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
Tracy says
Could you use gluten free all purpose flour? Not sure if the wheat ingredient is key to this recipe. Thanks.
Kate says
I haven’t tried using gluten-free flour in this frosting. I’ve had this recipe up for about 7 years, and I think that I’ve heard from a few people who have successfully used gf flour. However, I haven’t tried it myself.
Jules says
I just made ermine from another recipe, and it said to put saran wrap on the top of the milk/flour as it cools, touching the top so no skin forms and to refrigerate while creaming the butter. Also, that recipe had you dissolve thr sugar into the milk/ flour/ sugar paste, so it was reminiscent of the process for creme patissiere (minus egg) … anyway, do you see any benefit to creaming the sugar in the butter, instead of dissolving in the liquid?
Anyway, Ermine is my new favorite, as delicious/luxurious as meringue based buttercreams and far easier!
Kate says
I’ve never had a skin form. If they are using sugar in it, it may be more like puddings that form a skin. Absolutely, though, if that’s an issue, place a piece of saran wrap on the surface.
Also, I’ve never tried dissolving the sugar into the milk. This is the way that I learned to make the frosting years ago, and I’ve always made it this way because it’s always turned out well. I have heard from a few people who have done that, and they’ve said that it worked out well for them. So, I don’t know that there’s a benefit to one method over the other. I think it’s just a matter of which one you prefer.
Michelle Sinclair says
What attachment do you use to beat the frosting? Whisk or paddle?
Also, how long should you expect the milk mixture to need to set to come to room temperature? Should I remove it from the pan first so it can cool faster? I made this tonight and it had a very odd visual texture (my husband said it looked like kinetic sand which I thought was the perfect description). We loved the taste (and it tasted perfectly smooth) so I’d like to figure out what I did wrong. I followed your recipe exactly, except that it was taking so long to come to room temperature after 20 minutes of sitting out that I put it in the fridge for another 30 minutes. When it was time to pour the milk mixture into the butter and sugar, it seemed to have a thick layer on top with a more watery consistency on the bottom 3/4. I hope that helps you know what I did wrong? Butter was the perfect cool room temp, milk mixture was nice, smooth and thick when I took it off the stove, etc.
Kate says
I use the paddle attachment. It’s really going to depend. It usually takes around 20 minutes or so, but it isn’t an exact time. I don’t remove it from the pan to cool it. When I’ve needed to hurry it along, I have set the pan in a shallow dish of ice water to help cool it down faster. How strange! It sounds like it separated, but I’m not sure why that would have happened just from chilling in the fridge. I wish that I had a better answer for you on that, but I’ve never had that happen, and I’m not sure why it would have from what you described.
Rebecca says
This is my new favorite frosting! It’s smooth and not too sweet. Love it!
Kate says
Thank you! I’m so glad that you liked it!
Corbin says
I am making a cake the day before. Do you recommend frosting the cake and keeping it in the fridge? Or is this icing best to wait and frost before serving? Thank you, I can’t wait to try this!
Kate says
I’ve found it easier to work with the frosting when I first make it. The frosting does hold up well in the fridge, so you can make and frost the cake the day before, but I think it’s more difficult to work with the frosting if you make it, chill it, and then try to use it to frost the cake. Hope that helps!
Corbin says
Thank you, yes this helps! Have a great day.
Kate says
Thanks! You too!
Rebecca says
Please help! I made this frosting ahead of time and put it in the fridge so I wouldn’t have as much to do the day of the party. But now I’m trying to add the food coloring and mix it again and it’s all watery and chunky. (I have only added one drop). Is there any way to save it??
Kate says
You could try re-whipping it. Unfortunately, (and I wish I had a better answer for this), it sounds like the frosting wasn’t completely incorporated to begin with if it separated like that. Once that happens, you can try to re-whip it. Hope that that works out!
Chris says
Hard a hard time deciding if I cooked the flour, milk mixture long enough to make a paste that was thick enough. It seemed like it took a long time to get there. I didn’t have the salted butter so I added 3 pinches of salt. I used immation vanilla cause that is what I had. It was very good. Everyone liked it cause it was a good amount of sweet. The frosting held its shape while I added gel food coloring to it and decorated the cake. Very easy to work with. Will definitely make again.
Kate says
I’m glad that it was a hit! Thanks for commenting!
Giovanna says
Can you flavor this buttercream without changing the consistency?
Kate says
It’s going to depend on what flavor you’re going for. I have a chocolate, cinnamon, brown sugar, peppermint, and an Oreo version of this frosting.
The easiest way to change the flavor is to use a different extract or flavor in place of the vanilla. Beyond that, it’s going to depend on what you use and how much of it you use.
Monique says
This is such a hit with people. Not too sweet like other butter cream frostings with icing sugar. Love it!
Kate says
Thank you!!
Kate says
Can I use powdered sugar? Is it the same measure? Thank you so much! ❤️
Kate says
Powdered sugar isn’t going to work the say way as granulated sugar will in this recipe. If you’re looking for a good vanilla frosting that uses powdered sugar, I’d recommend this one instead.
Amanda says
Wow! This was SO good! Followed the recipe exactly and it’s just perfect! Thank you! This is my new go-to frosting!
Kate says
Thank you!
