Small-batch Vanilla Frosting
This is the perfect small-batch vanilla frosting recipe. It's rich, delicious, and so easy to make.
Servings 8 servings
Calories 100kcal
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
- 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.
- 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
Calories: 100kcal