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.
Nikki
Super delicious!!! I followed the exact recipe and I must say it’s my new favorite! Thank you!
Sam
I am so glad you enjoyed the frosting, Nikki! 🙂
Laila
I tried so hard to make this recipe following the exact measurement precisely. All I have else to say..is that this is an exquisite and delightful butter cream frosting. And to be honest I have nothing to put it on, guess I have to just bake cupcakes now. So proud of myself. Just kidding all props to this recupe !
Sam
😂 I am so glad you enjoyed the frosting! 🙂
Lisa
Wonderful buttercream Sam! I always used the Wilton recipe for buttercream which calls for half shortening. Using all butter gives it a much better, less processed flavor. Worked beautifully on my daughters 6th birthday cake! 😊
Sam
I am so glad you enjoyed the frosting, Lisa! 🙂
annie
Is the powdered sugar to be sifted before measuring?
Sam
Hi Annie! You don’t have to sift the powdered sugar. 🙂
Grace
I have been making cakes for over 10 years looking for a homemade frosting to replace store bought and I just can’t seem to find the right fix. I tried this one using Country Crock butter and it did not work. Its a runny mess. I added an extra cup of powder sugar to see if would thicken up the frosting, it did not. What i ended up with is a buttery sweet glaze that would not hold at all. I’m thinking maybe there is a difference between stick butter and Country Crock? I looked through the comments before making but I didn’t see anyone saying they made it or how it went so i thought i would offer some advise. Thanks for the recipe! 🙂
Sam
Hi Grace! The Country Crock is definitely the problem, unfortunately! Try it again with stick butter and I think you will be pleasantly surprised 🙂
Kathy
I need to make some vanilla frosting for cupcakes. I have a recipe that I foond but ot seems very buttery/sugary. Is this recipe like that?
Sam
Hi Kathy! This is an American buttercream so yes it is buttery and sugary! You can use my cream cheese frosting though, that is not buttery and sugary. 😊
dhiviya ds
hai, I just want to double confirm that powered sugar is similarly to icing sugar?
Sam
Yes it is. Enjoy! 🙂
Teresa
Hi there!
I am baking your “Best Vanilla Cake” as I type! 🙂 I was wondering…would it be OK to use whole milk instead of heavy whipping cream in your vanilla frosting recipe? Or is heavy cream needed?
Thank you so much for posting your recipes! I really appreciate the detail in the instructions…and the video you posted was super helpful as well. You are a talented lady!
Best,
Teresa
Sam
Hi Teresa! That will work, just start with a little less because it’s a little thinner. 🙂
Phil Haight
To make chocolate frosting, how much cocoa powder do you think I should add? Should I add a little more powdered sugar?
Thank you
Sam
Hi Phil! I have a chocolate frosting recipe that you can use. 🙂
Meghan
Thank you for the recipe! I just finished baking your vanilla cake 😊 Can you just use salted butter and leave out the salt for this frosting?
Sam
Hi, Meghan. That would work perfectly fine. 🙂
Lucky
Hi! Thx so much for the great recipe. I tried it, tasted delicious. But it was very hard to pipe..may be my butter wasn’t soft enough? How can I loosen the frosting a bit? Should i microwave? Or add heavy whipping cream? Or what else? Thx again!
Sam
Hi! Just stir in a bit of milk or heavy cream, just do a teaspoon at a time until the desired consistency is reached. I hope that helps!
Dulce
What is the brand name of the butter you use
Sam
I just use whatever happens to be on sale. Generic, Land o’Lakes, Keller’s, Breakstone… I used to use Challenge but my grocery store no longer carries it.
Aleecianna
This recipe was so good thank you for putting this on Google…!!!!!
Sam
I am so glad you enjoyed it, Aleecianna! 🙂
Aleecianna
That recipe was so good thank you for putting it on Google
Cami
Thank you for this delicious recipe! Do You think I could add a layer of lemon curd to the vanilla cake? Would I add layer of frosting on top of the lemon curd? It’s my mom’s favorite kind of cake but I can’t quite an envision how to make it correctly. Thanks for any help you could give on that!
Sam
I think you could! Here’s what I’d probably do, make a dam by piping a ring of icing around the edge of the cake then fill that with lemon curd (here’s a visual of what I mean: http://www.thatreallyfrostsme.com/2010/06/dam-filling-full-speed-ahead.html). I’d probably just do the curd in the center between the cake layers (assuming you’re doing a 2 layer cake). I hope that helps!