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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Jamie
Excellent consistency!
Sugar Spun Run
I am so glad that you enjoyed it, Jamie! 🙂
Deanna Conley
This frosting tastes just like childhood!!! I thought for sure that I’d mess this up, but Holy cow!! I am blown away by how awesomely delicious this turned out!! I only had whole milk on hand, but it’s still amazing! Thank you!!
Sugar Spun Run
I am so happy to hear that you enjoyed it, Deanna! Thank you for commenting. Enjoy! 🙂
Willow
Hi! I was wondering do I have to use heavy cream or is there anything I can substitute?
Sugar Spun Run
Hi, Willow! You do not have to use heavy cream, milk will work as a substitute. Enjoy! 🙂
Pam Moore
I have always wondered in I could substitute salted butter for unsalted. Can I in this recipe as well as in your Best White Cake Recipe? I always have a ton of salted butter on hand but never unsalted butter.
Sugar Spun Run
Hi, Pam! I tend to use unsalted butter vs. salted butter in my recipes so that I can control the amount added and the taste. Salted butter will work for both cake recipes, however, you will want to omit the additional salt listed. Enjoy! 🙂
Pam Moore
Thank you!
Ada
Delicous! I loved the frosting and it worked really well for me!!! 🙂
Sugar Spun Run
I am so glad that you enjoyed it, Ada! Thanks for commenting. 🙂
Serene
Hi I love this frosting so much but I was thinking if I can reduce the sweetness without affecting texture and consistency?
Sugar Spun Run
Hi, Serene! I am glad that you enjoyed it, but I am sorry that it was too sweet for you. You can cut back on the amount of sugar added, or you can add an additional pinch of more salt. Salt helps balance the amount of sugar present in frosting. You will need to play with it to get it to your desired sweet preference. 🙂
Tiffany
Really excited to try this and your vanilla cake recipe. Can I use milk instead of heavy cream though?
Sugar Spun Run
Hi, Tiffany! Yes, that will be fine. 🙂
Melody Eustis
Hi, I have tried your chocolate cake and white cake recipes this past week for two different birthdays. They were both AMAZING cakes ( i used 2 tsp almond extract for the white cake- OMG to die for). However, both the chocolate frosting and vanilla frosting did not seem to come out right. I’m sure it is my error- not sure what though. They seemed more whipped/airy, and did not spread in a creamy way…know what I mean? I made it in a stand mixer. I used room temperature butter ( the butter I used for the vanilla one was probably a bit too melty, and I used a paddle to mix on low to medium low. Any ideas on what i may have done wrong? Thanks!! Love your recipes 🙂
Sugar Spun Run
I am so happy to hear how much you have enjoyed the cake recipes, Melody. I am sorry that the icing has not worked as well for you. You want to make sure you are using room temperature ingredients and add powdered sugar slowly until you achieve the desired consistency. If the icing is airy, it may have been overmixed it. I hope that helps. 🙂
Melody Eustis
Yeah, I wanted to say, the frosting did taste really good- after reading up on airy buttercream, it seems I may have mixed it at too high of a speed for too long. I will be making the white cake again tomorrow because it is delicious AF! I’ll get the frosting right! Thanks again!
Erin
Quick, easy & tasty!!
Sugar Spun Run
I am so glad that you enjoyed the vanilla frosting, Erin! Thanks for commenting. 🙂
amber
my frosting was way too runny any ideas on what could make it better
Sugar Spun Run
Hi, Amber! You can add in more powdered sugar to the frosting to thicken it. I hope that helps! 🙂
Teresa Holmes
I know this sounds crazy, but my boyfriend thinks this tastes too much like butter. He prefers store bakery frosting, Target’s is his favorite, how can I make this taste less buttery, more sugary and like grocery store bakery frosting?
I am so much better at cookies.
Sam
Hi Teresa! I believe a lot of bakeries use shortening in their recipes instead of butter. You could substitute some of the butter for shortening and see if he prefers that (and you can also add more powdered sugar to make it sweeter). I hope that helps!
Harley
So delicious! I was wondering, because my mom is lactose-intolerant, if coconut coffee cream would work. I used it for your chocolate buttercream recipe just fine, but I was just wondering if it was any different because there’s less powder.
Sugar Spun Run
I am so glad that you enjoyed the vanilla frosting, Harley! I haven’t tried substituting with coconut coffee cream before so I am not certain how it would turn out. If you do try it, I’d love to know how it turns out. 🙂
Dee
Trying your white cake and now your frosting. Can I incorporate the coloring in after or when I mix the vanilla in?
Sugar Spun Run
Hi, Dee! You can mix the food coloring in right after you mix in the vanilla. I hope that you enjoy the cake and frosting. 🙂
Lacey Green
My frosting was really grainy. Any ideas on what might have gone wrong?
Sam
Hmm, there’s not really anything in the frosting that should make it grainy… I’m honestly not sure. You did use powdered/confectioner’s sugar, right?
Rebekah
I have had the same problem with buttercream! After some research (aka frantic googling) I found that some powdered sugar brands use beet sugar rather than cane sugar and it will look grainy in its finished product. I have started checking to make sure that the ingredients list “cane sugar” instead of just “sugar” and it has worked out better for me! Hope this helps!
Sandra S.
I made your white cake and this white butter cream frosting for my Moms birthday cake. Both were a big hit! I only had grapeseed oil so I substituted it for the vegetable oil and we don’t drink milk but I used canned evaporated milk in its place. It is so light and fluffy, way better than the store bought whipped frosting.
I will be trying more of your recipes! Thank you so much for sharing.
Sugar Spun Run
I am so glad that you and your mom enjoyed the cake, Sandra! Thank you so much for trying my recipe! I can’t wait to hear what you try next! 🙂