Whipped Vanilla Frosting
This Whipped Vanilla Frosting is soft, airy, and easy to make. Perfect for spreading or piping on cakes and cupcakes.
Servings: 18
Calories: 195kcal
Cost: $3.79 Recipe Total Cost, $0.21 per Serving
Ingredients
- 1 cup salted butter softened
- 1½ teaspoons vanilla extract
- 4 cups powdered sugar
- 1 –2 tablespoons milk
Instructions
- Let 1 cup salted butter sit at room temperature for about 30 minutes until softened (not melted).
- In a large bowl, beat the butter with 1½ teaspoons vanilla extract on medium speed for about 2 minutes until smooth.
- Scrape down the sides of the bowl.
- Gradually add 4 cups powdered sugar, mixing on low speed until combined (sift first if very lumpy).
- Scrape the bowl again, then mix on medium-high for 30–45 seconds until smoother.
- Add 1–2 tablespoons milk, starting with 1 teaspoon at a time, mixing until the frosting reaches your desired consistency.
- Switch to a whisk attachment and whip on medium-high for 2–3 minutes until light and fluffy.
- Frost immediately or store covered until ready to use.
Notes
This recipe makes about 2½ to 3 cups of frosting, which typically serves:
12–18 cupcakes (generous swirl)
24 cupcakes (light frosting)
1 two-layer 8" or 9" cake (moderate filling + outer frosting)
1 sheet cake (9×13) (standard coverage)
Butter consistency matters. Butter should be soft enough to press with a finger but not greasy or melted. Too soft = runny frosting; too cold = lumpy.
Refrigerate frosting in an airtight container for up to 1 week.
Nutrition
Calories: 195kcal | Carbohydrates: 27g | Protein: 0.1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 4mg | Sugar: 26g | Vitamin A: 315IU | Calcium: 3mg | Iron: 0.02mg
