I’m not even kidding. This is the BEST Vanilla Buttercream Frosting. Give it a try, you’ll never want cake without it again. Or spoons.
You guys have to make this frosting.
Okay, not really. So this is a frosting recipe that I first made for these adorable sheep cupcakes. And I made it again for Piper’s cake smash. But it is seriously so ridiculously good that I feel like it deserved it’s own post.
So ironically, my sister in law sent me a text message the day before the sheep post went live and asked me if I had a good vanilla frosting recipe. And I said, “Funny you should ask . . . ” A few weeks later I got this message from her:
“I LOVE it! It makes boxed cake mixes taste like they were made in a bakery. It puts homemade cakes off the charts!”
I love her.
If that testimonial wasn’t enough, yesterday while I was photographing this cake (recipe coming later this week), Gavin asked me if he could have a piece when I was done. Who am I to say no to that cute face? Gavin historically loves cake but doesn’t like frosting at all. Which is just crazy, but kind of awesome because I always get his left over frosting at birthday parties. #dontjudge
Well, I walked back into the kitchen after giving him some cake and he was eating the frosting!! I said, “Gavin! I thought you didn’t like frosting!”
“I don’t. But, Mom. This frosting is AMAZING!!”
Important note: One recipe of this frosting was enough to lightly cover 24 cupcakes, but I needed to double it to make this three layer cake with 1/2 a cup between each layer and a nice crumb coat.
- 1/2 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 2 tsps vanilla
- 1/4 cup milk
- To make frosting, beat the butter until fluffy.
- Then add the powdered sugar gradually, one cup at a time.
- Add in the vanilla and milk.
Other frostings you HAVE to try: