This Smooth Buttercream frosting is incredibly easy to make. Simply cook a mixture of milk, flour, and sugar, allow it to cool, then blend it with butter.
The end result is a velvety, grit free frosting, perfect for piping or to add decorative details. Plus there's no powdered (icing) sugar required.
Smooth Buttercream frosting (no powdered sugar)
The frosting is light and fluffy, resembling a mix of whipped cream frosting and meringue-style buttercream in both flavor and texture.
This classic buttercream, also known as Ermine frosting, boiled milk frosting, or flour buttercream, is smooth and light yet stable enough for intricate piping and supporting large layer cakes.
It offers a unique twist on vanilla buttercream frosting, being less sweet and also egg-free. It's the ultimate frosting that pairs perfectly with cupcakes or rich cakes like red velvet, butter, or chocolate.
Visual instructions
Here are step by step pictures so you can see what the dough at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- Place ⅓ cup (45g) all purpose flour and 1 cup (200g) white granulated sugar in a saucepan over medium heat. Cook, stirring constantly, for 20 seconds.
- While whisking constantly, slowly pour 1 cup (250ml) of warm milk.
- As the milk heats up, stir constantly to prevent the mixture from forming lumps and sticking to the base of the saucepan. Cook until thick and smooth in texture (see image 3 for texture).
- Remove from the heat and cover with plastic wrap (cling wrap) pressing it down onto the surface to prevent a skin from forming.
- Allow the mixture to cool entirely at room temperature.
- For a quicker cooling process, take it off the heat and spread it into a wide, shallow pan. The mixture should reach room temperature within an hour.
- After the flour mixture has fully cooled, it should have a thick texture (Make sure the mixture is entirely cool to avoid melting your butter.)
- Add 1 cup ( 225 g) butter to a large bowl. Remember that the butter should be soft, but not melty. When you press your finger on the butter, it should leave an indent. However, it still needs to be cool enough to avoid ending up with shiny grease on your fingers.
- Beat the butter for about 2 minutes with a handheld or stand mixer for about 2 minutes on medium speed until just creamy.
- Gradually add the cooled flour mixture, one tablespoon at a time, and beat. Continue incorporating the flour mixture, beating between each addition until you've added it all.
- After all the flour mixture is added, include 1 teaspoon vanilla extract and ¼ teaspoon salt. Then whip the mixture for 2 to 3 minutes.
- Now, the mixture should have achieved a light and fluffy consistency and is ready for use.
How to store smooth buttercream
If you're not going to use the buttercream right away, put it in an airtight container in the refrigerator. It will last for up to a week.
When you're prepared to use it, leave it at room temperature for approximately 30 minutes. Then whip it again to regain its smooth texture.
You have the option to freeze this buttercream for up to 3 months, but keep in mind that freezing might change its texture. Thaw it overnight in the fridge, and once it's thawed, whip it up to restore its original texture.
Recipe
Smooth Buttercream frosting (no powdered sugar)
- Choose your preferred measuring method by clicking one of the buttons above
- ⅓ cup all purpose flour (same as plain flour -UK OR cake flour)
- 1 cup white granulated sugar
- 1 cup warm milk
- 1 cup salted butter, softened (note 1)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (add ½ teaspoon if using unsalted butter)
- Place all purpose flour and white granulated sugar in a saucepan over medium heat. Cook, stirring constantly, for 20 seconds.⅓ cup all purpose flour, 1 cup white granulated sugar
- While whisking constantly, slowly pour in the warm milk.1 cup warm milk
- As the milk heats up, stir constantly to prevent the mixture from forming lumps and sticking to the base of the saucepan. Cook until thick and smooth in texture (see image 3 for texture).
- Remove from the heat and cover with plastic wrap (cling wrap) pressing it down onto the surface to prevent a skin from forming.
- Allow the mixture to cool entirely at room temperature. For a quicker cooling process, take it off the heat and spread it into a wide, shallow pan. The mixture should reach room temperature within an hour. (See note 3)
- After the flour mixture has fully cooled, it should have a thick texture.
- Add the butter to a large bowl. Remember that the butter should be soft, but not melty. When you press your finger on the butter, it should leave an indent. However, it still needs to be cool enough to avoid ending up with shiny grease on your fingers.1 cup salted butter, softened
- Beat the butter for about 2 minutes with a handheld or stand mixer for about 2 minutes on medium speed until just creamy.
- Gradually add the cooled and thickened flour mixture, one tablespoon at a time, and beat.
- Continue incorporating the flour mixture, beating between each addition until you've added it all.
- After all the flour mixture has been incorporated, add vanilla extract and salt. Then whip the mixture for 2 to 3 minutes.1 teaspoon vanilla extract, ¼ teaspoon salt
- Now, the mixture should have achieved a light and fluffy consistency .
- Keep covered in a cool area of your kitchen or refrigerate until ready to use.
Storage
- If you're not going to use the buttercream right away, put it in an airtight container in the refrigerator. It will last for up to a week.
- When you're prepared to use it, leave it at room temperature for approximately 30 minutes. Then whip it again to regain its smooth texture.
- You have the option to freeze this buttercream for up to 3 months, but keep in mind that freezing might change its texture. Thaw it overnight in the fridge, and once it's thawed, whip it up to restore its original texture.
- Butter temperature: Remember that the butter should be soft, but not melty. When you press your finger on the butter, it should leave an indent. However, it still needs to be cool enough to avoid ending up with shiny grease on your fingers.
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