Cake Batter Frosting

5 from 1 vote

Easy cake batter frosting to frost your cupcakes with!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1964kcal

Heat treat the cake mix first. Preheat your oven to 350oF. Spread the cake mix onto a baking sheet and bake for 5 minutes until the flour reaches a temperature of 160 degrees. Cool completely before adding to frosting.
Cream the butter first until light and fluffy.
Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.
Then increase the speed for 2-3 minutes until light and fluffy.
Add the vanilla extract and heavy cream.
Mix for 8 minutes until light and fluffy.
Add the cooled, heat treated cake mix.
Fold in the sprinkles until evenly combined.
When ready to use, with a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with additional sprinkles.

Soften Your Butter - Make sure your butter is softened. You can soften your butter quickly 3 different ways. But just make sure that it's unsalted butter. Different brands of butter will use different amounts of salt in their salted butter so it's best to control the amount yourself.
Add in your powdered sugar a little at a time. So you don't have a powdered sugar blizzard all over you and the rest of your kitchen.
Use The Right Sprinkles. Make sure you are using the sprinkles (or jimmies they are called) and not non-pareils that can sort of dissolve into the frosting.
Store your buttercream properly. If not using right away, then store in an airtight container in the refrigerator for up to 7 days.
Whip Again. If you store the buttercream in your fridge, then you will need to rewhip the frosting until fluffy again before you use it.