Vanilla Butter Frosting | Cake is always better with homemade frosting! This creamy frosting is so easy to make! Take a store bought cake mix and make it fabulous with this basic vanilla butter frosting. Busy schedules call for extreme measures and if that means you need to use a cake mix then please do, but…. please don’t skimp on the frosting! Look below for ways you can still make homemade frosting even with a busy schedule!
Once you have a good frosting recipe the combinations are endless like….vanilla on a vanilla cupcake; vanilla on a chocolate cupcake or one of my favorites….vanilla on strawberry cupcakes!
I’m a frosting girl….always have been. So for me, having a delicious pile of frosting on top of a cupcake is all that matters! As long as the frosting is homemade you can skimp on the cupcake and use a cake mix! There’s no denying that the canned frosting can’t even come close to homemade.
Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.
- 3/4 cup unsalted butter, softened
- 1 (2 pound) bag confectioners' sugar
- 1/3 cup milk
- 2 teaspoons vanilla extract
In a large mixing bowl; beat the butter until smooth. Gradually add 2 cups confectioners' sugar, beating well. Slowly beat in the milk and vanilla extract. Add the remaining confectioners' sugar and beat until fluffy and smooth (about 2 minutes). If needed add additional milk (1 tablespoon at a time) to reach spreading or piping consistency.
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