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.
Michelle
Can I use whole milk instead of the cream?
Sam
Hi Michelle! That should work, but you may need a little bit less since the milk is going to be thinner. 🙂
Janet
Thank you for sharing your recipe best I have ever tasted.
Sam
I am so glad you enjoyed it so much, Janet! 🙂
Elaine Tomaneng
Can I use all purpose cream for this?
Sam
Hi Elaine! I’ve never used all purpose cream before but from looking it up it should be fine. I believe it’s a little thinner than the cream that I call for, so you may need to use a bit less than the recipe indicates.
Yisel
can i use salted butter instead?
Sam
Hi Yisel! You can use salted butter here, but you will want to omit all of the salt. There will still be a little bit more salt than you really need here. You can reference my post on salted or unsalted butter if you need the substitution in the future. 🙂
Kennedy
I love this frosting recipe so much and would love to use it on my friend’s wedding cake as she wants vanilla buttercream. Do you think it’d be sturdy enough to use on a tiered cake?
Sam
Hi Kennedy this may work, but I may recommend my buttercream frosting instead. It is very very similar but it is a little more sturdy. 🙂
Malika Kahlon
This recipe is AMAZING! I’ve tried so many others and none were as good as this one, thank you for sharing this recipe. I’ll definitely be using this a lot more!
Sam
I am so glad you enjoyed it so much, Malika! 🙂
lizzie
Mine turned out like water 🙁
Sam
Did you make any substitutions? That’s very odd.
lizzie
i think i added the heavy cream to fast. it still tasted good when you dunk the cupcakes in 🙂 i will try again soon.
Sam
It should be pretty sturdy after adding in all the powdered sugar, but you definitely want to make sure to incorporate the heavy cream slowly and make sure all of that powdered sugar has been completely incorporated as well. 🙂
Emily
Pretty easy to make and you could replace heavy cream with milk! This is from a TEN-YEAR-OLD!!!!!!
Sam
I’m so glad to hear that you enjoyed, Emily! Thank you so much for commenting! 🙂
Elza
Delicious
Alexandra
It’s was really good it was easier to make it at home than go to the store and buy it thank you 😊 much
Sam
I’m so glad you enjoyed it so much, Alexandra! 🙂
BEANS BAKING :p
that was the best vanilla frosting i have had!!
Sam
I am so glad you enjoyed it so much! 🙂
Jules
Hi- what is the difference between this recipe and your vanilla buttercream frosting? I currently have your vanilla cupcakes baking in my oven 😊 and I was going to use your vanilla buttercream to frost but then I saw this one. Thanks!
Sam
Hi Jules! They are very similar, this frosting is a bit softer and a bit less sweet, while my vanilla buttercream frosting is more of a traditional buttercream, it’s sturdier and crusts more. You can’t go wrong whichever one you choose! 🙂
Alexis
Awesome frosting! I am typically not a butter cream type of gal but this was heavenly! I was eating it straight out of the bowl lol. My husband loved it too. I paired along with your chocolate cupcakes for my son’s third birthday. All around a family favorite.
Sam
I am so glad everyone enjoyed it so much, Alexis! 🙂
Donna Koch
Made with the Best White Cake Recipe for a church ladies fellowship. Got rave reviews!! So delicious and piped well.
Sam
I am so glad everyone enjoyed it so much, Donna! 🙂
Toni
The best vanilla buttercream frosting I have ever had! So easy to make too.
Sam
I am so glad you enjoyed the frosting so much, Toni! 🙂