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This whipped frosting is a lighter, less sweet alternative to buttercream. It turns out so light, fluffy, and creamy. Perfect for topping cakes and cupcakes.
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Look, I know it’s not cool to talk about eating grocery store bakery cakes on a food blog, but the truth is that sometimes I eat grocery store bakery cakes.
Sometimes I buy the little mini cupcakes with the big swirl of buttercream frosting and I force my husband to eat them, not because he likes them, but because he always scrapes the frosting off and gives it to me.
I don’t feel bad about eating double the frosting when I’m keeping it from going to waste. 😉
What Readers are Saying!
“Made this for my daughter’s birthday cake. Added food coloring while it was in the pot because she wanted a colored frosting. It lightened up once the butter was added; which I suspected. It worked out fantastic! Everyone loved the frosting! This will be my go to frosting! Thank you for the recipe.”
– PF
I am very much a buttercream frosting fan, but I have a few people that I bake for who just don’t like it.
They think it’s too sweet and too rich, so we’ve been using this whipped icing more often.
It’s lighter, less sweet, and oh so creamy and fluffy!
Our family calls this “the whipped frosting.” As in, “does that cake have the whipped frosting on it?”
However, I believe it’s proper name is ermine frosting.
What is Ermine Frosting:
Ermine frosting is a cooked frosting that starts with a roux of milk and flour. It’s much lighter than a traditional buttercream that relies on butter and powdered sugar for structure.
It’s light, airy, fluffy, and lightly sweetened. I’d compare it to eating a cloud, but what it really tastes like is the best whipped cream you’ll ever try.
Ermine frosting was the original frosting for red velvet cake, so give this a try on your next red velvet cake too!
How to Make:
Ingredients: Unlike most American buttercreams that rely mostly on butter and powdered sugar, we’re going to cook this frosting with a bit of milk and flour to thicken it. This will help it to be much lighter and less sweet. You’ll need milk, flour, butter, granulated sugar, and vanilla extract.
Mix: To start making this whipped frosting add flour and milk to a pot over medium heat and whisk together as it heats and thickens. The mixture will begin to thicken up like a pudding or gravy.
Cool: This is a very important step! Once you’ve mixed the ingredients in the first step you’ll want to allow the mixture to cool completely. Pour the mixture into a bowl to cool down.
Moving on to the next step before the mixture has cooled down will cause issues in your frosting coming together.
Beat: While the flour mixture is cooling, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla.
- Make sure to beat the sugar into the butter well to avoid a gritty frosting.
- Use clear vanilla if you prefer a white frosting.
Combine: Add the cooled flour mixture to the creamed butter and mix well until the frosting is light, fluffy, and well combined.
- Add in food coloring, if desired.
- Allow the whipped frosting to cool in the refrigerator for 30 minutes if you like a stiffer frosting.
- Add a pinch of salt if using unsalted butter.
Frost: Pile the cooled frosting onto your cake and start spreading. For a thicker, stiffer frosting, refrigerate before using.
- This recipe will generously frost a 2 layer cake or 2 dozen cupcakes.
Storage:
This whipped frosting recipe does need to be refrigerated. It won’t do well left out above 70 degrees for long, so be sure to store your cake in an air-tight container in the fridge.
More Cake Recipes:
Whipped Frosting
Ingredients
- 1 1/2 cups milk
- 1/4 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups butter softened
- 2 teaspoons vanilla extract
Instructions
- Add the milk and flour to a medium sauce pan over medium heat and whisk well. Keep whisking over medium to high heat, until the mixture begins to thicken to the consistency of a gravy or pudding. Remove the saucepan from heat and allow the mixture to cool.
- While the flour and milk mixture is cooking, beat together the butter and sugar in a large bowl with an electric mixer. Beat well, at least 5 minutes. Make sure sugar and butter is well combined or your frosting will be a bit grainy. Beat in the vanilla until combined.
- Add the cooled flour mixture to the bowl and beat together until light and fluffy.
- Use frosting immediately or, if you prefer a stiffer frosting, refrigerate for 30 minutes before use.
Tips & Notes:
Nutrition Information:
This recipe was originally published in September 2011. The recipe has been changed based on reader feedback and is simpler to make and less finicky. Original photo below:
Gloria Vincent says
Can yo repeat Double Chocolate Bread please. I’m liking so many recipes, I’m getting. busy in the kitchen all the times.
