Vanilla Frosting Recipe

Ingredients:

Tops 12 cup cakes or one 9" cake layer

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups powdered sugar, sifted

• 2 tbsp heavy cream (or milk for a lighter texture)

• 1 1/2 tsp vanilla paste or vanilla extract

• 1/4 tsp salt

Instructions:

1. Beat the butter: In a large mixing bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy (about 2 minutes).

2. Add powdered sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until incorporated.

3. Add vanilla & cream: Pour in vanilla extract and heavy cream (or milk). Increase the speed to medium-high and beat for 2–3 minutes until light and fluffy.

4. Adjust consistency: If the frosting is too thick, add 1 more tablespoon of cream or milk. If too thin, add a little more powdered sugar.

5. Frost & enjoy: Use immediately to frost cakes, cupcakes, or cookies. If not using right away, store in an airtight container at room temperature for up to a day or in the refrigerator for up to a week.

   👉 Click here for a quick video showing you how to frost a cake!

This creamy, fluffy vanilla frosting is perfect for cakes, cupcakes, cookies, and more! It’s also easy to customize—try adding freeze-dried powdered fruit or a splash of fruit juice for a unique twist.

Need a cake to frost? 👉 Click here for my Sponge Cake recipe!

Delicious Flavor Variations:

Chocolate Buttercream

• Add: ½ cup unsweetened cocoa powder (sifted)

• Optional: Add 1–2 tbsp strong brewed coffee or espresso to enhance the chocolate flavor

• Tip: Increase cream by 1 tbsp if needed to maintain smooth texture

Strawberry Buttercream

• Add: ¼ cup freeze-dried strawberries, finely ground into powder

• Alternative: Use 2–3 tbsp strawberry purée (cooked down to reduce moisture)

• Note: Add gradually to avoid thinning the buttercream too much

Coffee Buttercream

• Add: 1–2 tsp instant espresso powder dissolved in 1 tsp hot water

• Perfect For: Chocolate, vanilla, or mocha cakes and cupcakes

Lemon Buttercream

• Add: 1 tbsp lemon zest + 1–2 tbsp fresh lemon juice

• Optional: Swap vanilla for lemon extract

• Note: Add more powdered sugar if the lemon juice softens the texture too much

Coconut Buttercream

• Add: 1 tsp coconut extract

• Optional: Fold in 1–2 tbsp finely shredded coconut for texture

• Great On: Tropical cakes like pineapple or coconut-lime

Almond Buttercream

• Swap: Replace vanilla with 1–1½ tsp pure almond extract

• Perfect For: White cakes, cherry-flavored desserts, or wedding cakes

Peanut Butter Buttercream

• Add: ½ cup creamy peanut butter

• Reduce Butter: Use ¾ cup butter instead of a full cup

• Optional: Add a pinch of cinnamon for extra depth