Vanilla Frosting Recipe

This Vanilla Frosting Recipe is a wonderfully versatile recipe that can be used for all kinds of desserts from cakes and cupcakes to cookies and more. It pairs well with various flavors, such as chocolate, lemon, and strawberry, making it a great all-purpose frosting.

Try some of our other frosting recipes next — this Cream Cheese Frosting, Chocolate Buttercream Frosting, Peanut Butter Frosting, Oreo Frosting, or Cookie Dough Frosting.

A Great All-Purpose Frosting Recipe

This Vanilla Frosting is a great all-purpose frosting because it is versatile, easy to make, and can be used for a variety of desserts. It has a smooth and creamy texture, and a rich vanilla flavor, and it can be easily piped or spread onto cakes, cupcakes, and cookies. This type of frosting is called a buttercream, and when you look at the recipe card, you’ll see why: butter and cream are the primary ingredients!

The recipe uses simple ingredients like unsalted butter, powdered sugar, heavy whipping cream, vanilla, and fine sea salt. These are all easily accessible and can be found in most grocery stores. You can also adjust the sweetness and consistency to your liking by adding more or less powdered sugar and cream.

This Vanilla Frosting recipe is a classic and reliable recipe, whether you’re a seasoned baker or just starting out! This frosting can be used for a variety of desserts, making it a great all-purpose frosting recipe to have in your baking repertoire.

Vanilla Frosting Recipe Ingredients

1. Unsalted butter: Make sure the butter is at room temperature for easy mixing and a smooth texture. Unsalted butter allows you to control the amount of salt in the frosting since it can vary by brand. If you only have salted butter on hand, you can use it, but consider reducing or omitting the additional salt called for in the recipe.
2. Powdered sugar: Also known as confectioner’s sugar or icing sugar, it provides sweetness and helps thicken the frosting. If the powdered sugar has lumps, sift it before adding it to the frosting to ensure a smooth consistency.
3. Heavy whipping cream: This ingredient adds richness and creaminess to the frosting. I love the texture, flavor, and richness that cream contributes to the frosting. You can use half-and-half or milk in a pinch, but you’ll need a bit less since it’s less thick.
4. Vanilla: Vanilla extract provides the classic flavor you expect, but you can amplify the flavor by using vanilla bean paste. The paste has a more intense and aromatic vanilla flavor compared to vanilla extract, plus you’ll get those lovely specks of vanilla bean throughout the frosting. If using vanilla extract, choose a high-quality pure vanilla extract (not artificial flavor) for the best flavor. If using vanilla bean paste, adjust the amount according to your preference for a stronger or milder vanilla taste.
5. Fine sea salt: A small amount of salt enhances the flavor and balances the sweetness of the frosting. Use fine-grain sea salt to ensure it dissolves easily into the frosting. Start with a small amount and adjust to taste.

Is Frosting Better With Butter Or Shortening?

The choice between butter or shortening (like Crisco®) in frosting depends on personal preference and the desired texture. The butter-based frosting has a richer flavor and softer texture, while shortening-based frosting has a firmer texture and is more stable. 

If flavor is the top priority, we recommend butter for the best possible flavor.

How To Make Vanilla Frosting Recipe (Tips)

• Soften the butter properly: For a smooth and creamy frosting, the butter needs to be at room temperature before mixing. Softened butter is pliable but still holds its shape. If the butter is too cold, the frosting will be lumpy and difficult to mix. If it’s too warm, the frosting will be runny or greasy. Let the butter sit at room temperature for about 30 minutes before starting to make the frosting.
• Sift the powdered sugar: Sifting the powdered sugar before adding it to the frosting helps to remove any lumps and ensures a smooth consistency.
• Gradually add cream or milk: Add the heavy cream or milk gradually, as needed, to achieve the desired consistency. If the frosting is too thick, add more cream; if it’s too thin, add more powdered sugar. Adding too much liquid at once can result in a runny frosting that is difficult to work with.
• Taste and adjust: Taste the frosting after mixing and adjust for salt and sweetness as needed. Add a pinch of salt if it tastes too sweet, or add more powdered sugar if it’s not sweet enough.
• Mix well: Beat the frosting for several minutes until it is smooth and creamy. If the frosting is too thick or difficult to mix, add a tablespoon of cream or milk at a time until it reaches the desired consistency.

The Butter Temperature Is Key

When it comes to frosting, the right temperature butter is crucial. Here are a few tests to verify that it is at the right temperature before making this Vanilla Frosting recipe:

• Finger test: If gently pressing the butter leaves an indent without sinking in completely, it’s at the right temperature.
• Slice test: The butter should be easily cut, offering slight resistance and maintaining its shape.
• Temperature check: A food thermometer should read between 65-70°F (18-21°C) when inserted into the butter.

Room-temperature butter integrates smoothly with other ingredients, yielding a creamy, well-blended frosting. Overly soft or melted butter leads to a loose frosting, while too cold or hard butter makes mixing challenging, causing lumps. 

