Funfetti Buttercream Frosting

How to Make Homemade Funfetti Buttercream Frosting

You know what makes life more fun? Well, food of course! But in this case, it’s colorful and sweet food. This Funfetti Buttercream Frosting puts the fun right into any dessert. It’s easy to make and perfect for any fun celebration!

If you looking for another Funfetti recipe, try these Funfetti Cake Mix Cookies!

Ingredients Needed:

• Unsalted Butter, Softened
• Vegetable Shortening
• Powdered Sugar, Sifted
• Heavy Cream (Or Whole Milk)
• Clear Vanilla Extract (Regular Vanilla Works, But Clear Keeps The Frosting Bright White)
• Pinch Of Fine Sea Salt
• Rainbow Jimmies Sprinkles (Not Nonpareils — They Bleed Color)

Helpful Information:

• For a super bakery-style swirl, use a large open star piping tip (like Wilton 1M). Add extra sprinkles on top after piping for maximum funfetti effect.
• Use jimmies, not nonpareils: Long sprinkles (jimmies) hold their color better. Nonpareils tend to melt and bleed into the frosting.
• Add sprinkles last: Fold them in gently at the very end to keep the frosting bright and pretty.
• Whip well: Beating the buttercream for 2–3 minutes after adding the sugar makes it lighter and less sweet-tasting.
• Storage: Frosting can be made ahead and stored in the fridge for up to 1 week. Bring to room temperature and re-whip before using.
• Color it up: Want more fun? Tint the frosting itself with food coloring before folding in the sprinkles.

Funfetti Buttercream Frosting

COURSE: Dessert

Servings 24 cupcakes

PREP TIME: 10 minutes minutes

TOTAL TIME: 10 minutes minutes

How to make homemade Funfetti buttercream frosting

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Ingredients

  

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• 1 cup unsalted butter softened
• ½ cup vegetable shortening
• 6 cups powdered sugar sifted
• 4-6 tablespoons heavy cream or whole milk
• 1 tablespoon clear vanilla extract regular vanilla works, but clear keeps the frosting bright white
• pinch fine sea salt
• 1 cup rainbow jimmies sprinkles not nonpareils — they bleed color

Instructions

 

• Place softened butter and vegetable shortening in a large mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until pale and fluffy.
• Reduce speed to low. Add sugar gradually, 1 cup at a time, mixing until incorporated.
• Mix in vanilla, 4 Tbsp cream, and salt. Beat on low until combined.
• Increase speed to medium-high and beat for 3–4 minutes, until frosting is smooth, airy, and spreadable. If too thick, add 1 Tbsp more cream at a time. If too thin, add up to ½ cup more powdered sugar.
• Use a spatula to gently fold in the sprinkles right before frosting.

Notes

This makes enough to frost 24 regular cupcakes or a 2-layer 8- or 9-inch cake

Did you try this recipe?Let us know how it was!