Fluffy Vanilla Frosting is a basic confectioners' sugar frosting that works for spreading, piping, decorating and delicious eating!
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Fluffy Vanilla Frosting is just that, a light, simple frosting for cupcakes, cookies and cakes. Like the sweet stuff of childhood.
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This recipe is so versatile, it's my most popular frosting recipe. Close seconds are my Swiss Meringue Buttercream and Lemon Royal Icing. And let's face it, the taste is key, and this fluffy vanilla frosting is delicious. This is a confectioners' sugar and butter-based frosting so you do have that sugary mouthfeel. It's classic childhood frosting, and much like what you'd find on top of cupcakes at Magnolia Bakery in New York.
To make it I recommend a stand mixer, like this one from Kitchenaid. You don't want the butter too soft so a mixer is excellent at creaming the just-barely-room-temperature butter. I use the paddle attachment, not the whisk. I find the whisk incorporates more air into the frosting than I like.
I have had success with a hand blender. It just takes a bit more time. I like a powerful one like this: 
I haven't added any milk to this version because I use it for piping decorations as well as filling cake layers and icing. The thicker consistency without milk is necessary for piping out of a decorating bag, but also works for spreading on top of a cupcakes and cake. The piped decorations hold their shape, but still taste light and smooth in your mouth. Looser icings can droop and fall when designs are piped.
If you want a frosting that is a bit more loose for swooping, just add a tiny bit of milk at the end. Mix it up and check the texture as you go.
I don't add milk to my Fluffy Vanilla Frosting which makes it just the right consistency.
I used this glorious frosting on my Spring Flower Cupcakes. See how well it pipes and spreads!
Making the frosting:
There is no melting the butter here, people! Just softened butter, not even room temperature (I find that's too warm, but maybe I keep my rooms too hot!). Just soft enough to mix into a smooth situation.
I beat the butter first! Before adding any other ingredients. That's the trick. I like to smooth my butter and add the sugar a little at a time, mixing the sugar in completely before adding more. You NEVER get lumps this way because you start out with smooth butter. And the sugar has plenty of time to mix in completely.
I also use this frosting on cut out sugar cookies and my super cool One Pan Sugar Cookie Bars.
This frosting will keep covered on the counter for several days. In the fridge for about 2 weeks! Simply bring refrigerated frosting to room temp and give it a good whipping.
Note, for smooth swoops, beat the frosting on a lower speed after all the sugar has been incorporated. This will smooth out a lot of the air bubbles that formed in the mixing process. Adding that tiny drop of milk can help as well.
Check out what's been cooking on other pages of Tara Teaspoon:
Coconut Key Lime Bars - I added toasted coconut to a classic pie recipe.
Whipped Chocolate Ganache Frosting - Makes for the most luscious chocolate cake.
Spice Cake with Creamy Caramel Icing - An absolute classic you won't want to pass up.
- 2 cups unsalted butter (4 sticks) softened
- 6 cups sifted confectioners’ sugar
- 1 tsp vanilla extract
- Pinch salt
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In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 min. Add confectioners' sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.
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Beat in vanilla and salt; stir until smooth. Frosting will keep covered in the refrigerator for up to a week. Bring to room temperature and stir before using, if chilled.
• Nutrition is for 1 cup of frosting.
• Make sure your butter is soft but not warm. Sometimes room temperature is too soft. If your butter is on the warm side, just chill the frosting a little before using it for piping decorations.
• Stir well before adding to your piping bags so there are no cold lumps.
• This recipe is so versatile, it's my most popular frosting recipe. Close seconds are my bakery-style professional buttercream frosting and this lemon icing recipe for sugar cookies.
• To make VEGAN Fluffy Vanilla Frosting I use Miyokos vegan butter. It is a cashew butter with live cultures mixed in.
Check out more of my best frostings and icings
Make my Swiss Meringue Buttercream for a silky, non-confectioners' sugar icing! I used the meringue buttercream on this chrysanthemum cupcake. It's shiny, ultra smooth and glossy.
Recipe and Food styling Tara Teaspoon
Cadence Mistsea says
This did not work for me.
Tara says
Let me know what happened and I can walk you through some tips. It's pretty failsafe!
Laura says
Will gel coloring change the consistency of this frosting?
Tara says
Hi! No it won't! I love using gel coloring. And unless you are adding a lot (like a tablespoon) the consistency won't change.
Annonymaos says
How much butter and sugar do I add
Tara says
The amounts are up in the recipe!
A says
Um. This sucked... there wasn’t any moisture in my mix, so i had to dump it. Back to store bought frosting...
Tara says
Hey negative Nelly! It's frosting! There's no mix, it's confectioners' sugar and butter. Plus I included a tip for adding milk to make it softer if you like.
Melissa says
This looks amazing!! I'm excited to try it. Do you have piping bags you recommend? I have some big ones I got, but they often break and explode all over the place and it drives me crazy! I'd love any advice you have. Thanks!
