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!
Hi! Is this recipe able to be tripled?
Sure thing! 🙂
Is this frosting white in color or does it have a “butterish” color to it? I want to make the white cake recipe and add sprinkels. And want a white icing to cover and add sprinkles.
Hi Stephanie! It won’t have a pure white color because of the butter.
Can I add food coloring to the frosting after it’s made?
Sure thing! 🙂
it was so delicious and my kids keep begging me to make it again or lick the beater. Thank you so much for this recipe
This came out SO good!!! Thank you ❤️
I shy away from buttercream frostings because I find them icky sweet. Since this one uses a bit of heavy cream does that take the edge off the icky sweetness?
Hi Janet! It is going to be sweet like a standard buttercream. The heavy cream lightens the texture but doesn’t keep it from being sweet. You may want to try my cream cheese frosting or Swiss meringue buttercream instead.
Thank you!
Hi, can I sub whole milk for heavy cream?
You may need slightly less, but it will work. 🙂
🥰🥰🥰
Can salted butter be used and leave out salt
Yes!! I tried this and it works fine.
This is the best frosting recipe. I use almond extract instead of vanilla just out of personal preference.
If there is leftover can I store in the fridge for the next day? What is the best way to store?
Hi India! It can be stored in the refrigerator in an air tight container overnight. 🙂
Barrett 🎉 🎂
Do i need to double the recipie for a 9inch layer cake?
This recipe will cover a 9″ layer cake (two layers) as written, but if you plan to do decorating, you may want to increase the recipe 😊
This is what I do-using the whisk attachment on my stand mixer I put all ingredients in, turn mixer on low first to mix up the powdered sugar so no powdered sugar storm erupts! Then turn mixer on high for five minutes. Works beautifully every time. Also with 5c of powdered sugar I find 1/4 c of heavy whipping cream is ideal.
I haven’t made this yet but have a question. I’m frosting a 9 x 13 rectangular cake. I’m wondering, should I double the recipe for this frosting or will the one recipe be enough to cover it all and pipe a little edging?
Hi Judee! It will cover a 9 x 13 but if you want to pipe around the edges you may need a little more. 🙂