This vanilla frosting recipe is the best ever! It takes a lot to earn that title, but this icing definitely earns it. It’s perfect for any cake, cupcake, or baked good you need to frost. This is my go-to recipe any time I bake something, and you can easily make a batch of this frosting ahead of time with just a few simple ingredients.
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Best Vanilla Frosting
Looking for the best frosting to top off your favorite vanilla cake or cupcake recipe? Then you’re going to love this homemade recipe!
This homemade vanilla frosting recipe is light enough in flavor to go with everything. Better yet, it’s super easy to make, so you can make it fresh every time you bake. This is my fail-proof, go-to icing for cakes and cupcakes!
Why You’ll Love this Easy Vanilla Frosting Recipe:
- Easy: This vanilla frosting is so easy to make, and won’t take long at all.
- Make Ahead: You can make this ahead of time, so it’s ready to go when you’re ready to frost!
- Creamy: This easy frosting is delicious, rich, and creamy! The flavor is light enough to complement any cake flavor, and the texture is perfect.
This vanilla frosting will take an ordinary cake to over-the-top yummy! I love it with vanilla, chocolate, or red velvet cupcakes. This frosting isn’t overly sugary sweet, so it won’t make you sick. It really is delicious all by itself and it will turn any cake into the best cake ever!
Homemade Frosting Ingredients
- Milk: I like to use 2% milk but 1% will also work.
- Flour: Use all-purpose flour for this frosting recipe. You can also use 1:1 gluten-free flour if that’s what you prefer.
- Butter: Use unsalted butter for this recipe (do not substitute margarine).
- Shortening: Shortening helps to make the frosting wonderfully fluffy!
- Sugar: Sugar adds sweetness as well as structure.
- Vanilla extract: A little vanilla extract really helps to boost the flavor.
- Powdered sugar: This fine sugar combines very easily and makes the frosting incredibly light.
How To Make Vanilla Frosting
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk milk and flour together on the stovetop until it has thickened, then press it through a strainer into a bowl.
- Cover the bowl and refrigerate (or freeze) until cold.
- Use a stand mixer to mix the ingredients together. (Be sure to mix in the order listed on the recipe card.)
- Use the icing on all of your favorite baked goods! Cakes, cupcakes, cakey breads, everything!
What’s the difference between icing and frosting?
These terms are often used interchangeably, so there’s not always a difference. But generally, icing has a purely sugar base, while frosting might use a base like butter or shortening, making it thicker and creamier.
Which is what makes this such a great vanilla frosting recipe, because we have those extra ingredients to make it super creamy.
Stored in an airtight container, this vanilla frosting will last in the refrigerator for 1 week.
Absolutely. Place it in a freezer-safe, resealable bag. You can flatten out into a thin layer to make it easy to store. Freeze up to 3 months, then thaw it in the fridge before using it.
Yes! This works for both cakes and cupcakes of all flavors. If you want to frost an entire cake, double the recipe to make sure you have enough.
What to use this frosting on
This super easy vanilla frosting recipe works great on all kinds of baked goods. It’s the best frosting for cakes and cupcakes. Here are some recipes to try out. You can just substitute this frosting in place of whatever is included in the recipes.
Tips!
- Be sure to strain the milk and flour mixture through a sieve to remove any lumps.
- Use a stand mixer to combine the ingredients. You need something powerful and a whisk might not cut it (unless you have very strong arms).
- Beat for four minutes every time you add an ingredient. It will help incorporate lots of air into the frosting, so it remains light and fluffy.
- Double the recipe if frosting an entire layer cake, including the sides.
- This vanilla frosting recipe will keep in the fridge for one week.
Can you make vanilla frosting ahead of time?
This frosting recipe can easily be made up to a week ahead of time. Just cover the bowl with some plastic wrap and it will keep well in the fridge. It doesn’t form a crust (like some frostings do) and it will be ready to use straight from the fridge.
Do I have to use shortening and butter as listed?
Yes. These ingredients all have their purpose, so follow the recipe as directed for the best results! Shortening and butter behave differently. The shortening helps add fluffy volume, while the butter adds a rich flavor. You need both for the best vanilla frosting!
Can I add other flavors?
I consider this my all-purpose, go-to frosting recipe that works with just about any cake or cupcakes. This white vanilla frosting is so versatile, but to make it perfect for your particular use, you can easily change up the color and flavor as you wish.
Try swapping the vanilla extract for peppermint, lemon, or orange, or add in some cocoa powder to make it chocolatey. Or add food coloring to make it perfect for any holiday or event.
