Super creamy and fluffy, not too sweet -- this is quite possibly the BEST whipped buttercream frosting recipe ever... A must try!
Whipped Buttercream Frosting
Call me crazy, but I've never been much of a fan of frosting. More often than not, I scrape as much of it off my cupcake or slice of cake as possible -- kids LOVE to sit next to me at parties!
But this whipped buttercream frosting? Oh, this buttercream frosting... I personally think it is THE best buttercream frosting recipe. EVER. And I don't take calling any recipe "the best" lightly.
Vanilla Whipped Buttercream Frosting Ingredients
Now I realize that there are really only so many ways to make buttercream frosting. A simple Google search yields thousands upon thousands of results.
But a truly delicious buttercream icing is as much about the technique, as it is about the ingredients. We'll talk technique in just a moment, but let's begin with the ingredients for this whipped buttercream (and there are just 4 of them!)...
Start with fresh, high-quality ingredients: softened salted butter, heavy whipping cream, pure vanilla extract, and confectioners' sugar.
Yes, I did specify salted butter -- I prefer to use salted butter in my buttercream icing recipe. However, you should note that the salt content can vary by brand of butter.
My all-time fave is the Horizon Organic brand, but the Kirkland organic butter from Costco is an excellent option, as well. In fact, I strongly suspect that it may actually BE the Horizon brand repackaged for bulk sale. Feel free to experiment to find your favorite, though!
Don't have salted butter on hand? As an alternative, you can also use unsalted butter and add about ⅛ teaspoon of table salt to the recipe.
Also, I stay away from adding shortening. Sure, it's useful for helping the buttercream frosting hold its shape better in warm weather. But I find it creates an oily texture and dilutes the flavor. NOT what we want in a dreamy, fluffy buttercream!
How To Make Whipped Cream Buttercream Frosting
Now we get to the technique... Whipped buttercream is the name of the game -- super creamy & fluffy and not too sweet!
The key to what I consider the best whipped buttercream frosting recipe ever starts with perfectly softened butter. We're not talking room temperature, but you should be able to leave an impression in it fairly easily.
Allow plenty of time for it to reach this consistency, especially in cooler weather. And whatever you do, please do not use the microwave to soften it -- 99.9% of the time it will get too soft, and it's impossible to recover it at that point.
Easy Whipped Buttercream Frosting In 4 Steps
Follow these four simple steps to produce a delicious homemade buttercream icing:
Whip Butter
Add your softened butter to a stand mixer and beat it with a flat paddle for about three minutes on medium.
Add Powdered Sugar
Turn the mixer off and add the confectioners' sugar. Mix on low until thoroughly incorporated.
Add Vanilla Extract & Cream
When the butter and confectioners' sugar start to create a dough-like ball, you can add the vanilla extract and 3 tablespoons of heavy cream. Whip on medium-high for about three minutes.
Adjust Consistency
Continue to add more heavy cream by the tablespoon until the frosting reaches your desired consistency. Less cream equals thicker frosting and more cream creates a thinner frosting.
Voila! Is this an easy buttercream frosting recipe, or what?! If you've ever wanted to learn how to make whipped icing like Walmart, this is as close as you can get -- but BETTER, in my opinion!!!
Best Buttercream Frosting
For a batch of frosting that's the consistency of what's shown in these photos, I used a total of 4 tablespoons of cream. It was super creamy and fluffy, the perfect consistency for piping with a large tip onto my cupcakes.
Best Whipped Buttercream Frosting
Ingredients
- 1 cup salted butter 2 sticks, softened
- 4 cups confectioners sugar sifted
- 1 tablespoon pure vanilla extract
- 3-5 tablespoon heavy cream
Instructions
- Using a paddle beater, beat the softened butter on medium speed for about 3 minutes or until it's a pale yellow color.
- Add sifted confectioners' sugar and stir on low until incorporated.
- Add pure vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes or until light and fluffy, stopping to scrape the sides once or twice.
- If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.
Tips & Suggestions
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Whipped Buttercream Icing Recipe Variations
I've had a number of requests for variations on this whipped buttercream frosting recipe, so I thought I'd start listing them here for easy access as I publish them. If you have a request, please contact me or leave a comment below!
- Caramel Buttercream Frosting
- Strawberry Buttercream Frosting
- Chocolate Buttercream Frosting -- coming soon!
- Cream Cheese Buttercream Frosting -- coming soon!
- Lemon Buttercream Frosting -- coming soon!
- Coconut Buttercream Frosting -- coming soon!
- Peanut Butter Buttercream Frosting -- coming soon!
- Almond Buttercream Frosting -- coming soon!
Above all, have fun with this recipe!
