Powdered Sugar Frosting Recipe
Beating softened butter first, then adding powdered sugar gradually with just enough milk, builds a stable emulsion that whips light and fluffy instead of turning gritty or runny, and it firms up just enough at room temperature to hold clean swirls and piped edges.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 12
Ingredients
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Nutrition per serving
- Calories
- 207
- Protein
- 0g
- Carbs
- 35g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes, until pale and creamy.
- 2Reduce the mixer speed to low and add the powdered sugar one cup at a time, beating well after each addition and scraping down the bowl as needed.
- 3Add the milk, vanilla extract, and salt, then beat on medium-high speed for 2-3 minutes, until light and fluffy.
- 4Check the consistency: for spreading on a cake, it should hold a soft peak on the beater; for piping, it should hold a firm peak. Adjust with a few more drops of milk to loosen it, or a tablespoon more powdered sugar to stiffen it.
- 5Use immediately to frost a cooled cake or cupcakes, or cover and refrigerate until ready to use.
Tips & variations
- Always sift the powdered sugar first if it's been sitting in the bag a while; unsifted lumps are the most common cause of a gritty finished frosting that no amount of beating will smooth out.
- For a citrus version, replace the milk with fresh lemon, orange, or lime juice and add a bit of the zest.
- A few drops of almond extract alongside the vanilla gives the frosting a bakery-style flavor without changing the texture.
- For a thin glaze instead of a spreadable frosting, use closer to 5-6 tablespoons of milk total and drizzle it over a cake or cookies rather than spreading it.
Storage & reheating
Store frosting in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and re-whip with a mixer for a minute before using, since it firms up considerably when cold. It can also be frozen for up to 2 months; thaw overnight in the refrigerator, then re-whip.
Tips from the Tulo kitchen
- Room-temperature butter should give slightly when pressed but not look shiny or greasy; butter that's too soft makes the frosting turn soupy no matter how much sugar is added.
- If the frosting looks slightly curdled after adding the milk, keep beating on medium-high for another minute or two; it almost always smooths back out.
FAQ
Why is my powdered sugar frosting grainy?
Unsifted powdered sugar is the usual cause. Powdered sugar clumps in the bag over time, and those clumps don't fully dissolve during mixing, leaving a gritty texture. Sift it before adding.
How do I make the frosting thicker or thinner?
Add powdered sugar a tablespoon at a time to thicken it, or milk a few drops at a time to loosen it. Because powdered sugar dissolves quickly, small adjustments make a noticeable difference.
Can I make this frosting ahead of time?
Yes. It keeps in the refrigerator for up to a week in an airtight container. Let it sit at room temperature for 20-30 minutes and re-whip before spreading, since chilling stiffens it significantly.
Can I make this frosting without butter?
Yes. Substitute an equal amount of dairy-free stick margarine or vegetable shortening; shortening produces a firmer, whiter frosting that holds up better in warm weather.
