Yep, you CAN make fluffy and silky smooth frosting without powdered sugar. This frosting made with regular sugar is not a sad substitute for the classic buttercream frosting. It’s actually an old-fashioned technique, called Ermine frosting or boiled milk frosting! It’s very stable and not TOO sweet – you can use it to frost any cakes and cupcakes. It can be piped, spread, and dyed easily!

With only 6 common ingredients: regular granulated sugar, butter, milk, flour, vanilla extract, and salt, it’s a game changer! Don’t worry, it’s creamy and smooth, not gritty at all.

I ❤️ this icing without powdered sugar and have been making it for years! Reason: I’ve turned down many cakes or cupcakes just because the frosting is TOO sweet and makes my teeth hurt!

Note: If you are looking for a quick last-minute frosting, you can check out my 5-Minute Cream Cheese Frosting without Powder Sugar Recipe.

Frosting without powdered sugar recipe video

Frosting without Icing sugar – what to expect

• The taste: It’s buttery, smooth, and sweet enough but not overly sweet as the classic American buttercream icing. 
• The texture: This method is an old-fashioned way of making light, fluffy icing that’s used to frost red velvet cakes. It has a consistency lighter than buttercream and closer to whipped cream.
• The look: Your frosting won’t have that bright white color, which comes from the powdered sugar, but I can share with you a quick trick to fix that later 🙂

This frosting made without powdered sugar is a preferred choice for many even when they have powdered sugar at home. It’s still VERY stable and EASY to pipe! It’s mind-blowing good! Tasting them, you may like it more than the classic American buttercream icing too.

What ingredients do I need instead of powdered sugar

To make frosting without powdered sugar, all you need is 6 simple ingredients:

• Sugar: Regular granulated white sugar works well. Don’t worry, your frosting won’t be gritty as the sugar will be completely dissolved in the milk mixture.
• Flour: All-purpose flour works perfectly but you can also use cake flour or pastry flour.
• Milk: I recommend using whole milk (3.25%) for the best result. You can also use plant-based milk for a vegan, non-dairy frosting.
• Unsalted Butter: Make sure the butter is properly softened before making your frosting. In the meantime, the butter shouldn’t be too soft or melty.
• Vanilla Extract: It adds the classic flavor to your frosting. You can use other flavors or omit this ingredient.

You can also add gel food coloring: stir it in when you’ve finished making the frosting.

How to make icing from scratch without powdered sugar

Heads up: making this frosting without powdered sugar is NOT like making the traditional icing. It’s not hard to make but it does take more time – here’s how it goes:

Start by making the roux. Add flour, sugar, and salt to a saucepan over medium heat. Whisk for 1 minute to combine. Add milk and whisk CONSTANTLY (lower the heat once the milk is hot) until the mixture reaches a pudding-like consistency.

Then cool down the roux. Remove the mixture from the heat and transfer it to a shallow bowl. Cover it with plastic wrap and allow the mixture to cool down. Note that the mixture will be thicker once it’s cool.

Time-saving tip #1: When I made it this morning, I discovered that adding a few ice cubes on top of the plastic wrap really speeds up the cooling process. The roux is ready in less than 10 minutes!

Next, beat the butter. Beat the softened butter in a mixing bowl until smooth and creamy. Make sure your butter is at room temperature and soft enough for a spatula to cut through easily! 

Then add cooled roux and beat. Add the cooled roux gradually, about 1-2 tablespoons at a time. Beat until light and fluffy. Mix in the vanilla extract, and give it a quick mix. Use a spatula to scrape down the sides from time to time.

You can add food coloring or other flavors to this frosting such as chocolate, lemon, peppermint, and almond.

Troubleshooting runny frosting

If you find your frosting runny, here are a few reasons:

• The roux (flour mixture) is not thick enough. Be patient and let the mixture reach a pudding-like consistency. Warning: ⚠️ Don’t crank up the heat, or you can burn your roux.
• The roux is not cooled down completely. You’ll need to let it cool down to room temperature completely. Use your finger to test before adding it to the butter.
• The butter is too soft and melty.

How to fix broken frosting that curdles or splits

When the roux is hotter than butter, your frosting will likely curdle or split. To prevent this from happening, let your roux cool down completely, AND add the roux to butter gradually, 1-2 tablespoons at a time. In case you notice that your frosting starts to curdle or split, don’t fret…

Here is an easy trick to fix it: Pop your bowl into the microwave, and microwave for 5 seconds, give it a quick mix. Repeat this until your frosting is nicely blended and smooth. Don’t microwave for more than 5 seconds at a time, or your frosting will melt quickly.

Ways to use this frosting

Use this frosting for cakes, cupcakes, cookies, and other baked goods. I especially love it on carrot cakes, vanilla cakes, and birthday cakes. It tastes amazing on my apple pie cupcakes, strawberry biscuits, and cinnamon rolls, too!

Make sure to let your baked goodies cool down before you decorate them with this frosting, otherwise, the frosting will melt!

Storage

You can leave this frosting at room temperature for up to 6 hours. After that, you’ll need to store it in the refrigerator. 

• Make ahead – You can make this frosting 5-7 days in advance and store it in the refrigerator. When you are ready to use it,  let it sit at room temperature and briefly re-whip it and it’ll be as good as freshly made frosting!
• Freeze – You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator properly before using it.

More Ways to Make Frosting without Powdered Sugar

• Cream Cheese Frosting without Powdered Sugar
• Chocolate Frosting
• Whipped Cream Frosting
• Meringue Frosting

If you tried this recipe, let me know how your frosting turns out in the comments below!