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
amber says
my frosting was way too runny any ideas on what could make it better
Sugar Spun Run says
Hi, Amber! You can add in more powdered sugar to the frosting to thicken it. I hope that helps! 🙂
Teresa Holmes says
I know this sounds crazy, but my boyfriend thinks this tastes too much like butter. He prefers store bakery frosting, Target’s is his favorite, how can I make this taste less buttery, more sugary and like grocery store bakery frosting?
I am so much better at cookies.
Sam says
Hi Teresa! I believe a lot of bakeries use shortening in their recipes instead of butter. You could substitute some of the butter for shortening and see if he prefers that (and you can also add more powdered sugar to make it sweeter). I hope that helps!
Harley says
So delicious! I was wondering, because my mom is lactose-intolerant, if coconut coffee cream would work. I used it for your chocolate buttercream recipe just fine, but I was just wondering if it was any different because there’s less powder.
Sugar Spun Run says
I am so glad that you enjoyed the vanilla frosting, Harley! I haven’t tried substituting with coconut coffee cream before so I am not certain how it would turn out. If you do try it, I’d love to know how it turns out. 🙂
Dee says
Trying your white cake and now your frosting. Can I incorporate the coloring in after or when I mix the vanilla in?
Sugar Spun Run says
Hi, Dee! You can mix the food coloring in right after you mix in the vanilla. I hope that you enjoy the cake and frosting. 🙂
Lacey Green says
My frosting was really grainy. Any ideas on what might have gone wrong?
Sam says
Hmm, there’s not really anything in the frosting that should make it grainy… I’m honestly not sure. You did use powdered/confectioner’s sugar, right?
Sandra S. says
I made your white cake and this white butter cream frosting for my Moms birthday cake. Both were a big hit! I only had grapeseed oil so I substituted it for the vegetable oil and we don’t drink milk but I used canned evaporated milk in its place. It is so light and fluffy, way better than the store bought whipped frosting.
I will be trying more of your recipes! Thank you so much for sharing.
Sugar Spun Run says
I am so glad that you and your mom enjoyed the cake, Sandra! Thank you so much for trying my recipe! I can’t wait to hear what you try next! 🙂