My Secret Less-Sweet, Fluffy Vanilla Frosting Recipe
This secret less-sweet, fluffy vanilla frosting is a light and airy alternative to traditional buttercream. Made with a simple flour and sugar roux combined with softened butter and vanilla, it creates a smooth, spreadable frosting that can hold its shape beautifully when piped. You can also easily transform it into a rich chocolate frosting by adding cocoa powder. Perfect for cakes and cupcakes, this frosting balances sweetness and texture for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including cooling time)
- Yield: Enough frosting for one 9-inch layered cake or approximately 12 cupcake-sized servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Basic Frosting
- 5 tbsp plain/all-purpose flour
- 1 cup white sugar, regular/granulated (can reduce to 1/2 cup for less sweetness)
- 1 cup milk, warmed (full fat preferred, but 0% fat works)
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup unsalted butter, softened but not too soft (about 17°C/63°F)
Chocolate Frosting Option
- 1/4 cup cocoa powder, unsweetened (Dutch processed preferred)
Instructions
- Thickening Roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds to combine and slightly toast the flour. Slowly whisk in the warmed milk, ensuring to keep stirring to avoid lumps. Continue to stir constantly as the mixture heats and thickens into a thick, dolloping custard-like texture. Once thickened, remove from heat and scrape into a bowl. Cover the surface tightly with cling wrap to prevent skin formation and allow to cool completely, about 20 minutes at room temperature and then 30 minutes in the fridge. If refrigerated overnight, bring to room temperature for an hour before using.
- Whip the Butter: Place the softened butter in a mixing bowl. Using a hand mixer or stand mixer with a whisk attachment, beat the butter on medium speed for about 3 minutes until smooth and noticeably lighter in color—pale yellow to almost white. This aerates the butter and creates a fluffy base for the frosting.
- Incorporate the Roux: With the mixer on medium speed, gradually add the thickened roux in heaped tablespoons, taking about one minute to add all. Continue whipping until fully combined and the frosting is smooth.
- Flavor and Finish: Add the vanilla extract and pinch of salt to the mixture. Whip for an additional 2 to 3 minutes until the frosting holds soft peaks and has a fluffy, spreadable texture.
- Optional Chocolate Variation: For chocolate frosting, beat in the unsweetened cocoa powder at the end just until incorporated for a rich chocolate flavor.
- Frost Cakes and Cupcakes: Use the frosting immediately by spreading it with a knife or piping bag. The frosting holds well and can create tall, defined swirls or smooth finishes on desserts.
Notes
- Use caster or superfine sugar if available for optimal texture; reducing sugar to 1/2 cup creates a frosting closer to lightly sweetened whipped cream.
- The butter color affects frosting whiteness; European butters produce a paler frosting, while economical butters are more yellow. To achieve pure white frosting, consider using frosting whitener or adding tiny drops of blue or purple food coloring.
- Softened butter should be cool but pliable (around 17°C/63°F), not too soft to avoid greasy or sloppy frosting.
- Best used freshly made. On cooler days (around 22°C/71°F), the frosting can stay at room temperature once applied. On warmer days, refrigerate frosted items and bring to room temperature 1 to 1.5 hours before serving.
- The flour and milk roux can be prepared up to a day ahead and refrigerated; remove it from the fridge 1 hour before use to return to room temperature.
- Frosting freezes well for up to 3 months; thaw overnight in the refrigerator.
- Recipe inspired by Ermine frosting, known for its balance of sweetness and fluffy texture.
