Best Frosting without Powdered Sugar
User Reviews
4.7
Best Frosting without Powdered Sugar
Description
Best Frosting without Powdered Sugar creates a creamy topping by first cooking a mixture of flour, granulated sugar, salt, and whole milk until thickened to a custard-like consistency. Allowing this base to cool fully prevents a skin from forming and prepares it for blending with softened butter and vanilla extract. This method yields a smooth and fluffy frosting that is less sweet than typical buttercream variations. The gradual heating process ensures the sugar dissolves fully and the flour cooks thoroughly, eliminating raw flour taste. The finished frosting is ideal for cakes or cupcakes, providing a stable texture that resists melting when refrigerated.
The flavor balances buttery richness with gentle sweetness and vanilla aroma, while the texture remains smooth and spreadable. Since it omits powdered sugar, it offers a unique alternative for those who might not have that ingredient on hand.
Note that this frosting should be stored chilled in an airtight container and can keep up to a week. Before using, letting it soften at room temperature and briefly re-whipping restores its texture. Food coloring can be added after preparation if desired to customize appearance.
Whole milk or heavy cream ensures the best texture, and room temperature butter is crucial for smooth blending. The careful cooking and cooling steps are key to this frosting's characteristic finish.
Ingredients
- 1 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ teaspoon salt
- 1 cup butter room temperature, softened, unsalted
- 1 teaspoon vanilla extract
Instructions
- Place a medium saucepan over medium heat. Add the flour, sugar, and salt. Whisk for about 1 minute to combine.
- Add milk and whisk. Once the mixture is hot, lower the heat to medium-low. Whisk until the roux has thickened and reaches a pudding or custard-like consistency. It will take about 10 to 15 minutes. Make sure to whisk constantly to prevent the mixture from burning. (DON'T crank up the heat!)
- Remove the roux from the heat and transfer it to a shallow bowl. Cover it with plastic wrap. Push the wrap to touch the surface of the mixture to prevent the skin from forming on the surface. Allow the mixture to cool down COMPLETELY. It will take about 1 hour, but here’s a simple trick: add a few ice cubes on top of the plastic, and your roux should be cool enough within 10 minutes.
- Soften up the butter quickly. Cut your butter into ¼-inch slices and place them on a flat plate in one single layer. Microwave them at 50% power at 5-second intervals. Check after every 5 seconds until they are nice and soft. It usually takes less than 30 seconds in total. To check whether the butter is ready: if a spatula can cut through the butter easily, your butter is ready.
- Beat the softened butter in a large mixing bowl until smooth and creamy. You can use a hand mixer or a stand mixer.
- Add the cooled roux GRADUALLY the the butter, about 1-2 tablespoons at a time. Beat until light and fluffy.
- Mix in the vanilla extract, and give it a quick mix. Use a spatula to scrape down the sides from time to time.
- Frost immediately or store in an airtight container in the fridge.
Notes
- Use whole milk or heavy cream for best frosting texture and consistency.
- Let butter soften naturally or use low-power microwaving in short intervals to avoid melting.
- Cover the cooked base with plastic wrap pressed to the surface to prevent skin formation while cooling.
- Store frosting in an airtight container in the refrigerator for up to one week.
- Before using, allow frosting to soften at room temperature for 30-60 minutes and re-whip briefly.
- Add food coloring after frosting preparation if desired.
- This frosting is less sweet than typical buttercream made with powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 20g | 7% |
| Net Carbohydrates | 20g | |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 59mg | 2% |
| Potassium | 39mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 506IU | 10% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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