Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

"My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah. My sister said this was amazing. Update: I have finally gotten around to making this myself. I will say, that I don't like my desserts overly sweet and. though this was very good, I think I would probably decrease the amount of sugar for my personal taste. I'm glad everyone else has liked it as-is, though. :)"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Kelly D. photo by Kelly D.
photo by raindrop629 photo by raindrop629
photo by Jennifer D. photo by Jennifer D.
photo by Eds G. photo by Eds G.
Ready In:
12 cupcakes




  • In a bowl add sugar then add butter. Beat till blended. Next add salt.
  • Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Questions & Replies

  1. On a scale of 1-10 how sweet is the icing?
  2. I want to makethis a cookies and cream frosting...any idea how to incorporate the cream of the oreos in here so that it'll taste good? Or should i just crush some oreos to put them in the mixture?
  3. Can I use salted butter
  4. It looks to me like some one added something in the frosting--do you see those little flecks in the picture?
  5. Something went terribly wrong. I have made this recipe before (or a very similar one with 3,5 cups of powdered sugar - can't find the exact link I used) and everyone loved it. This time I don't know what went wrong, maybe the bowl wasn't deep enough but it splashed everywhere and I lost a lot of the sugar and butter. Then when I added the salt vanilla and milk, it got so thick that all of it got stuck on the mixer to a point almost nothing was left on the bowl. The texture turned OK after a while but I don't know if I should add anything to make it right again.
    • Review photo by Bengisu A.


  1. I made this frosting last week when I was trying to duplicate CakeLove's 44 cupcake. It was delicious and I had rave reviews from my family. I just made the frosting again today and tweaked it to suit my own taste. I thought the frosting was too sweet and difficult to spread, so to fix that I only used 3 cups of powdered sugar, two TBS of half & half (instead of the milk), and I added 1/4 tsp of Cream of Tartar to help stabilize it. Otherwise I followed the directions. It turned out exactly as I wanted it to. I was able to spread it easily and it wasn't too sweet. It would be perfect for the 44 cupcake since that has caramel drizzled over the top. It was just too sweet for me in the original recipe. I love how easy this is to make!
  2. Excellent!! I halved the recipe and frosted 17 cupcakes with it. I left out the salt and used salted butter. Worked great.
  3. Holy canolis! I've been baking cakes forever & always had a fab go-to recipe for icing, but this recipe (w a few tweaks) will from now on, take it's place! I actually reduced the sugar to 3 cups, used 2tbls heavy cream, 1.5tsp vanilla extract infused w beans, & kept the 1/8tsp salt. I tripled the recipe for my daughter's 8" round, 4 layer red velvet b'day cake & it turned out absolutely brilliant! Everyone raved :)
    • Review photo by Kelly D.
  4. Never had Sprinkles cupcakes but based on the reviews thought I'd give it a try. This is very yummy! I usually don't even eat frosting and I scrape it off anything that has it cause I don't like that thick greasy feel it leaves in your mouth. These don't do that, they are great texture and flavor - not to mention super easy! I made exactly as directed and added some food coloring to make them pink roses. Thanks for sharing!! UPDATE: Since my first review I've now made this to frost cupcakes several times and love it more each time! Everyone raves when I make these! I like sweet with a little salty taste to it so I use salted sweet cream butter, softened on the counter top, and I use kosher salt where it calls for salt. This pipes on beautifully and just looks great in any color - with or without sprinkles! Thanks again for sharing!
  5. Here is what the problem is with directions as I see it. You cannot simply put sugar and butter in the bowl and mix. The consistency will be completely off. You need to mix the butter for at least five minutes, until it's completely soft and turned almost white. Then you add sugar a cup full at a time. Mix well after each add on. That will make consistency smooth.


  1. In search to perfect the vanilla cup cake with butter cream frosting, I came across this recipe for frosting....simple, and takes about 8 minutes to produce. Versus using 1 cup of softened butter (I used unsweetened and added salt as the directions state), I used 1/2 cup butter. Additionally, added approximately 3 tablespoons of milk (used 2%) versus the 1 teaspoon the recipe recommends. I found using just 1 teaspoon was too little...thus added more slowly until arriving to desired consistency. Placed in a piping bag and successfully frosted 12 cupcakes (regular size) with frosting for at least 6 more remaining which I am storing for later use.
    • Review photo by Jennifer D.
  2. I tasted as i went and only used about 1.5 cups of icing sugar. I decided to eliminate the vanilla and went for a mocha icing adding a tbsp of instant coffee and 1 tbsp of cocoa. I also increased the milk to 3 tsp. Awesome stuff
  3. Reduced the sugar to 3 cups, used 2tbls heavy cream, 1.5tsp vanilla extract infused w beans, & kept the 1/8tsp salt.
  4. made with 3 cups sugar as recommended by many, i would use 2 and a half cups next time!
  5. I probably added slightly less sugar than what was called for


I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted.
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