Less-Sweet, Fluffy Vanilla Frosting
A light and fluffy vanilla frosting that is less sweet, perfect for cakes, cupcakes, and cookies without being overwhelming.
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
- ΒΌ 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.
Notes
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip for the best texture. 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.