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A small jar of piped vanilla buttercream with a full piping bag sitting next to it

The Best Vanilla Frosting

  • Author: Julianne
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1/2 Cups

Description

This Perfect Vanilla Frosting Recipe recipe is very versatile. It’s a basic vanilla buttercream using butter and powdered sugar. This is the perfect frosting for piping cupcakes and cake decorating. 

Ingredients

  • 1 1/2 cup (339 g) (3 sticks) unsalted butter, cold.
  • 5 cups (650 g) powdered sugar
  • 2 1/2 teaspoons (12 ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)

Instructions

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
  3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  4. Add last 1 cup powdered sugar along with the heavy whipping cream and salt. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

Notes

  • Storing this frosting: This frosting can be kept at room temperature if serving within 24 hours and it’s not too hot. It can be made ahead of time and kept refrigerated for 7 days. Frosting must come back to room temperature before piping, and I suggest to rewhip it.
  • Freezing this frosting: This frosting can also be frozen in an airtight bag, be sure to squeeze all the extra air of out the bag. Thaw to room temperature and I suggest to rewhip prior to piping
  • Coloring this frosting: If you are coloring this frosting, I suggest using gel colors for the best color variation.
  • Flavor variations: This can be made with virtually any type of extract including: almond, lemon, peppermint, mint, coconut etc. You can also add some fresh fruit zest such as lemon, orange or lime.
  • How much does this frosting make? This makes enough to frost 24 cupcakes. For 12 cupcakes or a 9×13 cake, you can halve the recipe. For a layer cake, I suggest reviewing taking a look at my vanilla layer cake.
  • If your frosting is too sift: Add additional heavy cream 1-2 teaspoons at a time until desired consistency is reached. Also I recommend continuing to beat the frosting.
  • If your frosting is too thin: Add an additional 1/2 cup powdered sugar at a time and continue to beat the frosting until desired consistency is reached.
Nutrition Information:
1/2 cup
540
65.4g
6.1mg
31.3g
19.5g
66.7g
0
0
83.2mg
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American

Keywords: Vanilla Frosting, Vanilla Buttercream