Vanilla Frosting

Frosting Made Just Right

GMA Recipes Dessert
Servings:Over 8
Difficulty: Easy
Cook Time: min

For a creamier frosting, use milk instead of water, but note that you must refrigerate

it, as well as any cakes filled or iced with it. Let it come to room temperature

before using, and whip briefly by hand to refresh it.


  • 21/2 cups (5 sticks) unsalted butter, softened at room temperature
  • 5 cups powdered (10x) sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons lukewarm water
  • Cooking Directions

    Put the butter in the bowl of a stand mixer fitted with the paddle attachment

    and mix on low speed until butter is smooth with no lumps. With

    the motor running, add the sugar, 1 cup at a time, only adding the next

    cup after the first addition has been integrated into the mixture.

    Stop the machine and add the vanilla and salt. Paddle on low-medium

    speed until completely smooth, approximately 2 minutes. Add the water

    and continue to mix until light and fluffy, 2 to 3 minutes.

    The frosting can be kept in an airtight container at room temperature for

    up to 2 days.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Click here to check out Buddy's cookbook.

    Recipe Summary

    Main Ingredients: butter, powdered sugar, vanilla, extract, sea salt, water

    Course: Dessert

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