A simple, 5 ingredient recipe for Vanilla Frosting. Use it to top off your favorite cake or cupcake recipe. This recipe generously tops 12 cupcakes, modestly covers 24, or will cover an 8″ or 9″ layer cake or 9×13 sheet cake.
Happy Spring! Does it look like Spring where you are, yet? Because yesterday/the first day of “Spring” was also the beginning of the first big snowstorm we’ve had all year.
My car is buried beneath half a foot of snow, Zach is taking a snow day because none of the roads are plowed, and eventually one of us is going to have to break down and actually go outside to shovel out our driveway, so despite what the calendar might say it doesn’t exactly feel Spring-y around here!
Fortunately, snow days make for perfect baking days, and today I plan on baking myself a batch of from-scratch chocolate cupcakes and topping them off with today’s recipe for vanilla frosting.
And sprinkles too, of course.
Today’s recipe is simple to make and is a staple icing recipe that every home baker or cake decorator should have on hand. It’s easily pipeable and does a great job of holding its shape, is easy to customize with different extracts (though I always reach for the vanilla), and does well under fondant.
It’s also incredibly hard to mess up, if your frosting becomes too thin you simply add more sugar, and if it’s too stiff an extra splash of heavy cream or even milk will work. Let’s go over a few frequently asked questions that I get about making vanilla buttercream.
How long can I store vanilla frosting?
You can make vanilla frosting in advance and store it for up to two weeks in the refrigerator. It will firm u when cold, so let it soften at room temperature a bit before piping or spreading on to your cake.
Can I leave vanilla buttercream frosting at room temperature?
Yes! There is heavy cream in this recipe, but it is stabilized by the generous amount of sugar that we are using. You can frost your cake or cupcakes with this frosting and it will be good for 2-3 days at room temperature (it will keep longer in the refrigerator, for about 1-2 weeks).
What goes well with vanilla frosting?
I’ve tried it and loved it on my funfetti cake (check out those colorful decorations — all of them made with this same recipe!), chocolate cake, chocolate cupcakes, and vanilla cake, just to name a few!
I have a new-ish cupcake (pictured above) that I’m excited to share with you on Friday, and I’ll also be showing you how to add the neat colorful swirls to your frosting (it’s easy, you just need a small paintbrush).
Enjoy!
If vanilla buttercream isn’t quite your thing, be sure to check out my less sweet chocolate frosting or cream cheese frosting, instead!
How to Make Vanilla Frosting
Vanilla Frosting
Ingredients
- 1 cup unsalted butter softened to room temperature 226g
- 1/4 teaspoon salt
- 3 cups powdered sugar 375g
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about 1/2 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Add vanilla extract and stir well.
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Nutrition
Roxanne Rivas says
Does this icing pipe well?
Also, I want to add blue gel food coloring to get a light blue color, will this effect the thickness?
Sam says
Hi Roxanne! It does pipe pretty well. As long as you don’t add a LOT of liquid food coloring to it, it won’t change the thickness at all. 🙂
abby says
The frosting is a little lumpy and doesn’t taste real good. I kinda eyeballed the sugar and I used milk instead of cream, how can I fix it?
Sam says
I would start over and follow the recipe and measurements as written.
Alison says
I made this recipe with my daughter to frost my little ones birthday cupcakes. At first it tasted salty and I almost tossed it, thinking adding the salt was a mistake. We decided to frost the cupcakes anyway and about 4 hours later, tried the cupcakes and they were really good! The frosting is super good and next time I will allow the flavors a little more time to meld together before tasting 🙂
Sam says
I am so glad you enjoyed it so much, Alison! 🙂
Mellisa says
Do you think this frosting would pair well on homemade lofthouse style sugar cookies? I’ve noticed that the store-bought frosting for the cookies is kind of dense, not really fluffy. Would this frosting have the same texture?
Sam says
Hi Mellisa! It will work well on lofthouse style cookies. It’s actually very similar to the frosting I use on my own version of lofthouse style cookies. 🙂
Tammy Burton says
I just made this cake and frosting… I often make from scratch cakes .. This recipe is by far one of the best ones I have made in a long time….
Very Delicious.. Thanks for sharing.
Sam says
I am so glad you enjoyed it so much, Tammy! 🙂
Rhonda says
This is delicious, best butter cream frosting ever! I substitute the vanilla with almond extract for a little different flavor. Highly recommend!
Sam says
I am so glad you enjoy it so much, Rhonda! 🙂
Roxy Pelagio says
Hi, would this recipe work for a 9 in cake? I’d like to cut it in half and put frosting in the center as well as around the outside.
Sam says
Hi Roxy! This will cover an 8 or 9 inch 2 layer cake. 🙂
Roxy Pelagio says
Thank you!
Sadie says
Yaaasss girl! This is awesome!
Candace says
Made this today and it turned out great! So much better than store bought frostings that have preservatives. Thank you!
Sam says
I am so glad you enjoyed it, Candace! Homemade is always better in my book. 🙂
Sonia Usi Usi says
Hi,
What if I don’t have heavy cream. What substitutes can I use?
Thank you.
Love all your recipes.
Sam says
I would try a little bit of regular milk. You may need a little bit less. 🙂
Maria says
Awesome White cake Sam, Turned out really good. I wanted a small cake so used half the quantity. Very soft.
Sam says
I am so glad you enjoyed it so much, Maria! 🙂
Elijah Wase says
there is nothing to say but this is so delicious!!!! it is nice and creamy and will definitely be using this again!!!
Sam says
Yay! I’m so happy to hear this, thank you for letting me know how it turned out for you, Elijah! 🙂
Diane Trapp says
Can I use half and half instead of the heavy cream??
Sam says
Hi Diane! I think that will work fine. You may need a little less since it is thinner. 🙂
sml088 says
I have tried many recipes but this is HANDS DOWN the best ever!! Thank you! Simple and delicious!
Sam says
I am so glad you enjoyed it so much! 🙂
Sana says
This recipe is amazing. I absolutely love it. Personally I think this recipe has too much butter, I would lessen the butter if it you don’t want a very buttery taste. Other than that it’s delicious! Very easy to make.
Dylan Henry says
I made this with a friend for her mom and it turned out great, we did a marble thing with it too, the cake was so pretty!!
Sam says
I am so glad everyone enjoyed it so much, Dylan! 🙂
Nathalie says
I made this recipe because I wanted to make cake pops and it was amazing!!💯💯 Will definitely make this recipe again!!
Sam says
I am so glad you enjoyed it so much, Nathalie! 🙂
Debra says
Delicious and so easy to make. Will definitely make again!
Sam says
I am so glad you enjoyed it so much, Debra! 🙂