This vanilla frosting is definitely my favorite. I’ve used it time and time again over the years, and it’s never failed me! I just know you’ll love the flavor, the texture, and the ease of making this recipe for any of your cakes, cupcakes, or baked goods.
More Easy Frosting Recipes
- Chocolate Buttercream Frosting
- Chocolate Fudge Frosting
- Lime Buttercream Frosting
- Strawberry Lime Tequila Buttercream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Best Vanilla Frosting
Equipment
- Kitchen Scale (optional)
- Hand Mixer (optional)
- Stand Mixer (optional)
Ingredients
- 1 cup milk 227 grams
- 4 tablespoons all-purpose flour 30 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick) – see note
- ½ cup vegetable shortening 92 grams, such as Crisco (½ stick) – see note
- 1 cup granulated sugar 200 grams (see note)
- 2 tablespoons pure vanilla extract 4 grams
- 3 tablespoons powdered sugar 21 grams
Instructions
- Whisk milk and flour together and cook in a stovetop pan on med-low heat until thickened, stirring constantly.1 cup milk, 4 tablespoons all-purpose flour
- If small lumps have formed, pour through a mesh strainer into a small(ish) bowl, using a rubber spatula to press the thickened milk through the strainer.
- Cover the dish and refrigerate until cold. To eliminate condensation forming inside the lid, place a paper towel just under the lid but not touching the milk mixture. To speed up the cooling, place the mixture in the freezer for ½-1 hour.
Mix the ingredients in the following order, taking care to beat well:
- Combine ½ cup butter and ½ cup shortening. Using a hand or stand mixer, cream for 4 minutes on high speed.½ cup unsalted butter, ½ cup vegetable shortening
- Add 1 cup of sugar. Beat 4 minutes on high speed.1 cup granulated sugar
- Add cooled milk, flour mixture, and vanilla extract. Beat 4 minutes on high speed2 tablespoons pure vanilla extract
- Add 3 tablespoons of powdered sugar. Beat 4 minutes on high speed3 tablespoons powdered sugar
- Frosting is ready to use, or refrigerate until you need it.
Video
Becky’s Tips
- Butter: Do not use margarine in place of the butter.
- Shortening: Do not use butter in place of the shortening.
- Sugar: Use extra-fine granulated sugar or castor sugar if available.
- Be sure to strain the milk and flour mixture through a sieve if there are any lumps in it.
- Use a stand mixer to really combine the ingredients and get plenty of air into the icing.
- Beat the frosting for four minutes between adding the ingredients. It will help incorporate air in the frosting so it remains light and fluffy.
- Double the recipe if frosting an entire layer cake, including the sides.
- Nutrition information assumes 12 servings, but that may vary by the recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
My mom made this almost exact frosting for years. I found when you are cooling the frosting in the fridge, lay the plastic wrap directly on top and smooth it to cover the whole batch. That way you don’t get a film. Also, she used corn starch instead of flour.
Great tips!
Hey can you not use shortening and do 1 cup butter instead?
Yes, you can use that as a substitute!
Hi, I’m italian and I have some difficulties to understand quantities…
I suppose c is for cup, but t? Is it for table spoon? Or tea… or?
Thanks
Your recipes are gorgeous
Since they are uppercase ‘T’, it would be tablespoon! A lowercase ‘t’ would be teaspoon!
It is the best icing ever and so easy to make. I just need to work out how to make less without compromising on consistency
Thanks, Trina!!
I lost my mother last year. Before doing so, I was trying to gather all her recipes that I loved eating over my first 5+ decades of life. One, among many sadly, I didn’t get too was for an angelic white frosting that was like buttercream in consistency but not a true buttercream frosting. I think this is it! I’ll let you know as ai have a devil’s food Cake to make this week. Mom always put her white frosting on it. An angelic frosting to go with a devil cake. Mom was such a contrarian! LOL!
I hope this recipe is as close as you can get to your mother’s. Thank you for sharing your story, Chris!
Can we double butter and keep our Crisco?
How thick is thick on the milk flour mixture? That is the only thing i figure i did wrong as the frosting did not set up.
What difference does it make if you replace Crisco shortening with butter, and what do you mean by “powdered sugar”?
Do you really mix for 4 minutes after each ingredient? If so, this definitely takes more that the projected 5 minutes to make.
Are you saying Tablespoon or teaspoon?
Thanks
tablespoon. thanks for stopping by!