I Tried 6 Popular Methods for Making Vanilla Frosting and Found a Clear Winner
Table of Contents
When given a choice between vanilla or chocolate, I’m a vanilla girl most of the time. There’s something about that sweet, creamy, aromatic essence — with its delicate floral whiff — that just presses all my buttons. I’ve even convinced one of my sons and maybe my husband that a vanilla malt is more delicious than a chocolate one.
The key to a good vanilla anything (be it cake, ice cream, or, as is the case here, frosting) is getting the vanilla notes just right: present, but neither overpowering nor overpowered. Of course, another major factor to consider when it comes to frosting is texture. The hope is for something creamy, stiff enough to hold its shape on cakes or cupcakes, and without any chalkiness or graininess.
To determine the best method for vanilla frosting, I tested six different ways of making it. (And I was happy to learn that I could freeze my surplus for some spur-of-the-moment baking projects down the line.) Most of the methods I tested gifted me with delicious frosting; there was only one dud. Read on to learn which methods worked best and which one fell flat.
For the fluffiest frosting with the richest, most complex vanilla flavor, adding a little sour cream wins, hands-down.
A Few Notes on Methodology
The tests: I made all of the vanilla frosting recipes on the same day, using a stand mixer for all of them. For four of the frostings, I followed the same basic recipe, adjusting the type of sugar or other additions as the method specified; I spell out each recipe along with my discussion of the method below. For the remaining two recipes — fudge and ermine frosting — I followed the specific recipes that I’ve linked.
The ingredients: I used the same brand of common ingredients. Most notably, that included Land O’Lakes unsalted butter and Simply Organic vanilla extract. I also used Dixie Crystals granulated sugar and Domino powdered sugar, and I sifted the latter for all the powdered sugar methods.
The timing: I made note of the amount of time each frosting method took. This does not include the time it took to soften the butter. I simply set my butter out on the counter an hour before mixing up the frostings.
The tastings: I tasted each batch of frosting two ways: on its own, and on a vanilla cupcake (I used a boxed cake mix to make classic vanilla cupcakes). I also tasted each batch at least twice: once shortly after mixing it up, and then again the next day. I stored plain frosting in the fridge overnight and held the frosted cupcakes at room temperature. All of the frostings held up well.
The ratings: I rated each method on a scale of 1 to 10, with 10 reserved for absolute perfection. The main criteria I used for my ratings were flavor (rich vanilla notes) and texture (with creaminess in mind); ease or difficulty played a lesser role in my ratings.
Method #1: With Granulated Sugar
Rating: 1/10
About this method: To test this technique, I started by beating 20 tablespoons (2 1/2 sticks) of softened unsalted butter until smooth. I then gradually added 1 1/4 cups granulated sugar with the mixer going on low speed; once the sugar was incorporated, I increased the speed to medium-low and beat until well-combined. Then with the mixer on low speed, I beat in 1 1/2 teaspoons vanilla extract and a pinch of kosher salt. At that point, I mixed on medium speed until smooth and creamy. I then reduced the speed to low and beat in an additional 1/4 cup granulated sugar; once incorporated, I increased the speed to medium and whipped the frosting until fluffy.
Results: I had never heard of making a buttercream-style (uncooked) frosting with granulated sugar, and now I know why. The frosting had a profoundly grainy texture and was unpleasantly crunchy. The sugar simply didn’t dissolve into the frosting, even a day later. The flavor was fine — nice vanilla notes and buttery richness — and the frosting came together in a quick seven minutes, but the texture was unforgivable.
Method #2: Fudge Frosting
Rating: 7/10
About this method: To make this style of frosting, I used our recipe for brown sugar fudge cake, focusing on the frosting alone and omitting the pecans. I brought light brown sugar, heavy cream, maple syrup, and a little kosher salt to a simmer, then attached a candy thermometer to the pan and boiled over medium heat until the mixture reached a temperature between 234°F and 238°F; this took about 15 minutes. At that point, I removed the pot from the heat and added some vanilla extract and butter, without stirring them into the mixture. I let the mixture cool until warm, which took about 50 minutes. Then I stirred in the butter and vanilla until the mixture was shiny, transferred it to a stand mixer, and beat it on medium speed for 30 minutes as directed.
Results: This method took the longest to make, just under 2 hours in total. The frosting was the color of light brown sugar with a texture similar to thick brownie batter. It was soft but clung to my cupcakes. The flavor was delicious, but the mixture didn’t taste like vanilla frosting; it reminded me of Southern caramel cake frosting. Any vanilla notes were overpowered by the maple syrup; the recipe contains 3/4 cup syrup and just 1/2 teaspoon vanilla. The frosting tasted extremely sweet (it made my teeth ache) yet seemed more balanced once spread onto a cupcake. Again, this frosting is quite tasty — maple-y and caramel-y — just not very vanilla-y.
