosting. =)
Jennifer Flores says
This recipe is fantastic!
I have powdered sugar but didn’t want to yse it all on snack cupcakes for my kids on Spring Break
The butter & sugar stayed grainy for me no matter how long I mixed but I assumed it was the low moisture content of the butter ? when it was as fluffy as could be, maybe 7 or 8 minutes of mixing and giving up, I added the milk/flour mixture and beat the heck out of it again. It stayed grainy for quite a while and the consistency didn’t change much if at all. But at some point, whipping around with what moisture was left from the milk, the sugar had dissolved and left a soft silky smooth buttercream! I love this so much. It does have a lightly brown color to it like an antique white. I assume from the canned milk I used and the vanilla.
Kate says
I’m so glad that you liked it! Did you use evaporated milk? Yes! The vanilla can lend a slight tint. You can use clear vanilla if you want a whiter frosting.
Chad says
I have to say this recipe is Awesome! I’ll also add that after whipping the through the first 5 minutes I still had some sugar grit. So I whipped some more till I gave up. But after adding the flour and butter and another 5 minutes the grit was completely gone! I’ll do this again.
Kate says
Great! I’m glad that you liked the frosting. =) Thanks for commenting!
Sarah says
I only have unsalted butter. Will that work also?
Kate says
It will! You can just add a pinch or two of salt to taste.
Ele says
Thank you for your recipe! Is this definitely 1.5 tablespoons of vanilla or is it 1.5 teaspoons?
Kate says
Hi! I use 1.5 tablespoons of vanilla. You can adjust that according to taste. =)
Ashley Preston says
Hi, I was just wondering if it was possible to use imperial margerine in place of the butter?If so would it make it any more unstable?
Ashley Preston says
Or possibly even cream cheese?
Kate says
I do have a cream cheese frosting that uses granulated sugar. Here’s that recipe.
Kate says
Hi! I can’t say for certain as I haven’t tried using imperial, but I’ve heard from quite a few people who have used Earth Balance.
Ashley Preston says
Or would vegetable shortening work?
Kate says
No worries! =) Please feel free to ask as many questions as you’d like. I haven’t tried shortening, but I’ve heard from a few people who have used half shortening and half butter, and they’ve said that it worked well for them.
Ashley Preston says
Thank you, sorry I didn’t realize that you already responded??