Tara says
There are definitely flimsy piping bags out there. I use Ateco or Wilson ( https://amzn.to/2nQmskW )that I buy in the boxes for everyday jobs. For thicker frostings and mashed potatoes try these sturdy disposable bags: https://amzn.to/2oE5syD . I also buy in bulk because it's so much more economical. For around $10 I have a supply that won't run out for a long time!
Carrie says
I’m planning on using this recipe today for a cake I’m making. I only have salted butter though.........can I still make it without it tasting too salty? I hate to waste ingredients if it won’t taste good.
Tara says
Sent you an email! So glad you are trying it. My mom actually uses salted butter and loves it! It's still delish, just leave out the pinch of salt!
Trish says
I tried this recipe I used salted butter and left out the salt and used whipping cream instead of regular milk and it was so good it was just perfect thank you for sharing this recipe
Diane says
Same here- only have salted butter around! Any suggestions?
Tara says
Feel free to make it with salted butter! My mom actually prefers it with salted butter! Just leave out the pinch of salt in the recipe.
Mary Bench says
This is a keeper! Love it!
Brittany Smart says
Oh yum!! I'm afraid I'd eat the whole batch haha
Cara says
This is perfect. My daughter used it on cupcakes at her lemonade stand and they were a hit! Thanks for the recipe.
Tara says
Oh fantastic. I'm so glad you liked it. It's my go-to!
Debby says
This worked really well! I made cupcakes for my best friends birthday, and it was so good, they made me go back home and make some more! Great job, Tara! Two thumbs up!
Christina says
I liked the recipe a little bit and it was easy to follow, but I would recommend something to make it more light and fluffier. I would recommend this recipe as a cake frosting to a friend.
Tara says
Glad you liked it a bit! I find as I continue to beat in the sugar it creates a fluffy frosting. For a less fluffy frosting simply beat it less. Thanks for recommending this!
Malika says
Amazing! Thanks so much. Turned out great for my chocolate cake. Great easy last minute recipe.
Tara says
Oh I'm thrilled. Fantastic.
Taylor says
Im making this today and your chick cupcakes!! The only thing that Im concerned with...is my piping the frosting will never look like yours!! lol, I always think it looks so easy..."NO PROBLEM"...but I must practice more! I know this is a little late to ask this, but I really love a fluffy marshmallow frosting (like 7 minute icing), I would love to use something like that, but am worried that I won't be able to have the same look. Maybe for a future cupcake, you could recommend something? Wish me luck!!! And Happy Easter...
Cara says
Hi, Tara, I was planning on using the frosting to ice a cake but I was wondering if this frosting has to be refrigerated or is it safe to leave out for a couple of days.
Tara says
Sugar acts as a preservative. You would be just fine to leave this frosting out for several days.
Melissa says
Loved this! I added the bit of milk at the end and was perfect!
Tara says
Oh fantastic!! I’m glad you adjusted it as needed!
KAt says
I am planning to use this to cover 2 large cakes, each twice the size of a 9x13. How many batches of this should I make do you think?
Tara says
Hi Kathryn! Twice the size of a 9x13 would be a half sheet pan (sheet cake) size, correct? Depending on how thick you want the frosting it will take about 2 1/2 to 3 cups to frost a half sheet pan sized cake with one layer. This recipe makes about 5 cups. I think you would just have enough with one recipe. But, I like to have extra frosting rather than not enough. My suggestion would be to 1 1/2 times the recipe to get about 7 1/2 cups total. Use 6 sticks butter, 9 cups confectioners' sugar, 2 tsp vanilla and two pinches of salt.
CHELSI MILLER says
I have a happy little boy! Whipped this up to drizzle over the little piggy shaped pancakes I made, didnt want to bother with a mixer this morning so I used a fork! My butter sits on my counter and we were out of milk and this worked perfect! Wasn't hard to make smooth with the fork for what I needed!
CHELSI MILLER says
I dont think I did the stars! 5 for sure!
Danielle says
Can I leave out the vanilla extract if I don’t have it?
Tara says
Yes for sure. It simply gives a lovely essence. Not necessary for success.
Rebecca says
How do I make strawberry frosting and Chocolate?
Tara says
Hi Rebecca! I have several great chocolate frostings. This one is fantastic and easy. For strawberry frosting, I suggest using freeze dried strawberries and crushing them to a fine powder. Add the powder to the Fluffy Vanilla Frosting to taste. You can add a little red food coloring if you want more red color.
shayna says
can I half the recipe?
Tara says
Absolutely! Everything divides quite easily and it turns out really well!
Briana says
If I only have 3 sticks how much of the other ingredients will I use?
Tara says
Hi Briana, You're taking out 1/4 of the butter. So take out 1/4 of the confectioners' sugar. Use 5 1/2 cups with 3 sticks of butter. Use as much vanilla as you'd like. 1/2 teaspoon should be fine for flavor. I always add a pinch of salt.
