How to Make Icing Without Powdered Sugar (Easy Recipe!)
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 9x13 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 🙂
Love this frosting! So fluffy and not greasy or overly sweet. My grandma says this is traditional red velvet cake frosting, back before cream cheese became the thing.
Thanks - I can't wait to try it on Red Velvet. it was really good on chocolate cake 🙂
Yummy - this sounds delicious!! I will have to try it.
Looks good! Thanks for sharing at my Pin Me party!
I made this recipe and it turned out so good!! I don't know if I would have had such good luck though without my kitchen Aid mixer with its whip attachment!
Yes! You gotta have that stand mixer or your arms will be killing you 🙂
Thanks for sharing!
Can this frosting be made the day before?
I have never made it ahead of time so I can't really tell you how it will be the next day. If you do try it - please let me know how it goes!
@Janell, I did try it and it hardens in the fridge (much like butter), but I set it out a couple hours before I wanted to frost my cake and it softened just fine! Didn’t even need to rewhip! Traditional powdered sugar frosting is much too sweet for my liking and this was very yummy!
I used this recipe for a birthday cake. I made a cherry chip cake and used this frosting with a splash of maraschino cherry juice...recipe was awesome and the cake turned out delicious. Thanks for sharing this recipe.
I love that idea! It sounds delicious!
Do you have to refrigerate the cake once it is iced?
No - I usually keep it on the counter for about 2 days. It may last longer in the fridge - but cakes do not last that long here 🙂
Thank you so much for posting this recipe!! My mother used to make this all the time when we were kids bc it's not overly sweet!!
Thank you for bringing back memories of my mother and use when we were kids!!
Happy Mother's Day!! ❤️❤️
Im so glad to hear this!! Thank you 🙂
I used this recipe late at night and it turned out pretty good. My mother was skeptical because of the use of flour, but I know it was good.
I know the flour makes no sense! But it's so good!
I had this recipe years ago and I was searching for it. Could not find it and I was Thrilled this morning when I found it in the recipes ! This is a fantastic recipe and I'm so glad you posted it! Thank you thank you!!
Looks good, my grandma used to make this frosting a lot but she used Crisco shortening instead of butter. Then the frosting will not break on you because of the butter. I'm going to try it using splenda because I'm diabetic and I miss my frosting!
Good idea!
So,let me first start by saying I have VERY little baking experience. I tried to make this without the stand mixer cause I don't have one and the flavour is good but there are still lumps of flour. I don't know the difference between the mixing attachments that came with the device and whisking attachments. Idk about anything other than I failed lol.
This can be a difficult recipe if you dont have a stand mixer to get the lumps out. Im so sorry it didnt work out for you 🙂
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!
Im so happy that this worked for you!! It's a really good frosting and your ingredients sound delicious!
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.
How long did the whisking of the flour and milk take?
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.
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.
Sounds yummy 🙂
??? 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??
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.