If you're looking for a gluten free vanilla frosting that's less sweet than a traditional buttercream, but still velvety smooth, this light, and fluffy cooked flour frosting is just the thing. It really is the best frosting!
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Why I love this cooked flour gluten free vanilla frosting
This cooked flour vanilla frosting is the best frosting, so it deserves the very best gluten free vanilla cake. And that's what you see here. This cake-and-frosting duo is my default combination for quite literally any occasion.
I don't usually make much of a fuss about recipes for frosting and other naturally gluten free recipes of that sort. But this isn't just any frosting. It's a cooked flour and sugar frosting, and it's traditionally made with a conventional all purpose flour.
I first heard of it way back in 2013 when a super sweet reader named Karlie (hi Karlie!) emailed me, like, every couple months and very respectfully asked would I please give her back this frosting. She explained that it was the lightly sweet, fluffy vanilla frosting of her dreams, and she was missing it since she went gluten free.
This frosting, like my favorite chocolate whipped ganache frosting, isn't nearly as sweet as a traditional buttercream frosting. Buttercream relies upon confectioners' sugar for sweetness and more importantly for structure. Without plenty of sugar, buttercream won't hold its shape. Here, cooked sugar does a lot more heavy-lifting.
A note about the flour blend
I had originally made this frosting with a combination of cornstarch and my basic gum free gluten free flour blend. Since I always keep a container of that flour blend handy in my kitchen, and I always have cornstarch, it was easy enough to use both and the results were always spectacular.
Recently, though, I realized that most likely I could simply use tapioca starch/flour alone, and wouldn't that be simpler. I tried, and it worked just as well. I then started using different combinations, even using all arrowroot, and the recipe still worked.
There are quite a number of recipes on the web for cooked flour frosting (also called ermine or boiled milk frosting), and many of them don't seem to work very well. I believe that the secret to success in this recipe, other than the right balance of ingredients like any recipe, is cooking not just the milk and flour but also the sugar. Cooking the sugar along with the milk and flour means that the sugar changes form as well, which adds a lot of stability to the frosting.
As Karlie pointed out, this recipe makes a super velvet-smooth, fluffy-light frosting. It's almost like whipped cream frosting, but it's naturally very stable at room temperature which is a really nice thing in a frosting.
Go ahead and make it ahead of time. Then, either pipe it or spread it on your cake or cupcakes right away, or store it in an airtight container on the counter for a couple days before you're ready to use it. It doesn't separate. Plus, the recipe can be doubled easily. As written, it works for 1 dozen cupcakes or a single layer cake.
One more secret to success in this recipe. Temperature is everything.
The temperature of the flour, milk and sugar is irrelevant, but the cooked mixture must be cooled to room temperature before adding the butter. Otherwise, the butter will melt into the sugar mixture and the frosting will never whip.
Likewise, the butter (or shortening—see substitution information below) must be at room temperature before it's added to the sugar mixture. If the butter is cold and the sugar mixture is at room temperature, everything will clump and resist combining into the beautiful whipped frosting you see.
Once the frosting is made, if it seems a bit soft, cover it in a bowl and refrigerate it for a few minutes. As written, this recipe creates a scoopable frosting. For a consistency that you can pipe easily and beautifully, place the frosting in a piping bag fitted with your favorite tip and place it in the refrigerator until it is chilled to the touch (about an hour). It will hold any shape you like.
Ingredients and Substitutions
Dairy-Free: I've successfully made this recipe dairy free using 14 tablespoons (168 g) butter-flavored Spectrum nonhydrogenated vegetable shortening in place of 12 tablespoons (168 g) unsalted butter. Just be sure to use your favorite unsweetened nondairy milk. My favorite is almond milk.
Sugar-Free: I haven't tried making this recipe sugar-free, but I think it would work beautifully with Swerve brand granulated sugar substitute. If you're considering reducing the amount of granulated sugar, I don't recommend that as the recipe is already much less sweet than traditional buttercream frosting.
For a refined sugar-free version, granulated coconut palm sugar might work in place of refined granulated sugar. But I'd recommend grinding the palm sugar in a food processor first, since it has a large grain otherwise and may not melt fully otherwise. The resulting frosting will be darker in color, though.
Gluten Free Vanilla Frosting | Ermine Frosting
Equipment
- Stand mixer or handheld mixer
Ingredients
- 3 ½ tablespoons (32 g) tapioca starch/flour (or a combination of half tapioca starch, half cornstarch)
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup (6 fluid ounces) milk
- 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
- 12 tablespoons (168 g) unsalted butter at room temperature (it must be at room temperature)
Instructions
- Fill a large bowl about halfway with ice and set it aside.
