This Vanilla Frosting Recipe is a dreamy, velvety delight that transforms any cupcake into a masterpiece in just 10 minutes. Its smooth, creamy texture melts on your tongue, while the rich, buttery flavor is perfectly balanced with a hint of sweet vanilla. Whether you’re frosting a batch of cupcakes or adding a finishing touch to a cake, this recipe is a foolproof way to elevate your desserts effortlessly.
With just a handful of ingredients, this frosting is luxuriously indulgent yet simple to whip up. Its light, airy consistency spreads like a dream, creating a glossy finish that’s as beautiful as it is delicious. Perfect for celebrations or everyday treats, this frosting is a crowd-pleaser that promises to make every bite unforgettable.
Ingredients for Vanilla Frosting
- 1 cup (226 g) unsalted butter (softened to room temperature for easier mixing)
- ¼ teaspoon salt
- 3 cups (375 g) powdered sugar (sifted to avoid lumps)
- 3 Tablespoons heavy cream (can substitute with milk for a lighter texture)
- 1 teaspoon vanilla extract (use pure vanilla extract for the best flavor)
Step-by-Step Instructions
- Beat the butter: Using an electric mixer, beat the softened butter on medium speed until it becomes creamy, about 1-2 minutes.
- Add the salt: Sprinkle the salt over the butter and stir again to ensure it’s well combined.
- Incorporate the powdered sugar: Gradually add the powdered sugar, about ½ cup at a time, ensuring each addition is fully mixed before adding more. This helps prevent lumps and ensures a smooth consistency.
- Add the heavy cream: With the mixer on medium-low speed, add the heavy cream one tablespoon at a time. Once all the cream is added, gradually increase the speed to high and beat for about 30 seconds to make the frosting light and fluffy.
- Mix in the vanilla: Add the vanilla extract and stir well to incorporate it fully into the frosting.
- Pipe or spread: Use the frosting immediately to pipe or spread over cooled cupcakes or cakes. Add sprinkles if desired. Store any leftover frosting in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Perfect Pairings: Cupcake & Frosting Ideas
This vanilla frosting is incredibly versatile and pairs beautifully with a variety of cupcakes. Try it on classic vanilla or chocolate cupcakes for a timeless treat. For a fruity twist, spread it over lemon or strawberry cupcakes. Feeling adventurous? Add a pinch of cinnamon or cocoa powder to the frosting for a unique flavor boost.
Storage Secrets: Keeping Your Frosting Fresh
Store your frosting in an airtight container in the refrigerator for up to a week. If it hardens, let it sit at room temperature for 15-20 minutes, then give it a quick whip with your mixer to restore its creamy texture. For longer storage, freeze it in a sealed container for up to 3 months—just thaw and re-whip before using.
Time-Saving Tips for Busy Bakers
To speed up the process, ensure your butter is *fully softened* before starting. If you’re in a rush, cut the butter into small cubes to help it soften faster. Use a stand mixer with a paddle attachment for hands-free mixing, and measure all your ingredients ahead of time for a seamless workflow.
Equipment Essentials: Tools for Success
An electric mixer is key for achieving the perfect creamy texture. A stand mixer or handheld mixer both work well. For piping, use a piping bag fitted with your favorite tip—a star tip creates beautiful swirls, while a round tip is great for smooth, even layers. Don’t forget a rubber spatula to scrape the bowl clean!
Vanilla Frosting Recipe
Equipment
- electric mixer
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/4 teaspoon salt
- 3 cups 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.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- 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.
- Add vanilla extract and stir well.
- 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.