Vanilla Frosting Recipe

This is the best, 4-ingredient recipe for vanilla frosting. This rich and silky buttercream is light, fluffy and perfect for decorating cakes, cupcakes and cookies!

Prep Time: 10

Total Time: 10

Servings:

Ingredients

1 cup salted butter
4 ½ cups powdered sugar , plus more if needed
1 Tablespoon vanilla extract , use clear if you want it pure white
1-3 Tablespoons heavy cream , plus more or less as needed

Instructions

Whip butter. In a stand mixer fitted with a paddle attachment, whip 1 cup butter for about 2 to 3 minutes. You want the butter to be nice and creamy with a slight shine.
Add in some powdered sugar. Slowly add in 2 cups powdered sugar. Mix until it combined.
Mix in 1 Tablespoon vanilla and remaining 2 1/2 cups powdered sugar. At this point you may need to add 1 to 2 Tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and able to hold a point.
Frost. Beat frosting for a couple more minutes to help it become light and airy. Stir with a spatula to remove any air bubbles and frost as desired.

Notes

Frosting: I like to pipe my cupcakes using a 1M or 1A frosting tip. If using a tip, the recipe will frost about 18 cupcakes. If spreading with a knife, it will frost about 24 cupcakes. It will also frost a 2-layer (8-inch) cake. Tips for frosting cupcakes.

Storing: I let my buttercream sit out at room temperature for up to 48 hours. If it's not going to be used before 48 hours, then I'll store in the refrigerator. Before serving, I'll take it out of the fridge and let sit out for at least 1 hour to soften.

Freezing: To freeze, store in an airtight container (I prefer freezer bags) in the freezer. To thaw, stick in the refrigerator over night.

Nutrition