- In a small, heavy-bottom saucepan, place the tapioca starch, sugar and salt, and whisk to combine well. Add the milk, and whisk until smooth.
- Place over medium-low heat and cook, whisking constantly, until the mixture thickens and the whisk leaves behind a visible trail, about 3 minutes.
- Remove the saucepan from the heat, and scrape the mixture into a separate medium-size heat safe bowl.
- Place the medium-sized bowl on top of the bowl of ice to stop the cooking of the flour and sugar mixture.
- Allow the mixture to cool until it reaches room temperature (temperature matters tremendously here).
- Place the cooled flour and sugar mixture in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer. Add about 1/3 of the butter and the vanilla (extract or seeds), and mix on medium speed until smooth.
- Add the remaining butter in two parts, mixing in between until smooth. The mixture will seem almost curdled at first.
- Turn the mixer to high speed and mix for about 3 minutes or until the frosting turns white and becomes light and fluffy.
- The frosting can be used immediately or can be stored in a sealed container in the refrigerator for a few days. Allow to come mostly to room temperature before using.
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Gluten Free Vanilla Frosting | Ermine Frosting
Equipment
- Stand mixer or handheld mixer
Ingredients
- 3 ½ tablespoons (32 g) tapioca starch/flour (or a combination of half tapioca starch, half cornstarch)
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup (6 fluid ounces) milk
- 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
- 12 tablespoons (168 g) unsalted butter at room temperature (it must be at room temperature)
Instructions
- Fill a large bowl about halfway with ice and set it aside.
- In a small, heavy-bottom saucepan, place the tapioca starch, sugar and salt, and whisk to combine well. Add the milk, and whisk until smooth.
- Place over medium-low heat and cook, whisking constantly, until the mixture thickens and the whisk leaves behind a visible trail, about 3 minutes.
- Remove the saucepan from the heat, and scrape the mixture into a separate medium-size heat safe bowl.
- Place the medium-sized bowl on top of the bowl of ice to stop the cooking of the flour and sugar mixture.
- Allow the mixture to cool until it reaches room temperature (temperature matters tremendously here).
- Place the cooled flour and sugar mixture in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer. Add about 1/3 of the butter and the vanilla (extract or seeds), and mix on medium speed until smooth.
- Add the remaining butter in two parts, mixing in between until smooth. The mixture will seem almost curdled at first.
- Turn the mixer to high speed and mix for about 3 minutes or until the frosting turns white and becomes light and fluffy.
- The frosting can be used immediately or can be stored in a sealed container in the refrigerator for a few days. Allow to come mostly to room temperature before using.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Carole says
Recipe seems like the one I used to use for lady locks back in the old days.
Shawn says
I’ve never heard of anything like this. But the title has been sold. I’m going to try it this week.
gfshoestring says
Let me know how it goes, Shawn!
xoxo Nicole
Charlottewmoore says
I have a recipe for a red velvet cake that the frosting is almost like this. You cream the shortening and sugar until fluffy. You cook the milk and flour until thick. Let it cool add to the creamed mixture and beat well. Then add coconut and pecans. My oh my it is good. I don’t see why you could not just switch the flour to GF and do all the steps the same. Curious!!!
Leanne Vogel says
Wow, doesn’t separate, that’s awesome! I’ve never heard
of this frosting either, but I think you’ve made me a believer! I’m the exact
opposite, no thisaway or thataway, I’m sewn up tight as a button which can
sometimes lead to missing out on loads of things because I’m so focused on the
task at hand. I’ll trade you a bit of mine for a bit of yours?
gfshoestring says
I think we could do each other a bit of good, Leanne! Like the yin & the yang. I get stuff done, and rarely do I lose a thread of what I’m meant to do, but since it’s not my nature to be buttoned up, I’m always afraid of forgetting so I make lots of lists!
xoxo Nicole
Mande says
why does it have to be a xantham gum free flour mix? Any particular reason?
Jennifer S. says
Yea – what if I used some better batter here? would it be a problem?
gfshoestring says
It most likely would come out gummy. Better Batter has quite a bit of xanthan gum.
Nicole
Karlie says
YAY!!! Thank you SO MUCH@9cc196bea2478c7ebc2ac74b47d32f71:disqus I’d already tried myself several times and had no success at all – it got all gummy and weird. I’m excited that you like it too! :D I’m so going to go frost the doughnuts I just made (from your recipe, and a babycakes maker) with it!
