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Every baker needs a go-to Vanilla Frosting recipe, and this one’s a keeper! Ready in no more than 10 minutes, this frosting is light, fluffy, and versatile.
Easy Vanilla Frosting
If you’ve ever dreamed of slathering your baked creations with the ultimate frosting, let me introduce you to this Vanilla Frosting. In just 10 minutes, you can whip up something that’s beyond divine—rich, creamy, and just the right touch of vanilla. This recipe is a reliable crowd-pleaser that you’ll find yourself coming back to time and again.
Pro Tip
Always start with butter that’s softened to room temperature. This ensures your frosting is smooth and free from lumps. Room temperature butter blends more seamlessly with the sugar and cream, giving you that silky, dreamy texture we all love on our desserts.
Ingredients You’ll Need
- Unsalted Butter: You can use salted butter but just skip the extra pinch of salt later on.
- Confectioners’ Sugar: This gives the frosting its structure and sweetness.
- Heavy Cream: I like to add this for extra richness and it helps create the perfect consistency. Milk can work too, but the frosting will be less creamy.
- Pure Vanilla Extract: Provides that classic vanilla flavor.
- Salt: Enhances all the flavors, so I strongly recommend a pinch of salt.
Start by beating softened unsalted butter in a large mixing bowl until it’s smooth and creamy. Gradually add confectioners’ sugar at low speed to keep it from scattering, then ramp up to high speed to blend everything into a silky mixture.
Next, stir in heavy cream, vanilla extract, and a pinch of salt, beating the mixture on high until it turns light and fluffy. If necessary, adjust the consistency by adding a little more sugar or cream. Taste and tweak the flavor with additional salt or vanilla if desired.
Frequently Asked Questions
Can I make this frosting ahead of time?
Absolutely! You can make this vanilla frosting up to 3 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a quick whip to bring back its creamy texture.
What if my frosting is too thin?
If your frosting feels too thin, gradually add more confectioners’ sugar, about a tablespoon at a time, until you reach the desired consistency. Make sure to beat well after each addition so that the sugar is fully incorporated.
Why is my frosting lumpy?
Lumps in your frosting usually occur if the butter wasn’t softened enough or the confectioners’ sugar wasn’t sifted. To avoid this, always ensure your butter is at room temperature and sift your sugar before adding it to the mixture.
How can I make this frosting dairy-free?
For a dairy-free version, replace the butter with a vegan butter substitute and use a plant-based cream or milk alternative in place of heavy cream. Just be aware that the consistency and taste might vary slightly from the original.
Can I add color to this frosting?
Yes, you can easily color this frosting with gel or liquid food coloring. Add the coloring a little at a time, mixing thoroughly until you achieve the desired shade. I prefer gel color because it won’t thin out the frosting like liquid colors can.
Expert Tips
- Use Pure Vanilla Extract: Opt for pure vanilla extract for the best flavor. Imitation vanilla can’t match the rich depth of real vanilla.
- Chill Your Tools: Before starting, chill your mixing bowl and beaters. This helps keep the butter from getting too warm as you beat it, maintaining the perfect texture.
- Softened Butter is Key: Ensure your butter is softened but not melted. Softened butter blends more smoothly, creating a creamy, lump-free frosting.
- Adjust Consistency During Mixing: If your frosting is too stiff, add cream one teaspoon at a time. If it’s too runny, add a bit more confectioners’ sugar until it stiffens up.
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Vanilla Frosting
Vanilla Frosting: This recipe delivers a smooth, buttery frosting that’s ready in just 10 minutes. It’s perfect for decorating cakes and cupcakes, offering a sweet, creamy finish with a hint of vanilla.
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InstructionsÂ
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In a large mixing bowl, beat the softened butter on medium speed with a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy.
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Add 2 cups of the confectioners’ sugar and mix on low speed until well combined and smooth. Gradually increase the speed to high and beat for an additional minute.
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Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2-3 minutes until the frosting is light and fluffy. If the frosting is too thin, add more confectioners’ sugar; if it’s too thick, add a touch more cream. You’re aiming for a creamy and spreadable consistency.
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Taste and add more salt or vanilla extract if desired.
Notes
- Yields enough for 12 cupcakes.
- Store leftover frosting in an airtight container in the refrigerator for up to 3 days; let it come to room temperature and rewhip before using.
- If the frosting is too sweet, add a small pinch more salt to balance the flavors.
- You can also use this frosting as a dip for fruit or cookies, simply adjust the thickness to your liking by varying the amount of cream.
Nutrition Information
Serving: 1servingCalories: 155kcal (8%)Carbohydrates: 20g (7%)Protein: 0.2gFat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mg (8%)Sodium: 5mgPotassium: 6mgSugar: 20g (22%)Vitamin A: 273IU (5%)Vitamin C: 0.01mgCalcium: 4mgIron: 0.02mg
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
