This vanilla frosting recipe with only 4 ingredients is a silky buttercream infused with vanilla flavor that goes with everything. The perfect pairing for all your baked goods from cupcakes, to layer cakes, to sheet cakes!
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 24
Ingredients
1cupsalted butter
4 ½cupspowdered sugar, plus more if needed
1Tablespoonvanilla extract, use clear if you want it pure white
1-3Tablespoonsheavy cream, plus more or less as needed
Instructions
In a stand mixer fitted with a paddle attachment, whip the butter for about 2 to 3 minutes. You want the butter to be nice and creamy with a slight shine.
Slowly add in 2 cups powdered sugar. Mix until it combined.
Mix in the 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.
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.