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. 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.
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.
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
February 23, 2018 at 8:11 pmThis did not work for me.
Tara says
February 24, 2018 at 10:47 amLet me know what happened and I can walk you through some tips. It’s pretty failsafe!
Laura says
February 26, 2018 at 4:11 pmWill gel coloring change the consistency of this frosting?
Tara says
February 26, 2018 at 4:40 pmHi! 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
March 18, 2018 at 9:30 pmHow much butter and sugar do I add
Tara says
March 19, 2018 at 9:32 pmThe amounts are up in the recipe!
A says
July 4, 2018 at 12:38 amUm. This sucked… there wasn’t any moisture in my mix, so i had to dump it. Back to store bought frosting…
Tara says
July 5, 2018 at 6:40 pmHey 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.
Carrie says
July 4, 2018 at 3:58 pmI’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
July 5, 2018 at 6:41 pmSent 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
July 7, 2019 at 2:40 amI 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
June 13, 2019 at 10:59 amSame here- only have salted butter around! Any suggestions?
Tara says
June 13, 2019 at 11:13 amFeel 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
July 17, 2018 at 3:40 pmThis is a keeper! Love it!
Brittany Smart says
July 19, 2018 at 3:39 pmOh yum!! I’m afraid I’d eat the whole batch haha
Cara says
August 14, 2018 at 2:19 pmThis is perfect. My daughter used it on cupcakes at her lemonade stand and they were a hit! Thanks for the recipe.
Tara says
August 29, 2018 at 3:31 pmOh fantastic. I’m so glad you liked it. It’s my go-to!
Debby says
October 15, 2018 at 8:45 pmThis 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
February 19, 2019 at 10:53 amI 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
February 26, 2019 at 7:23 pmGlad 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
March 13, 2019 at 5:04 amAmazing! Thanks so much. Turned out great for my chocolate cake. Great easy last minute recipe.
Tara says
March 18, 2019 at 2:55 pmOh I’m thrilled. Fantastic.
Taylor says
April 20, 2019 at 12:18 pmIm 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
May 3, 2019 at 5:46 pmHi, 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
May 19, 2019 at 12:38 pmSugar acts as a preservative. You would be just fine to leave this frosting out for several days.
Melissa says
May 18, 2019 at 5:44 pmLoved this! I added the bit of milk at the end and was perfect!
Tara says
May 19, 2019 at 12:32 pmOh fantastic!! I’m glad you adjusted it as needed!
KAt says
June 10, 2019 at 11:38 amI am planning to use this to cover 2 large cakes, each twice the size of a 9×13. How many batches of this should I make do you think?
Tara says
June 10, 2019 at 12:02 pmHi Kathryn! Twice the size of a 9×13 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
June 25, 2019 at 8:51 amI 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
June 25, 2019 at 8:51 amI dont think I did the stars! 5 for sure!
Danielle says
June 25, 2019 at 8:40 pmCan I leave out the vanilla extract if I don’t have it?
Tara says
June 30, 2019 at 10:22 pmYes for sure. It simply gives a lovely essence. Not necessary for success.
Rebecca says
July 9, 2019 at 1:48 pmHow do I make strawberry frosting and Chocolate?
Tara says
July 12, 2019 at 10:10 amHi 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.