Why You’ll Love Vanilla – Chocolate Powdered Sugar Frosting Recipe
I enjoy how fast this frosting comes together with pantry staples I usually already have. I like that it’s easy to adjust the sweetness and texture, and I especially appreciate having the option to make it vanilla or chocolate depending on my mood or the dessert I’m decorating.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups sifted confectioners’ sugar ½ cup butter 1 teaspoon vanilla extract 1 ½ tablespoons milk 2 tablespoons cocoa powder
Directions
I start by creaming the confectioners’ sugar, butter, and vanilla extract together until smooth. I add the milk gradually, starting with a small amount, and continue beating until the frosting becomes light and fluffy. When I want chocolate frosting, I mix in the cocoa powder and beat again until fully combined. If the frosting feels too sweet or too thick, I add a little more milk until it reaches the texture I like.
Servings and Timing
I usually get about 3 cups of frosting from this recipe, which is enough for approximately 48 servings. Prep time takes about 10 minutes, and there’s no cooking involved, so it’s ready almost immediately.
Variations
I sometimes skip the cocoa powder for a classic vanilla frosting. When I want extra depth, I add a pinch of salt. I also like using almond extract instead of vanilla for a slightly different flavor profile.
Storage/Reheating
I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using it again, I let it sit at room temperature and re-whip it briefly to bring back its fluffy texture.
FAQs
Can I make this frosting only vanilla?
I simply leave out the cocoa powder, and it turns into a smooth vanilla frosting.
How do I make the frosting less sweet?
I add a little extra milk and a tiny pinch of salt to balance the sweetness.
Can I use margarine instead of butter?
I can, but I prefer butter because it gives better flavor and texture.
Does the sugar need to be sifted?
I always sift it because it helps keep the frosting smooth and lump-free.
Can I use heavy cream instead of milk?
I can substitute heavy cream, which makes the frosting richer and creamier.
Is this frosting good for piping?
I find it works well for piping once it’s properly whipped and not too soft.
Can I add food coloring?
I add food coloring easily, especially when making the vanilla version.
How thick should the frosting be?
I aim for a soft, spreadable consistency that holds its shape.
Can I double the recipe?
I double it often, and it scales up without any issues.
What desserts does this frosting work best on?
I like using it on cupcakes, sheet cakes, brownies, and sugar cookies.
Conclusion
I rely on this vanilla–chocolate powdered sugar frosting when I want something quick, flexible, and consistently delicious. It’s one of those recipes I keep coming back to because it adapts so easily to whatever dessert I’m making.
