Funfetti Frosting

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This delicious and super easy Funfetti Frosting can be used on everything from birthday cakes to cookies.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 362kcal

Author: Katalin Nagy

Equipment

Ingredients

Funfetti Frosting

350 g Unsalted butter 82% fat content European-style butter, use it softened
540 g Powdered sugar sifted
1½ tablespoon Vanilla extract
½ teaspoon Salt
5 tablespoons Heavy cream 36% fat content
170 g Sprinkles

Metric - US Customary

Instructions

Using your stand mixer with a paddle attachment, cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
Then, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
Lastly, mix in the sprinkles just for a few seconds until thoroughly combined.
The frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoons at a time).
Note that this Funfetti frosting texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.

Notes

The recipe above is enough to frost 12 cupcakes very generously with tall swirls.

To frost cakes, you will need approximately 2x for a 6-inch cake, 2.5x for a 7-inch cake, and 3x for an 8-inch cake (depending on how much frosting vs. sponge ratio you prefer on your cakes and whether you are using any other filling in between the layers).

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
It is key to use high quality vanilla for the best flavor, feel free to try my homemade vanilla extract.

Technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.
When adding the powdered sugar, reduce the speed on the mixer to avoid creating a huge powder sugar cloud.
I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.
Add the rainbow sprinkles at the very end, avoid overmixing.

Nutrition