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A simple, 5 ingredient recipe for Vanilla Frosting. Use it to top off your favorite cake or cupcake recipe. This recipe generously tops 12 cupcakes, modestly covers 24, or will cover an 8″ or 9″ layer cake or 9×13 sheet cake.
Happy Spring! Does it look like Spring where you are, yet? Because yesterday/the first day of “Spring” wasalsothe beginning of the first big snowstorm we’ve had all year.
My car is buried beneath half a foot of snow, Zach is taking a snow day because none of the roads are plowed, and eventually one of us is going to have to break down and actually go outside to shovel out our driveway, so despite what the calendar might say it doesn’t exactly feel Spring-y around here!
Fortunately, snow days make for perfect baking days, and today I plan on baking myself a batch of from-scratchchocolate cupcakesand topping them off with today’s recipe for vanilla frosting.
And sprinkles too, of course.
Today’s recipe is simple to make and is a staple icing recipe that every home baker or cake decorator should have on hand. It’s easily pipeable and does a great job of holding its shape, is easy to customize with different extracts (though I always reach for the vanilla), and does well under fondant.
It’s also incredibly hard to mess up, if your frosting becomes too thin you simply add more sugar, and if it’s too stiff an extra splash of heavy cream or even milk will work. Let’s go over a few frequently asked questions that I get about making vanilla buttercream.
You can make vanilla frosting in advance and store it for up to two weeks in the refrigerator. It will firm u when cold, so let it soften at room temperature a bit before piping or spreading on to your cake.
Can I leave vanilla buttercream frosting at room temperature?
Yes! Thereis heavy cream in this recipe, but it is stabilized by the generous amount of sugar that we are using. You can frost your cake or cupcakes with this frosting and it will be good for 2-3 days at room temperature (it will keep longer in the refrigerator, for about 1-2 weeks).
What goes well with vanilla frosting?
I’ve tried it and loved it on myfunfetti cake(check out those colorful decorations — all of them made with this same recipe!), chocolate cake, chocolate cupcakes, andvanilla cake, just to name a few!
I have a new-ish cupcake (pictured above) that I’m excited to share with you on Friday, and I’ll also be showing you how to add the neat colorful swirls to your frosting (it’s easy, you just need a small paintbrush).
Enjoy!
If vanilla buttercream isn’t quite your thing, be sure to check out my less sweetchocolate frosting or cream cheese frosting, instead!
1cup(226g)unsalted butter softened to room temperature
¼teaspoonsalt
3cups(375g)powdered sugar
3Tablespoonsheavy cream
1teaspoonvanilla extract
Instructions
Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
1 cup (226 g) unsalted butter softened to room temperature, ¼ teaspoon salt
Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
3 cups (375 g) powdered sugar
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.
3 Tablespoons heavy cream
Add vanilla extract and stir well.
1 teaspoon vanilla extract
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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
If you're starting with vanilla frosting, adding flavor is one of the easiest tweaks you can make. A little of your favorite extract—whether it's almond, peppermint or lemon—would be a great addition. It's easy to go overboard with extracts. Start with 1/4 teaspoon, whip it in and taste.
By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)
How do you fix frosting that is too runny? Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work.
Add a little dairy. If you want to take it to the next level, fold in some freshly whipped cream (whipped cream from a canister will turn to liquid, so make sure you whip the cream yourself) for an ultra delicate texture. If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese.
Adding extracts, fruit or peanut butter are some of the easiest ways to take your store-bought frosting up a notch! To give your vanilla icing that homemade taste, try mixing in 1/2 teaspoon of vanilla extract.
"Mixing in cream cheese, whipped cream, lemon zest, or even Nutella can make such a difference." From making frosting creamier or fluffier to changing its flavor, these easy changes will certainly impress anyone you're planning to share your dessert with.
After the meringue is made, butter is added to form the buttercream. This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.
Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up. Heavy cream also works if the recipe instructs you to heat the frosting.
Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency. This method works well with cream cheese frosting, buttercream frosting, and other basic recipes.
Better Homes and Gardens tested whipping store-bought frosting and confirmed that the process really does increase the quantity due to “beating air into the frosting.” Simply stirring canned frosting may also help spread it more easily.
And then recently, I discovered how to make purchased frosting stretch further with an equally easy hack: whipping it. Yes, the canned frosting hack is simply whipping straight-from-the-can frosting with your electric mixer.
Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor. It may be all you need to do.
If you prefer it sweeter, add a little at a time mixing after each addition. You can add a bit of vanilla here, but it easily overpowers the delicate, tangy flavor, so start small and taste until you like it.
Elevate the flavor of canned frosting by adding a personal touch. Incorporate a splash of vanilla extract, a pinch of salt, or a dollop of creamy peanut butter to enhance the taste and give it a homemade, gourmet twist.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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