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Frosting & Fettuccine

Home » Recipe Search » Frosting

Apr 19, 2018(last updated December 31, 2022)

5 Minute Easy Vanilla Frosting

5 from 5 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

This vanilla frosting recipe is light and fluffy and only takes 5 minutes to make. It uses simple pantry staple ingredients and is the buttercream frosting to frost on top of your favorite cakes and cupcakes! This easy recipe is perfect for beginners and will frost 12-15 cupcakes or fill and frost a 9″ 2 layer cake or a sheet cake.

Vanilla frosting in a glass jar on a plate with a spoon.

This vanilla buttercream frosting will make you ditch the frosting in a can asap! It tastes WAY better than anything you can buy and takes only 5 minutes to make with ingredients you probably already have at home. As a trained pastry chef, I am telling you this is going to be your new go to icing recipe!

It is also seriously perfect for any type of cupcake or cake because it is sturdy enough to be piped and decorated with. There is also no need to refrigerate it! Try it on this delicious vanilla cupcake recipe, slathered on this 6 inch chocolate cake, frosted on these confetti cupcakes or piped on top of these mini vanilla cupcakes.

If you need to go dairy free, try this vanilla dairy free frosting recipe!

What is vanilla buttercream frosting?

Vanilla frosting is just the combination of fat (usually butter), powdered sugar, vanilla extract, and cream or milk. There are no heating utensils or eggs required like in some other kinds of buttercream frostings.

This type of frosting is also called American buttercream frosting. It is white and fluffy and has a high fat content. If you have ever had a birthday cake from a grocery store, this is the type of frosting you are eating.

There really is no difference between buttercream and frosting. Other buttercream recipes like Swiss, Italian, and French have ingredients like eggs but they are still used as frosting for cakes. Icing usually tends to be thinner, but in Canada they call frosting icing, so we’re using all the words interchangeably here.

Why you’ll love this recipe

  • It literally takes 5 minutes to make.
  • It’s super versatile and can be used to decorate cupcakes, cake, or cookies.
  • The recipe can be flavored in virtually any other way.

Ingredients needed

Ingredients for vanilla frosting.
  • Softened butter– I use unsalted butter here. It must be used at room temperature or it wont cream with the sugar. If you forget to soften your butter, learn how to soften butter quickly.
  • Powdered Sugar– Powdered sugar is used to make the frosting fluffy. It’s combined with the butter to make the base of the frosting.
  • Vanilla extract– Extract give the flavor to the buttercream.
  • Cream, or milk- Cream is used to thin out the frosting and make it silky smooth.

How to make vanilla frosting

Combine the butter and sugar- You’ll first need to whip the butter in a hand or stand mixer fitted with the paddle attachment. Start on a medium-low speed for about 30 seconds. Stop and add the powdered sugar and mix for another 2 minutes until pale and fluffy. Make sure to start on low speed and work up from there to medium.

Add in the liquid ingredients– Add in the vanilla and cream and continue whipping until the buttercream has stiff peaks and holds it shape about 1-2 minutes.

Butter and powdered sugar creamed together in a bowl.
Cream butter and powdered sugar in mixing bowl.
An offset spatula with vanilla frosting on it.
Add the cream and vanilla and mix till stiff peaks.

Recipe tips:

  • If the frosting it too thin, add 1/4 cup more powdered sugar at a time and remix.
  • If the frosting is too thick, add a bit more cream 1-2 tsp at a time and remix until it’s consistency is right.
  • Start with the mixer on low when you add the powdered sugar so it doesn’t explode all over the kitchen.
  • If your icing is lumpy, whip it on high speed for 2 minutes to smooth it out.
  • If you are using a butter substitute that melts easily (like Earth balance) and faster than butter, you may need more confectioners sugar than what’s listed to keep its hold. Try an additional 1/4 cup of sugar at a time. I also use Earth Balance straight from the fridge when making this dairy free.

Variations

The great thing about this recipe is that you can pretty much flavor it any way you want. It is extremely versatile as a base layer. You can substitute the vanilla extract for any other extract flavoring you have. Or play around with adding things like:

  • chocolate syrup
  • freeze dried fruit- make sure to grind this up first into a powder
  • jellies or jams
  • cooled coffee
  • Melted white chocolate
  • peanut butter
  • caramel sauce
  • cocoa powder

The only thing to stay away from when flavoring buttercream is fresh fruit. It will have too much moisture which means it will make the frosting super liquidy and wont combine well with the rest of the ingredients.

Yield

This recipe makes enough icing to ice 12-15 cupcakes or fill and frost a cake with 2 9″ round layers or a sheet cake.

A vanilla cupcake with vanilla frosting and sprinkles on top.

Storing and freezing instructions

Storing- Store the buttercream in a bowl covered tightly with plastic wrap. Make sure to press the plastic wrap down on top of the frosting when sealing otherwise the air between the plastic and the buttercream will cause it to harden. You can also lay a damp paper towel down on top of the buttercream and then cover it with plastic wrap. It can last at room temperature for 3 days or store in the fridge for up to 2 weeks. Rewhip if it got too hard.