One last note -- I used regular pure vanilla extract in this batch, which is why the frosting has a creamy color to it. If you prefer a truer white buttercream, you'll want to look for clear vanilla extract.
Ridiculously Easy Royal Icing Recipe
Looking for a stiffer icing for your sugar cookies? Try this ridiculously easy royal icing recipe! No egg whites, no meringue powder, just four ingredients whipped up with a hand or stand mixer, means you can get down to decorating cookies with your kids with less mess and fuss…
Did you make this recipe?
I'd love to see how your whipped buttercream frosting turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Mamie V. says
Thank you so much! This was perfect in texture and thickness. I added 3 T of unsweetened cocoa to make a delectable chocolate buttercream! :)
Stephanie Stephenson says
Could you please let us know how to make this into a chocolate buttercream? Thanks!
Jo says
Thank you! For years I have tried many buttercream recipes and always been disappointed... Too heavy, rich, sweet, it splits, always ending in frosting failure but this recipe is fabulous. So light and just right. I think , for me, the cream takes the edge off it and makes all the elements balance to make the perfect consistency. Yay, finally a frosting I love and will use.
Alejandra Quiñonez says
Thanks for the recipe. I'am going to try it. I want to know how many days it can stay out of the refrigerator
amina says
Hi can this be made into a chocolate flavour frosting?
Denice Kocher says
Can this be made using a basic mixer without the flat paddle?
Chelle says
I have a small tip if you want to change the color of your buttercream. I think regular food coloring does change the consistency to your buttercream just slightly so if you can get ahold of food coloring GEL (Ive tried americolor and heard from others that it works great. And I prefer it than food coloring dyes from grocery stores). hope that helps!
stephanie says
I just came across your recipe and have to agree! Not sure why it is so good except that it is! Thank you!!!
Taylor says
Dear Tara,
Just finished making your buttercream frosting recipe for my little sister's 18th birthday cake, and it is phenomenal! I added my own twist to your culinary delight by adding three drops of doTERRA lemon essential oil, which gave a delicate, lemony hint without any of the sour tang. Very fresh, smooth, and delicious. Thanks again!
Tara @ Unsophisticook says
What a great idea -- I will definitely try that soon!
Keisha says
Definitely one of THE BEST tasting buttercreams I've ever made. Fluffy and had a gorgeous creamy texture. Unfortunately, it was extremely sweet to the point of myself and my family requiring a bottle of water after a slice of cake ! Hahaha. Will reduce the amount of sugar by about half next time. Love love love this recipe !
Melissa says
This recipe is SOOOO tasty! My sons were begging to lick the spoons.
One piece of advice: trust Tara's recommendation of 4 TBSP of heavy cream. As I was beating mine I thought it was too thick so added another TBSP of cream. That plus the food coloring made it too runny to pipe. :(
I ended up just slapping it on... The taste will make up for what it lacks in appearance.
I also found this recipe by googling "best buttercream recipe" and I totally concur! Thanks so much for a great recipe and helpful directions.
Jamie says
Hi Tara. My son has a dairy and egg allergy and I was curious if I could substitue the heavy cream with soy or rice milk instead? I am making cupcakes for his birthday party coming up.
Tara @ Unsophisticook says
Hi Jamie! Honestly I've never tried substituting either, so I really can't make a recommendation. I'm assuming you wouldn't be able to use butter either, so you'd be altering the recipe quite a bit.
If you try it and it turns out well, though, please come back and share! I'm sure other readers have the same question.
Jean says
hi tara! i live in the philippines and it's warm here. if i add 1/2 cup of shortening, (so the frosting will hold it's shape) will it affect the taste and texture of the frosting? pls help! thanks so much!
Tara @ Unsophisticook says
Hi Jean! It shouldn't affect the texture, but it may affect the flavor slightly. It won't taste bad, just not quite as rich -- unfortunately that's the tradeoff that you have to make to keep it from melting in warmer temps though.
jean says
thanks tara! will definitely try your recipe tonight!
Tish says
Hi, I found this receipe by searching for "Best Buttercream frostings"
One question does this need to be refrigerated after frosting the cake?
Thanks for any answers received.
Tara @ Unsophisticook says
No, sugar is a preservative, so refrigeration to prevent spoilage is not necessary. If it's very hot though, you'll want to refrigerate it to prevent it from melting.
Christine says
Just an fyi...I made this with half and half, being that I didn't have any cream. I only needed 3 tbsp. It turned out good. My only issue with butter cream is that I think it tastes like butter! I always try to add more sugar to lessen the butter taste. I'm not a fan of the concept of shortening frostings, so keep trying butter cream looking for the elusive non butter tasting butter cream! I know...crazy! Anyway, love the frosting. It is blue and on 40 cupcakes ( almost two full batches).
