The BEST homemade vanilla frosting recipe! This vanilla frosting recipe is easy to make in 5 minutes with 6 ingredients! Great frosting for decorating cakes & cookies! Ditch the store-bought frosting for good!
This is a recipe for the best Homemade Vanilla Frosting Recipe that is perfect for decorating cakes and cookies! There’s no reason to every buy store-bought frosting again, when this frosting recipe is so easy to make that it comes together in 5 minutes with 6 ingredients!
This is seriously the best vanilla frosting. Every person who tries it falls in love…even if they’re “not a frosting person” (shame on them). I love that it not only tastes great but it’s also excellent to decorate with. The mixture of shortening and butter makes it easy to pipe, plus it hardens beautifully! It’s really a recipe you need in your tool belt!
I have used it to decorate every cake (this chocolate cake from scratch and this chocolate chip cookie cake) I’ve ever made over the last 13 years – which, with 5 kids plus one husband is a lot of cake decorating. It can also be frozen and saved for later. Seriously you need to try this easy vanilla frosting recipe ASAP!
Vanilla Frosting: Ingredients & Substitutions
This homemade vanilla frosting is made with only 6 ingredients, so we’ll chat about them quickly before we jump into the recipe!
- Salted Butter. I use salted butter to make frosting (and just about everything). Unsalted butter works perfectly as well. You can also try using vegan butter for a dairy-free version.
- Shortening. I use Crisco all-vegetable shortening to make this vanilla frosting. It works well and is easy to use because it comes in stick form. I don’t recommend making substitutions for the shortening.
- Milk. I have used many different varieties of milk, I recommend whole milk or 2% milk to make this homemade frosting.
- Pure vanilla extract. Use pure extract for the best flavor. You can also use vanilla beans or vanilla bean paste.
- Sea salt. I like to add a pinch of sea salt to really bring out the flavors. This is optional, and you can omit it if you’d like.
Use Room temperature ingredients
One very important thing to note about the ingredients in this vanilla frosting recipe is that they all need to be at room temperature. They mix much better if they are not cold. Frosting also pipes much easier at room temperature.
How to Make Homemade Vanilla Frosting
This vanilla frosting recipe is very straightforward, but here are a few tips to ensure that it turns out perfectly!
Cream together butter and shortening
The first step in this homemade vanilla frosting recipe is to cream together the butter and shortening. Make sure there are no lumps in the mixture before moving onto the next step.
Add vanilla and sea salt
Next, add vanilla and sea salt and beat again until the mixture is smooth.
Add half of the powdered sugar
Next, add half of the powdered sugar and beat until it is all incorporated.
Add milk & the rest of the powdered sugar
One the first half of the powdered sugar is incorporated, add the milk and the rest of the powered sugar and beat until light and fluffy. You may need to pause, scrape down the sides, and continue beating to be sure to incorporate all the powdered sugar.
Food coloring.
If you would like to dye the vanilla frosting, add coloring after your frosting is well-mixed and has reached the desired consistency.
If you are making many colors, pull out small bowls and dye them one at a time. I highly recommend using gel food coloring instead of the liquid variety, and always save some pure white just in case!
Decorating with Vanilla Frosting
You can use this homemade frosting to decorate many different baked goods. From sugar cookies to cake, there’s no wrong way to enjoy this vanilla frosting!
Freeze cake before frosting
If you are using this vanilla frosting to decorate a cake, I recommend baking the cake a day ahead of time and freezing it. That way after you make the frosting, it will spread onto the cake easily without catching crumbs. Remember, do not chill or freeze the frosting, it spreads and pipes easiest at room temperature.
Frost a crumb coat
Even if you plan on covering the cake in a design, roses, etc. I recommend doing a thin crumb coat with the vanilla frosting on the entire cake first. This also minimizes crumbs in the frosting so the final product looks pretty. I use this large pastry scraper to make smooth edges/tops.
Pipe on a design
For this video I made my daughters 5th birthday cake, and of course she requested a unicorn cake. I put 3 colors into a piping bag and piped on rosettes using a Wilton 1M tip.
FAQs about Homemade Frosting
Here are some commonly asked questions about this vanilla frosting recipe.
How to Store Homemade Frosting
You can store the vanilla frosting in many ways:
- In an airtight container in the refrigerator for up to 1 week.
- In an airtight container in the freezer for up to 2 months.
- In the piping bags in the freezer or refrigerator. I often use disposable decorating bags and if I have leftover frosting I just toss the bags into the freezer or refrigerator
Can you Freeze Homemade Frosting?
This easy homemade frosting recipe recipe makes a ton of frosting, and it freezes exceptionally well! Even if I know I only need half of the recipe I still make the whole batch so that I can have some on hand in the freezer!
When you’re ready to use it remove from freezer and let it come to room temperature gradually (do NOT microwave).
