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
A classic vanilla buttercream frosting recipe
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
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Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
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Gradually, about 1/2 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
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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.
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Add vanilla extract and stir well.
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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.
Brenda says
Can’t wait to try this.
Sam says
I hope you love it, Brenda!! 🙂
Myra says
Just wondering… can you use store bought egg whites?
Sam says
Hi Myra, this recipe doesn’t call for egg whites.
Michelle says
I wanted to use this vanilla frosting recipe with your Funfetti Cake from Scratch recipe. Do you think this amount of icing will be enough for a 3 layer cake?
PS. I just discovered your site and everything looks amazing! Can’t wait to try 🙂
Sam says
Hi Michelle! Use the frosting recipe that is listed in with the Funfetti cake recipe, it’s the same frosting recipe but scaled up to be enough to cover the whole cake 🙂
I’m so glad you are enjoying the site! 🙂
Becca says
Hello could I use milk instead of heavy cream?
Sam says
Yes that will be fine, start with less than indicated in the recipe, though and add only as much as you need until the desired consistency is reached.
lacy says
I will be using this for a vanilla birthday cake I’m making this Friday, can’t wait.
Sam says
I hope you love it!
Mary says
Trying this recipe today!!
Sam says
I hope you love it, Mary!!
zoey says
when i made this cake it left a sticky sort of crystallization on top. do you know what caused it and how to eliminate it?
Sam says
Are you referring to the cake or to this frosting? Are you saying there was crystallization on top of the frosting? Do you have bad humidity where you are today?
Shana says
This is the best cruising I’ve ever made. So simple too. Thank you!
Sam says
So glad you enjoyed, Shana!! 🙂
Erika Beard says
Can you use salted butter instead of unsalted butter and salt? I’ve never understood why recipes call for both unsalted butter and salt… couldn’t it be simplified to using SALTED butter?
Sam says
It could be simplified even more by just buying a can of pre-made frosting from the store 😉
The reason I use both is to have the most control over taste/flavor. You can read more about why I do it this way here:
But to answer your question, yes you can.
Megan Shimek says
Can I use 1 stick of unsalted butter and 1 stick of salted and just leave out the salt. That’s all I have left in my butter stash!
Sam says
Yes you can that’ll be fine!
Sarah Pourhosseini says
This frosting is delicious! (And the white cake! And the chocolate cake!) I’m seriously so glad to have found your site 🙂 I’ll be remaking it in a home that only has a stand mixer. Should I use the paddle or whisk attachment? Thanks!