Whipped Buttercream Frosting (No Powdered Sugar)? Yes, please! This unique and incredibly smooth frosting is made without the usual powdered sugar, using a flour-milk paste to achieve its perfect texture. Whether I’m topping cakes, cupcakes, or cookies, this frosting always delivers a light and airy finish, making it a perfect choice for any dessert.
Ingredients
1 cup (240ml) milk (whole milk preferred)
3 tablespoons all-purpose flour
1 cup (200g) granulated sugar
1 cup (226g) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Pinch of salt (optional, enhances flavor)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook flour and milk: In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like paste (about 5–8 minutes). Remove from heat and let it cool completely to room temperature. If you're in a hurry, you can refrigerate it, but make sure to stir often to prevent a skin from forming.
Cream butter and sugar: While the flour mixture is cooling, beat the butter and sugar together on high speed for about 5–7 minutes, until light and fluffy. The sugar should start to dissolve, although some graininess may remain until the next step.
Combine and whip: Add the cooled flour-milk paste to the butter-sugar mixture. Beat on medium-high for another 5–7 minutes, until the frosting is fluffy, smooth, and holds peaks.
Finish: Add vanilla extract and a pinch of salt. Beat just until combined, and your frosting is ready to use!
Servings and Timing
This recipe yields enough frosting to cover a standard 9-inch cake or about 12 cupcakes. It takes about 20-25 minutes of active preparation time to make the frosting, and you should allow some extra time for the flour-milk paste to cool completely (approximately 30 minutes).
Variations
Flavored Frosting: You can add different extracts like almond, lemon, or coconut in place of the vanilla extract for a unique twist.
Colorful Frosting: Add food coloring to match the theme of your celebration or event.
Chocolate Buttercream: Mix in cocoa powder (about ¼ cup) for a chocolate version of this frosting.
Salted Caramel Buttercream: Swirl in some homemade or store-bought caramel sauce for a salted caramel flavor.
Storage/Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using again, bring it to room temperature and beat it briefly to restore its smooth, fluffy texture. If it has hardened too much, you can gently warm it in the microwave for a few seconds and re-whip it.
FAQs
How can I make sure the frosting stays smooth and doesn’t curdle?
If the frosting looks curdled after mixing, don’t worry! Just keep beating it, and it will eventually smooth out as it emulsifies. Patience is key here.
Can I use skim milk instead of whole milk?
Whole milk is preferred for a richer texture, but you can use skim milk as a substitute. Keep in mind that the frosting may be slightly less creamy.
How can I prevent the flour-milk paste from forming a skin as it cools?
To avoid a skin from forming, stir the paste every few minutes while it cools. Alternatively, you can cover the paste with plastic wrap, making sure the wrap touches the surface of the paste.
How do I adjust the sweetness of this frosting?
If you want the frosting to be a bit sweeter, you can increase the amount of granulated sugar by 2–3 tablespoons, or you could add a little more vanilla extract for extra flavor.
Can I use this frosting for piping decorations?
Yes! This buttercream is perfect for piping and holding its shape. Just make sure the frosting is at room temperature for the best consistency.
Conclusion
This whipped buttercream frosting without powdered sugar is a game-changer! It’s light, fluffy, and perfect for anyone who wants a less sweet but still creamy frosting. It’s easy to make, and you can customize it to your liking with different flavors or colors. Whether for cakes or cupcakes, this frosting will be a hit every time!
Recipe:
Whipped Buttercream Frosting (No Powdered Sugar)
- Total Time: 30-35 minutes
- Yield: Enough to cover a standard 9-inch cake or 12 cupcakes
- Diet: Vegetarian
Description
A light and fluffy whipped buttercream frosting made without powdered sugar, using a flour-milk paste for a smooth texture.
Ingredients
1 cup (240ml) milk (whole milk preferred)
3 tablespoons all-purpose flour
1 cup (200g) granulated sugar
1 cup (226g) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Pinch of salt (optional, enhances flavor)
Instructions
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like paste (about 5–8 minutes). Remove from heat and let it cool completely to room temperature.
- Beat the butter and sugar together on high speed for about 5–7 minutes, until light and fluffy.
- Add the cooled flour-milk paste to the butter-sugar mixture. Beat on medium-high for another 5–7 minutes, until the frosting is fluffy, smooth, and holds peaks.
- Add vanilla extract and a pinch of salt. Beat just until combined, and your frosting is ready to use!
Notes
Make sure the flour-milk paste cools completely to avoid curdling when combined with the butter-sugar mixture.
If the frosting becomes too stiff after refrigerating, let it come to room temperature and whip it again to restore its fluffy texture.
This frosting is ideal for piping and holds its shape well.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Whipping, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 7g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
