This granulated sugar frosting is a smooth, gently sweet cooked frosting made by thickening milk, flour, and sugar, then beating the cooled mixture with butter. It’s an ermine-style frosting with a soft, spreadable texture that works on cakes and cupcakes, and cooking the sugar into the base helps avoid the gritty finish granulated sugar can leave in uncooked buttercream.
Ingredients
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1/4 cup (32 g) all-purpose flour
- 1/4 teaspoon (1.5 g) fine salt
- 1 cup (227 g) unsalted butter, softened but still cool
- 1 teaspoon (5 ml) vanilla extract
This batch makes about 3 cups, enough to frost 12 standard cupcakes generously or fill and lightly frost a two-layer 8-inch cake. Whole milk gives the cooked base a fuller flavor, though 2% milk will also work. Use unsalted butter so you can control the salt; if using salted butter, omit the added salt.
Instructions
- Whisk the dry ingredients and milk. In a medium, heavy-bottomed saucepan, whisk the granulated sugar, flour, and salt together until the flour is evenly distributed and no large lumps remain. Pour in the milk gradually while whisking. Scrape the corners and bottom of the pan so no dry flour is left stuck there. This careful start helps the mixture cook evenly and reduces the chance of lumps.
- Cook the frosting base. Set the saucepan over medium heat. Whisk constantly, reaching into the edges of the pan, as the mixture warms. It will first look thin, then become noticeably thicker and begin to bubble gently. Continue whisking for about 1 minute after it thickens, until it resembles a thick pudding and the whisk leaves tracks. The full cooking time is about 8 minutes, depending on the pan and burner. Take it off the heat as soon as it is thick; prolonged cooking can make the base too stiff.
- Cool the base completely. Scrape the hot mixture into a shallow bowl or wide plate and press parchment or food wrap directly onto its surface to prevent a skin from forming. Let it cool at room temperature for 45 minutes, until it no longer feels warm. Do not combine it with the butter while warm: warm base can melt the butter and leave the frosting loose. If the room is hot, refrigerate the covered base briefly, checking often so it does not become cold and firm.
- Whip the butter. When the base is cool, put the softened butter in a large bowl. Beat with a hand mixer or stand mixer on medium-high speed for about 2 minutes, scraping the bowl once, until the butter is pale and creamy. It should hold a soft shape when lifted with a spoon, not look shiny or melted. If it is very cold, let it soften for a few minutes rather than heating it.
- Beat in the base and vanilla. Add the cooled milk mixture to the butter one spoonful at a time, beating on medium speed after each addition. Scrape the bowl and beaters as needed, then add the vanilla. Once everything is incorporated, beat for 2 to 3 minutes until the frosting looks smooth, airy, and spreadable. If it appears curdled partway through, keep beating; the mixture often comes together as the temperatures equalize. Use it right away, or cover and refrigerate it for later.
Tips
Measure flour accurately. Spoon flour into a dry measuring cup and level the top, or weigh 32 g. Scooping directly from the bag can pack in too much flour, making the cooked base pasty and the finished frosting heavy. If the base does develop small lumps, press it through a fine sieve while it is still warm, then cover and cool it.
Pay attention to temperature. The cooked base and butter should both be cool to the touch but not refrigerator-cold when you beat them together. A base that is warm can soften the butter into a greasy texture; a very cold base can make the butter seize into small firm flecks. If either is too cold, let it sit at room temperature until it softens slightly.
Adjust consistency gradually. The frosting should spread easily while holding its shape. If it feels too soft, chill the bowl for 10 to 15 minutes and beat again briefly. If it feels unusually firm, let it sit at room temperature for a few minutes, then rewhip. Avoid adding extra milk straight into the finished frosting, since even a small splash can make it slack.
Use a wide pan and keep whisking. A heavy-bottomed saucepan helps prevent scorching, while a whisk keeps the flour dispersed. Stirring only occasionally can leave a cooked layer on the bottom before the rest thickens. If you see brown flecks or smell a scorched note, start over; that flavor will carry through the buttercream.
Serving Suggestions
Spread this frosting over fully cooled cakes, cupcakes, or snack cakes. Its mild vanilla flavor suits chocolate cake, spice cake, red velvet-style cake, and simple vanilla layers without overpowering them. For a two-layer 8-inch cake, use some between the layers and the rest for a modest coating on top and around the sides. For a more elaborate finish or thick piped borders, make 1 1/2 batches.
