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–+ servings
Easter Cupcake flatlay

Vanilla Icing

Rachel Schifter Thebault
This recipe uses less sugar, but it is still inherently a very sweet icing.
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Course Dessert
Cuisine American
Servings 36 cupcakes

Equipment

Ingredients
  

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 6 cups confectioners' sugar
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons whole milk
  • food coloring optional

Instructions
 

  • Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes. (See Note below.)
  • Add the confectioners' sugar and mix on low speed until incorporated, about 2 minutes. The mixture will be somewhat thick and pasty.
  • Add the vanilla and milk and mix on medium~high until the icing is smooth, about 2 minutes.
  • Use the icing immediately or keep it in an airtight container at room temperature for up to 3 days. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
  • Tint with food coloring, if desired.

Notes

Since this icing recipe uses less sugar, it has a more naturally yellow color. If you want to get a bright white or if you're planning to tint it to a different color, beat the icing in a standing mixer until it is colorless ~ the more you incorporate it, the whiter it will become.
Be sure that there are no lumps in the confectioners' sugar. You can use a sifter or fine~mesh sieve.
Keyword vanilla frosting, vanilla icing
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