Karly says
You can find the chocolate bread here.
Theresa says
Great recipe, but if I made it again I would use at least half shortening instead of all butter. It is way too buttery tasting, and not at all like grocery store frosting.
Kathy says
Hey, can fondant decorations stay nicely on this frosting? Oh and how long can this frosting stay out at room temperature once frosted and decorated?
Amanda says
I have to say that I am one of those weirdos who LOVE whipped frosting. I made it today following the recipe to a tee (except I used half almond and half vanilla extract because of taste preference) and the texture and consistency came out to perfection. I didn’t love the taste though primarily because the frosting is made with butter and that is the predominant taste which is great if that is what you are looking for. It is sweet enough with out being overwhelming. I was looking for more of a whipped cream taste. It is just a matter of preference but thank you for sharing and I was glad to have tried it.
Diane says
this looks good, but I worked in a bakery for 20 years and we made whipped cream icing with whipped cream.
Mary says
Hi diane I really need a receipe to frost the cake to stay out of the fridge for a day what would you recommend
Sierra says
Mine tastes super buttery?
Karly says
Hmm, well there is a lot of butter in the recipe, but I didn’t find it to have a buttery taste. More of a whipped cream taste. I’m not sure what happened there.
Karen says
I agree that it does not taste like butter. I had my doubts, but this recipe is amazing. My aim is to try and find a whipped icing like Hy-Vee Bakery uses. This is pretty close.
Barbara Kobbe says
My older sister use to make this one for us when ever we had a family gathering. She sprinkled fine chopped walnuts on top so delicious on a chocolate mayo cake. Only difference is she whipped the sugar with the butter until soft and sugar all dissolved. then when the other flour mixture cooled she whipped them together. thank you for this.
Jessica M Baxter says
This recipe did not work at all for me. I’m upset cause I was super excited to try it and it is awful. I did everything step by step as it said ?
Karly says
Sorry this one didn’t work for you. It’s a tricky one.
Kim says
Can you substitute Heavy Cream for the milk in this recipe? I know that in many none baked recipes you can, but am not sure how or if it would work in this case. I’m just curious because I usually have this on hand more than extra milk (the kids REALLY like milk).
Karly says
I’ve never tried it and I wouldn’t recommend it. This recipe is already a bit finicky and seems to be tricky for a lot of people. Not sure I’d mess with it, but you can try if you’d like. 🙂
Melanee says
A variation of this that might help some folks – the Make-A-Mix cookbook (expanded edition) on page 282 has the Spumoni cake. My mom used that frosting for dad’s yearly birthday cake as he didn’t like super sweet icing. Each layer a different color and flavor. Yummy. With the cooked milk/pudding base and the sugar/butter add in.
Sunshine’s mom says
I have that cookbook and know exactly what you’re talking about! It’s so colourful and tasty!
Janice says
I have been making this icing for years. It holds up great and is great for decorating. It should be stored on the counter as it is made with butter and butter hardens in the refrigerator. (From experience). It is NOT like a whipped topping such as whipped cream or cool whip. Very good recipe.
Chantel Douglas says
Hello. I wanted to know if you use salted or unsalted butter in this recipe?
Kyah Mull says
If using salted butter i would recommend omitting the salt in the recipe. Otherwise it becomes too salty.
I cardillo says
The frosting came out perfect. I followed the directions exactly. It’s important that the flour mixture is completely cooled without a speck of warmth. The butter should not be too soft. As I allowed my butter to soften, I would check it every now and then by pushing my finger tip into the butter. The butter should be cool in the center not completely softened.
Someone mentioned that the vanilla will darken the frosting. Clear vanilla or the powdered version (which I love) works perfect. You should be able to get it on line or cake decorating stores.
I love this frosting because it has a wonderful flavor without being excessively sweet.
Jeri says
Curios? Could you use this topping, for a fruit basket cake. Is thIS the same whipped topping?
Karly says
I’ve never had a fruit basket cake, so I’m not sure.
janice says
Jeri, no this is not like a whipped topping like coolwhip or whipped cream icing. It is great for cakes or cupcakes.
Saxony says
Is there
Morgan says
I’m wondering if you have any suggestions for replacing the flour? I have Celiac disease, so the flour is a no-go for me. Thanks!!
Karly says
I’m sorry, I don’t. 🙁