For cupcakes, transfer the frosting to a piping bag with a large round or star tip, or use a small offset spatula for a soft, rustic swirl. It pipes best when freshly whipped and cool but pliable. Add sprinkles just after frosting so they adhere. Because it is butter-based, its surface softens in a warm room; keep decorated desserts cool until serving and avoid leaving them in direct sun.
This frosting is also useful as a filling between thin cake layers or sandwich cookies. Its texture is softer than a stiff powdered-sugar buttercream, so it is not the best choice for very tall decorations that need to stand in heat. Apply it to a cooled dessert only; warmth from a freshly baked cake can make it slide or melt.
Variations
Chocolate: Beat 1/3 cup (28 g) unsweetened cocoa powder into the whipped butter before adding the cooled base. Sift the cocoa first to remove lumps. The result has a mellow chocolate flavor; for a deeper taste, use Dutch-process cocoa, keeping the quantity the same.
Citrus: Add 1 teaspoon finely grated lemon or orange zest with the vanilla. For a brighter flavor, replace the vanilla with 1/2 teaspoon (2.5 ml) vanilla and 1/2 teaspoon (2.5 ml) citrus extract, if available. Avoid adding much juice, which can loosen the frosting.
Coffee: Dissolve 1 to 2 teaspoons (2 to 4 g) instant espresso powder in 1 teaspoon (5 ml) hot water, cool it completely, and beat it in with the vanilla. Start with the smaller amount, taste, and add more if desired. Do not add the espresso while hot, because it can soften the butter.
Dairy-free option: Use an unsweetened plant-based milk and a firm, stick-style vegan butter made for baking. The flavor and how firmly the frosting sets will vary by product; soft tub spreads can make it loose. Check that the alternative milk is plain and unsweetened so it does not add an unexpected flavor.
Storage and Reheating
Since the frosting contains milk and butter, refrigerate it or a dessert topped with it within 2 hours. Keep it in an airtight container in the refrigerator for up to 4 days. It firms up when cold, so let it stand at room temperature for about 45 to 90 minutes, depending on the amount, then beat briefly until smooth and spreadable. This is not reheating: do not microwave it, because uneven heat can melt the butter and separate the frosting.
You can freeze the frosting in an airtight, freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator, then let it soften at room temperature and rewhip. A little separation or a lumpy appearance after chilling is often corrected by beating once it is no longer cold. If the texture stays greasy or loose, chill the bowl for 10 minutes and beat again. Discard frosting that has been left out for more than 2 hours, or longer than 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Can I make frosting with granulated sugar without cooking it?
Granulated sugar does not dissolve as readily as powdered sugar in a quick buttercream, so an uncooked version can feel sandy. This recipe cooks the sugar with milk and flour until it dissolves into a thick base. If you want an uncooked buttercream, confectioners’ sugar is usually the more reliable choice.
Why does my frosting look curdled?
The butter and cooked base may be at different temperatures, causing the butter to form small flecks before the mixture emulsifies. Keep beating for a few minutes and scrape the bowl. If it remains separated and feels cold, warm the outside of the bowl very briefly with your hands or a warm towel, then continue beating. Avoid pouring in hot liquid.
Can I use this frosting under fondant?
It can work as a thin filling or crumb coat on a cake that will be kept cool, but it is softer than many traditional fondant-ready buttercreams. Chill the frosted cake until the surface firms before applying fondant, and avoid using it for a thick layer that must support heavy decorations.
Can I reduce the sugar?
The sugar contributes sweetness and helps form the cooked base’s texture, so reducing it substantially may change both flavor and consistency. For a less sweet result, this recipe is already milder than many powdered-sugar frostings. If you experiment with less sugar, make a small batch first rather than changing the amount on a cake you need to serve.
Can I double the recipe?
Yes. Use a larger saucepan so the milk mixture has room to heat evenly, and whisk steadily while it thickens. The base may take a little longer to cook in a larger batch, so judge it by its pudding-like texture rather than relying only on the clock. Cool it in a wide, shallow dish so it reaches room temperature evenly before mixing with butter.
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