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!
If you have extra can it be frozen without compromising the texture? If so how long?
Hi Tracy! I think that should work just fine. It would probably stay good in the freezer for several months. 🙂
Will this cover a 9 x 13 sheet pan cake?
Yes it will. 🙂
Perfect icing!
I found that I needed to make an extra half of a batch to icing my 9” layer but it is a very good icing.
Hi Sam,
thanks for the beautiful recipe but if I don’t have cream can I use milk instead?
You can use milk here, but you will likely need less. 🙂
I have whipped cream in an aerosol can. Do you think I could sub that for the heavy cream? Any idea what the ratio would be?
Hi Lyndsay! I would recommend using milk instead. You will probably need less. 🙂
I need help! 😭
I have salted butter not unsalted! 😭
Can I use the salted?
Hi Brittany! Absolutely you can! Just leave out the salt called for in the recipe. I hope you love the frosting! 🙂
I will never again buy ready made frosting. This is absolutely delicious! Almost like a hybrid buttercream/whipped cream frosting by using heavy cream.
So the frosting is amazing! My daughter and I don’t like too sweet of frosting and felt this was perfection! The consistency is off though for me and looks weird, the only thing I didn’t follow to the T was room temp eggs. Everything else I did though so I’m not sure what I’m doing wrong… when white is okay but if I add color it shows the odd texture look.
Hi Jacinda! You shouldn’t have any eggs here. If you are seeing an odd texture and your butter wasn’t at room temperature, it could be small lumps of butter that just weren’t smoothed out.
Lol I’m not sure why I thought the eggs could be the problem! 🤣 I made the cake also and came to the frosting from the cake! I think every time I’m doubling the cake and then making the frosting and ending up short on my butter. Then getting the last stick from the fridge and trying to warm it. I’m going to try it again with room temp only!!!! Thank you for the response! The cake it also amazing!
🤣 I thought you might be looking at the cake at the same time. I would definitely say the butter is causing your issue. I’m glad you enjoy it. 🙂
This frosting is perfection! Not too sweet, with a beautiful hint of vanilla. Used this recipe in the cake push pops we made for our daughters baptism favors and guests started eating them during the party & raved about how much they loved the frosting!!
Every recipe of Sam’s is well thought out and perfect. Anytime I need to bake something, I come to her site and it is alllways a hit!
I’ve been using this frosting recipe for about a year now and everyone loves it so much! This week I made birthday cupcakes for a work event (like we’re in elementary school again celebrating birthdays) and one of my supervisors, who is also an NC transplant from the Northeast, was so shocked. She said it reminded her of a bakery back in Jersey and said “I think I might cry”. I also used your white cake recipe! Best compliment ever all thanks to you.
Aw, I’m so happy to hear it’s been such a winner recipe for you, Nicci! Thank you so much for letting me know how you have enjoyed the recipe, I appreciate it. <3
Absolute perfection!
Best vanilla frosting I have ever made. Not too sweet and delicious.
Can I make flowers with this recipe
Hi Sylvia! This icing pipes nicely, so you shouldn’t have any issue making flowers ☺️
This icing is great!! Won’t buy canned again
Hi Sue! What went wrong? I just made this yesterday without issue and I’m happy to help troubleshoot.
Hi Sam, sorry my comment was for the beetroot, red velvet cake. Just didn’t rise at all!
Oh, did you use my red velvet cake? I could help troubleshoot that, too. Mine does not use beetroot, though, so are you sure you are referring to one of my recipes?
Absolutely beautiful recipe- not too sweet at all, just perfect exactly as it is.