Are you tired of overly sweet frostings that dominate the flavor of your cakes and cupcakes? If so, you’re in for a treat! My Secret Less-Sweet, Fluffy Vanilla Frosting offers a perfect balance of sweetness and creaminess. This frosting is light and fluffy and compliments any dessert without overwhelming it.
Why Make This Recipe
This frosting is perfect for those who prefer a delightful vanilla taste without the extra sugar. It is great for frosting cakes, cupcakes, and even cookies. With its soft texture and ability to hold shape, this less-sweet frosting will elevate your baked goods. Plus, you can easily tweak the recipe to add a chocolate twist if you fancy!
How to Make My Secret Less-Sweet, Fluffy Vanilla Frosting
Ingredients
- 5 tbsp flour (plain/all-purpose)
- 1 cup white sugar (regular/granulated, can reduce to 1/2 cup, Note 1)
- 1 cup milk, warmed using any method (full fat best, but even 0% fat works)
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup unsalted butter (softened but not too soft! (Note 3))
- 1/4 cup cocoa powder, unsweetened (Dutch processed best, if you can)
Directions
Thickening Roux:
- In a small saucepan, mix the 5 tablespoons of flour and 1 cup of milk over medium heat. Stir constantly until it thickens to a pudding-like consistency. Remove from heat and let cool completely.
Making the Fluffy Frosting:
2. Once the roux mixture is cool, beat the softened unsalted butter and 1 cup of sugar (or 1/2 cup if you prefer) in a mixing bowl until light and fluffy.
3. Add the cooled roux mixture, 1 1/2 teaspoons of vanilla extract, and a pinch of salt. Beat until everything is well combined and fluffy.
Chocolate Flavored Option:
4. To make a chocolate version, mix in 1/4 cup cocoa powder into the frosting after adding the roux and vanilla extract. Beat until smooth.
Frosting Cakes and Cupcakes:
5. Use a spatula or piping bag to frost your cooled cakes or cupcakes as desired.
How to Serve My Secret Less-Sweet, Fluffy Vanilla Frosting
This frosting pairs beautifully with vanilla and chocolate cakes, cupcakes, and even brownies. You can pipe it onto your baked goods or simply spread it on with a spatula for a more rustic look.
How to Store My Secret Less-Sweet, Fluffy Vanilla Frosting
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and re-whip for the best texture.
Tips to Make My Secret Less-Sweet, Fluffy Vanilla Frosting
- Ensure the roux mixture is completely cooled before adding it to the sugar and butter mixture to prevent melting the butter.
- Use room-temperature butter for easier mixing and a fluffier texture.
- If you want to make it sweeter, you can always add a bit more sugar after tasting!
Variation
You can easily adapt this frosting by adding different flavors like almond or lemon extract instead of vanilla. For a fruity twist, consider incorporating fruit purees!
FAQs
1. Can I use reduced-fat butter for this frosting?
Yes, you can use reduced-fat butter, but the frosting may not be as fluffy.
2. How can I make this frosting dairy-free?
You can use non-dairy milk and vegan butter as substitutes to make a dairy-free version.
3. Can I color this frosting for decorations?
Absolutely! You can use food coloring to tint the frosting as desired.
Now you’re all set to whip up your very own Secret Less-Sweet, Fluffy Vanilla Frosting! Enjoy your deliciously balanced treats.
Less-Sweet, Fluffy Vanilla Frosting
Ingredients
For the Roux
- 5 tbsp flour (plain/all-purpose)
- 1 cup milk, warmed (full fat best, but even 0% fat works)
For the Frosting
- 1 cup white sugar (regular/granulated, can reduce to 1/2 cup) Note 1
- 1.5 tsp vanilla extract
- Pinch salt
- 225 g unsalted butter (softened but not too soft) Note 3
- ¼ cup cocoa powder, unsweetened (Dutch processed best)
Instructions
Thickening Roux
- In a small saucepan, mix the 5 tablespoons of flour and 1 cup of milk over medium heat. Stir constantly until it thickens to a pudding-like consistency. Remove from heat and let cool completely.
Making the Fluffy Frosting
- Once the roux mixture is cool, beat the softened unsalted butter and 1 cup of sugar (or 1/2 cup if you prefer) in a mixing bowl until light and fluffy.
- Add the cooled roux mixture, 1 1/2 teaspoons of vanilla extract, and a pinch of salt. Beat until everything is well combined and fluffy.
Chocolate Flavored Option
- To make a chocolate version, mix in 1/4 cup cocoa powder into the frosting after adding the roux and vanilla extract. Beat until smooth.
Frosting Cakes and Cupcakes
- Use a spatula or piping bag to frost your cooled cakes or cupcakes as desired.
