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–+ servings
Bowl of white Funfetti frosting with colorful sprinkles.
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5 from 3 votes

Funfetti Frosting

This Funfetti Frosting recipe is a perfect topper to our homemade funfetti cake. Vibrant sprinkles give the frosting a festive look and adds an element of fun and whimsy to any celebration.
Prep Time10 minutes
Total Time10 minutes
Course: Frosting
Cuisine: American
Keyword: Funfetti Frosting
Servings: 12
Calories: 292kcal
Author: Heidi Rasmussen

Equipment

  • Electric Mixer

Ingredients

  • 1 cup butter softened
  • 3 cups powdered sugar
  • 2-3 Tablespoons heavy cream
  • 1 Tablespoon vanilla extract
  • ½ cup sprinkles

Instructions

  • Using a stand mixer or electric mixer with a whisk attachment, whip the butter for 2-3 minutes on high speed.
    Mixing bowl with creamed butter. Whisk attachment on the side.
  • Scrape down the sides of the bowl. On low speed, gradually add the powdered sugar and mix until it is all combined scraping down the sides of the bowl as needed.
    Mixing bowl with butter and powdered sugar with whisk attachment.
  • Add the vanilla extract and heavy cream. If the frosting is too thick, add a little more cream until it reaches the right consistency. Whip on high speed for 2-3 minutes.
    Mixing bowl with whipped frosting.
  • Fold in the rainbow sprinkles until they are evenly mixed.
    Mixing bowl with frosting and sprinkles.
  • Cover the frosting or store in an airtight container until ready to use on your favorite cakes, cupcakes or cookies. Makes 5 cups of frosting.
    Spatula holding scoop of Funfetti frosting over a mixing bowl.

Notes

  • Butter softened, not melted.
  • Sift powdered sugar for extra fluffy texture.
  • Start with 2 tablespoons cream, adjust as needed.
  • Use jimmies to avoid color bleed and fold them in at the end.
  • Clear vanilla keeps the frosting bright.
  • Large piping tips work best with sprinkles.
  • Makes enough for a 9 by 13 cake or two 8 or 9 inch layers.
  • For a crumb coat, thin a small portion with milk, chill, then finish frosting.
  • Store up to 2 weeks in the fridge or 2 months in the freezer. Let it come to room temp and re-whip before using.

Nutrition

Calories: 292kcal | Carbohydrates: 36g | Protein: 0.2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 123mg | Potassium: 9mg | Sugar: 36g | Vitamin A: 509IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.03mg