LovesFudge says
Hello! Do you need to sift the powdered sugar? I use another recipe where you do.
Tara says
I actually don't. Because you add it a little at a time, it has a chance to blend in well. That being said, if your confectioners' sugar is particularly lumpy or a bit dry and the lumps don't fall apart easily, this is when you'd want to sift before stirring in.
Deepanvita says
Hi, please help! I made this frosting but it is grainy and now it seems to be sitting. What can I add to make it fluffy again?? I want to use it on cake.
Deepanvita says
I used icing sugar and normal butter. I let it sit out and I live in warm place. I think that killed it's fluffiness.. 🙁 any help would be appreciated.
Deepanvita says
Okay I stuck it in freezer for some time so it looks fine again. But it's grainy. What can I do to make it smoother??
Tara says
Hi! Yes, if the frosting sits at room temperature the butter will get warm and the frosting will almost look like its separating. I find that just chilling it a bit, then re-beating it in the mixer helps. It will bring it back to the texture you want. Because of the confectioners' sugar (icing sugar), the frosting is inherently grainy, but immediately melts on your tongue. I do not recommend using Trader Joes confectioners' sugar because it is not as smooth as other brands. If you are in the UK, find the most fine, powdery icing sugar you can. •Beating the icing on a medium-low speed should smooth it out as well, rather than incorporating air on a high speed. You can also add a tiny bit of milk if you need it to be a softer consistency.
Vikki says
My grandson is allergic to dairy. Can I substitute the butter with crisco?
Tara says
Hi! Absolutely. You will not get the same flavor and may want to use half butter-flavor crisco and half regular to get a bit of butter flavor in there. I would also strongly suggest a vegan butter alternative like Earth Balance or Miyoko's. My favorite is Miyoko's for flavor.
Juanita says
Hi there,
I am probably one of the least creative people I know, but I would love to be able to decorate a cake, nothing fancy, just basic and cute. I have tried several different piping recipes, but am finding them really, really stodgy. I have a big sweet tooth, but man oh man, these toppings are just too sweet and heavy. Have you got any suggestions for one that is less sweet and yet lasts for a few days at a time? Would love to keep trying. Many thanks.
Tara says
Hi! I totally get it! When you have an entire cake, frosted and then decorated with frosting piping, it can sometimes be too much, and too sweet. This Fluffy Vanilla Buttercream is made with confectioners', or powdered sugar. It also has a ton of delicious butter that helps cut the intense sugar. However, I have just the frosting for you if you want something not too sweet and heavy! https://tarateaspoon.com/meringue-buttercream/ My Swiss Meringue Buttercream is an cooked egg white and sugar based icing, also with lots of butter. But the meringue creates a light, silky frosting and the taste becomes less cloying. It pipes beautifully. I think you'll really like it.
Breanna says
Hi there, I’m looking to decorate sugar cookies with this recipe but am wondering if I stack cookies on top of decorated cookies will I mess up the decorated cookies underneath? Thanks!
Tara Teaspoon says
Great question Breanna. Fluffy Vanilla Frosting will develop a thin crust after decorating the cookies, but it will not be enough to withstand stacking and yes, I'm afraid the decorated cookies would be get smushed. Laying the cookies out single layer will be best. Happy decorating! Tara
Sally says
I just ran out of butter and all I have left is margarine. Can I use that instead 😟
Jordyn says
This frosting made my mixer thing brake and it was not fluffy we had it add milk
Tara says
I'm sorry your mixer broke. Sounds like your butter may have been quite cold, or your confectioners' sugar was dense and needed to be sifted. It's a straight forward recipe, so I hope you enjoyed ithe taste and used it once you got the milk in there.
Tara says
Margarine will produce a frosting with the same texture, but the flavor will be completely different. I do not care for the flavor of margarine and so I don't recommend it. However if you are ok with the taste, you can substitute it.
Alexanne says
I added lemon zest and a bit of lemon juice and it was perfect for my ( of course) lemon cake ! Everyone loved it. I will definitely do it again. Thank you for the recipe
Tracy says
Hi Tara, this looks delicious! Can I substitute a non-dairy "butter"? If so, can you suggest any? I've used Fleischmann's unsalted and I've recently started to use Country Crock Plant "Butter".
Thanks!
Tara says
Hi! Yes!! I have tried both of those substitutes and don’t like the flavor, even though the frosting texture was great. I like MIYOKO’S brand of cultured non dairy butter. It does get soft fast. Use it chilled and keep the frosting on the cooler side when working with it!
Nadine says
This is my go-to frosting from now on. I got so many compliments on it and have passed your recipe on to others. Side note: I had a little left from frosting cupcakes and two soft sugar cookies calling for attention. I sandwiched the frosting between them and ohmigod, yes! I will be making stuffed cookies in the near future with your frosting in the middle. Thank you!
Tara says
Love to hear it!!!! Sandwich cookies for the win! Thanks for the note.