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I had originally made this frosting with a combination of cornstarch and my basic gum free gluten free flour blend.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!
jillji says
There is always at least one of us here…Do you think this would work with coconut sugar or honey? I would use the sugar very seldom, maybe a birthday, but would love a nice recipe like this without the white sugar…thanks, I will might experiment.
Nicole Hunn says
I’m afraid I’ve already provided all the substitution information I can muster, Jill! Feel free to experiment and let us know how it goes!
Beth says
I love, love, love this frosting! I saw it first on Mel’s site and then wondered if you had done it gluten free, Nicole – and, of course, you had! It is now my go to frosting recipe and the one my husband can’t eat enough. Thank you so much for all you do – having Celiac disease would be so much harder without you. Thank you!
Nicole Hunn says
Beth, that’s so kind of you to say. And I’m so grateful that I’ve been able to help. Mel is the best!!
Nicole Reed says
What makes this better than a regular buttercream? Is it just because its light and fluffy instead of dense?
Lorraine says
Nicole, if I weren’t clogged up with a brand-new-for-the-New-Year cold, I would sing the praises of you and your cookbooks! I have both and I cannot praise them enough! I’m going to make this delicious frosting for this weekend’s Birthday Party for two old codgers …. a.k.a. dear old friends. One of them is gluten-free so he is gonna flip! I’m planning on making your Twinkie cupcakes as well.. YUM-O!
Socalmama3 says
Thank you for this recipe! Looks amazing and my daughter can have all the ingredients! Yay!
I have a question I’ve not been able to find the answer to in your blog or your book (which I got as a Christmas present from my son). In your DIY Better Batter flour recipe, the link for the pectin is not working. What brand of pectin do you use? I bought Solgar apple pectin at the health food store. Can I use that? It’s less expensive than the pectin in the packets for jellies (I think the brand is Pomona). Anxious to start baking your recipes. Thanks in advance!
Sarawerner54 says
Would this recipe work dairy free with dairy free butter and rice or almond or coconut milk?
gfshoestring says
I honestly don’t know, Sarawerner, since I haven’t tried the recipe with any substitutions, but I always prefer shortening to nondairy butter, so I’d start with that. The milk shouldn’t be a problem. Just steer away from nonfat dairy free milk.
Nicole
Chris says
When the kids were small and decided to forgo the usual birthday pie request in lieu of cupcakes, the cooked frosting was the one I always made. Haven’t thought about it in YEARS! With a few birthdays coming up, I might just revisit this idea! Thanks for the reminder! I needed that little kick in the pants!!!
Jennifer S. says
Can you tell me what your preferred brand of piping bags/tips are? Thanks sista’!
gfshoestring says
Hi, Jennifer!
Sure can. I have a true preference for Ateco brand piping bags and tips. Really good quality stuff, and pretty readily available.
xoxo Nicole
Sallie says
I have been trying FOREVER to make this frosting Gluten Free and now you HAVE done it!!!! Many, many thanks. I can always count on you!!! Happy New Year!
gfshoestring says
Oh, I failed before I succeeded a few times, for sure, Sallie. But that’s what I’m here for. :)
xoxo Nicole
Threadlady says
This sounds likw the frosting I usually make for DH’s birthday cake, EXCEPT the frosting was a larger batch and was divided into four separate bowls *before* the flavorings were added. Each bowl was a different flavor, lemon, chocolate, mint and almond and each was colored differently. The were used on a milk chocolate layer cake where each baked layer was split. There was not enough frosting to decorate the sides, so it was a lovely effect and the frosting was light and not TOO sweet. May have to try it before his birthday comes around again (Nov.).
BTW I love your blog, have both of your books and am really looking forward to the Bread book. I used to bake all our breads and was trying Artisanal breads before we decided to go G-F (not a medical necessity, just a lifestyle choice).
gfshoestring says
Light and not too sweet is definitely how I would describe this frosting. That must be why it’s universally beloved. :)
Thanks so much for your support of the cookbooks, and I really can’t wait to share these bread recipes with you. I promise not to disappoint!
xoxo Nicole