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.
This is my go-to icing recipe. It’s delicious and turns out perfectly every time.
Made recipe exactly as written and it is Awesome! The almond extract as you suggested, adds to the taste. A Must! Thanks for the recipe!
Delicious frosting on my Easter sheet cake! Did not have heavy cream so I used half and half and a little extra butter!
Thanks!
Can I use plant based half and half instead of whipping cream? If not what worse to you recommend?
I haven’t tested the recipe with non-dairy substitutes but I imagine it will work just fine.
I’ve been wanting to try a whipped buttercream frosting and this one was perfect and delicious!
Absolutely delicious!
This has been my go-to icing recipe for several years. Today I tried using lemon extract instead of almond (I used 1t), and added the juice of one lemon. I also added an additional 1/2c icing sugar to compensate for the lemon juice. Delightfully tangy and fluffy lemon icing!
Love the sound of this lemon variation!
Hello mam…. Is this buttercream stable in hot temperature… Please reply I would love to try it
Hello! The melting point of butter is at about 90°F, but I would be careful not to leave it out in temperatures above 80°F for long. If you have to have it out when it’s hot, I recommend chilling the frosted cake/cupcakes/etc completely in the fridge first. Hope this helps!
I have two questions. First is can I use regular salted butter, and second is I am making pinapple prosecco cupcakes with prosecco buttercream. Do you think it would be ok to add a little prosecco, or do you think it will curdle the cream? I need these cupcakes later today so please respond ASAP!! Thanks
Yes, you can use salted butter but consider reducing the amount of salt you add. And I’m not sure about adding prosecco as I haven’t tried it. I’d add a teaspoon at a time to see how the consistency holds up to it.
Followed recipe exactly. Delicious! Spread nicely on cake and also easily piped some of the frosting that I colored.
Does the sugar have to be exact amount? What is the least amount to be added? I only use like 20g sugar for 100g butter on my normal buttercream frosting. TIA
I have only used the recipe here as written and for me it’s the perfect balance of flavor and consistency. You are welcome to play around with ratios if you like, but I don’t have any tested recommendations to suggest you start with.
Hello!
I was wondering if this recipe works for a cake I want to cover with fondant
It looks so good and would love to use it!
Thank you,
Tziona
I must have done something wrong . I don’t see this as light and fluffy at all. Everything was room temperature. Maybe i just had the wrong expectations
I only need 2 cups frosting. Do I just cut recipe in half?
Yes! This recipe scales up and down really well.
Hi Annalise, I just came across your page while looking for a way to incorporate whipped cream in buttercream, and here it is. But the problem is I only have access to whipped cream powder. Can you please help me out? It’s urgent
I haven’t tested this with whipped cream powder, so I’m afraid I can’t make any recommendations. I would suggest searching google for recipes that use this ingredient. Good luck!