Vanilla Frosting Recipe

This Vanilla Frosting recipe is my go-to for topping cakes, cupcakes, cookies, and just about any baked treat. It’s smooth, creamy, perfectly sweet, and packed with real vanilla flavor. I love how easy it is to whip up with just a few simple ingredients, and it spreads like a dream.

Why You’ll Love This Recipe

I love this frosting because it’s incredibly versatile. It holds its shape for piping but stays soft enough for spreading. Whether I’m frosting a layer cake or making a batch of cupcakes for a party, this vanilla frosting always delivers consistent results. Plus, I can easily adjust the texture and sweetness to match whatever I’m baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Powdered sugar

• Heavy cream or milk

• Vanilla extract

• Salt (optional, to balance the sweetness)

Directions

1. I start by beating the softened butter with a mixer until light and creamy, about 2–3 minutes.

2. I gradually add powdered sugar, one cup at a time, beating on low until incorporated, then on medium-high until fluffy.

3. I mix in the vanilla extract and a pinch of salt, then slowly add cream or milk a tablespoon at a time until the frosting reaches the consistency I want—thicker for piping, slightly thinner for spreading.

4. I beat the frosting for an additional 2–3 minutes to make it extra light and fluffy.

Servings and timing

This recipe makes enough to frost 12–16 cupcakes or a two-layer 8-inch cake. It takes about 10–15 minutes to prepare from start to finish.

Variations

• I sometimes swap vanilla extract for vanilla bean paste for a more intense flavor and speckled look.

• For a twist, I add a splash of almond extract or a touch of lemon zest.

• I’ve used cream cheese in place of some of the butter for a tangier frosting.

• A tablespoon of cocoa powder turns this into a light chocolate frosting.

• I’ve even tinted it with food coloring to match themes for birthdays and holidays.

Storage/Reheating

I store leftover frosting in an airtight container in the refrigerator for up to 1 week. Before using, I let it come to room temperature and re-whip it until smooth. It can also be frozen for up to 2 months and thawed overnight in the fridge.

FAQs

Can I make this frosting ahead of time?

Yes, I often make it a day or two ahead. I just store it in the fridge and re-whip before using.

Why is my frosting too runny?

Too much liquid can thin it out. I add more powdered sugar a little at a time until it thickens up again.

Can I use salted butter?

Yes, but I skip the added salt in the recipe to avoid over-seasoning.

How do I get super white frosting?

I use clear vanilla extract and whip the butter for a few extra minutes to lighten the color naturally.

Is this good for piping decorations?

Absolutely. It’s stable and holds its shape well, especially if I chill it slightly before piping intricate designs.

Conclusion

This Vanilla Frosting is smooth, flavorful, and easy to customize. I love how it complements any cake or cupcake without overpowering the flavor. Whether I’m spreading it with a spatula or piping rosettes, it’s my favorite go-to frosting for just about everything I bake.