Thanks so much!!!
Jennifer says
This is an incredible recipe. I live in a very warm climate so I refrigerate my cakes once frosted. This is super easy, super yummy and yes, you can make it with a hand mixer!
Michelle says
So excited to try this new recipe, my gf has a cupcake business and I am always so jeolous of how they look... I will try the piping for rosettes... Thanks for the recipe.
Elisha says
hi can you pls tell me what your measurements are in grams pls as i don't know and possess a cup. I have to make 50 for my sons wedding venue and i want them to be good. thanks.
Kim says
How many cupcakes will this frosting receipe frost?
Tara @ Unsophisticook says
Hi Kim! To be honest, it really depends on how much frosting you use per cupcake. When I pipe my cupcakes like I did in the post, I don't quite have enough to cover 2 dozen cupcakes using the recipe as written. I usually have about four or so left unfrosted. However, if you're frosting by hand with a spatula, I think you'd have plenty for 2 dozen.
rebecca barham says
im going to be making this for my daughters first birthday tomorrow and i was just wondering if a hand mixer will still work?
Tara @ Unsophisticook says
Yes, you can use a hand mixer, Rebecca. You may just need to add a minute or so to each step to ensure that you incorporate enough air to make it super fluffy. Enjoy!
Christy says
Normally, I don't ever leave comments, but holy cow, this is THE BEST icing of all time!! Thank goodness I have it Pinned, as it has become my "go to" recipe. Thank you!!
Tara @ Unsophisticook says
Glad you love it, Christy! I have a cream cheese version coming soon that is amazing on carrot cake. :D
Lucille says
Hi, I am making 300 cupcakes for a wedding. The wedding is in July and it will be outdoors. What can I do so the frosting doesn’t melt? Thank You :)
Tara @ Unsophisticook says
Lucille, aside from keeping them as cold as possible until serving, you could try substituting shortening for half of the butter. It does affect the flavor and texture, but it will prevent the frosting from melting in the heat.
Necole says
I tryed it and it's really good. It gives it a whipped cream taste using heavy cream.
Susan says
After struggling with buttercream for months, I finally came across this recipe and they were perfect!!! Thank you!
Fiona says
Thanks you, thank you, thank you! I have tried LOTS of frosting recipes in my hunt for the ideal frosting, not too 'slimy', not too sweet, just nice and fluffy - perfection. I will never use another frosting recipe from now on!!!! :-)
Tara @ Unsophisticook says
So glad you loved it too, Fiona!
Maureen says
Will adding food coloring change the consistency I want to use it for my sisters baby shower but wanted a light blue color since she's having a boy:)
Tara @ Unsophisticook says
No, it shouldn't affect the consistency. Congrats on becoming an aunt!
Farhana says
Hi Tara
After my first epic fail attempt at making buttercream frosting (using unsalted butter and milk), I searched and searched for the perfect recipe and i think I found it! Made this yesterday and taste were perfect. I don't normally like frosting so this was a big surprise. The consistency was almost perfect - this was my fault as I added slightly less sugar so I couldn't pipe the rose shape that i wanted but got nice swirls. My disaster was that I added red food colouring but it turned pink! Anyhow love this recipe and will use it again :)
Tara @ Unsophisticook says
So glad you loved it, Farhana! You may want to try using a little less cream to get a stiffer consistency, as well.
Rebeca says
Hi! I am making a 2 layer red velvet cake for my moms birthday! She loves buttercream so I wanted to try this recipe! Do I need to double the ingredients for my 2 layer cake or should I have enough? I don't want to mess it up by trying! Thanks! :)
Tara @ Unsophisticook says
Good question, Rebeca! It really depends on how much of a frosting lover you are. When I piped the cupcakes for the post, it didn't quite cover 2 dozen cupcakes. I think I would probably double it and either freeze the leftovers or enjoy it with some strawberries later in the week.
Sarah says
Tara,
Would this buttercream frosting work with cake pops?
I'm going to try your recipe for the frosting this weekend anyway. I
just wanted to know if you may have tried it in cake pops.
Thank you!!!!
Tara @ Unsophisticook says
Hi Sarah! I actually haven't tried it in cake pops, but I'm sure it would be delicious. Let me know if you try it!
Nate says
Frosting was just ok.. I followed the recipe exactly.. The frosting was a little tart and separated... Defiantly better frosting recipes
Tara @ Unsophisticook says
Sorry you didn't like it! Did you by chance soften the butter in the microwave instead of letting it soften at room temperature? Microwaving it will completely change the texture and cause the frosting to separate. If not, it's possible that it just wasn't creamed long enough. As for it being tart, I can't think of any reason that might be, unless the butter just wasn't fresh enough.