Method #3: Ermine Frosting
Rating: 8.5/10
About this method: For this test, I followed the recipe for ermine frosting (aka cooked frosting) from King Arthur Baking. It begins by basically making a simple stovetop pudding — cooking granulated sugar, flour, and milk until thickened to a pudding-like consistency. You then transfer the mixture to the bowl of a stand mixer and beat at medium-high speed until cooled down to 80°F; this took about 13 minutes. Once the mixture is at the optimal temperature, you decrease the mixer speed to low and gradually add a stick-and-a-half of softened unsalted butter, then beat in a couple of teaspoons of vanilla extract. The final step is to increase the mixer speed to high and beat until the frosting is light and fluffy, about 5 minutes.
Results: This method was the second-longest method, clocking in at about 35 minutes from start to finish. As the recipe’s headnote states, the finished frosting’s texture is airy and similar to that of whipped cream. It looks a bit like stiffly beaten cream, too, appearing almost curdled, but it’s not; it has a smooth-as-silk mouthfeel. It was indeed light and airy in texture and less sweet than any of the other frostings. It has a milky, pudding-like flavor and lovely vanilla depth. I enjoyed the lightly sweetened, milk-rich flavor, but for some of the folks who tasted it (my brother and his family, who were visiting), it wasn’t quite sweet enough.
Method #4: Traditional Buttercream
Rating: 9/10
About this method: To make this frosting, I followed the same basic technique as I used for the granulated sugar version (but with powdered sugar instead of granulated). I beat 2 1/2 sticks of softened unsalted butter until smooth, then gradually added 2 cups of powdered sugar while beating on low speed. Then I bumped up the speed to medium-low and mixed until combined. At that point, I incorporated 1 1/2 teaspoons vanilla extract and a pinch of kosher salt, then increased the speed to medium and beat until smooth and creamy. I then gradually added another 1/2 cup powdered sugar (2 1/2 cups total) and beat until fluffy.
Results: This was the fastest method I tested, taking only 6 minutes from start to finish. (As noted above in my methodology notes, I didn’t factor in the time it took to soften the butter.) This frosting was mostly smooth, creamy, and thick — stiff enough that I’d expect it to work particularly well for piping. The flavor was iconic: quite sweet, with rich vanilla notes. I did detect the faintest hint of chalkiness from the powdered sugar, but none of my other testers did. The slight chalkiness wasn’t at all unpleasant, but it just prevented this frosting from seeming perfect.
Method #5: Add Heavy Cream
Rating: 9.5/10
About this method: For this method, I used the exact same technique and ingredient amounts as detailed above in the traditional buttercream method, with one exception — I added 2 tablespoons of heavy cream in with the vanilla and the pinch of salt.
Results: Taking just 7 minutes to whip up, this was one of the quickest methods. The texture was extremely creamy, with a mouthfeel similar to soft whipped butter. The powdered sugar blended into the frosting smoothly and completely dissolved — zero chalkiness. The flavor was quite sweet, as expected from frosting, with a nice vanilla finish. I would have thought this method offered perfection … until I tasted the next version.
Method #6: Add Sour Cream
Rating: 10/10
About this method: For this test, I again used the exact same technique and ingredient amounts as detailed above in the traditional buttercream method, with one exception — I added 3 tablespoons of sour cream in with the vanilla and the pinch of salt.
Results: Like the heavy cream method, this one took a mere 7 minutes to make. Texture-wise, this frosting was similar to traditional buttercream but a little smoother (no chalkiness); it was very creamy, and stiff enough to pipe and hold its shape. The flavor was a knockout, setting itself apart from the rest in its complexity and depth. The taste was richer, as if I’d used cultured butter instead of plain ol’ regular unsalted butter. The sour cream didn’t really add tanginess, but instead lent depth and complexity, amping up the vanilla notes, intensifying the buttery flavor, and adding milky-rich backnotes.
Overall Key Takeaways
Honestly, any of the top four methods (ermine, traditional buttercream, added heavy cream, or added sour cream) would serve you well if you’re looking for a classic frosting that’s creamy, thick, buttery-rich, and full of vanilla flavor. Opt for ermine if you want something less sweet, go for the heavy cream version if you like a lighter texture, or whip up traditional buttercream for a classic frosting with the fewest ingredients. But for the richest, most complex flavor, I cannot recommend the sour cream version highly enough. It truly stands above the rest in its depth of flavor.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
