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!
Worked perfectly! I tried other recipes and it usually had me add so much sugar or butter that I just felt sick after one cupcake. This recipe had the perfect balance. And it was so thick perfect for piping! Would highly recommend!
I’m so happy to hear you enjoyed, Ayla!! Thank you for commenting 🙂
Loved this frosting! Perfect consistency. Used Oatly oatmilk. For vegans. I would like to try using shortening (from cold pressed coconut oil). Has anyone tried using any kind of shortening?
So glad you enjoyed the frosting, Yvonne! I haven’t tried with shortening from coconut oil but am hoping someone else can chime in!
I made two batches of this icing today. They both turned out so fluffy and delicious! Not too sweet and super creamy. I used skim milk because that’s what I had on hand. I also used my stand mixer with the paddle attachment because I don’t have a hand mixer. Still turned out perfectly!
Thank you so much, Candice! I am so glad that you enjoyed the Vanilla Frosting. 🙂
Hi Sam! I have to use lactose-free whole milk instead of heavy cream since I am lactose intolerant. Should the milk be room temperature before adding or will cold be fine? Thanks!
Cold is fine! Mine is usually cold and it’s never a problem. I would start with a little less milk than the recipe calls for as it’s probably a bit thinner than the cream, and then add more as needed. I hope you love the frosting!
Turned out perfect and is simply delicious!
I am so glad that you found the vanilla frosting recipe easy and delicious! Thanks for commenting, Lisa! 🙂
What will happen if I use milk? I don’t have heavy cream or a way to get to the store in the next few days.
Milk will be fine! Just start with a little less than is indicated for the heavy cream (since milk is thinner) and only add as much as needed to reach the desired consistency 🙂
why unsalted butter in sted of salted butter
Hi Ted! I actually wrote a whole article on why I like to use unsalted butter in my recipes (and how to substitute salted butter if needed), if you want to check that out!
Hi, l always use the available salted butter for cakes , frosting and skip the addition of salt. There is hardly any difference in the final product.
Can I use half & half in place of heavy cream? Just add a bit more butter??
Hello, Shirley! Yes, you can use half and half in place of heavy cream. You do not need to make any other adjustments to the ingredients. Since half and half is a bit thinner than heavy cream, I recommend starting with less than the recipe calls for and then adding more as needed. Let me know how it turns out! I hope that you enjoy the vanilla frosting! 🙂
Mine didnt come out thick at all, im a lil upset. idk wht i could have done wrong
I am so sorry, Elisha. I recommend adding a little more sugar to thicken it up. Sometimes, if the butter is too warm or melted that could cause it to not come out to the desired thickness. Any chance the butter was too warm?
Hi! I live in Spain, and when I ask for heavy cream at the store they give me whipping cream, is it the same?
What can I use instead of heavy cream?
Hello, Lyla! Heavy cream and heavy whipping cream are essentially the same things. Heavy cream will whip better and hold its shape longer than whipping cream, but you should be fine. Let me know how your vanilla frosting turns out! 🙂
I’m looking for a more white (like wedding cake) frosting. Does this frosting come out white or more cream color?
Hi Kim! Some butter is darker than other so it could turn out more of a cream color if you have a deeper yellow butter. That being said, this isn’t going to be a pure white frosting. 🙂
add white food coloring! and/or use shortening instead
Can I add color to this? And which type of food coloring do you recommend?
Hi Desiree! You can add coloring to the frosting. I always prefer gel food coloring for a much more vibrant color. 🙂
Just add and mix until I like the color?
If you use the gel food coloring, I always start with less, but yes you will just add the coloring and stir and add as needed. 🙂
Hey Sam, I can’t find my recipe I usually use for vanilla frosting. So was thinking about using this recipe for my nieces birthday this weekend, but I was curious does this frosting crust over?
Hi Kristyn! This vanilla frosting is like a buttercream. It will crust over eventually. 🙂
This is exactly why I m so confused .. I even ended up double sifting it ! Still I end up with the same result
Anyway , thank u for your response
Hello! My name is Reem. My buttercream always turns out in perfect shape but I can’t get rid of the crunchiness of the sugar no matter what kind of powdered sugar I use !
Hi Reem! This is really odd, powdered sugar shouldn’t be crunchy at all, in fact there isn’t anything crunchy in this frosting. You are using “powdered” or “icing” or “confectioner’s” sugar, right? there shouldn’t be a grain to it, it should have a soft powdery appearance, like cornstarch or flour.
Wouldn’t you say the powdered sugar should be sifted to get the lumps out? And that would mean sift after measured. not before?
Hi Diane! It’s never a bad idea to do sift the powdered sugar, in fact if you are piping it, I would recommend sifting it. I would measure it before sifting. 🙂