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 (226 g) unsalted butter softened to room temperature
- ¼ teaspoon salt
- 3 cups (375 g) powdered sugar
- 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.1 cup (226 g) unsalted butter softened to room temperature, ¼ teaspoon salt
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.3 cups (375 g) powdered sugar
- 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.3 Tablespoons heavy cream
- Add vanilla extract and stir well.1 teaspoon vanilla extract
- 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
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.
*Preferred not to say*
Knowing this website, I know this will be a great recipe! I am using it to frost the vanilla layer on my Neapolitan cake.
Maidia
I don’t have powder sugar, is there anything else I can use instead of powder sugar?
Sam
Unfortunately I don’t know of a good substitute. Some people make their own powdered sugar from granulated sugar.
Alyssa
Can I use a stand mixer instead of a hand electric mixer?
Sam
Absolutely, enjoy! 🙂
Betsy
Does the cake need to be refrigerated due to dairy in icing?
Sam
Hi Betsy! Be sure to check the post for information on how long it can be stored and how it needs to be stored. 🙂
Ellie-Mae
I don’t have an electric mixer. Can I just use a hand whisk?
Sam
It’s not impossible but it’s going to be quite the arm workout. 🙂
sani
i dont have heavy cream . is there a substitute i can use or is it ok to skip it ?
Sam
You can use milk here. You will just need less. 🙂
Samantha
I made this for my sisters goodbye party for college, and the frosting made the farewell a lot sweeter! Thank you Sam!
Sam
I’m so glad you enjoyed it so much, Samantha! 🙂
Clarisa
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?
Sam
Yes that will be fine, you can use the salted butter and omit the salt. Enjoy! 🙂
A Likes To Cook
Used it in 3 layer cake perfect
Kathy
Great easy recipe! I used fat free milk and it was still a 5 star!
Sam
I’m so glad you enjoyed it, Kathy! 🙂
Rosie Burns
Hello,does this frosting hold its shape? I’m having issues there
Sam
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. 🙂
P
Absolutely the best My all time favorite and so easy
Amelia
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
Sam
I’m glad you enjoyed it! Happy birthday to your mom! 🙂
Jay
Amazing. I used milk instead of cream but it turned out great!
Sam
I’m so glad you enjoyed it so much, Jay! 🙂
Betty
Can I substitute half and half for heavy cream?
Sam
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! 🙂
Tina
Is this enough frosting to ice a 2 layer cake?
Sam
It is! 🙂
Kris Marie
Hi Sam, what size tip did you use for decorating? Thank you.
Sam
Hi Kris! I used the Ateco 848 tup here. 🙂
Kris Marie
Excellent I have that size! Thank you!
Livy
Too much butter. I ended up making more than I intended to fix the butter-to-powdered-sugar ratio, but otherwise, it was delicious 🙂
Sam
I’m glad you still enjoyed it. 🙂
Gorg
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
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. 🙂
R. Watson
Best homemade frosting recipe I’ve made! Very creamy and good consistency.
Sam
I’m so glad you enjoyed it so much! 🙂