2-Minute Vanilla Frosting

2-Minute Vanilla Frosting

2-Minute Vanilla Frosting

You can double or triple the recipe if you need more but make sure you add the milk very slowly. It thickens up very quickly. - Jenny Jones

Total Time: 2 minutes

Makes: about 1/2 cup

2-Minute Vanilla Frosting


  • 1 cup powdered sugar
  • 2 Tablespoons softened butter
  • 1/2 teaspoon vanilla

  • about 3 teaspoons milk


  1. Place powdered sugar, butter, and vanilla into a bowl.
  2. With electric mixer on low, combine for a few seconds.
  3. Slowly beat in the milk, a little at a time, until it’s frosting consistency.
  4. Beat on high for about 15 seconds.

9 Comments on "2-Minute Vanilla Frosting"

  1. Mary Jane leary

    Can I make chocolate frosting with carob powder.

  2. Esmeralda Castillo

    I made the vanilla cake and used this vanilla frosting to top it. It was super easy to make and tasted just like I remember vanilla frosting tasting when I was a kid! It tastes just like birthday cake should taste! It is wonderful and so easy to make with few ingredients just about anyone will have in their pantry. It makes just enough to frost the top of this small cake, as this cake is meant to stay in the pan and frost only the top. If you are taking cake out, then you should double your frosting. Loved it Jenny!!!

  3. sandy baldwin


    can you make this into a chocolate icing, I like chocolate icing more than I do vanilla….Thank you anyway Jenny….7-6-20

    • Donna

      Check out her Chocolate Cake recipe. There is a link to her great chocolate frosting in that recipe.

  4. Gina

    Thank you for perfecting and sharing your vanilla cake recipe! I look forward to trying it with this frosting. I really like vanilla frosting on chocolate cake and chocolate frosting on vanilla cake too! I add about 1 tsp espresso powder to your chocolate frosting recipe when making your chocolate cake and that is so tasty! Your recipes are a delight and I use so many!

    • sandy baldwin

      hi there I do no use espresso powder can I use instant coffee or coffee instead?
      stay safe 7-6-20 …..when making chocolate icing?

      • THizzle

        Of course you can use coffee of any sort. If you use espresso powder, you MAY prefer it over instant coffee, but that’s a personal preference thing. Suggestion? Make it a few times, try different additives & decide which you like best. Baking is nothing if not a creative outlet. 😉

  5. Dave M

    Thank you for this recipe. I’m assuming I can substitute the vanilla for other flavourings as well? I did your chocolate cake (which is a hit in this house) in an 8×8″ square glass pan the first time, and forgot to lower the tempurature by 25 degrees farenheit (Why we here in Canada are still using imperial measures for ovens and BBQ’s and meat thermometers while my HVAC system in the house is on Celsius is baffling). I did it a second time, this time lowering the tempurature to compensate for the glass pan, and the edges came out a little bit less firm. In both batches, I removed a 1/4 cup of sugar (still imperial, eh?) from each cake, and they baked perfectly each time. The last time, I found a glass round 9″ pan, and it cooked perfectly. I guess the heat builds on the edges, thus the less than fully tender edging with the square pan. Thank you Jenny, for what you do for the firefighters in London, Ontario, and for all the years you’ve given us your best. You rock!

  6. Douglas DeFusco

    thank you for all of the good stuff and the joy of watching you it’s nice to see the light side when cooking my wife and i love it.

Leave a Comment