Funfetti Frosting Recipe
This funfetti frosting is a rich and creamy from scratch vanilla buttercream filled with colorful sprinkles. It’s quick and easy to make in about 10 minutes or less using 5 simple ingredients. Make the best homemade frosting as the perfect topping for cakes, cupcakes and so much more!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1½ cups (339 g) unsalted butter, room temperature
- 4½ - 5 cups (540 - 600 g) powdered sugar
- 3 - 4 tbsp (45 - 60 ml) heavy cream, room temperature
- 1½ tsp (8 ml) vanilla extract
- ¼ teaspoon salt
- ½ - ¾ cup (118 - 177 ml) sprinkles
Instructions
- Pull the butter out about 30 - 60 minutes before making the recipe.
- Cream the softened butter until smooth. This takes about 1 -2 minutes on low speed. Stop and scrape down sides of bowl as needed.1½ cups (339 g) unsalted butter, room temperature
- Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4½ - 5 cups (540 - 600 g) powdered sugar
- Once all the sugar has been added, mix in the vanilla extract, salt and 3 tablespoons (45 ml) heavy cream. If the frosting it too thick, add one more tablespoon (15 ml) heavy cream. If it is not thick enough, add ½ cup more powdered sugar.3 - 4 tablespoon (45 - 60 ml) heavy cream, room temperature, 1½ teaspoon (8 ml) vanilla extract, ¼ teaspoon salt
- Beat on high for 6 - 8 minutes or until the frosting is to your desired consistency.
- Once the buttercream is light and fluffy, fold in the rainbow sprinkles to make the vanilla buttercream into funfetti frosting.½ - ¾ cup (118 - 177 ml) sprinkles
- Prepare the frosting for topping cakes or cupcakes or to store until you are ready to use.
Notes
Store: The funfetti frosting in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. When you are ready to use the frosting, bring it to room temperature before using in a recipe.
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