Need frosting for a mug cake but don’t want to make a full batch of buttercream? This Mug Cake Frosting is a perfect small-batch buttercream recipe.
We love to make mug cakes at our house. They are so simple to throw together for a quick dessert, but my kids say it isn’t a cake without some frosting and sprinkles. I can’t say that I blame them. That is why I came up with this Mug Cake Frosting recipe, perfect for a small batch of frosting. It is just the right amount for a couple of mug cakes.
How to Make Mug Cake Frosting
Place all of the ingredients in a small mixing bowl and beat until fluffy. If you need, you can add more milk. If your frosting is too runny, add 1 tbsp of powdered sugar at a time until you reach the desired consistency.
This recipe makes 3/4 to 1 cup of frosting, depending on how much you whip it. That is a perfect amount for two mug cakes!
This frosting does not have to be only vanilla. Substitute your favorite flavorings to change it up a bit. Here are some suggestions
- Chocolate: Add a tbsp of cocoa powder.
- Strawberry: Add a tbsp of crushed freeze-dried strawberries
- Lemon: Add 1 tsp of lemon extract
- Orange: Add 1 tsp of orange extract
A couple of tips to help your frosting turn out amazing.
- Start with softened butter or butter substitute. It will give your frosting the best texture.
- For a richer vanilla flavor, you can use a vanilla paste instead of vanilla extract.
- Don’t have a piping bag? Put your frosting in a plastic zip-top bag and cut a corner off for a quick replacement.
This frosting is easy to make vegan. Use a Vegan butter substitute. I have had some great success with the Country Crock almond butter baking sticks lately.
Mug Cake Frosting
- In a medium bowl, beat softened butter until light and fluffy, 30 seconds to 1 minute. Add powdered sugar, 1 teaspoon of milk or cream, vanilla extract, and salt.
- Beat until smooth. Add up to 2 additional teaspoons of milk until frosting reaches your desired consistency.