Vanilla Frosting for a 9x13 Sheet Cake
A vanilla buttercream frosting that perfectly covers a 9x13 sheet pan cake.
Ingredients
- 3 cups powdered sugar 340g
- 1 cups unsalted butter softened (225g)
- ¼ cup heavy cream 60ml
- 1 tablespoon vanilla bean paste 15g
- 1 large pinch of salt
Instructions
- Place the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment and on medium-high speed mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract.
- Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
Notes
For short-term use, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, scoop the frosting onto a piece of plastic wrap, wrap it tightly, then wrap again in foil and freeze for up to 2 months. When you're ready to use it, let the frosting come to room temperature—this part is key!—and then re-mix in your stand mixer until smooth and fluffy again.