Best Frosting without Powdered Sugar

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 truly perfect and NOT too sweet - you can use it to frost any cakes and cupcakes. It can be piped, spread, and dyed easily!

4.72 from 21 votes

Best Frosting without Powdered Sugar

This frosting made without powdered sugar is even BETTER than the traditional buttercream icing as it’s not overly sweet. I used an old-fashioned technique, called Ermine frosting to make this recipe, and it’s so perfect - you can pipe and spread it easily onto cakes and cupcakes. It’s stable for days!

This recipe makes about 3 cups of frosting, enough for 12 cupcakes or two 8-inch round cakes.

Prep Time5

Cook Time15

Cooling Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: Frosting without Powdered Sugar

Servings: servings

Author: Izzy

Equipment

Ingredients

1 cup granulated sugar
5 tablespoons all-purpose flour
1 cup whole milk*
¼ teaspoon salt
1 cup unsalted butter** room temperature, softened
1 teaspoon vanilla extract

Instructions

Place a medium saucepan over medium heat. Add the flour, sugar, and salt. Whisk for about 1 minute to combine.
Add milk and whisk. Once the mixture is hot, lower the heat to medium-low. Whisk until the roux has thickened and reaches a pudding or custard-like consistency. It will take about 10 to 15 minutes. Make sure to whisk constantly to prevent the mixture from burning. (DON'T crank up the heat!)
Remove the roux from the heat and transfer it to a shallow bowl. Cover it with plastic wrap. Push the wrap to touch the surface of the mixture to prevent the skin from forming on the surface. Allow the mixture to cool down COMPLETELY. It will take about 1 hour, but here’s a simple trick: add a few ice cubes on top of the plastic, and your roux should be cool enough within 10 minutes.
Soften up the butter quickly. Cut your butter into ¼-inch slices and place them on a flat plate in one single layer. Microwave them at 50% power at 5-second intervals. Check after every 5 seconds until they are nice and soft. It usually takes less than 30 seconds in total. To check whether the butter is ready: if a spatula can cut through the butter easily, your butter is ready.
Beat the softened butter in a large mixing bowl until smooth and creamy. You can use a hand mixer or a stand mixer.
Add the cooled roux GRADUALLY the the butter, 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.
Frost immediately or store in an airtight container in the fridge.

Notes

** Whole milk (3.25%) or heavy cream works best for this recipe. You can substitute non-dairy milk but your frosting won't be as fluffy.
**If you plan ahead of time, you can let your butter sit on the kitchen counter for 2-3 hours to bring it to room temperature naturally.
You can use food coloring after the frosting is ready. Just add a few drops and mix until you achieve your desired color.
This frosting is much less sweet than your regular buttercream frosting.
Frosting will melt and spoil if kept at room temperature for too long. To store frosting, put it in an airtight container or resealable plastic bag in the fridge for about one week. When you are ready to use it again, remove it from the fridge and let it sit for 30-60 minutes at room temperature. Briefly re-whip it before use.
Cream cheese frosting without powdered sugar is another popular method. You can find the recipe here.

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