how to make frosting without powdered sugar and milk

Whipped Buttercream Frosting is the best frosting ever! This flour frosting (ermine frosting) is made without powdered sugar. Information technology has the rich creaminess of a buttercream & the light, airy texture of a whipped foam frosting without being too sweetness!

This Whipped Buttercream Frosting recipe pretty much blew my listen. I'm not a big frosting person; well-nigh buttercream frostings are just ok, and I can accept them or leave them.

Well, this buttercream frosting is amazing, and it uses (are yous ready for this?) granulated sugar!

Yep! Regular, old granulated sugar. So, if yous've ever wondered how to make frosting without powdered sugar, this is it!

Don't worry - it's non 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'south sugariness but isn't overwhelmingly, brand-your-teeth-anguish 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 Brand Whipped Buttercream Frosting

Whisk the milk and flour together in a small-scale heavy saucepan before beginning to heat.

One time combined, oestrus the mixture over medium-low heat until it has thickened. At this signal, it should exist the consistency of a thick paste (far left picture above).

Remove from rut, and stir in the vanilla extract.

Let the mixture cool to room temperature earlier continuing. This stride is fundamental. If the mixture is warm, information technology volition crusade the butter to warm up, and you'll end up with a thin, runny frosting.

In a separate large basin, cream the butter, carbohydrate, and salt together on medium-loftier to high until light and fluffy, about v minutes (middle picture above). Be sure to scrape down the sides to avert gritty frosting.

Add the completely cooled milk/flour mixture to the beaten butter/sugar mixture, and shell on medium-high to loftier for 5 minutes. It may look separated at first, but keep whipping the frosting until it is lite and fluffy.

How Much Frosting Volition This Recipe Brand?

This recipe volition make enough to frost a 2 layer ix-inch round block or 24 cupcakes.

Do I Need To Arctic The Frosting?

I recommend chilling whatever unused or leftover frosting because of the high dairy content (all of the milk and butter).

Answers to unremarkably asked questions

Milk: I accept used everything from skim to whole milk in this recipe. I've also used almond milk. All have worked well for me. Whole milk will give you a slightly richer frosting, but at that place aren't any other advantages to using whole milk over another type of milk.
Butter: I prefer salted butter in this recipe. I've tried both salted and unsalted butter, simply I prefer salted. I highly recommend if y'all use unsalted butter, that you add a few pinches of salt. Otherwise, the frosting can taste bland or apartment.
Vanilla: I like to use a good quality vanilla because it provides a lot of the flavour for the frosting. Yous can also use unlike flavors of extracts to vary the flavour of the frosting.

Troubleshooting Tips

Hither are some some places where people have gone wrong with this recipe.
First, not cooking the milk mixture long enough. The mixture should be a thick paste. If information technology's likewise moisture, the frosting will be too loose.
2d, the cooked milk mixture needs to cool completely. If it's besides warm, it will melt the butter, and you'll end upwardly with loose frosting that doesn't come together.
Third, using butter that's likewise warm. The butter should exist at cool room temperature. It should dent if pushed, but information technology shouldn't be too warm and certainly not beginning to melt.
Fourth, using other types of sugars. This frosting needs to exist fabricated with granulated sugar, non powdered sugar.
Fifth, not whipped the frosting long enough. The frosting needs to be whipped to get the right light and blusterous texture. Cutting the time short could leave you lot with a grainy frosting or a frosting that separates.
If your frosting is still a little gritty subsequently beating it for 5 minutes, go ahead and add the cooled milk/flour mixture. That volition usually smoothen out any remaining carbohydrate.
A couple people take reported that a film has formed on their milk/flour mixture. I haven't had this happen, but another person said that she'due south had good luck with blending the milk/flour mixture with a blender before cooking it. She said that it removed whatever lumps and helped prevent a pare from forming.

Can I Use Food Coloring In This Frosting?

I've never tried to use food coloring with this frosting. Nevertheless, I have heard from several people who take successfully used both regular and gel food coloring.

More than Granulated Sugar Frosting Recipes

Whipped Brown Saccharide Buttercream Frosting
Whipped Cinnamon Buttercream Frosting
Whipped Chocolate Buttercream Frosting
Cream Cheese Frosting

If y'all've tried this whipped buttercream frosting recipe, don't forget to rate the recipe and leave me a annotate below. I love to hear from people who've fabricated my recipes!

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▢ 7 tablespoons all-purpose flour
▢ i ½ cups milk
▢ 1 ½ tablespoons pure vanilla extract
▢ one ½ cups salted butter (at absurd room temperature¹)
▢ i ½ cups granulated sugar
▢ Pinch of salt

In a small bucket, 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 yous whisk the flour and milk together well before you brainstorm cooking it to avoid lumps.
Remove from oestrus and allow it cool to room temperature. This pace is key. If your mixture is warm, it will melt your butter, and yous'll end up with runny frosting.
Stir in vanilla.
While the mixture is cooling, cream the butter, sugar, and common salt together until calorie-free and fluffy on medium high-loftier³, about v minutes^iv. Make certain that you scrape down the sides and actually contain the butter and carbohydrate to avoid gritty frosting.
And so add together the completely cooled milk mixture.
Beat it for about 5 more minutes on medium-loftier to high until it looks like whipped cream. It may await separated at start, so proceed beating information technology until information technology comes together and looks similar a whipped cream.

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 information technology, merely you don't want it to be so warm that it'southward 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'south wet and runny, your frosting volition be likewise loose.
If yous're using a hand mixer, beat information technology on loftier. 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 information technology's tempting, but it'due south important to beat the butter and saccharide together for the time the recipe calls for to go on information technology from beingness gritty. If you cut the mixing times curt, you won't stop upward with the correct 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 saccharide instead? Here is my favorite vanilla buttercream frosting that'due south made with powdered saccharide.
I recommend spooky any leftover frosted cake or cupcakes.
Nutrition values are estimates.

Serving: 1 serving Calories: 169 kcal (8%) Carbohydrates: 15 g (five%) Fat: 12 thou (xviii%) Saturated Fat: 7 1000 (35%) Cholesterol: 32 mg (eleven%) Sodium: 108 mg (5%) Potassium: 25 mg (1%) Carbohydrate: 13 yard (14%) Vitamin A: 380 IU (8%) Calcium: 21 mg (two%) Iron: 0.ane mg (i%)

This recipe was originally published on 12/22/12. Information technology was updated with new pictures on seven/25/16.

Kate got her commencement cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or blistering, she can be found on her mini farm with her husband and her five kids.