Sprinkle Frosting

image of sprinkle funfetti buttercream being piped in a ring on top of a funfetti cake

4.93 from 64 ratings

This sprinkle frosting recipe only uses 6 ingredients and comes together in 5 minutes! It's perfect for frosting cakes, cupcakes, and more!

Prep Time5

Total Time5

Course: Frosting & Fillings

Cuisine: American

Servings: 7 cups

Calories: 1074kcal

Author: Chelsey White

Ingredients

2 cups unsalted butter, room temperature 452g; 1 lb. box
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt 3g
7 cups powdered sugar 907g; 2 lb. bag
3 Tbsp heavy whipping cream, room temperature 45g
3/4 cup rainbow jimmy sprinkles 135g

Instructions

Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.
To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe.
Then fold 3/4 cup of rainbow sprinkles into the frosting with a rubber spatula.

Video

Notes

Yield:

One batch of buttercream makes about 7 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers, or frost about 3 dozen cupcakes.

If you're struggling to get your frosting smooth I share all my tips for making super smooth buttercream here.

Tips for Make the Best Sprinkle Frosting:

Make sure the butter is at room temperature before making this frosting.
If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift your powdered sugar.
Make sure you're using the long rainbow sprinkles that are called rainbow jimmies! They work best and won't bleed into the frosting.
Gently fold the rainbow sprinkles into the buttercream with a rubber spatula to avoid breaking them into smaller pieces.
If you are making frosting for a cake, mix the buttercream at the lowest speed for a couple of minutes before folding it in the sprinkles. This helps remove any extra air that might have been incorporated during the mixing process.

Making This Sprinkle Buttercream Frosting in Advance:

I don't recommend making this frosting ahead of time. The red sprinkles tend to bleed if they sit in the frosting for an extended period of time and will turn the base frosting pink when stirred.

It's best to make this frosting just before you plan to use it.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

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