This vanilla frosting recipe is the best ever! With a well-deserved title, this icing recipe is perfect for any cake, cupcake, or baked good you want to frost. My go-to recipe any time I bake something, it’s great to make ahead and have on hand to add that extra layer of deliciousness to your favorite goodies.
5-Star Reviews
“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.” -Gabs
Easy 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!
If you’re looking for an easy icing recipe with simple ingredients, bookmark this post! Light in flavor to complement your favorite baked good and super easy to make, you’ll find this fail-proof recipe ideal for cakes, cupcakes, banana bread, and even cookies. Double the recipe if you are frosting an entire layer cake, including the sides. Whatever you don’t use can be stored in the fridge.
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.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Vanilla Frosting Step by Step
Combine the Milk and Flour: Whisk milk and flour together and cook in a stovetop pan on med-low heat until thickened, stirring constantly. If small lumps have formed, use a rubber spatula and pour through a mesh strainer into a small(ish) bowl.
Refrigerate the Milk Mixture: Cover the bowl 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.
Use a Stand Mixer: Use a stand mixer to mix the butter and shortening, and cream on high speed for 4 minutes. Add the sugar and beat for 4 minutes. Stir in the cooled milk/flour mixture and vanilla extract and beat for another 4 minutes. 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.
How to Store
Store vanilla frosting in an airtight container in the refrigerator for up to 1 week or freezer for up to 3 months. Thaw in the fridge overnight and place in the mixer to re-blend once thawed. This frosting recipe can easily be made up to a week ahead of time.
Serving Suggestions
This super easy vanilla frosting recipe works great on all kinds of baked goods. It’s the best frosting! Try it on these Chocolate Cupcakes or my Carrot Cake Cupcakes. It will also taste awesome on this Funfetti Cake.
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!