Access to this page has been denied because we believe you are using automation tools to browse the website. Unlike traditional buttercream, this Fluffy Vanilla Frosting is silky smooth, much fluffy buttercream frosting and far less sweet.

The texture is closer to whipped cream, but unlike cream, this Frosting is stable for days. It pipes like a dream, as featured in Vanilla Cupcakes, and is straightforward to make. If you’ve never heard of it before, the ingredients and method will intrigue you! SNAPSHOT: My Secret Fluffy Vanilla Frosting Texture: Light and fluffy. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture. Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side.

How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. In the fridge, it will set and become firmer, but not hard like butter. This frosting does not get a crust. Storage: Keep covered in airtight container or cake dome. Refrigerate on warmer days that makes butter melt.

If too cold, the frosting is firmer than ideal. Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar. It’s my best all-rounder that’s a hit with everyone. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle. And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days. This looks and pipes like buttercream, but it’s WAY less sweet and rich! This frosting is actually an old fashioned frosting called Ermine Frosting.

Also known as boiled-milk frosting, roux frosting and mock cream, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. Some declare it as the best frosting in the world! The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter. And this is when the ugly duckling transforms into a beautiful swan. Because suddenly, you’re staring into a bowl of what looks like whipped cream.

You touch it and know that it’s firm enough to pipe into sky-high swirls. You taste it, and it’s silky smooth. A cross between buttercream and whipped cream! What you need for this Fluffy Vanilla Frosting All you need is butter, flour, milk, sugar and vanilla. That is what thickens this into a frosting texture.

How to make my secret Less-Sweet Fluffy Vanilla Frosting First, we make the roux. Cook over medium heat until it thickens in a thick dolloping custard. I’ve made it way thicker and it still worked perfectly. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. Just don’t take it off when it’s still watery. It will become like a thick, pasty, thoroughly unappetising jelly and at this stage you will start doubting me. You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.

Now, we whip it up like any other frosting. Add dollops of the roux, beating as you go. Your Fluffy Vanilla Frosting is done! In fact, this frosting was the traditional frosting used for Red Velvet Cake! It was only in modern times that cream cheese frosting became the frosting of choice for Red Velvet. You can pipe sky-high mounds of this frosting onto cupcakes, and you won’t find it sickly sweet like with buttercream! 4 cup cocoa powder at end.

Melted chocolate doesn’t work as well because it weighs it down. Note: I haven’t tried using fresh citrus like lemon, lime and orange to ensure it doesn’t split. F, this frosting is fine out on the counter. 2 hours prior to serving and cupcakes out 1 hour prior so they come to room temperature. You need the frosting to come to room temperature so it’s creamy and soft again.