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)
- Fine Mesh Sieve
- 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!
Hi,
I just wanted to note that I used this recipe with granulated sugar, which is what it says in the ingredients list –then below, in the “tips” section it says to use castor sugar instead “if available” –I’m not sure why you wouldn’t just say icing sugar instead of granulated, if that is in fact what is better for the recipe. Using the granulated sugar left me with icing that’s pretty crunchy with the sugar not really emulsified in it.
Hi Jessica, icing sugar is not the same thing as castor sugar! Castor sugar is finer than granulated, but less fine than icing sugar. Sorry for the confusion!
I wanted to love this recipe and like the idea of a lighter whipped frosting. I made it exactly as directed but I found the consistency too fatty.
We’re sorry to hear this recipe wasn’t to your tastes, Jackie!
Does the cake with the icing on it need to be refrigerated too?
This frosting can technically be left out at room temperature for up to 2 days, but we recommend storing it in the fridge to keep it from separating if it’s not on a cake. If it’s on a cake, you can leave it out for up to 2 days or refrigerate for up to 4!
After standing there with my little hand mixer for 20 min, I wasn’t sure if this frosting was going to be worth it. But omg it was WORTH it. So fluffy and rich. Definitely beat it for as long as the recipe says.
Thanks so much for sharing your experience, Gabs!
Be sure your Crisco shortening is not old.
Great tip, Evelyn! Thanks so much for sharing!
Will this recipe work for frosted sugar cookies
Yes, but it will be a soft frosting and will not set hard. Because of this, it may start to make the cookies go a bit soft as they sit and absorb the moisture.
I doubled this recipe for a two layer, 9″x13″ chocolate birthday cake for my granddaughter. I did tweak it a little. I did not have quite a level cup of shortening, and was about 1/4 cup short on sugar (I had to use regular table sugar. I also only used not quite 2 Tablespoons of vanilla extract instead of 4. I used 5 Tablespoons of confectioner’s sugar instead of 6. It turned out great. She does not like super sweet frosting. I didn’t want to be too aggressive on the vanilla, so I added and tasted until I got the thumbs up from my family. Overall, a very good recipe and I will use it again. Thanks for posting this.
Thanks for sharing your process with us, Sheila!
I used whole milk, butter flavor Crisco & Tbl. 100% Unsweetened Cacao powder and it was amazing. It’s not sugary, so if that’s what you’re wanting, then this isn’t for you.
I made as instructed, used whole milk & added 2 Tablespoons of 100% Unsweetened Cacao Powder. This was amazing. Family unanimously agreed this was delicious. When it says beat 4 minutes after each step listed, do it. It makes a difference. I did not need to double recipe, filled layer, top and sides of 2 Tier 8″ cake.
Thanks for sharing!
I’m trying this recipe for the first time and my question is…how thick should the milk/flour mixture be before I take it off the heat?
You’ll want it pretty thick and not super liquidy!