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5.0 from 189 votes

Small-batch Vanilla Frosting

This is the perfect small-batch vanilla frosting recipe. It's rich, delicious, and so easy to make.

Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 100 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 tablespoons (56g) unsalted butter* softened
  • 1 cup (120g) powdered sugar sifted
  • 1 teaspoon to 1 tablespoon milk or cream
  • ¼ teaspoon vanilla extract*
  • Pinch of salt

Instructions

    Cup of Yum
  1. In a medium bowl, beat softened butter until light and fluffy, 30 seconds to 1 minute. Add powdered sugar, 1 teaspoon of milk or cream, vanilla extract, and salt.
  2. Beat until smooth. Add up to 2 additional teaspoons of milk until frosting reaches your desired consistency.

Notes

  • *If using salted butter, omit the additional salt in the recipe.
  • *To substitute vanilla bean for extract, use ½ to 1 inch of vanilla bean, to taste. For paste, follow the substitution guidelines on the jar, as it varies from product to product.
  • Yield: This recipe makes ¾ to 1 cup of frosting depending on how much air you beat into it. This is enough to frost 4 to 6 cupcakes with a piping bag (big swirls), up to 8 cupcakes or cookies with a knife, or the top only of a 7×5-inch or single-layer 6-inch cake.
  • Storage: Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Bring to room temperature on the counter before using. If piping the frosting, re-whip as needed to return the frosting to its fluffy consistency. 
  • Freezing: Store frosting in a freezer bag in the freezer for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before using. 

Nutrition Information

Calories 100kcal (5%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.