How to store a decorated cake
Once you use this frosting to decorate a cake, I suggest storing the decorated cake in the refrigerator so that the frosting hardens faster. However, we are a room-temperature cake-eating family. If you are too, take the cake out of the refrigerator at least 2 hours before serving. If there are any leftovers, store at room temperature covered in foil for up to four days. Or in the refrigerator for longer.
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Best Homemade Vanilla Frosting Recipe
Equipment
Ingredients
- 1 cup salted butter softened
- 1 cup shortening
- Ā¼ tsp sea salt
- 2 tsp pure vanilla extract
- 2 pounds powdered sugar (about 7.5-8 cups, or 1 bag)
- 1/3 cup milk
Instructions
- Cream together butter and shortening until smooth.
- Add salt and vanilla and beat until well combined.
- Slowly add powdered sugar 1 or 2 cups at a time until your mixture is thick and a little lumpy (you can always add more later).
- Add milk and beat until light and fluffy (about 2-3 minutes).
- If necessary, add more powdered sugar until you reach your desired consistency.
- Use to frost your favorite cakes, cookies and cupcakes!**
Video
Notes
Notes:Ā
- As you can see, my frosting isnāt pure white. This is because I used vanilla extract that is brown. If you want a whiter frosting, use clear vanilla.
- If you plan to decorate with this frosting please keep it at room temperature. Cold frosting does not pipe well (or at all)!
- If youād like to add color, simply mix it in after your frosting has reached your desired consistency!
- I usually decorate cakes the night before and let them set up in the fridge. Then I remove from the fridge at least 2 hours before serving so they can come to room temperature.
- This makes a TON of frosting! If you don't use it all you can freeze it to use for later!
Ingredient Substitutions
- Salted Butter.Ā I use salted butter to make frosting (and just about everything). Unsalted butter works perfectly as well. You can also try using vegan butter for a dairy-free version.Ā
- Shortening.Ā I use Crisco all-vegetable shortening to make this vanilla frosting. It works well and is easy to use because it comes in stick form. I don't recommend making substitutions for the shortening.Ā
- Milk.Ā I have used many different varieties of milk, I recommend whole milk or 2% milk to make this homemade frosting.Ā
- Pure vanilla extract.Ā Use pure extract for the best flavor. You can also use vanilla beans or vanilla bean paste.Ā
- Sea salt.Ā I like to add a pinch of sea salt to really bring out the flavors. This is optional, and you can omit it if you'd like.Ā
Nutrition
I use this frosting recipe for every birthday in our family, including Jesus’s! š Click below for a free printable and see how I make this Nativity Cake.
A birthday cake for Jesus!
I have also used this recipe to frost these cut-out sugar cookies...
Cut Out Sugar Cookies
This sunflower cake was for M’s first birthday. Still my most favorite cake I ever decorated to date!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Dawn
I don’t need that much frosting for cookies I’m making and if like to know how to go about making less. Please. Thank you.
Michelle
Iām making this recipe soon, but need to know should the butter be unsalted? Thx!
Marie Quang
Can you use margarine instead of butter ?
Laura
Hello Marie! You can, but for the best flavor I recommend butter!
Haley
Canāt wait to try this recipe! About how many dozen cupcakes does it frost??
Michelle
Just made this buttercream icing and WOW! It is even more delicious than I was expecting! I made a 3 tier 9 inch cake and unfortunately I was only able to do rosettes around the sides (not the top) but it was my first attempt and turned out pretty great! I will definitely be using this icing recipe many more times! Thanks!
Marci Walter
I’m curious about using this frosting on cookies. When I frost a big batch of Christmas cookies, and then try to store them, the frosting runs together and sticks to the other cookies, or wax paper I put between them. How did you find it worked with your cookies (or did you just eat them all up the first day or two)? š
Enjoy Bethany’s birthday and Sandy’s visit this month.!
Laura
Hey Marci! 1) I can’t wait for Sandy to come! I miss her so much! 2) I frosted our sugar cookies this year and it worked really well! I just make sure to leave them out on the cooling rack in a single layer until the frosting hardens. Putting them outside in the cold or in the refrigerator helps speed this process up! But I recommend waiting to stack them until the frosting is hardened at room temperature! (So to clarify, if you want to speed up the process you an put them in the fridge but be sure they come to room temperature and the frosting is set before stacking)! I think the shortening really helps make this a great decorator frosting that sets up beautifully!
Kathy
Been looking for a good vanilla frosting,and yours sounds great,gonna try it on my grandsons birthday cake December 4th will send you a picture of his cake.thanks
Laura
Thank you Kathy! It is seriously the best vanilla frosting I have ever had! I would LOVE to see a picture of your grandson’s birthday cake! I can’t wait for December 4th!
Tara | Treble in the Kitchen
Nice to meet you Laura!! (I came from the Lean Green Bean!) I love baking for people too š Haven’t tried the 1M tip, but I totally need to!! The cupcakes are so pretty!
