In need of a classic cake frosting? This simple 4-ingredient recipe is my go-to vanilla frosting recipe for cakes, cupcakes, cookies, and more.
You should know how to make a super simple homemade cake frosting. There’s no point in relying on shelf-stable canned frosting as cake frosting is easy to make and tastes better. My mother taught me how to make this frosting recipe when I was a child.
Why You'll Love This Frosting Recipe
The frosting recipe only requires four ingredients. You probably have them in your kitchen and you don’t know it. It's my go-to recipe for cakes, cupcakes, and cookies. What makes this homemade frosting my favorite is how it balances sweet and buttery flavors without being overbearing in the dairy department.
How To Make Basic Vanilla Cake Frosting
- Combine butter, powdered sugar, and vanilla in a standard mixer or large bowl with a hand mixer until it’s smooth and doesn’t have any lumps.
- Add milk, one tablespoon at a time, until you reach spreading consistency.
- Use immediately, or refrigerate in an airtight container until ready to use.
How To Make The Best Dessert Frosting
- Use softened, room temperature butter. It should be soft enough to leave a slight indent when pressed with one finger but not so soft that it's greasy or slick.
- To soften butter quickly, cut into quarters and microwave on the defrost setting for 5-20 seconds.
- I love vanilla bean paste for the best vanilla flavor.
- If you're using unsalted butter add ¼ teaspoon salt.
- Cream or half and half can be used in place of milk.
- Frosting should be spread at room temperature. If you're making it in advance, let it thaw to room temperature before using.
Recipe Variations
- Add 1 teaspoon of other flavorings, such as almond, peppermint, or orange extract.
- For chocolate frosting, replace ¼ to ½ cup of the powdered sugar with cocoa powder.
How Far In Advance Can You Make Frosting?
Frosting can be made in advance and stored in an airtight container in your refrigerator for three days. If you have freezer storage, you can make frosting three months in advance.
What Is Ganache?
Ganache is a type of frosting. It’s not a dessert frosting in the traditional sense. A dessert ganache is like aluminum siding for a mobile home. It’s a hard coating that protects and holds a pie or cake together.
There are three types of ganaches:
- White chocolate
- Milk chocolate
- Dark chocolate
A chocolate ganache for ice cream cake is common. Ice cream melts when not kept in cool temperatures. When you apply a ganache, it holds the ice cream cake together. The ganache coating protects the cake by preserving the cold temperature generated from the ice cream.
Frequently Asked Questions (FAQ)
A cake with spoiled buttercream frosting will turn green at the base. The frosting will become thin and to the point where it’s watery. The cake will give off a bad odor and have a sour taste. A thick cream can also form over the top.
Peanut butter is a common ingredient for dog-safe frosting. However, make sure the brand is xylitol-free. Xylitol is toxic and could trigger an allergic reaction.
Sorbic acid is a preservative used in flour-based candy and sweets. The acid prevents bacteria and mold growth. Potential risks come with sorbic acid. If inhaled, it can cause toxic reactions. For example, anaphylaxis is an allergic reaction that causes shock and symptoms like rash, nausea, and vomiting.
Frosting Conclusion
A cake is only as good as its frosting. When your frosting doesn’t live up to your cake’s expectations, it’s like a bad paint job on a nice home. Making your own frosting is the best way to ensure your cake will taste great.
Did you make this recipe? Please leave a star rating in the comments!
PrintBasic Vanilla Cake Frosting
Looking for an easy, classic cake frosting? This simple 4-ingredient recipes is my go-to vanilla frosting recipe for cakes, cupcakes, and more!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 12 servings 1x
- Category: dessert
- Method: no cook
- Cuisine: American
Ingredients
- 1 stick (½ cup) salted butter, softened
- 1 lb powdered sugar (about 4 cups)
- 1 tsp vanilla bean paste or vanilla extract
- 3–4 tbsp milk
Instructions
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat butter, powdered sugar, and vanilla until smooth.
- Add milk, one tablespoon at a time, until you reach spreading consistency.
- Use right away, or store in an airtight container in the refrigerator until ready to use.
Notes
- Use softened, room temperature butter for best results. Butter should be soft enough to leave a slight indent when pressed with one finger but not so soft that it's greasy or slick.
- To soften butter quickly, cut into quarters and microwave on the defrost setting for 5-20 seconds.
- Cream or half and half can be used in place of milk.
- Frosting is most easily spread at room temperature. If you're making it in advance, let it thaw to room temperature before using.
- add ¼ teaspoon salt if using unsalted butter.
Keywords: basic frosting, easy frosting recipe, basic vanilla frosting
Louis says
Does the cake need to be refrigerated after frosting it due to the milk?
★★★★★
Unnamed says
why doesn’t it say how much of each ingredient to use? i don’t understand how such a simple recipe is lacking instructions like this.
★
Francine Benedict says
It says 1 stick butter
1 pound powdered sugar and vanilla
Ml says
Can you substitute the butter for oil or almond milk?
Thank you
OLS says
i made this recipe because I ran out of ingrediants for my $326 dollar 6 layered cake.I will say that i loved this website's look, and the icing tasted delicious. I Would highly reccommend this recipe to someone who would enjoy a delicious, cheap to make icing. Thanks!
★★★★★
Tiffany says
Does the cake need to be refrigerated after it’s frosted so the frosting doesn’t spoil or turn sour?
Cheryl Gray says
Does the cake have to be refrigerated after wards or can it be put in an air tight cake container and put on the table?
MisizM says
Easiest and tastiest frosting. Will definitely use again and again!
★★★★★
Star says
Came out great! How long can I keep the extra in fridge?
Joshua Yeh says
From the comments, it looks amazing, but how much frosting is made for 1x?
★★★★★
Isabella says
This icing is amazing! I made the 2x since I make 4 cakes and I was not dissatisfied! Will definitely be using more recipes from this site!🎂💗
★★★★★
Ramona Zabriskie says
BEST frosting ever! Life (party) saver. Perfect texture and delicious.
★★★★★
a says
mine is always grainy no matter what
Isabella says
Are you sitting the powder sugar or maybe using to much? Try adding a tad more milk of something to help blend it better, preferably a liquid.
★★★★★
Liv Campbell says
This was a very nice frosting. I put lemon zest and juice to make it lemony, then I dyed it yellow, and it tasted really good. It was very nice.
★★★★★
Dave C says
First time I have ever made frosting and it came out great. Very tasty. Thanks
★★★★★
Kaleigh says
So glad it worked well for you!
Becca says
So easy and my family loved it!
★★★★★
alanna says
100000/10 this was so easy and one of my favorite frosting recipes now. It was so good and it went well with devil’s food cake. Thank you so much 🙂
Definitely recommend this
stella says
What should I do if I make it too liquidy?
Kaleigh says
You can add more powdered sugar to thicken it up.
Liv Campbell says
I dunno. Probably add more sugar?
Rebecca says
I AM NO BAKER BUT THIS WAS PERFECT! QUICK AND EASY!
★★★★★
Kaleigh says
So glad you liked it!
Jack E Burleson says
It’s great
★★★★★