QUICK TIP

 

To quickly bring butter to room temperature:

• Cut into pieces: Slice butter into small chunks to quicken softening (it’ll be ready in about 15-20 minutes).
• Warm glass method: Heat a glass with hot water, empty it, dry it, and place it over the butter, helping it soften through gentle heat.
• Microwave method: Microwave butter for 8 seconds at 10% power, checking and repeating if necessary, being careful to soften rather than melt it.

How To Use Vanilla Frosting

This Vanilla Frosting is incredibly versatile. Here are a few delicious ways to use it:

1. Cakes and cupcakes: The most straightforward use is to slather or pipe it onto cakes or cupcakes. It’ll go lovely with just about any flavor– think a chocolate cake, a vanilla cake, or Funfetti cupcakes. Ensure the cake/cupcakes are fully cooled so the frosting doesn’t melt. For cupcakes, you can use a piping bag with various nozzles to create different designs.
2. Cake filling: Use vanilla frosting as a filling between cake layers. It will help the cake layers stick together while also adding flavor.
3. Cookie sandwich filling: Make cookie sandwiches by spreading a layer of frosting between two cookies.
4. Macaron filling: Macarons often have a sweet filling, and Vanilla Frosting works perfectly.
5. Pastries: Spread it over danishes or sweet rolls for an extra touch of sweetness.
6. Brownies: Spread a layer of this frosting on top of freshly baked brownies for an indulgent treat.
7. Doughnut filling: Inject vanilla frosting into doughnuts for a fun surprise.
8. Sweet dip: Use it as a dip for fruits like strawberries or even pretzels for a sweet and salty treat.
9. Cake pops: Crumble cake, mix it with frosting, form them into balls, and dip them in melted chocolate to make cake pops.
10. Parfaits or Trifles: Layer this frosting in between cake, cookies, or brownies for a deliciously decadent parfait or trifle.

QUICK TIP

This recipe yields enough frosting to frost one 9×13-inch sheet cake, one 8 or 9-inch round 2-layer cake, or to generously ice 12 cupcakes or modestly ice 24 cupcakes.

More Dessert Recipes:

• Lemon Icebox Cake with only four ingredients!
• Dessert Cheese Ball brownie-batter flavor
• Swig Sugar Cookies with vanilla frosting!
• Cinnamon Roll Cake made in 30 minutes–no dough rising!
• Brookies brownies + cookies in one delicious mashed-up treat

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Vanilla Frosting

5 from 1 vote

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This delicious Vanilla Frosting Recipe is a wonderfully versatile recipe that can be used for all kinds of desserts from cakes and cupcakes to cookies and more. It pairs well with various flavors, such as chocolate, lemon, and strawberry, making it a great all-purpose frosting.

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Vanilla Frosting

5 from 1 vote

- Review this recipe

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Print Recipe

This delicious Vanilla Frosting Recipe is a wonderfully versatile recipe that can be used for all kinds of desserts from cakes and cupcakes to cookies and more. It pairs well with various flavors, such as chocolate, lemon, and strawberry, making it a great all-purpose frosting.

Course Dessert, treat

Cuisine American, Vegetarian

Keyword Vanilla Buttercream, Vanilla Frosting Recipe

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 cupcakes (See Note 1)

Chelsea Lords

Calories 364kcal

Author Chelsea Lords

Cost $4.24

Ingredients

• ▢ 1 cup (16 tbsp.) unsalted butter, softened to room temperature (Note 1)
• ▢ 4½ up to 5 cups powdered sugar (Note 2)
• ▢ 4-6 tablespoons heavy whipping cream (can use milk in a pinch--Note 3)
• ▢ 1½ teaspoons vanilla bean paste (or 2 tsp. vanilla extract)
• ▢ ⅛ teaspoon fine sea salt

Instructions

• BUTTER: In a stand mixer fitted with a paddle attachment, or in an extra large bowl using electric hand mixers, beat the room temperature butter on medium speed until creamy (~90 seconds to 2 minutes).
  
• ADD SUGAR AND FLAVORINGS: Add 4½ cups of powdered sugar, vanilla extract, and salt. Beat on low speed, gradually adding cream 1 tablespoon at a time (begin with 4 tablespoons).
• GET A CONSISTENT FROSTING: 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 of the bowl. 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.
• BEAT: Switch mixer to medium-high speed, beating for 1-2 minutes until the frosting is smooth and creamy (but not whipped!). Taste and adjust for salt and sweetness.
  
• STORE: 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.

Recipe Notes

Note 1: Frosting quantities: 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: 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 properly 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: Powdered sugar: 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: Heavy whipping cream: 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 information is calculated based on 12 servings--enough to frost one cupcake.

Nutrition Facts

Serving: 1serving | Calories: 364kcal | Carbohydrates: 50g | Protein: 0.4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 29mg | Potassium: 13mg | Sugar: 50g | Vitamin A: 603IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 0.04mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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