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    You are here: Home / Frosting / Vanilla Frosting Recipe

    Vanilla Frosting Recipe

    March 21, 2018 Updated February 12, 2020 BySam 414 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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.

    Vanilla Frosting Recipe

    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.

    Vanilla frosting on a chocolate cupcake

    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.

    The 5 ingredients needed to make 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!

    Vanilla frosting piped onto a cupcake with colorful swirls

    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 on cupcake

    Vanilla Frosting

    A classic vanilla buttercream frosting recipe
    4.97 from 152 votes
    Print Pin Rate
    Course: Frosting
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 12 generously iced cupcakes
    Calories: 266kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened to room temperature (226g)
    • ¼ teaspoon salt
    • 3 cups powdered sugar (375g)
    • 3 Tablespoons heavy cream
    • 1 teaspoon vanilla extract
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    Instructions

    • Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
    • Gradually, about ½ 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

    Serving: 1/12th | Calories: 266kcal | Carbohydrates: 30g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 53mg | Potassium: 8mg | Sugar: 29g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

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    Reader Interactions

    Comments

    1. Deb Zemek

      May 16, 2022 at 10:21 pm

      Both powdered sugar and butter will also take on flavors from things around them. Just another thought.

      Reply
    2. shelly

      May 15, 2022 at 8:37 pm

      5 stars
      I’m rating this 5 star because everyone seems to love it, but sadly when I tried to make it it tasted the same like all the other frostings I’ve attempted to make. It had this weird taste to it (in both frostings, not just this one) and I still have no idea what the problem is. I’m sure your recipe works great because of the high ratings, so I think there is a problem with one of my ingredients or the way I was making it. When I made it, it looked so amazing..! But sadly it didn’t taste that great. (could be a me problem) It could be the powdered sugar I was using or the butter since in both frostings I’ve attempted to make it had that weird taste. Perhaps I added too much powdered sugar but I am sure I measured it right. I thought this recipe would make it taste different because of the heavy whipping cream. (in the other frosting I made I didn’t use heavy whipping cream) But for some reason it still tastes the same. I hope someone can help me and find what the problem was. I did a buttercream frosting and this vanilla frosting, both tasted very similar they had that weird taste. I used a handmixer for the buttercream and manually mixed the vanilla. So I’m sure it isn’t the way I was mixing it. For both recipes I used the same type of butter and powdered sugar. I wonder if someone can help me find the problem. Thanks!

      Reply
      • Sam

        May 16, 2022 at 4:04 pm

        Hi Shelly! I’m wondering if your butter was bad. That could cause the flavor to be slightly off.

        Reply
        • Deb Zemek

          May 16, 2022 at 10:19 pm

          I’m betting it was the powdered sugar. I’ve gotten some in the past that probably had too much cornstarch or something but boy it tasted weird. Bad butter has a very distinct sour taste. Hard to say. I’d get rid of both and start over.

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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