Fluffy Vanilla Frosting Recipe

Vanilla cupcake with fluffy white frosting

4.42 from 273 votes

Fluffy Vanilla Frosting Recipe

This homemade Fluffy Vanilla Frosting Recipe is tried-and-true! With just 4 ingredients, this bakery-style buttercream is a fan favorite thanks to its foolproof method and delicious flavor. It spreads and pipes like a dream, making it perfect for cakes, cookies, and cupcakes.

Prep Time5

Total Time10

Course: Dessert

Cuisine: American

Keyword: cookie frosting, cupcake frosting, frosting, frosting recipe, vegan frosting

Servings: cups

Calories: 1214kcal

Author: Tara Teaspoon

Ingredients

2 cups (4 sticks) unsalted butter softened, just barely to room temperature
6 cups confectioners’ sugar sifted
1 teaspoon vanilla extract or vanilla bean paste
1 pinch fine salt about 1/16 teaspoon

Instructions

In a mixing bowl or bowl of an electric mixer, beat butter on medium-high speed until smooth and creamy, about 2 minutes.
Tip: If using a stand mixer, use the paddle attachment, not the whisk. I find the whisk incorporates too much air into the frosting.
With the mixer on low, begin adding confectioners' sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.
Beat in vanilla and salt; stir until smooth.
Keep in an airtight container or ziptop bag for several days at room temperature, 2 weeks in the fridge, or up to 3 months in the freezer. Frozen frosting should be thawed in the refrigerator. Bring refrigerated frosting to room temperature and stir well to even out the temperature before using.

Notes

Nutrition is for 1 cup of frosting.

Variations:

Dairy-free: Replace the butter with vegan butter.

Chocolate: Mix ½ cup unsweetened cocoa powder in with the butter before adding the confectioners' sugar. Or, mix in 4 ounces of melted and cooled unsweetened chocolate into the prepared frosting.

Add citrus flavor: Add citrus zest to the frosting. Start with a teaspoon, taste, and add more if needed.

Other extracts: Mix in ½ to ¾ teaspoon of your desired flavoring extract, taste the flavor, and add more if needed.

Add coloring: Use liquid food coloring drops for pastel tints and gel paste food coloring for darker colors.

How much frosting will you need:

This recipe can frost an 8- or 9-inch two-layer cake or generously one 9-by-13-inch sheet cake/pan of brownies or bar cookies. It can also frost 24 standard frosted cupcakes or cookies, or 12 to 15 generously frosted cupcakes.

Nutrition