HJ says
This turned out great. I was very skeptical, but it was very fluffy and delicious! It does takes a little bit more effort than a regular buttercream frosting recipe, but it was worth it. I chilled the flour mixture in the freezer for a few minutes to cool it down.
Kate says
Thank you! I’m glad you liked it!
Reyna Phillips says
Hi..I’m curious how much milk did you put on the flour and to the butter?
Kate says
Hi! All of the ingredient amounts are listed in the recipe. If you’re having trouble finding the recipe, you can scroll to the top of the page and click on “jump to recipe”. That will take you right to it.
Nesslinchik says
I used margarine and swapped 1/2 cup for peanut butter….. OMG!!!! Will definitely be making this again!
Kate says
I’m glad it worked out well for you! =)
Silvia says
Best there is! Takes buttercream to a whole new level, but can someone please help me understand what I can do to get rid of the little balls of flour? ( looks like gelatin) from the final product. I still eat it with them haha but would love to figure it out.
Kate says
Thank you! If you whisk the milk and flour together well before beginning to cook it that should help. I also had one person tell me that they tossed the flour mix in the blender before using to smooth it out when that happened.
NP says
Wonderful! I followed the directions exactly as stated. The final product was a perfect consistency and had a wonderful whipped taste which was no too sweet. It tasted more like a whipped creme which I prefer over the sweet buttercreams. Easy to frost and pipe. I will certainly make again! Thanks very much.
Kate says
Thank you! I’m happy to hear that you liked the frosting!
Esther says
I’ve tried plenty of frosting recipes online and have only ended up with an icing consistency until I made the one and only Whipped Buttercream Frosting. I finally ended up with a smooth, creamy, and fluffy buttercream. I completely recommend this recipe for anyone! Thanks Kate!
Kate says
Thank you! I’m so glad that you liked it! =)
Samantha Arthur says
I absolutely love this recipe. I find normal buttercream to sweet this tastes so much better. I’ve had loads of lovely comments on it. Even from a professional baker that then asked for the recipe!
Kate says
So glad to hear that!
Debbie Baldwin says
Good buttercream frosting. So much lighter than any canned frosting hands down. It was a little time consuming, beating something for 10 minutes and using a hand mixer is tedious. Would have been much easier, as is everything with a stand mixer. Im just wondering how leftover frosting would freeze well to use later?
Kate says
I’m sure that’s true! I’ve frozen cupcakes topped with the frosting, but I haven’t frozen the frosting by itself. The frosted cupcakes froze/thawed well, but I can’t say how the frosting by itself would work.
Amy says
The first time I tried the chocolate frosting a year and a half ago, I really messed it up. It was gritty and too loose.
I tried the vanilla one this time. It was just delicious. Thank you for all the tips on how to make the frosting, I feel like they really helped. Just like you my daughter and I can’t stand frosting, we really love this recipe. Thank-you very much.
Kate says
I’m so glad that the tips helped!! And I’m really glad that you liked the frosting!
Jo says
Can I cover The cake using this frosting? It will not melt?
Jo says
And can i put chocolatr ganache glaze on top of frosting?
Kate says
I’m not sure how chocolate ganache will work over the top. I would recommend treating this frosting as you would any other buttercream. So, if the ganache is completely cooled, then it might be ok. If it’s still warm, it may melt the frosting.
Kate says
No, if made properly, the frosting shouldn’t melt.
ANN TROXELL says
Will this frosting work well to pipe a border on a cake? Thank you.
Kate says
I’ve used the frosting to pipe borders, rosettes, and other basic designs, and it’s worked well for me.
Emma says
Best icing I have ever made, not too sweet and the perfect consistency. Went very well with the chocolate cupcakes I made.
Kate says
Thank you!!
Dani says
Wow, I never thought I’d find a recipe not loaded in confectioner’s sugar! I’m so glad I stumbled upon this recipe. I’m so excited to try this one out since my mom and I aren’t fans of icing that’s really, really sweet. I’m curious, though, how long would this stand in room temperature? I plan to pipe flowers and do heavy decorating with this icing but I’m not sure if it would be stable enough for buttercream flower art. Thank you in advance! :)
Kate says
Since it has a lot of dairy in it, I don’t leave it out more than 3-4 hours at room temperature. It’s also going to depend on how warm the room is. For instance, when we lived in AZ, our house was always on the hotter side, and the frosting would get softer sooner. I’ve piped rosettes and borders (basic piping), and it has held up well. You can also chill it after piping to help it maintain its shape. I hope that helps! =)
Kate Mackay says
Hi there, was just wondering how I could make this into a caramel whipped buttercream, while still maintaining a pretty firm consistency for piping etc :)
Kate says
I haven’t tried adding caramel to this frosting, but I do have a brown sugar version. If you use dark brown sugar in it, it has caramel/toffee notes to it. Otherwise, I have a regular caramel buttercream frosting.
Monica says
Oh my goodness this frosting is the bomb! I made it only out of sheer laziness ( out of powdered sugar, didn’t want to go to the store ) and let me tell you, laziness definitely paid off!!
This will now be my go to frosting! The texture and sweetness level is just perfect for me. I did add a little bit of almond extract, and it tasted so good! I can’t wait to try the chocolate version ?
Kate says
Thank you so much!!