Vanilla Frosting Recipe
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Perfect proportions to make frosting just the way I like it! Thanks!
It was delicious and easy to make! I used half a stick of salted butter so I didn’t need to add salt and it turned out just as good. Recommend!
the frosting is a little sweet. but it’s really good, thank you so much for this recipe!!!!!
pretty good but very thick and overpoweringly sweet
Hi Ava! If it ever seems too thick just stir in a bit more cream or milk. I hope that helps! 🙂
it helps to add more heavy cream and it should be less thick
Can I use milk? I don’t have heavy cream or half and half.
Hi Kathy! Milk will work here. You will just need a bit less. 🙂
Like how much less is a bit less for using milk for this recipe in place of the heavy cream ?
You could start with a tablespoon and go from there. It really depends on how thick you want the frosting 😊
Fantastic vanilla frosting. Piped it on your chocolate cupcake recipe. Perfect bit of deliciousness!
If I’m making a 3 layer 9” cake should I double or 1 1/2 times this recipe?
Hi Doug! Increasing by 50% should work fine. Enjoy 😊
Thank you for sharing this wonderful recipe. The frosting was wonderful with our made from scratch vanilla cake. Not too sweet, rich and creamy. It was simply perfect. I made it exactly as written and wouldn’t change a thing. BK (Ger)
We love that combination! Thanks for trying our recipe ❤️
I made this on your vanilla cupcake recipe and it was a big hit!
Forgot to mention…I had some light cream and used that. Possibly even better for my family’s lighter tastes!
I made this frosting today and it is fabulous!! So yummy and smooth, and pipes well.
We’re so happy it turned out for you ❤
I made this and it turned out amazing! I cut the recipe in half and put it on graham crackers! Sooooooo delicious!
Iced a boxed chocolate fudge cake with this recipe at grandson’s request.I’m a plant-based eater so instead of heavy cream, I used non-dairy “half and half” coffee creamer: combo coconut and oat milks. Two people told me it was the best icing they’d ever eaten! Thank you for the recipe.
We are so happy it worked out so well for you, Susan! 😍
This recipe is delicious. I’m a little picky with vanilla cake toppings. I’m not a cream lover so anything too creamy is a no go also if it’s too sweet I’m not a big lover. This one hit the spot. Simple, tasty and the perfect texture.
Wonderful! Thanks for letting us know how you liked it, Brittany!
Hi, can I freeze this?
I want to make ahead (about 2 weeks) so is it better to freeze or refrigerate?
Hi Mimi! It will freeze just fine. I wouldn’t recommend refrigerating it that long, it’s safer to freeze it. 🙂
Hey! I want to make a vanilla frosting which isn’t very sweet and buttery. I keep on seeing mixed reactions about this frosting, and I wanted to know if you thought it was very sweet? I am trying to find a subtle, and less sweet frosting unlike most very sweet kinds in the store.
powdered sugar based frostings are always very sweet. I’d suggest Sam’s wonderful German Buttercream, which you can find right at this site. It is a buttercream, though, so it might be too buttery for you. If you want a wonderful frosting without butter, go to Sam’s Marshmallow Frosting, which is a Swiss Meringue. It’s delicious and fat free. How can you go wrong?
Both powdered sugar and butter will also take on flavors from things around them. Just another thought.
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!
Hi Shelly! I’m wondering if your butter was bad. That could cause the flavor to be slightly off.
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.
Are you using pure vanilla extract?? If it’s imitation vanilla or vanilla flavor, it won’t taste right. I hope you figure it out! I just made it today and it is fabulous.