Description

This secret less-sweet, fluffy vanilla frosting is a perfect balance of creamy texture and mild sweetness, making it an ideal topping for cakes and cupcakes. Made with simple ingredients like flour, sugar, milk, and butter, it offers a luscious vanilla flavor without being overwhelmingly sweet. The technique involves cooking a flour-based milk mixture to create a smooth base before whipping in butter and vanilla, resulting in a light yet rich frosting.

Ingredients

Scale

Dry Ingredients

5 tbsp plain/all-purpose flour
1 cup white granulated sugar (can reduce to 1/2 cup, see Note 1)
Pinch of salt
1/4 cup unsweetened cocoa powder (Dutch processed recommended)

Wet Ingredients

1 cup milk, warmed (full fat preferred, 0% fat also works)
225g / 1 cup unsalted butter, softened but not too soft
1 1/2 tsp vanilla extract

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Instructions

Prepare the flour mixture: In a medium saucepan, combine the 5 tablespoons of flour with the pinch of salt. Gradually whisk in the warmed milk, mixing thoroughly to avoid lumps.
Cook the base: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens significantly and comes to a gentle boil. This should take about 8-10 minutes. Remove from heat and allow it to cool to room temperature.
Beat the butter: In a large bowl, using a hand mixer or stand mixer, whip the softened unsalted butter until creamy and smooth, about 2-3 minutes at medium speed.
Combine and flavor: Gradually add the cooled flour-milk mixture to the whipped butter in small batches, beating continuously to incorporate. Add the 1 cup sugar slowly (or reduced amount if preferred), 1 1/2 teaspoons vanilla extract, and the cocoa powder if making chocolate variation. Continue beating for 5-7 minutes until the frosting is light, fluffy, and well combined.

Notes

Note 1: Reducing sugar to 1/2 cup makes the frosting less sweet but still flavorful.
Note 2: Warming the milk before combining helps prevent lumps and speeds up the thickening process.
Note 3: Butter should be softened but firm enough to whip into a fluffy texture; overly soft butter can make the frosting too loose.
Note 4: Using Dutch processed cocoa powder enhances the chocolate flavor in the cocoa version of the frosting.