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
Lisa says
October 12, 2019 at 3:35 pmTurned out perfect and is simply delicious!
Sugar Spun Run says
October 12, 2019 at 7:16 pmI am so glad that you found the vanilla frosting recipe easy and delicious! Thanks for commenting, Lisa! 🙂
Sandy says
October 1, 2019 at 8:48 pmWhat 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.
Sam says
October 1, 2019 at 9:15 pmMilk 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 🙂
Ted Bosch says
September 8, 2019 at 9:04 pmwhy unsalted butter in sted of salted butter
Sam says
September 8, 2019 at 9:31 pmHi 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!
Arpita Singh says
September 19, 2019 at 7:13 amHi, 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.
Shirley says
August 27, 2019 at 9:50 pmCan I use half & half in place of heavy cream? Just add a bit more butter??
Sugar Spun Run says
August 28, 2019 at 1:12 pmHello, 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! 🙂
Elisha says
August 19, 2019 at 12:01 pmMine didnt come out thick at all, im a lil upset. idk wht i could have done wrong
Sugar Spun Run says
August 19, 2019 at 1:15 pmI 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?
Lyla says
August 30, 2019 at 11:41 amHi! 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?
Sugar Spun Run says
August 30, 2019 at 12:10 pmHello, 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! 🙂
Kim says
August 13, 2019 at 4:32 pmI’m looking for a more white (like wedding cake) frosting. Does this frosting come out white or more cream color?
Sam says
August 14, 2019 at 8:12 pmHi 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. 🙂
Dianne L Singleton says
August 23, 2019 at 2:52 amadd white food coloring! and/or use shortening instead
Desiree says
August 13, 2019 at 11:02 amCan I add color to this? And which type of food coloring do you recommend?
Sam says
August 13, 2019 at 11:27 amHi Desiree! You can add coloring to the frosting. I always prefer gel food coloring for a much more vibrant color. 🙂
Desiree says
August 13, 2019 at 11:43 amJust add and mix until I like the color?
Sam says
August 13, 2019 at 12:23 pmIf 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. 🙂
Kristyn says
July 22, 2019 at 9:21 amHey 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?
Sam says
July 22, 2019 at 12:03 pmHi Kristyn! This vanilla frosting is like a buttercream. It will crust over eventually. 🙂
Reem says
June 27, 2019 at 11:30 amThis 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
Reem says
June 27, 2019 at 1:22 amHello! 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 !
Sam says
June 27, 2019 at 11:07 amHi 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.
Diane Tindell says
June 23, 2019 at 10:54 pmWouldn’t you say the powdered sugar should be sifted to get the lumps out? And that would mean sift after measured. not before?
Sam says
June 24, 2019 at 1:10 pmHi 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. 🙂