Laura
Nice to meet you Tara! š I agree, I absolutely love baking for people! I love the 1M tip because it’s large so you can pipe a thicker amount of frosting and have it still look nice! š Thank you for stopping by! š
Lela
This icing looks great! My husband is a big vanilla icing fan and I think he will love it! Thanks for sharing at Inspiration Thursday!
Laura
My hubby and daughter are the vanilla people in our household (ugh! LOL)! Thankfully my son chose chocolate cake! š
Claire
This looks great, love my cupcakes š
Hope you can stop by my Tuesday treats blog hop?
Laura
Cupcakes for life! š
claire
Thanks so much for linking up š
Miz Helen
Your little guy is just precious! What a fun party with awesome goodies! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
Laura
Thank you! I love that little dude so so much! š
Julia @ Drops of Jules
Not only does this recipe sound delicious, but your frosting skills are BOMB. I wish my frosting turned out that beautiful! Iām bookmarking this so I can refer to the tips AND the recipe!
Laura
Thank so much! š Want to know something hilarious? My husband is actually WAY better at decorating cakes than I am! (hehe)! Over the years he’s let me take the reigns, because you know…practice! š But I really enjoy doing it! š You’ll have to let me know if you give it a shot!
Charlotte
The icing looks yummy but those cupcake flowers are on point!
Laura
LOL thanks Charlotte! š I felt like a total mommy-slacker in the cake dept. this year for little Gabe. So I’m glad someone out there appreciates the flower-power! š
Amanda @ Cupcake N Dreams
Mmmm this looks so good! and pretty painless for frosting! Sometimes mine comes out so chunky when I make it myself.
Laura
Thanks Amanda!! The key is to make sure your butter is @ room temperature and soft! Then really whip the butter and shortening together before you add the rest of the ingredients! š Even if you’re making frosting with only one (butter or shortening) still be sure to whip it (whip it good) before you add anything else! š
Kathryn @ Family Food on the Table
Aww, what a sweet birthday for the little guy! He looks so happy š My oldest is turning 5 soon and I think this frosting will be what I use on her cupcakes – sounds easy and crazy delicious! (And it’s the first birthday since she outgrew her milk allergy so she can have the real stuff now!)
Laura
Thanks Kathryn! He was definitely in little boy paradise! š My daughter just turned 5 in January! Such a fun age! Wow! You must be so grateful she outgrew her milk allergy…it seems to be in everything and very difficult to avoid! I’ll bet you make some gorgeous cupcakes…can’t wait to see how your daughter’s celebration goes! š
Liz @ Project Pastry Love
I am currently looking for a good vanilla frosting, so this post came at the right tie for me. I never use shortening in my frosting. Does this make it keep it’s shape better when decorated? Thank you for the recipe! And Happy Birthday to your little guy. The cake looked fantastic!
Laura
Hey Liz! Thank you! There are a few reasons I love the butter/shortening combo….1) Color. Just butter alone (plus the vanilla) leaves the frosting yellowish. Adding shortening gives it a whiter appearance! 2) Fluffiness. pure butter frosting is denser and heavier looking than frosting with shortening in it. 3). Taste. If you only care about looks I’d use pure shortening (fluffier + pure white!)…but I care WAY more about taste. By combining the two you get the rich taste of butter with the benefits of shortening! 4). Hardening/crusting. I find that this frosting hardens better than it’s pure butter counterpart! š
Emily
Your son’s smile is contagious. It makes me want to laugh for joy! And this vanilla frosting looks like what I call ‘perfecto-mundo.’ I’m super bad at frostings, but I’m glad you shared this. Maybe I can make some cake. š
Laura
Thank you Emily! That little dude is just the sweetest! I’m so blessed to be his momma! š There’s always a reason to make cake! Always! š <3
Rusty Ryan
All I know is that the frosting and cake underneath tasted incredible. My fork and taste buds didn’t really care about texture, hardening or crusting…that’s for sure.
Laura
Oh but they would if the texture was lumpy, the frosting was mushy, and there wasn’t the nice crisp exterior. You’d be singing a different tune. LOL! But thank you I’m glad you enjoyed the cake! š
Sarah
Super cute cake! Love the frosting. Looks like it makes a bit, better then store brought amounts. I’ll have to give this a try š
Laura
Hey Sarah! YES! This recipe makes an enormous amount of frosting! I usually have some left over to toss in the freezer for later! š
Anita
This looks so yummy! Thanks for sharing at Foodie FriDIY.
Laura
Thank you Anita! š I hope you have a great weekend!
Kelsey
That Star Wars cake is awesome and your son is adorable, you can see the joy on his face. I am excited to try this recipe! I’ve recently gotten back into cupcakes and have been looking for some great ideas.
Laura
Thanks Kelsey! I feel like I totally took the easy road with this cake in terms of decorating! But he didn’t mind! š You’ll have to let me know if you try it and how it goes! š <3