Freezing- To freeze homemade buttercream, simply pop it into a freezer-safe container and freeze for up to 3 months. Alternatively you can wrap it in plastic wrap and then put it into a freezer safe zip top bag.

When you’re ready to use the frozen buttercream, set it in the fridge to thaw overnight, and then let the buttercream come to room temperature before icing your cake or cupcakes.

Recipe FAQ

Is this a good frosting to decorate with? Absolutley!

This recipe is really great to use for frosting cakes because it will form a crust. The inside will still be fluffy though. It’s also really great for piping because it will hold it’s shape! You can also color it easily with different food coloring to customize it for birthday cakes or use it under fondant.

Do I need to refrigerate cakes with this icing?

Nope! The great thing about this is that it can be left at room temperature if you want.

Can I double the recipe?

Yes! No problem at all.

Can I make this vegan or dairy free?

Sure! Use a vegan butter substitute like Earth Balance straight from the fridge. Vegan butters tend to melt a lot faster than butter so theres no need to soften. Because it also has a higher water content you may need to use more powdered sugar.

Need more frosting recipes?

  • 5 Minute Dairy Free Buttercream Frosting
  • 3 Ingredient Russian Buttercream (No Powdered Sugar)
  • 5 Minute Easy Mint Buttercream Frosting
  • 3 Minute Pumpkin Cream Cheese Frosting
Vanilla frosting in a glass jar on a plate.

5 Minute Easy Vanilla Frosting

This vanilla frosting recipe is light and fluffy and only takes 5 minutes to make. It uses simple pantry staple ingredients and is the buttercream frosting to frost on top of your favorite cakes and cupcakes! This easy recipe is perfect for beginners and will frost 12-15 cupcakes or fill and frost a 9" 2 layer cake or a sheet cake.
5 from 5 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Diet: Kosher
Keyword: easy vanilla frosting, homemade vanilla fosting, vanilla buttercream, vanilla icing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 209kcal
Author: Sam Adler

Ingredients

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream or milk
US Customary – Metric

Instructions

  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and mix on low-medium speed for 30 seconds-1 minute.
  • Stop the mixer, add in the 3 cups of powdered sugar, and turn the dial to the lowest mixing setting so powdered sugar doesn't blow up in your face. Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
    Butter and powdered sugar creamed in a mixing bowl.
  • Stop the mixer and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on medium-high speed for 1 minute-2 minutes.
  • The icing should have stiff peaks, and hold its shape, not runny at all.
    An offset spatula topped with vanilla frosting.

Notes

  • If you forget to soften butter, learn how to soften butter quickly.
  • To make this vegan, use a butter substitute straight from the fridge.
  • If you want the buttercream thicker, add in 1,4 cup more sugar. If it is too thick, add in 1/2 teaspoon more milk at a time until you reach the right consistency.
  • This will frost 12-15 cupcakes or fill and frost 2 9″round cakes

Nutrition

Nutrition Facts
5 Minute Easy Vanilla Frosting
Amount Per Serving (1 serving)
Calories 209 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Polyunsaturated Fat 4g
Cholesterol 33mg11%
Sodium 2mg0%
Carbohydrates 26g9%
Sugar 26g29%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

274 shares

Filed Under: Frosting Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Kasey Goins says

    April 25, 2018 at 8:44 am

    OMG Sam these photos are STUNNING! these cupcakes look incredible. And I am uber in love with the floral backdrop you have going on- so pretty!!

    Reply
    • Sam says

      April 25, 2018 at 3:18 pm

      Ahh thank you so much Kasey!! I tried to dry the backdrop to see if it would look cool but it didn’t 🙁 Oh well, it was solo pretty whiles it lasted!

      Reply
  2. Meg says

    October 11, 2021 at 11:51 pm

    5 stars
    The best buttercream!

    Reply
    • Sam Adler says

      October 29, 2021 at 10:21 am

      Omg thank you so much Meg!!!!

      Reply
  3. Jula Buchwitz says

    August 25, 2022 at 4:19 am

    5 stars
    OMG
    that looks so incredibly good!
    I looooove your style, colours and blog!!!
    A huge fan! 🙂
    Just started my own smoothie good blog 8 months ago, because I also used to work in fashion, as a garment technologist in London, but my company went bankrupt (due to covid)
    and I felt it already during 2020, that I needed to start something for myself, as a backup…
    then I fell in love with food blogs and smoothies and started researching on the side. 🙂 not having an audience yet, but this takes years… you are a big inspiration for sure 🙂

    Lots of love,
    Jula from the-rainbow-recipes.com xxx

    Reply
    • Sam Adler says

      August 29, 2022 at 11:00 am

      Hey Jula! AHH you are so sweet! Thank you so much for all your kind words! Im wishing you much luck with your new blog, it will be all worth it!! XOXO

      Reply
  4. Jen says

    September 08, 2022 at 10:54 am

    Is it salted or unsalted butter?

    Reply
    • Sam Adler says

      September 16, 2022 at 10:15 am

      I always use unsalted butter unless specified!

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

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1. “Like a rainbow with all of the colors” sprinkle cookies 
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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274 shares