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This funfetti frosting is based on my go to vanilla frosting that I have made for years. Whipping the butter first and finishing with a splash of cream makes it light and creamy every time. It is simple, dependable, and easy for home bakers to master.
What Makes Funfetti Frosting Different
Funfetti frosting is different because it combines a classic vanilla buttercream base with colorful sprinkles folded in at the end. The frosting itself is meant to be light, smooth, and creamy so the sprinkles stand out without weighing it down. Unlike flavored frostings that rely on chocolate, fruit, or extracts, funfetti frosting gets its personality from texture and visual appeal.
What really sets funfetti frosting apart is the timing and type of sprinkles used. Sprinkles are added after the frosting is fully mixed so they do not bleed or break down, keeping the colors bright and the texture clean. The result is a frosting that feels festive and nostalgic while still spreading and piping just like a dependable vanilla buttercream.
Why This Funfetti Frosting Works
This funfetti frosting is built on my go to vanilla buttercream that I have made hundreds of times over the years. It starts with properly whipped butter because that first step is what creates a light and creamy base instead of a dense or greasy frosting. From there, the powdered sugar is added gradually so the frosting stays smooth and balanced, not overly sweet or gritty.
My secret is a small splash of heavy cream or milk at the end, which makes the frosting extra fluffy and spreadable without thinning it out. This method is simple but intentional, and it is the same technique I use when I want a frosting that pipes beautifully and holds its shape. Once the sprinkles are folded in, you get a classic funfetti look with a texture that feels special but still approachable for home bakers.
Ingredients You Need
Homemade funfetti frosting is made with just a handful of simple ingredients. You can jump to the recipe card for the full recipe.
- Unsalted butter, room temperature
- Vanilla extract
- Salt
- Powdered sugar
- Milk or heavy cream
- Rainbow sprinkles
How to Make Funfetti Frosting Step by Step
Homemade frosting is easier than you may think, especially when you follow my easy step-by-step instructions. You can also jump to the recipe card for the full recipe.
Begin combining ingredients: Beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy.
Mix in sugar and milk: Gradually add powdered sugar and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.
Finish: Mix in the rainbow sprinkles on low.
Best Sprinkles to Use
The best sprinkles for funfetti frosting are long rainbow sprinkles. They hold their shape, keep their color, and mix into the frosting without bleeding. This keeps the frosting looking bright and clean.
Avoid nonpareils or very small round sprinkles. They tend to bleed quickly and can tint the frosting as you mix or spread it.
How to Use Funfetti Frosting on Cakes and Cupcakes
This festive, creamy frosting can be used in so many ways. Here are some ideas:
- Layer a single layer of frosting on top of a funfetti sheet cake.
- Pipe or spread onto the top of funfetti cupcakes.
- Get fancy with a funfetti layer cake, complete with funfetti frosting between every layer!
- You can also use this frosting on cookies, like funfetti cookies or sugar cookies.
How to Store and Make Ahead
If you’re not using it right away, transfer the frosting to an airtight container.
- Refrigerator: Store for up to 2 weeks. Before using, let it sit at room temperature for 20–30 minutes.
- Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before frosting cakes or cupcakes.
Common Frosting Problems and Fixes
- Frosting is too thick: Add heavy cream or milk one tablespoon at a time while mixing on low. Stop as soon as the frosting becomes smooth and spreadable. Too much liquid at once can make it loose.
- Frosting is too thin: Add powdered sugar a quarter cup at a time until the frosting firms up. Make sure the butter was fully whipped before adjusting. Thin frosting usually means too much liquid too early.
- Frosting tastes too sweet: Add a pinch of salt to balance the flavor. This helps without changing the consistency.
- Frosting looks grainy: This usually means the powdered sugar was added too quickly. Keep mixing for another minute to help it smooth out. Next time, add the sugar gradually and scrape the bowl often.
- Sprinkles bleeding color: Use rod-like style sprinkles instead of nonpareils. Fold them in gently at the very end. Avoid overmixing once the sprinkles are added.
More Frosting Recipes:
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Homemade Funfetti Frosting
Ingredients
- 2½ cups (565g) unsalted butter, room temperature
- 2 Tbsp vanilla extract
- ⅛ tsp salt
- 6-10 cups (681-1135g) powdered sugar
- 3-6 Tbsp milk or heavy cream
- ½ cup rainbow sprinkles
Instructions
- Beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy.2½ cups (565g) unsalted butter, 2 Tbsp vanilla extract, ⅛ tsp salt
- Gradually add powdered sugar and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.6-10 cups (681-1135g) powdered sugar, 3-6 Tbsp milk or heavy cream
- Mix in the rainbow sprinkles on low.½ cup rainbow sprinkles
Notes
