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Cupcake with bright white frosting and glass of milk
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Bright White Vanilla Frosting

This easy recipe for vanilla frosting turns out bright white instead of yellow, without using any shortening. It's perfect for cakes and cupcakes, and works perfectly if you want white frosting or if you want to dye your frosting with food coloring
Course Dessert
Cuisine American
Keyword Vanilla Frosting, White Buttercream, White Frosting
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 cupcakes
Calories 304kcal

Equipment

  • stand mixer or hand-held mixer

Ingredients

  • 1 cup unsalted butter softened slightly, but not starting to melt
  • 4-5 cups powdered sugar
  • ¼ teaspoon salt
  • ½ teaspoon clear vanilla extract or another clear flavoring, such as almond extract
  • 3-4 tablespoons cream or milk
  • white food coloring optional
  • violet food coloring optional

Instructions

  • In a very large bowl, beat the butter for 5-10 minutes on medium-high speed. As you continue to beat the butter, it will lighten in color.
  • Once the butter is extremely pale and looks white and shiny, add in 2 cups powdered sugar.
  • Start mixing in the powdered sugar with the mixer on a low speed, then gradually increase the speed.
  • Add in the salt and flavorings.
  • Beat in the rest of the powdered sugar about ½ to 1 cup at a time, alternating with 1 tablespoon of cream until the desired thickness and sweetness is reached.
  • Optionally, beat in a few drops of white food coloring. If using violet food coloring (to cancel out any yellow color), dip a toothpick or wooden skewer into the food coloring. Then touch the beater or bowl (not while the mixer is going) with the toothpick. You only need the tiniest amount of violet food coloring. Do not squeeze drops of violet food coloring into the frosting.
  • Once your food coloring is bright white, optionally stir in your chosen food colorings.
  • Use this frosting to decorate cakes and cupcakes with a flat knife, or transfer to piping bags. For cupcakes, I use a 1M tip and piping bag.

Notes

  1. Butter: Choose a butter that is very pale in color instead of yellow. Salted butter is fine, simply remove the salt from the recipe.
  2. Cream: I use whipping cream. Milk or half-and-half cream works too. 
  3. Yield: This recipe makes enough to frost:
    • 12 cupcakes with a very generous amount, using a piping bag
    • 18-24 cupcakes, if frosting cupcakes with a knife
    • a 9x13 inch single layer cake
    • a two-layer 8-inch cake with a thin layer of frosting
    • multiply the recipe by 1.5 to make:
      • a two-layer 8-inch cake with a thick layer of frosting, and extra for piping rosettes or designs
      • a three-layer 8-inch cake
      • a two- or three- layer 9-inch cake
  4. Storage: Frosted cakes and cupcakes can be stored in an airtight container at room temperature for 2-3 days, as long as your kitchen isn't too warm. The cream and butter in the frosting are stabilized by the sugar. Frosting can be kept in the fridge in an airtight container for up to 1 week. 
  5. Nutrition: Details provided are an estimate only and based on the recipe being divided by 12. It only includes the frosting, and not any cake/cupcake. 

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 53mg | Potassium: 8mg | Sugar: 39g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg