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
Tina says
This is why baking is definitely a science, thank you for this fantastic recipe. Can I freeze leftover frosting?
Kate says
Thank you! I’ve frozen cupcakes that were frosted with this frosting, and it froze and defrosted beautifully. Hope that helps!
Anne says
Would the buttercream feel gritty after your done the buttercream because of the granulated sugar? Or would the sugar be ‘dissolved’? Also, is this buttercream study enough to pipe flowers?
Kate says
No, the buttercream isn’t gritty after it’s finished. The only time I’ve had an issue with grit was when I used a large grain natural sugar, but I’ve never had any issues with regular granulated sugar. Yes, it is sturdy enough to pipe flowers. I’ve made basic rosettes with it, and I’ve heard from numerous people who have used it to pipe flowers and other detail work.
Jess v says
Are you supposed to stir while heating the flour mixture, or once you stir initially just cook it and let it thicken ?
Kate says
You’ll want to whisk the milk and flour together well before you begin cooking that portion. Then, you’ll want to stir it constantly while it’s cooking. This will help to prevent lumps and help prevent the milk/flour mixture from scorching.
Alexis says
So good, thank you! Really love that you can taste the cream instead of just sugar like other frostings. I made 1/3 quantity (1 stick butter) and it was plenty to cover a single 9-inch carrot cake.
Kate says
Thank you so much! I’m glad you liked it. Yes! One of the great things about this recipe is that it’s easily scale-able. Thanks for taking the time to comment!
naomi says
Hey so what if you put the butter mix in heat to and the milk mix and heat then put it in the fridge for 30 minutes how do you fix it then.
I really need help please reply
Kate says
Hi! So, did you cook the butter/sugar portion?
Mike says
I’m amazed how fantastic this icing came out. the whole family was gushing over it, thanks for the recipe
Kate says
That’s awesome!! I’m so glad that it was a hit. Thank you for taking the time to comment! =)
Angie Covington says
First time making anything like this and it’s a huge hit! I will never buy store frosting again. Very easy to make. Glad I watched the video to make sure I had the flour/milk paste correct. I used dark brown sugar for mine and it’s amazing.
Kate says
Yay!! I’m so glad to hear that! And I’m glad that the video helped. Thanks for commenting! =)
Jese says
This frosting is TH BEST! My kiddos loved it so nice and light! I stumbled upon the recipe when I realized I didn’t have powdered sugar for my Easter morning cinnamon roll cake. YUMMY we will always use this. Great easy to follow directions.
Kate says
Thank you so much!! I’m glad that you found it and that you liked the frosting! =) Thanks for commenting!
Jenna says
Amazing frosting! I didn’t have much powdered sugar, so I decided to try this recipe. Like my husband said, it was a little like a science experiment, but the end product is out of this world! Definitely my go-to recipe from now on!
Kate says
Thank you so much! Haha! I love science, so that description makes me happy. =) I’m really glad that you liked it. Thanks for commenting!
Lindsey says
I can’t say that I wasn’t skeptical about this recipe but when you’re out of powdered sugar, you try new things. I’m so glad that I did because this frosting tastes just like the frosting from my favorite bakery. I can’t wait to try some of the other flavors. Thank you so much for saving my Easter cake!
Kate says
I get it! Glad that you found the recipe and that it turned out well for you. =)
Maria says
BEST FROSTING EVER!!!!! Follow the directions and you’ll be fine.
Kate says
Thanks so much!! I’m glad it turned out well for you and that you liked it. =)
Alyssa says
How do you get it to not be so “greasy”? I followed all directions and mixed for the proper length of time. I like the consistency but it tastes like whipped butter
Kate says
Without knowing more, I would guess that your butter was too warm. If you start with butter that’s too soft, it gets overly soft and greasy when you beat it for that long. It’s the same as using warm butter in baking – leads to greasy, flat cookies. For cool room temperature butter, it should still feel cool (not cold) and should dent when pressed. However, the butter shouldn’t lose shape when you press it. If it’s so warm that it smooshes when you press it, it’s going to get too soft as you beat it.
What type of vanilla did you use?
Bridgett says
I’ve used this recipe for years and it’s my absolute favorite! If it’s soupy, put it in the fridge for 30 minutes; the butter will firm up. Then mix it again.
Kate says
Great! Thank you for the tip! =)
Sally says
How many cups of frosting does this recipe yield? I need 4 cups, and I’m not sure if that is equivalent to 24 servings. Thanks!
Kate says
Hi! I can’t say that I’ve ever measured the yield in cups. However, standard frosting recipes yield 3-4 cups of frosting, and this one makes enough to generously frost a 2 layer 9-inch round cake or 24 cupcakes.
Jenna says
I get lumps in the milk mixture no matter what. I stir, use a low heat and transfer to another dish to cook, but always small lumps in that mixture. Anything I am missing?
Kate says
I find that it really helps to mix the milk/flour mixture well before beginning to heat it.
Clausia says
I use a hand blender (one with a blade) to smooth it out when I get lumps
J Y says
This was very good, but after the fact, wondering Is it considered safe to eat the flour like this? Is it considered cooked with this low heat? Reason I ask is that eating raw flour is not recommended.
Kate says
If you’re concerned about the cooked flour, you can either use a thermometer to check the temperature of your milk/flour mixture to ensure that it has reached temperature, or you can pre-cook the flour before using it.
Denise says
What temperature would this need to be?
Kate says
Hi! I’m not sure what you mean. What temperature are you asking about?
Joelibeck Neisler says
I can’t believe how good it tastes! I did not allowed the butter to be fully room temperature because I was afraid of overdoing. So when I mixed it with it was a bit gritty… I let it sit. And then when I started to add the GEL color, I guess it end it up dissolving while I continue mixing. It tastes amazing and it was a great consistency for my to decorate the cake! Sad I can’t post a picture to show it!
Kate says
Thank you so much! I wish I had a way for uploads. I’d love to see it! =)
Louise says
Amazing!! I replaced the vanilla with lemon juice and added liquid yellow coloring and it is heavenly!!Thank you for sharing your recipe!!
Kate says
Thank you! And thank you for sharing about using the lemon juice. =) I’ve had people ask about using lemon juice, but I wasn’t sure whether it would cause the frosting to curdle or not.
Lindsay says
I made this frosting tonight and it is sooooooo good. I used coconut milk (from a carton) and it turned out fantastic!! I wanted to mention it in case someone else also ran out of milk before starting their significant others’ birthday cake. ??♀️
Kate says
Thanks so much! I’m glad that the coconut milk worked! I’ve used almond and cashew (from the carton), and it’s worked well, but it’s good to find out what else works. =) Thanks for commenting!
Louise says
The second part of the recipe with the butter I do that all over a heat?
Kate says
No, once you remove the saucepan from the heat in step 2, you’re finished cooking. You’ll cream the butter/sugar mixture in a mixing bowl (not over heat) and then add the milk mixture once the milk mixture has cooled. Hope that helps, and please feel free to ask if you have any other questions!
Abbey says
This is an A+ recipe! I have always hated powdered sugar, super sickly sweet frostings and love sweet, but not TOO sweet buttercreams. Can’t believe this turned out as well as my fave bakery. I used probably 2/3 to 3/4 of the amt. of sugar and it turned out very nicely and still sweet. Thank you for posting!
Kate says
Thank you so much! Thanks for the note about using less sugar. It helps to hear that things that have worked for other people. Thanks again! =)