Easy Vanilla Frosting Recipe: Never Fail Again

Alright, all you sweet-toothed friends out there, let's talk frosting. Not just any frosting, but the kind that turns a basic cake into a masterpiece. I'm talking about smooth, creamy, vanilla goodness that's so easy to whip up, it'll feel like cheating. This easy vanilla frosting recipe is your new go-to, fail-proof way to finish off any baked good. Whether you're a pro baker or just getting started, this recipe will elevate your cakes, cupcakes, and cookies to a whole new level of deliciousness.

The best part? You probably have all these ingredients in your kitchen right now. Plus, I'm going to walk you through every step, making this so simple that you'll wonder why you ever bought store-bought frosting. Let's get that cake of yours dressed to impress!


  • 1 1/2 cups (3 sticks) of unsalted butter, cold
  • 5 cups of powdered sugar
  • 2 1/2 teaspoons of vanilla extract
  • 2 tablespoons of heavy whipping cream


  1. Prep the Butter: Cut your cold butter into smaller pieces. Pop them into your mixing bowl and, using the paddle attachment of your stand mixer, whip the butter. You're going for a 5-7 minute whip here, folks. And don't forget to scrape down the sides of the bowl occasionally. You want the butter to turn lighter in color; that's when you know it's ready for the next step.

  2. Sugar Time: Add 2 cups of powdered sugar to the bowl and mix it at a low speed to avoid a sugar snowstorm in your kitchen. Once it's nicely incorporated with the butter, add in 2 teaspoons of vanilla extract and give it a good mix for about a minute.

  3. More Sugar, Please: It's time to add another 2 cups of powdered sugar to the mix. Keep the speed low until the sugar is fully mingled with the butter, then crank it up to medium-high and let it beat for 3 sweet minutes.

  4. Final Touches: Add the last cup of powdered sugar, the 2 tablespoons of heavy whipping cream, and the remaining 1/2 teaspoon of vanilla extract to the bowl. Start mixing on low to get everything acquainted, then up the speed to medium-high for another 3-5 minutes to get that air whipped into your frosting.


  • Planning to serve your cake within 24 hours? Your frosting can hang out at room temperature unless it's super hot. For advance planners, you can whip this up two days before and keep it in the fridge. Just make sure to let it come back to room temperature and give it a quick re-whip before use.
  • Want snow-white frosting? Clear vanilla extract is your friend here, especially if you're getting artsy with food coloring.
  • Feeling adventurous? Swap out the vanilla extract with other flavors or add some citrus zest for a zingy twist!

And there you have it, folks—a foolproof vanilla frosting that's as easy to make as it is delicious. Your cakes will thank you, your friends will praise you, and you'll never look back. Happy frosting!