Vanilla Frosting

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This versatile Vanilla Frosting is perfect for cakes, cupcakes, cookies, and more. It pairs beautifully with flavors like chocolate, lemon, or strawberry, making it your go-to frosting for any dessert!

Prep Time20

Total Time20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Vanilla Buttercream, vanilla frosting, Vanilla Frosting Recipe

Servings: cupcakes (see note 1)

Author: Chelsea Lords

Cost: $4.24

Equipment

Stand mixer or hand mixer

Ingredients

16 tablespoons unsalted butter softened to room temperature, see note 2
4-1/2 cups powdered sugar up to 5 cups, see note 3
4 to 6 tablespoons heavy cream or milk in a pinch, see note 4
1-1/2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
1/8 teaspoon salt

US - Metric

Instructions

In a stand mixer fitted with a paddle attachment, or in an extra large bowl using hand mixers, beat the room temperature butter on medium speed until creamy, 90 seconds to 2 minutes.
Add powdered sugar, vanilla extract, and salt. Beat on low speed, gradually adding cream 1 tablespoon at a time (begin with 4 tablespoons).
Switch mixer to medium-high speed and beat for several seconds until the liquid is whipped into the frosting. Turn off mixer and scrape the sides and bottom. Adjust consistency by adding more cream (1 tablespoon at a time) if frosting is too thick or more powdered sugar (2 tablespoons at a time) if frosting is too soft.
Switch mixer to medium-high speed, beating for 1–2 minutes until frosting is smooth and creamy (but not whipped!). Taste and adjust for salt and sweetness.

Notes

Note 1: This recipe makes enough to frost a 9x13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos.

Note 2: Butter should be at room temperature, but not at all melted. If it’s too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to mix with the other ingredients and could create lumps. Room-temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.)

Note 3: Start with 4-1/2 cups of powdered sugar and add more as needed to achieve the desired sweetness and consistency. Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe. For an ultra-smooth frosting, sift the powdered sugar. (Confession: I usually don’t bother!)

Note 4: Cream works best (superior flavor and texture), but milk can be used as a substitute if necessary. You’ll need less milk than cream (it’s not as thick), so add slowly until consistency is reached.

Nutrition Note: Nutrition information is calculated based on 12 servings—enough to frost one cupcake.

Storage: If not using immediately, store in an airtight container at room temperature for up to 2 days or refrigerate for 5–7 days. Before use, allow it to return to room temperature and re-mix to achieve the right consistency.

Nutrition