This is the lightest and fluffiest vanilla buttercream frosting. It’s perfect for frosting just about anything— cakes, cupcakes, cookies and more!
Are you a frosting person? I’m totally a frosting person. What’s under the frosting is important too, of course, but I definitely can appreciate a big pile of billowy frosting.
And for me that’s exactly what frosting should be like— light, creamy and cloud-like.
I’ve developed this vanilla buttercream frosting recipe over several years and too many cakes, cupcakes and cookies to count, and I feel pretty confident calling it the very best. Because it is!
What’s the secret?
There are two ingredients that really help make this frosting what it is— heavy whipping cream and just a touch of almond extract.
Using heavy whipping cream instead of milk, and then whipping it on high speed for several minutes really gives this frosting its light and fluffy texture. Turn your mixer on low for just a few moments until the ingredients come together, then turn it up to high and walk away for about 3 minutes. Come back, scrape down the bowl and whip it for another 1-2 minutes. It turns out perfectly whipped every time.
Almond extract is my other secret. I add a small amount, only 1/4 teaspoon. It’s not enough that the almond flavor comes through, but it gives the frosting a little something extra, and helps it taste kinda fancy.
So the next time you’re looking for the perfect frosting to top your cake, look no further. This is it!
Whipped Vanilla Buttercream Frosting
- 4 cups (1 lb, 455 grams) powdered sugar, sifted
- 1 cup (226 grams) unsalted butter, at room temperature
- 1/8 teaspoon salt
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
- Increase speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
- Use frosting as desired to cover cakes, cupcakes, cookies, etc.
- Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.
Have you tried this recipe?
Tools for this recipe
(Contains affiliate links)