I’ve made a lot of frosting over the years, but I kept running into the same problem—most are either tooth-achingly sweet or oddly greasy. I wanted something soft and light, like mousse, but sturdy enough to pipe onto cupcakes. And guess what? This is truly the best vanilla frosting recipe. It’s simple, fast, and actually tastes like vanilla—not just sugar.
The Key Is in the Whip
This one’s built on pantry staples: butter, powdered sugar, milk, and vanilla. The trick is in the method. You whip the frosting for five solid minutes. That’s when it transforms from dense and dull to airy, satiny, and spreadable.
Quality Ingredients, No Fuss
Always use unsalted butter. A small pinch of salt balances the sweetness and brings out the vanilla flavor. I usually stick to pure vanilla extract, but vanilla bean paste is great if you want those little flecks throughout. No extra steps, no fussy temperatures—just beat it until it’s fluffy.
Versatile for Any Bake
This frosting works beautifully for layer cakes, cupcakes, cookies, and even cinnamon rolls. It’s easy to color, pipes cleanly, and firms up just enough to hold its shape without crusting.
I’ve used it on vanilla cake, my favorite moist chocolate cake, and sandwiched between oatmeal cookies. It adapts to almost anything and keeps its structure better than most American-style buttercreams.
Tips for Best Texture
Use butter that’s soft but still cool to the touch. If it’s too warm, the frosting won’t hold air properly and will turn greasy. And don’t skip the full whipping time—five minutes minimum. It needs that time to fully aerate and turn pale and glossy. Just a reminder that you can resize any of your baking recipe on the CakeFlix Re-Calculator.
