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    You are here: Home / Frosting / Vanilla Frosting Recipe

    Vanilla Frosting Recipe

    March 21, 2018 Updated February 12, 2020 BySam 353 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 85 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
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

     

    Previous Post: « Old Fashioned Easter Egg Candy
    Next Post: Pinata Cupcakes »

    Reader Interactions

    Comments

    1. Clarisa

      April 08, 2021 at 8:44 pm

      Hi! I only have butter with salt…is there any difference? Can I just use that and not add the 1/4 teaspoons of salt?

      Reply
      • Sam

        April 08, 2021 at 8:57 pm

        Yes that will be fine, you can use the salted butter and omit the salt. Enjoy! 🙂

        Reply
      • A Likes To Cook

        April 13, 2021 at 4:33 pm

        Used it in 3 layer cake perfect

        Reply
    2. Kathy

      April 03, 2021 at 6:24 pm

      5 stars
      Great easy recipe! I used fat free milk and it was still a 5 star!

      Reply
      • Sam

        April 05, 2021 at 9:36 am

        I’m so glad you enjoyed it, Kathy! 🙂

        Reply
    3. Rosie Burns

      March 16, 2021 at 3:10 pm

      Hello,does this frosting hold its shape? I’m having issues there

      Reply
      • Sam

        March 16, 2021 at 3:58 pm

        Hi Rosie! This should hold its shape very well. Make sure you butter isn’t too soft when you start. Also if you are in a really warm humid climate that may be causing issues. You can always add a little more powdered sugar to thicken it up if the frosting seems too soft. 🙂

        Reply
      • Amelia

        March 21, 2021 at 7:36 pm

        5 stars
        im sorry but its my moms birthday today we can t wait that long just for vanilla frosting
        really good recipe thogh but a six year old like me can t wait that LONG SOOOO LONG her birthday is not in a week sorry good recipe
        i give it five star

        Reply
        • Sam

          March 22, 2021 at 9:33 pm

          I’m glad you enjoyed it! Happy birthday to your mom! 🙂

    4. Jay

      March 10, 2021 at 8:20 pm

      5 stars
      Amazing. I used milk instead of cream but it turned out great!

      Reply
      • Sam

        March 10, 2021 at 9:12 pm

        I’m so glad you enjoyed it so much, Jay! 🙂

        Reply
    5. Betty

      February 26, 2021 at 7:30 pm

      Can I substitute half and half for heavy cream?

      Reply
      • Sam

        February 28, 2021 at 3:38 pm

        Hi Betty! Yes that will be fine. Since half & half is a bit thinner you may need a little less than is called for, but it will work! 🙂

        Reply
    6. Tina

      February 26, 2021 at 3:20 pm

      Is this enough frosting to ice a 2 layer cake?

      Reply
      • Sam

        February 28, 2021 at 3:39 pm

        It is! 🙂

        Reply
    7. Kris Marie

      February 19, 2021 at 9:36 pm

      Hi Sam, what size tip did you use for decorating? Thank you.

      Reply
      • Sam

        February 20, 2021 at 9:49 pm

        Hi Kris! I used the Ateco 848 tup here. 🙂

        Reply
        • Kris Marie

          February 20, 2021 at 10:03 pm

          5 stars
          Excellent I have that size! Thank you!

    8. Livy

      February 16, 2021 at 12:51 am

      Too much butter. I ended up making more than I intended to fix the butter-to-powdered-sugar ratio, but otherwise, it was delicious 🙂

      Reply
      • Sam

        February 16, 2021 at 9:44 pm

        I’m glad you still enjoyed it. 🙂

        Reply
        • Gorg

          March 21, 2021 at 5:25 pm

          This did not really work. My frosting does not hold its shape. I followed the recipe right. Could you please tell me what I’ve might’ve done wrong

        • Sam

          March 22, 2021 at 9:35 pm

          If your butter is too soft it could cause some problems. If that’s not the case you may just need to keep adding powdered sugar. 🙂

    9. R. Watson

      February 09, 2021 at 2:15 pm

      5 stars
      Best homemade frosting recipe I’ve made! Very creamy and good consistency.

      Reply
      • Sam

        February 09, 2021 at 4:16 pm

        I’m so glad you enjoyed it so much! 🙂

        Reply
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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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