Whipped Vanilla Buttercream Frosting
Light and airy vanilla frosting that's perfect for cakes, cupcakes and more!
- 4 cups powdered sugar (1 lb, 455 grams), sifted after measuring
- 1 cup unsalted butter (2 sticks, 226 grams), at room temperature
- 1/8 teaspoon salt
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract , optional, but highly recommended!
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.
Calories: 621kcal, Carbohydrates: 80g, Protein: 1g, Fat: 34g, Saturated Fat: 22g, Cholesterol: 95mg, Sodium: 58mg, Potassium: 17mg, Sugar: 78g, Vitamin A: 1091IU, Calcium: 16mg, Iron: 1mg