Vanilla Frosting

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

This vanilla frosting can be flavored many ways; see our variations that follow. You can make the frosting up to 2 days ahead; cover and chill. Bring to room temperature and stir until creamy and spreadable before using.

This recipe goes with Brown Dog Cupcakes

Yield: Makes about 2 1/2 cups
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 48%
  • Protein: 0.1g
  • Fat: 4.6g
  • Saturated fat: 2.9g
  • Carbohydrate: 11g
  • Fiber: 0.0g
  • Sodium: 84mg
  • Cholesterol: 13mg

Ingredients

  • 1 cup (1/2 lb.) unsalted butter, at room temperature
  • 4 cups (1 lb.) powdered sugar, sifted
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Preparation

  1. In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
  2. Coffee frosting: Replace milk and vanilla with 4 teaspoons instant espresso powder dissolved in 3 tablespoons hot water, then cooled.
  3. Lemon frosting: Replace milk with 2 tablespoons lemon juice, and vanilla with 2 teaspoons grated lemon peel.
  4. Mint frosting: Replace vanilla with 4 teaspoons crème de menthe or 1 teaspoon mint extract and 2 or 3 drops green food coloring, if desired.
  5. Orange frosting: Replace milk with 2 tablespoons orange juice, and vanilla with 2 teaspoons grated orange peel.
  6. Note: Nutritional analysis is per tablespoon of Vanilla Frosting.
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