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
Lynette Cory says
OMG so fabulous and delicious. You did it again Sam. A delicious and simple frosting recipe done to perfection. You are truly a talent. Thank you Sugar spun run delicious and easy
Sam says
Thank you so much, Lynette! I’m so glad you enjoyed it so much. 🙂
Jo says
Frosting, for some odd reason, has always intimidated me. This was super simple and easy to follow. Frosting came out great!!THANKS!!
Kaysie says
Can I use margarine if I don’t have unsalted butter?
Sam says
I haven’t done it but it could work. 🙂
Ivy says
You have to try it use this with vanilla cake
Stephanie Miranda says
I would probably not include salt if I used margarine
Danielle T says
Hey there! Trying this for my dads birthday cake this weekend. If I use a stand mixer, what’s the best attachment? Whisk or paddle? Thanks! Can’t wait to try this!
Sam says
Hi Danielle! Either will work fine here, but I usually use the paddle. 🙂
Marla says
can i use food colouring?
Sam says
You definitely can. Just stir it in briefly at the end. 🙂
Jennifer says
For some reason I’ve been really intimidated by making a buttercream frosting and have always used your peanut butter frosting recipe which is always a hit. So tonight I made this one and your instructions were perfect step by step and I successfully made this! Cupcakes frosted and family approved! I can’t wait to try another recipe!
Sam says
Yay for conquering fears! I’m so glad you enjoyed it so much. 🙂
Erika says
I can’t wait to try this recipe on my Christmas confections. Thank you for sharing. It looks very simple to make since I am having children in the kitchen to bake this year, it seems perfect.
Sam says
I hope everyone loves it, Erika! 🙂
Julie Baker says
This frosting is perfect. Do you have a recipe for a lemon one that is similar?
Sam says
Hi Julie! Unfortunately I do not, but I bet some lemon zest and a splash of lemon extract would be delicious! 🙂
Julie Baker says
Thanks! I ended up omitting the vanilla, and using two tablespoons each of lemon juice and cream, and the zest from one small lemon. It was great on my vanilla cupcakes. Thanks for sharing your great recipes!
Annie says
Ok way to sweet with 2 cups of sugar it’s like chewing sand so I would say only use half the amount of sugar or 1/3 about.
Sam says
Hi Annie, did you use granulated sugar by mistake? The recipe simply wouldn’t work with half or 1/3 of the sugar and it certainly shouldn’t be sandy
Ilovetobake says
Can I use milk instead of heavy whipping cream? Will it still be the same and still have the same consistency?
Sam says
You can use milk instead of heavy cream but you will need less. I would start with half the amount and add more milk as needed. 🙂
v says
Can i use this for a cake
Sam says
Definitely! 🙂
Barb says
This recipe looks easy. I haven’t made it yet. My question is does it needs refrigerated because of the heavy cream? Thanks
Sam says
Hi Barb! I would refrigerate if it sits out longer than 2 days. 🙂
Marisa de Jesus Paolicelli says
Absolutely LOVE this frosting! And it’s so easy to make, too. Thank you! I tried two other recipes for vanilla buttercream frosting, and they were too sweet. Yours is perfect on sweetness as well as the consistency. Adding to my favorites. Again, thanks!
Sam says
I am so glad you enjoyed it so much, Marisa! 🙂