Not-So-Sweet Whipped Frosting Recipe

Prep Time

20 minutes

Chill Time

30 minutes

Total Time

50 minutes

Yield

Enough to frost one 8-inch layer cake or 24 cupcakes

Ingredients

For the Cooked Milk Base

• 1 cup (240ml) whole milk
• 5 tablespoons all-purpose flour
• ¼ teaspoon fine salt

For the Frosting

• 1 cup (227g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon heavy cream (optional)

Why This Frosting Works

This frosting is often called Ermine Frosting or Flour Buttercream. Instead of relying on large amounts of powdered sugar, a cooked flour-and-milk mixture creates stability and structure. When whipped with butter and sugar, it transforms into a remarkably smooth frosting that tastes creamy rather than overly sweet.

Benefits include:

• Less sweet than American buttercream
• Smooth and fluffy texture
• Easy to spread and pipe
• Doesn’t feel gritty
• Pairs with nearly any cake flavor
• Stable enough for layered cakes

Step 1: Make the Milk Mixture

In a medium saucepan, whisk together:

• Whole milk
• Flour
• Salt

Whisk until completely smooth with no lumps remaining.

Place the saucepan over medium heat and cook, whisking constantly.

As the mixture heats, it will gradually thicken.

Continue cooking until it resembles a thick pudding.

This usually takes 5–7 minutes.

The mixture should be thick enough that a spoon leaves a visible trail when dragged through it.

Remove from heat immediately.

Step 2: Cool Completely

Transfer the cooked mixture to a shallow bowl.

Press plastic wrap directly onto the surface to prevent a skin from forming.

Allow it to cool to room temperature.

For faster cooling:

• Refrigerate for 20–30 minutes
• Stir occasionally

The mixture must be completely cool before proceeding.

Warm pudding will melt the butter and ruin the frosting.

Step 3: Cream Butter and Sugar

In the bowl of a stand mixer:

Add:

• Softened butter
• Granulated sugar

Beat on medium-high speed for 5–7 minutes.

The mixture should become:

• Pale
• Light
• Fluffy

The sugar may not dissolve completely at this stage, which is normal.

Add vanilla extract.

Mix for another minute.

Step 4: Add the Cooled Base

With the mixer running on medium speed, add the cooled milk mixture one tablespoon at a time.

Allow each addition to incorporate before adding more.

Once all of the pudding mixture has been added, increase the mixer speed to high.

Whip for 5–8 minutes.

The frosting will transform into a silky, airy cloud-like consistency.

If desired, add:

• 1 tablespoon heavy cream

Continue whipping until extra fluffy.

Step 5: Check the Texture

The finished frosting should be:

• Smooth
• Velvety
• Light as whipped cream
• Stable enough for decorating

If it seems too soft:

• Refrigerate for 10–15 minutes
• Re-whip briefly

If it seems too stiff:

• Add a teaspoon of cream
• Whip again

Flavor Variations

Vanilla Bean

Add:

• Seeds from 1 vanilla bean

Chocolate

Add:

• ½ cup sifted cocoa powder

Whip until smooth.

Lemon

Add:

• 1 tablespoon lemon zest
• 1 teaspoon lemon extract

Strawberry

Add:

• ¼ cup freeze-dried strawberry powder

Coconut

Add:

• ½ teaspoon coconut extract

Coffee

Add:

• 1 tablespoon instant espresso powder dissolved in 1 teaspoon warm water

Decorating Tips

This frosting works beautifully for:

• Layer cakes
• Cupcakes
• Sheet cakes
• Naked cakes
• Wedding cakes
• Birthday cakes

For best piping results:

• Chill frosting for 15 minutes
• Fill piping bag
• Decorate immediately

Storage

Refrigerator

Store in an airtight container for up to 5 days.

Before using:

• Bring to room temperature
• Re-whip for 1–2 minutes

Freezer

Freeze for up to 2 months.

Thaw overnight in the refrigerator and whip again before frosting cakes.

Best Cake Pairings

This frosting pairs wonderfully with:

• Vanilla Cake
• Chocolate Cake
• Strawberry Cake
• Lemon Cake
• Coconut Cake
• Red Velvet Cake
• Banana Cake
• Carrot Cake
• Funfetti Cake