Whipped Vanilla Buttercream Frosting
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!
Table of Contents
- Ingredients you'll need
- What's the secret?
- How to use this whipped vanilla frosting
- Whipped Vanilla Buttercream Frosting recipe
Ingredients you’ll need
- Butter— you can use salted or unsalted, but if you use salted butter omit the salt in the recipe
- Powdered or confectioner’s sugar
- Heavy whipping cream
- Vanilla extract
- Almond extract
- Salt
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.
How to use this whipped vanilla frosting
One recipe yields enough frosting for:
- Filling and frosting a double-layer 8 or 9-inch layer cake. If you have 3 or more cake layers, or want to do a lot of piping decoration, you may want to double this recipe or use another filling option for the cake.
- Frosting 24 regular cupcakes with a moderate amount of frosting per cupcake, or 12-15 cupcakes with a generous amount of frosting (as shown in this post).
- Frosting 24-36 sugar cookies.
Feel free to add food coloring as desired. You can also use other flavorings and other extracts.
This frosting is great for piping and decorating cakes and cupcakes. If the frosting starts getting too soft as you work with it, chill it in the fridge for about 15 minutes to firm it up.
If you’d like to make this frosting in advance, it can be stored in the fridge for at least 1 week and in the freezer for at least 1 month. Let it come back to room temperature, then beat for 1-2 minutes until fluffy again.
baking tip:How to frost like a pro
I am not an expert when it comes to decorating with icing, I know my limitations. But I also know how to fake it and make it look like I know what I’m doing! Here are some tips to easily elevate your frosting:
- Sift powdered sugar before making the frosting, ensuring it’s smooth and lump-free.
- Use gel food coloring instead of liquid, which results in more vivid colors without adding moisture. Look for gel food coloring in a craft or baking supply store, or buy online.
- Use a piping bag with plain and star tips, which go a long way to make my decorations looks professional.
Whipped Vanilla Buttercream Frosting recipe
Whipped Vanilla Buttercream Frosting
Ingredients
- 4 cups powdered sugar (1 lb, 455 grams), sifted after measuring
- 1 cup unsalted butter (2 sticks, 226 grams), at room temperature
- ⅛ teaspoon salt
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract , optional, but highly recommended!
Instructions
- 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 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
- (Optional Step) The frosting will be very airy with lots of bubbles. To achieve a smooth frosting, beat it with a wooden spoon by hand for 2-3 minutes. This will push all of those air bubbles out.
- Use frosting as desired to cover cakes, cupcakes, cookies, etc. This is enough frosting for a double layer 8 or 9-inch cake, 2 dozen cupcakes, or 2 dozen 4-inch cookies.
- 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.
This post was originally published April 2016.
I’ve tried several of your cake recipes and they do not disappoint!
Question: I’m making your lemon cake, but a lemon buttercream was requested instead of the swiss meringue buttercream in your recipe..what do I add to this buttercream to give it the lemon flavor?
Thanks so much!
Hi Rebekah! You can add lemon extract or baking oil/essence, or you could also try adding some lemon zest and a bit of lemon juice. I can’t give specific amounts but small and add more if needed. Good luck!
It was nice a thick 2 stick of butter was to much for my liking so nxt time i will use only one and a lil more of heavy whip
Thanks for the recipe! This is my favorite recipe for a quick, easy delicious frosting.
Will this frosting flavor well? I want to add a little bit of blueberry reduction to make a blueberry filling. I was also wanting to add lemon juice and zest to make a lemon flavored buttercream. Do you think lemon juice will thin it out too much? or should I consider lemon extract?
Hi I liked this your whipped butter cream recipe but I want to ask can I use it to frost a 3tier cake covered with fondant. I also don’t live in a cold region your advice please
Sure! This will work find underneath a fondant frosting.
How do you thicken?
Can we replace heavy cream with regular low fat dairy cream
That should be fine, though you may get less volume and fluffiness in your frosting.
Did this icing for birthday cake. Easy to make (I use a standing mixer). Step 2 and 3 are important to take note. Thank you Annalise.
Deliciously light and fluffy. Best recipe I’ve tried.
Keeping grandchildren’s fingers out, (and mine) was the hardest part. Made a lemon, blueberry pound cake to frost. Added fresh sliced strawberries and blueberries as a garnishment.
I love love love this frosting! I’ve used it on cakes and cupcakes it’s the best I’ve used!
I make cupcakes for fundraising and everyone loves this buttercream. I will never use another recipe again. Super creamy, not too sweet and holds up great.
Hello! I love this recipe but I would like to know if you think it will stand up and not melt under fondant for a wedding cake? Thank you!
Hi Sarah! This is like any other standard american buttercream frosting, so you can use it like you’d use any other! I haven’t ever worked with fondant so I haven’t tested that specific use, but I imagine it would work just fine?
I tried 3 other recipes and failed badly then I found yours and it worked out perfect for me….. Thank you so much for the help you provide in the recipe and the recipe itself … Loved it so much
So happy to hear you loved this recipe! Thanks!
Excellent, thanks for sharing
I would love to use this recipe but can I use food coloring to color the frosting without losing the fluffy texture? Thank you in advance.
Absolutely! Food color won’t affect flavor or texture. I recommend gel food colorings over liquid colorings.
This looks delicious but I’d like to know if its ok to freeze it
Yes, okay to freeze!