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
Bee says
I’m not a baker at all but I really want to make my son first smash cake. It’s a smash cake so it shouldn’t be perfect right lol. Just wondering if this recipe would cover a smash cake?
Sam says
This recipe makes enough frosting to cover a 2 layer 8 or 9 inch cake, assuming the cake is smaller than that it will be enough. 🙂
Kaedin Garza says
What can you substitute for butter in this situation
Sam says
I know some people use Crisco, but I don’t really have a great suggestion for a substitute that will give you the same taste/texture/mouthfeel.
Rebecca says
Hi!😊 Will it cover a half sheet cake or would I have to double the recipe
Sam says
Hi Rebecca! What size pan are you using exactly? A half sheet cake is routinely used to describe a few different sized cakes. This will cover a 9 x 13 or a 2 layer 8 or 9 inch cake. 🙂
Austin Mahone says
How many layers of cake will this recipe cover
Sam says
Hi Austin! It will cover a 2 layer 8 or 9 inch cake. 🙂
Zenaida Campbell says
Can you add corn starch to the frosting to make it a firmer consistency?
Sam says
I think that would be fine, but add the corn starch sparingly. I usually just add more sugar to make the frosting firmer, but if you don’t want to make it sweeter, too, then cornstarch is the way to go.
Dylan says
The first time I made this recipe i had a problem, it looked like pancake mix, have any tips on how to not make the same mistake again?
Sam says
Hi Dylan! I am quite baffled as to how this has happened. My best guess is there was too much milk added. You can always play with the thickness by adding more powdered sugar or make it thinner by adding more milk, but it sounds like you may have needed a lot more sugar or a lot less milk here. Hope this helps! 🙂
Mody says
Hi 👋🏻
What’s a *heavy cream*?
Sam says
Hi, it might be called “whipping cream” or even “double cream” would work in this recipe. I hope that helps!
Kat says
Im in Australia so when you say powdered sugar what could i use? Caater sugar or icing sugar?
Sam says
Hi Kat! Icing sugar is powdered sugar. Hope you love the frosting! 🙂
Anya says
This frosting was so good! I did have to substitute the heavy cream for almond milk though due to allergies but it still turned out great! 😀
Sam says
I am so glad you enjoyed the frosting, Anya! 🙂
Maria says
Recipe sounds great. Wondering if I can add cocoa powder to make a chocolate frosting?
And how much cocoa powder?
Sam says
Hi Maria! You can, but you may need to reduce the powdered sugar a little bit, but you could also try using my Chocolate frosting recipe instead. 🙂
Maria says
Thank you, I will try the Chocolate.
Sheila says
Absolutely wonderful recipe. Delish!
Sam says
Thank you so much, Sheila! I am glad you enjoyed the frosting! 🙂
Chuba says
Hi Sam, can I make this without the heavy cream?
Sam says
Hi! Yes, you could substitute milk (start with just 1 Tbsp and add more as needed, as milk is thinner than cream) or you can leave it out completely, just keep in mind the frosting will be stiffer if you leave it out completely. Enjoy! 🙂
Lty says
What is best to colour buttercream icing:gel or liquid colouring?
Sam says
In my opinion, definitely gel. It’s more vibrant and a little goes a long way, moreso than with liquid.
Vimshana Rajbansi says
Hello again!
Can I add color to this frosting?
Sam says
Hi Vimshana! You certainly can! 🙂
Brenda Clarke says
Easy to make and wonderful