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!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
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
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
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
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Devra says
This came out so fluffy. I did follow the recommendation to whip the flour and milk before heating and no film formed. I only had unsalted butter so I just added pink Himalayan sea salt. It was so easy to work with and set up so well. not overly sweet. Really glad I tried this out.
Kate says
I’m so glad! Thanks for commenting!
Rachelle says
Please specify if whole milk is required and what happens if 2% is used
Kate says
The frosting will be ever-so-slightly richer if you use whole milk. However, it’s a nearly imperceptible difference when using whole milk vs 2%.
Trycia says
This is my new forever buttercream frosting. AHHHHHmazing
Kate says
Thank you so much!! =)
Elizabeth says
Have you tried this as a chocolate buttercream?
Kate says
I have! Here’s the recipe for the chocolate version.
EMMA22 says
Hi! If I only have unsalted butter, will this make a difference?
Kate says
You may find that you need to add some salt to taste. A lack of salt can make the frosting taste flat or overly sweet.
Meg says
Came here because I’m trying to make a birthday cake with a quarantine larder and looks amazing! Would you think you should substitute cornflour for plain flour? If so would you change the proportions at all? Really grateful for your help!
xXGinger says
This icing is delicious! It was not only easy to make, it tasted really good and unlike other recipes wasn’t too sweet. So good! 100% would recommend. I used it to frost some cupcakes and it was heavenly. I will definitely save it to use for next time :) 11/10!!
Kate says
Thank you so much!! =)
Shadow Lester says
You guys…you have to try this. I came across this recipe only because I did not have confectioner sugar to make my normal buttercream icing and I needed something in a pinch. I was skeptical about all the flour but I am so glad I tried it. This icing is sweet without being overbearing and so fluffy and light. Just make sure you mix it for the entire required time. No shortcuts. It’s worth it. This will be my new go to recipe. Thank you!
Kate says
Thank you! I’m glad that you liked it and that it worked out well for you! =)
Sam says
Is this sturdy enough to use between multiple layers of cake? Thanks!
Kate says
I’ve used it in a layer cake before without issue. The frosting does firm up quite a bit once it has been refrigerated. So if you’re frosting multiple layers, you can frosting a couple, chill, and repeat if you’re worried that it’s getting too soft as you work with it.
Ema says
Really really helpful! Thank you for this recipe! I will 100% use this amazing frosting again.
Kate says
You are so welcome! I’m glad that you liked it. =)
Jen says
We were making cinnamon rolls this morning and realized too late that we didn’t have any powdered sugar for the icing. I looked up frosting recipes that didn’t require powdered sugar and came across this one. WOW this is delicious. Followed the recipe exactly (though added the cream mixture before cooling as I wanted the frosting a little runnier). I don’t usually like frosting much as the powdered sugar makes it too sweet, but this was perfect. I think this will be my go-to frosting for most things now!
Kate says
Thank you! I’m so glad that you liked it! I have a cream cheese version, too, that uses granulated sugar if you’re interested.
Quita says
It was GREAT. I’ve been messing up every frosting from other recipes for a month now. I FINALLY GOT A WINNER. THANK U THANK U
Kate says
You are so welcome! I’m really glad that it turned out well for you!
Laurie says
Can this be halved for a small single layer cake?
Kate says
Hi! It can. I recommend rounding up to 4 tablespoons of flour when halving the recipe.
Brittany Russell says
I tried this recipe today for a white funfetti cake as we have no icing sugar and it was incredible. The frosting is not too sweet and surprisingly smooth even though you are using granulated sugar. I think I even prefer this to traditional buttercream! Thank you so much for this lifesaver, I will definitely be using this recipe again for sure.
Kate says
Thank you so much! I’m glad that you liked the frosting! =) Thanks for commenting!
Bailey says
I originally searched up this recipe because I thought we had no icing sugar but it’s the best buttercream I’ve ever had
Kate says
Thank you so much! I’m so glad that you liked it! =)
Steve says
The frosting was awesome! The only issue is that we have a lot left over. Can it be frozen as it’s unlikely we’ll have another cake/cupcakes for a few weeks? Also, how would you modify this to make either caramel or chocolate flavored?
Kate says
Hi! Thank you! I haven’t frozen just the leftover frosting, but I have frozen cupcakes that were frosted with this frosting. They froze and defrosted beautifully. Hope that helps!
Elizabeth says
More time consuming than a regular buttercream but nice and airy and not as rich while still having that delicious flavor. I’m definitely saving this recipe!
Kate says
Thank you for commenting! =)
Anne says
I tried this recipe today and it tasted good. One thing I wasn’t sure was the consistency of the frosting; it seemed yellow and it had a thick/ greasy look instead of a fluffy smooth frosting. Do you know what could be the problem?
Kate says
Did you make any changes (things like use margarine, cut the beating time short)? If you didn’t make any changes, then it was likely that your butter was warmer than cool room temp. Since this recipe has a longer mixing time, you need to start off with cooler butter or else it can become too warm and start to get greasy as you beat it.
Anne says
Should you cover the flour/milk mixture with a film while cooling to room temperature? Or do you only cover it if u want to put in the fridge?
Katrina says
This frosting was amazing! everyone in my family loved it!
Kate says
Thank you so much! I’m so glad that it was a hit! =)
YM says
I am excited to try this. Can I add cocapowder to make chocolate buttercream? If so how much would you recommend?
Thank you!
Kate says
Here’s the link to the chocolate version. =)