This is a basic powdered sugar frosting recipe that comes together with just four ingredients. Use the vanilla frosting for cakes, cupcakes, or cookies! Show
 This recipe for homemade vanilla frosting is so versatile and readers love it! It's my most popular frosting recipe. Close seconds are my Swiss Meringue Buttercream and Lemon Royal Icing. When it comes to frosting, the taste is key — and this fluffy vanilla frosting is delicious. This is a homemade frosting made with powdered sugar and butter, so you do have that sugary mouthfeel. It's classic childhood frosting, and much like what you'd find on top of cupcakes at Magnolia Bakery in New York. Jump to:
Recipe IngredientsThis easy vanilla frosting is made with four basic ingredients: unsalted butter, confectioners' sugar, vanilla extract, and salt. I haven't added any milk to this version because I use it for piping decorations as well as filling cake layers and icing. Plus, eliminating the milk results in an ultra fluffy frosting rather than a thick and creamy one. The thickerconsistency without milk is necessary for piping out of a decorating bag, but also works for spreading on top of a cupcakes and cake. The piped decorations hold their shape, but still taste light and smooth in your mouth. Looser icings can droop and fall when designs are piped. Tip: If you want a frosting that is a bit looser for swooping or spreading on cookies, just add a tiny bit of milk at the end. Mix it up and check the texture as you go. How to Make Vanilla FrostingTo make the frosting, I recommend a stand mixer, like this one from Kitchenaid. You don't want the butter too soft so a mixer is excellent at creaming the just-barely-room-temperature butter. I use the paddle attachment, not the whisk. I find the whisk incorporates more air into the frosting than I like. Once you've got your mixer set up, you'll need to beat the butter until smooth. There is no melting the butter here, people! Just softened butter, not even room temperature (I find that's too warm, but maybe I keep my rooms too hot!). Just soft enough to mix into a smooth situation. That's the trick. I like to smooth my butter and add the sugar a little at a time, mixing the sugar in completely before adding more. You NEVER get lumps this way because you start out with smooth butter. And the sugar has plenty of time to mix in completely. Once the butter come together, simply stir in the vanilla and salt! Coloring Vanilla FrostingThis fluffy frosting takes color perfectly. You can use liquid food coloring drops for a pastel tint. For a deeper color use gel paste food coloring. Gel paste food coloring won't add too much liquid to your thick, pipe-able frosting, but will add intense tint. To experiment with mixing colors, blend a small spoonful of frosting in a bowl with your desired color drops. Make intense color bases this way and then stir parts of that spoonful into your larger batch to get the color you want. Can I Use a Hand Mixer Instead of a Stand Mixer?Yes, but it just takes a bit more time. If you have to use a hand mixer, I recommend a powerful one like this. Can This Recipe Be Made Vegan?Yes! To make vegan vanilla frosting I use Miyokos vegan butter. It is a cashew butter with live cultures mixed in. How Long Does Frosting Last?This frosting will keep covered on the counter for several days and in the fridge for about two weeks. Bring refrigerated frosting to room temperature and give it a good stir before using. This fluffy frosting is perfect for decorating cakes, cupcakes, cookies and cookie bars, and more! Here are some desserts I've paired this easy vanilla frosting with:
Tips for the Best Vanilla Frosting
Let me know how it went!Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe. Leaving comments helps other too! Fluffy Vanilla FrostingA basic powdered sugar frosting recipe that comes together with just 4 ingredients. Use the vanilla frosting for cakes, cupcakes, or cookies! Prep Time 5 mins Total Time 10 mins Course Dessert Cuisine American Servings 5 cups Calories 1214 kcal
Nutrition is for 1 cup of frosting. Storage: Frosting will keep covered in the refrigerator for up to a week. Bring to room temperature and stir before using, if chilled. Calories: 1214kcalCarbohydrates: 144gProtein: 1gFat: 74gSaturated Fat: 47gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 3gCholesterol: 195mgSodium: 13mgPotassium: 26mgSugar: 141gVitamin A: 2269IUCalcium: 23mgIron: 1mg Check out our Youtube and try this recipe and more. The best frosting recipes to make
About Tara TeaspoonI’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat. Find out more! Recipe and Food styling Tara Teaspoon. Cupcakes images: Ty Mecham. Updated March 2022. What can I substitute for heavy cream in buttercream frosting?The 10 Best Substitutes for Heavy Cream. Milk and butter. Combining milk and butter is an easy, foolproof substitution for heavy cream that'll work for most recipes. ... . Soy milk and olive oil. ... . Milk and cornstarch. ... . Half-and-half and butter. ... . Silken tofu and soy milk. ... . Greek yogurt and milk. ... . Evaporated milk. ... . Cottage cheese and milk.. Can you substitute heavy cream for milk in buttercream frosting?Heavy Cream: Heavy cream or heavy whipping cream work best in this recipe. You can replace it with milk, but keep in mind that the frosting won't be quite as creamy. Vanilla Extract: This adds a little bit of flavor to the frosting.
How do you thicken frosting without heavy cream?1. Add powdered sugar. To thicken your royal icing, add more sifted powdered sugar—a couple of tablespoons at a time—until the icing reaches your desired consistency.
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Vanilla buttercream frosting recipe without heavy cream
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