Made from a cooked flour and milk mixture whipped with granulated sugar Fluffy Whipped Frosting is creamy, tangy and not too sweet.
It tastes very similar to cream cheese frosting but doesn’t require refrigeration and stays soft for days. My go to cupcake and cake frosting, it’s been at every birthday and party I’ve thrown for the last 4 years and always gets a ton of compliments.
Believe it or not cake is not my favorite dessert. I guess it’s not actually the cake, but the super sweet frosting that’s typically slathered all over it. I’m just not a fan of thick sugary frosting, but this frosting is different and so good.
I first found a recipe for fluffy frosting when I didn’t have enough butter or powdered sugar to make the usual buttercream. I scoured the internet in a last minute frenzy to find something that could be made without making a trip to the store. When I found this this, it blew my mind! I had no idea that frosting could be made with standard white sugar and flour. Yes, because it is a stovetop cooked frosting, it takes a little more effort to whip up, but I wouldn’t call it difficult, just different. Plus the benefits far outweigh any extra effort required. I’ve made a few modifications to that original recipe, but it’s still just as much of a crowd pleaser as it’s always been.
1/2 cup plus 2 tablespoons flour (or 10 tablespoons), 2 cups milk, 2 teaspoons vanilla, 2 cups ultrafine granulated sugar, 2 cups (4 sticks) room temperature unsalted butter, 1/8 teaspoon salt
I always use whole milk because it’s what I have on hand, but this frosting tastes great with any milk, or even cream! If you are using salted butter rather than unsalted ‘sweet cream’ butter, then simply omit the extra salt. I use ultrafine baking sugar for this frosting just to make it super smooth and ensure a perfect finished product. It also works with regular granulated sugar but the finished product may be a bit less smooth.
- 1/2 cup plus 2 tablespoons flour
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 2 cups ultrafine granulated sugar
- 2 cups (4 sticks) room temperature unsalted butter
- 1/8 teaspoon salt
- Off heat, measure flour into a medium saucepan and slowly whisk in the milk.
- Whisk constantly over medium heat, about 10 minutes or until thickened.
- Remove from heat and pour through a fine mesh strainer into a bowl to cool.
- Once completely cool, stir in vanilla.
- In a stand mixer or large bowl cream butter, sugar and salt.
- Add cooled milk mixture and whip until smooth.
Cake photos courtesy of Johannah Chadwick Photography