Last Updated on March 18, 2026 by Janell
Check out this recipe for how to make easy vanilla frosting without powdered sugar!
Have you ever started a cake only to realize your pantry is empty of confectioners’ sugar? I’ve been there! I discovered this recipe for flour frosting (also known as Ermine frosting) during a birthday party emergency, and I was shocked—it’s actually better than traditional buttercream!
This creamy, fluffy vanilla frosting uses simple pantry staples like regular granulated sugar, milk, and flour. It’s light and airy, and it reminds me of the delicious whipped filling in a Ding Dong.
Why You’ll Love This Recipe
- No Powdered Sugar Needed: Uses regular white sugar.
- Less Sweet: It only uses 1 cup of sugar, compared to the 8 cups often found in American buttercream.
- Staple Ingredients: You likely have everything in your kitchen right now.
- Old-Fashioned Favorite: This is the original frosting traditionally used for Red Velvet cake!
Tips for the Best Results
- Use a Stand Mixer: This recipe requires a lot of whipping to get that “Cool Whip” consistency. A hand mixer works, but your arms will get a workout!
- The Cooling Secret: The milk and flour mixture must be completely cool before adding it to the butter. I usually pop mine in the freezer for a few minutes to speed things up.
- Fixing Graininess: If the sugar feels grainy, keep beating! It will continue to dissolve as it sits on the cake. Pro Tip: You can also whisk the sugar into the milk and flour while heating it to ensure it dissolves perfectly.
- Yield: This makes about 5 cups of frosting—enough for one 9×13 pan or 24 cupcakes.
Can you use this for Cinnamon Rolls?
Yes! If you’re looking for a cinnamon roll icing without powdered sugar, this is a fantastic alternative. It’s less cloying than a glaze and stands up well to a warm roll.
How to Make Icing Without Powdered Sugar
Ingredients
- 1 cup milk: 2%, whole milk, or heavy cream all work.
- 5 Tablespoons flour: This creates the “roux” that gives the frosting structure.
- 1 teaspoon vanilla extract: Use pure vanilla for the best flavor.
- 1 cup unsalted butter: 2 sticks, must be room temperature.
- 1 cup granulated sugar: Regular white sugar.
Step-by-Step Instructions
Create the Roux: In a small saucepan, whisk together the flour and milk. Heat over medium heat, stirring constantly. It will thicken into a very thick paste (similar to peanut butter consistency).
Flavor and Cool: Remove from heat and stir in the vanilla. Let the mixture cool completely.
Cream the Butter and Sugar: In a stand mixer with the whisk attachment, beat the room-temperature butter and granulated sugar on medium-high speed for about 8 minutes.
Combine: Add the cooled milk mixture to the butter and sugar.
Whip it Good: Beat for several more minutes until it looks white, fluffy, and light—almost like whipped cream. If it looks like it’s separating, just keep beating!
I discovered this recipe when I made a cake, but I didn’t have powdered sugar. The first time I made this I was shocked that I could make vanilla frosting without powdered sugar…and it was so good! Try it and let me know what you think!
Here are some of my favorite cake recipes and icing recipes:
- Chocolate cupcakes or cake recipe
- American Buttercream
- Cinnamon Rolls
- Sweetened Condensed Milk Buttercream Frosting Recipe
Vanilla Frosting Without Powdered Sugar
The ultimate solution for when you run out of powdered sugar! This old-fashioned Ermine frosting (also known as boiled milk frosting) uses regular granulated sugar to create an incredibly fluffy, whipped texture that isn't overly sweet. It tastes just like the creamy center of a snack cake and is stable enough for perfect cupcake swirls.
Ingredients
- 1 cup milk (you could use any kind of milk 2% or whole milk)
- 5 Tablespoons of flour
- 1 teaspoon vanilla extract
- 1 cup of unsalted butter, room temperature (2 sticks)
- 1 cup of sugar (granulated sugar)
Instructions
- In a small saucepan whisk together the flour and milk. Heat over medium heat and constantly stir. It will start to thicken - so much you that you almost can't stir it.
- Remove the milk mixture from the heat and add the vanilla. Let it cool completely before you mix it with the butter and sugar mixture. (The best way to do this is to place it in the freezer.)
- You will want a stand mixer for the next part. In a bowl beat the butter and sugar on medium-high speed with the whisk attachment until the sugar dissolves. I have done this for about 8 minutes and the sugar doesn't seem to dissolve. But don't worry - it will dissolve a little bit after you frost the cupcakes.
- The mixture may start to look white and fluffy. If the sugar still hasn't dissolved, and if the milk and flour mixture is cool, add it to the butter and sugar mixture.
- Beat it for a few more minutes and it should start to look fluffy - almost like cool whip. Taste it and you will be amazed! ( I have heard that the mixture may separate and this is normal - just keep beating 🙂
brigid
Monday 13th of April 2026
??? this is not even frosting??? this is terrible?? i feel like i followed all the steps right… i used margarine instead of butter, is that where i went wrong?? and i just used it straight out of the tub, not melted or anything. this is so gross, it just tastes like… sugar butter?? am i missing something??
Janell
Wednesday 15th of April 2026
It's a completely different recipe because you used margarine. So it would not work. You can't use margarine in baked goods - especially from a tub.
Nicole Acevedo
Wednesday 11th of February 2026
I made this and used cocoa powder instead of vanilla extract it came out like pudding a lightly sweet and whipped pudding but I mixed it by hand too.Still it came out tasting good all the same any icing is better than none.
Janell
Friday 13th of February 2026
Sounds yummy :)
Sydney
Thursday 12th of December 2024
How long did the whisking of the flour and milk take?
Janell
Friday 13th of December 2024
It does take some time. It's been a while since I made this but I remember it felt like several minutes. I will make this again soon and update it.
Ashley
Monday 25th of November 2024
This worked! I got a little risky and actually dissolved the sugar in first with the butter. Took away the majority of the graininess before even mixing. Will definitely use again.
Joe
Tuesday 3rd of September 2024
Hi Jenell, this is a Game Changer!!
My girls are gluten free and cannot have cane sugar. I substituted with coconut milk, gluten free flour and maple sugar. And BAMM!!... So delicious.
Thankyou!
Janell
Friday 6th of September 2024
Im so happy that this worked for you!! It's a really good frosting and your ingredients sound delicious!