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A slice of vanilla cake with colorful sprinkles and thick frosting sits on a white plate next to a fork. A few extra sprinkles are scattered on the plate.
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Homemade Funfetti Frosting

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.
Prep Time5 minutes
Course: Dessert
Cuisine: American
Keyword: funfetti frosting
Servings: 4 cups
Author: Beth

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

Note: This frosting recipe makes enough frosting to frost 24 cupcakes or a two/three layer 8 inch cake.

Nutrition

Calories: 1859kcal | Carbohydrates: 200g | Protein: 2g | Fat: 120g | Saturated Fat: 76g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 5g | Cholesterol: 318mg | Sodium: 95mg | Potassium: 58mg | Sugar: 195g | Vitamin A: 3711IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.2mg