My Secret Less-Sweet, Fluffy Vanilla Frosting
User Reviews
5
My Secret Less-Sweet, Fluffy Vanilla Frosting
Description
My Secret Less-Sweet, Fluffy Vanilla Frosting blends a cooked flour and sugar roux with milk, then cools the mixture before whipping in softened butter and vanilla extract. This process creates a custard-like base with a silky texture that contributes to a frosting that is lighter and less sweet than typical buttercreams.
The balance of ingredients results in a frosting that is fluffy yet sturdy enough for piping, with a gentle vanilla flavor and a creamy mouthfeel. The frosting can be adjusted in sweetness by altering sugar amount, and can also be made chocolate-flavored by adding cocoa powder.
This frosting works well for decorating cakes or cupcakes when a less sweet alternative is preferred, providing a stable topping that still spreads easily. Because the flour is cooked in the roux, the frosting holds better than simple buttercream while remaining light in texture.
It is best to use this frosting soon after preparation, as the butter content means it can soften or melt if left out on warm days. The roux can be made ahead and refrigerated, but should be brought to room temperature before combining with butter. Leftover frosting may be refrigerated and brought back to room temperature for use.
Ingredients
- 5 tbsp flour , plain/all purpose
- 1 cup white sugar , regular/granulated (can reduce to 1/2 cup, Note 1)
- 1 cup milk full fat best (but even 0% fat works, warmed using any method
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup butter softened but not too soft! (Note 3, unsalted
Chocolate Frosting option:
- 1/4 cup cocoa powder Dutch processed best, if you can, unsweetened
Instructions
Thickening Roux:
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- While whisking constantly, slowly pour the milk in (this ensure it's lump free).
- As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
- Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped.
- Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.
- Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won't mix well with softened butter).
Making the Fluffy Frosting:
- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
- Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!
Chocolate flavoured option:
- Beat in the cocoa powder at the end, just until mixed through.
Frosting cakes and cupcakes:
- Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.
- See notes for storage / make ahead.
Notes
- Use softened butter at about 17°C (63°F) to prevent the frosting from becoming greasy or too soft.
- The amount of sugar can be reduced to soften sweetness as low as half a cup for a lighter flavor profile.
- The cooked flour and milk mixture (roux) can be prepared a day ahead; store covered in the refrigerator and bring to room temperature before use.
- For a whiter frosting, consider using European-style pale butter or a frosting whitener; small drops of blue or purple food coloring can neutralize yellow tones.
- On warm days, refrigerate the frosted cake and allow frosting to soften at room temperature before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224cal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 11mg | 0% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 502IU | 10% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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