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–+ servings
funfetti buttercream recipe by sugar and sparrow
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Funfetti Buttercream

The tastiest vanilla buttercream with sprinkles suspended throughout. Perfect for topping cupcakes, layer cakes, or any celebratory bake!
Prep Time 15 minutes
Servings 2.5 Cups

Ingredients

  • 1 Cup (226g) unsalted butter, room temperature
  • 3 1/2 Cups (420g) powdered sugar
  • 2 tsp pure vanilla extract
  • 2 Tbsp whole milk, room temperature
  • 1/4 tsp salt, or to taste
  • 1/4 Cup (50g) rainbow sprinkles* see note

Instructions

  • With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on high until creamy and light (almost white) in color, about 7 minutes.
  • Turn the mixer to low speed and add the powdered sugar one cup at a time, scraping down the bowl and paddle after each addition and making sure each cup is fully incorporated before adding the next one.
  • Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated and smooth. Fold in the rainbow sprinkles with a rubber spatula.

Notes

*The best kind of rainbow sprinkles to use will be rod-shaped ones that don’t bleed color. Look for confectioner’s glaze in the ingredients list – this seems to be the common denominator for sprinkles that hold their color in the baking process. I used Sprinkle Pop Ultimate Rainbow Jimmies.  
Yield: This buttercream makes enough to:
  • Frost 12-15 cupcakes with a piping bag
  • Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 
Piping: If you’re using this buttercream to pipe onto cakes or cupcakes, be sure to use a piping tip with a wide enough opening for the sprinkles. If the sprinkles get lodged in the tip, simply poke a toothpick through the tip opening to dislodge the sprinkles that are stuck before continuing on. 
Make Ahead Tips: For best results, reserve adding the sprinkles right before you’re ready to use the buttercream. This buttercream (sans sprinkles) can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency, then fold in the sprinkles.