.
gfshoestring says
It took me quite a while, but I finally focused on it, Karlie! Happy to help. Let me know how it turns out for you!
xoxo Nicole
Beth says
Thanks for this! Btw, I got your 2nd cookbook over the holidays and it’s wonderful!! :)
gfshoestring says
Thanks, Beth!!
xoxo Nicole
Candaceiw says
As I just made three batches of cupcakes for a work function, here you are with a new frosting recipe…will have to try this with my daughter’s birthday cupcakes this weekend….Thanks Nicole!
gfshoestring says
Happy birthday to your daughter, Candace!
xoxo Nicole
Melissa says
Is there anyway to do this diary free? I am gluten and diary free :(. Thanks, Melissa
Candaceiw says
what about Spectrum palm oil shortening. I love butter, but made some cupcakes for the dairy-free group here at work, using my regular buttercream recipe, but sub’d the spectrum shortening…not my favorite, but it was a hit with everyone else!
Moe Moe says
Any chance for a sub for the cornstarch? I’m allergic to corn.
Thanks,Moe
Nicole Hunn says
I haven’t tried this recipe with any substitutions, Moe Moe, but feel free to experiment! I’d try substituting tapioca starch gram for gram for the cornstarch – although that much tapioca starch can lend a metallic taste. But it should work chemistry-wise.
Nicole
guest says
Hi, Thanks for converting this frosting recipe! My grandchildren are now gf/cf and this is very helpful. My mother was a professional cake baker and decorator and this is almost the same type of frosting they always used, minus the gf. This type of frosting is a WONDERFUL frosting, works great for piping, decorating, keeps well in the fridge and at room temp when frosted. This is what she used to hand form her flowers, borders, any decorating before the days of gum paste and fondant for decorating cakes. Because she worked at a custom bakery there is a couple secret ingredients but this is pretty close and can’t wait to try this for my grand kids.
Bren says
OMG – I am SO excited that you developed and posted this! My favorite frosting of all time was a cooked frosting like this one but because it contained flour I was always afraid to try to sub things out. Now I can recreate it! You’ve done it again, friend!
Jené Jackson says
I was JUST lamenting how I missed this frosting, the proper one, for red velvet cake! Thank you so much!
gfshoestring says
Is this the proper frosting for red velvet, Jene? I always made red velvet with a cream cheese buttercream. Live & learn!
xoxo Nicole
Donavan Kim says
OMG…I may have to kiss you. A hug at the very least…thankyouthankyouthankyou! You are…my hero.
gfshoestring says
Kiss me! I thought you’d never go for it, you fool. ;) I’d like both a kiss and a hug, please.
xoxo Nicole
Nicole Hunn says
Kiss me! I thought you’d never go for it, you fool. ;) I’d like both a kiss and a hug, please.
xoxo Nicole
Linda Stoddard says
Yum! My favorite kind of vanilla frosting–I first saw a version of this on Pioneer Woman that she’d gotten years ago from a friend and was using it to frost a red velvet sheetcake for a church dish to pass thing–at first I thought–‘flour in frosting? Huh?’ But when I tried it I was sold—can’t wait to try your recipe here. Valentine’s Day is fast approaching and it’s a good excuse to make cupcakes to nestle your frosting on. Again…yum! Hope you have a great New Year! xoLinda
Linda Stoddard says
Yum! My favorite kind of vanilla frosting–I first saw a version of this on Pioneer Woman that she’d gotten years ago from a friend and was using it to frost a red velvet sheetcake for a church dish to pass thing–at first I thought–‘flour in frosting? Huh?’ But when I tried it I was sold—can’t wait to try your recipe here. Valentine’s Day is fast approaching and it’s a good excuse to make cupcakes to nestle your frosting on. Again…yum! Hope you have a great New Year! xoLinda
Bren says
OMG – I am SO excited that you developed and posted this! My favorite frosting of all time was a cooked frosting like this one but because it contained flour I was always afraid to try to sub things out. Now I can recreate it! You’ve done it again, friend!
Moe Moe says
Any chance for a sub for the cornstarch? I’m allergic to corn.
Thanks,Moe
gfshoestring says
I haven’t tried this recipe with any substitutions, Moe Moe, but feel free to experiment! I’d try substituting tapioca starch gram for gram for the cornstarch – although that much tapioca starch can lend a metallic taste. But it should work chemistry-wise.
Nicole
gfshoestring says
Happy to help, Bren!
xoxo Nicole
gfshoestring says
Hi, Linda!! The reader who asked me to fiddle around to come up with a GF version of this recipe had mentioned a Pioneer Woman recipe, but it didn’t work for me very well. I adapted a different recipe – hope you like the results!
xoxo Nicole