Reba Khatun says
Your recipe sounds delicious. Once you've decorated cupcakes & cakes with this buttercream do they have to be refrigerated or can they stay out at room temperature?
Tara @ Unsophisticook says
It is safe to store them at room temperature for several days, with the exception being in extremely hot weather if you don't have air conditioning. The heat won't spoil them, but the frosting will melt.
Makyla says
Would this frosting be ok to make a few day before I actually need it? I'm trying to save time wherever I can.
Tara @ Unsophisticook says
Yes, it will keep in the refrigerator. I recommend pressing a piece of Saran Wrap down directly on the top of the frosting to keep it from crusting.
Shaina says
Can I lick the bowl?
Marcy says
Hi : ) You used two sticks of salted butter right? My sticks are different than yours they look like smaller.. Could you tell me the weight in oz or grams ?
And what is the differrence between using heavy cream instead milk
Thanks : )
Tara @ Unsophisticook says
Yes, I used two sticks of salted butter. They're standard size sticks -- 4 oz. or 1/2 cup each.
Cindy says
Tara,
What is your secret to getting your cupcakes so perfect! Mine are always hanging over the edge of the paper cupcake and I see yours are so perfect?
Do you premeasure your cake mix into each cup?
Tara @ Unsophisticook says
I tried a new method for baking them that I read about! Preheat your oven to 350 degrees, and fill the lined cups 2/3 full. Reduce the temperature to 325 degrees when you put the pan(s) in the oven and bake for 25 minutes.
kathy ryder says
This was just what i needed to find,at last minute my store bought icing wasnt any good,luckily i did have conf sugar and added a smidge of peanut butter,its still quite sweet is there anything else i may do so as its not that sweet.and i love sweets,thanks
Tara @ Unsophisticook says
Hi Kathy! Did you use salted or unsalted butter? If you used unsalted, you probably need to add a touch of salt. Start with 1/8 teaspoon of table salt.
Brenda @ a farmgirl's dabbles says
There can never be too much frosting. Especially when it's a great buttercream! This looks delish!
Erika @ The Hopeless Housewife says
I could eat buttercream frosting right out of the bowl!
krista says
It would be good for use in heat right? Can it sit out room temperature using heavy wipping cream??? I have always used water instead of milk to prevent it from spoiling?
Tara @ Unsophisticook says
I prefer not to use shortening, but in warmer weather, you may need to use it to prevent the frosting from melting -- or just try to keep them in a cool indoor environment until serving.
Sugar is a preservative, so letting your cake or cupcakes sit out at room temperature shouldn't be a problem!
Andrea says
Do you have to use a stand mixer? Is there a substitute? Thanks!
Tara @ Unsophisticook says
To be honest, I haven't made it with anything but my stand mixer, but I don't see why it wouldn't work with a hand mixer. You may have to increase the whipping times a little from what I've listed above though.
Angie says
Be careful about using a hand mixer to make frosting! I tore a muscle in my shoulder and burnt out a motor in a hand mixer making frosting for 48 cupcakes last year - $1200 worth of physical therapy later, I now borrow my mother in law's stand mixer until I can afford to buy my own!!
Tina Michelle says
I use a hand mixer all the time
Vanessa says
Thanks for sharing. I will try it for my own birthday cake this month =)
Tara @ Unsophisticook says
My birthday is this month too -- on the 18th! And I fully plan on making a cake and frosting it with this. Happy Birthday!
Cupcake says
This is just a normal buttercream lol!
Tara @ Unsophisticook says
Perhaps it's similar to a recipe you've used previously, but I've tried a number of different buttercream recipes. Many call for milk instead of heavy cream, and most use unsalted butter. I prefer the slightly salty-sweet combination that is achieved with the salted butter.
cyndi king says
Is this frosting like a whipped cream texture or normal?
Tara @ Unsophisticook says
It's a very whipped, fluffy texture, Cyndi. Add less heavy cream or even substitute milk for a denser frosting, or you can add more heavy cream to make it even fluffier. As I mentioned, the images above are from a batch where I used 4 tablespoons of heavy cream.
crystal says
could i use whipping cream instead of heavy cream?
Kristen says
We've been playing with buttercream at our house lately I recently tried a recipe from Savory Sweet Life that was so good. I love the addition of cream instead of milk to this one though! Yum!
Amanda says
Great tips! I love a good buttercream!
Angie says
I still haven't mastered buttercream, I've got to try your recipe!
Paula - bell'alimento says
I could eat buttercream with a spoon.
Cassie | Bake Your Day says
This sounds soooo good. Haven't made buttercream in so long but I love it!
Jayme C. says
YUM! This is almost exactly the recipe my Gram gave to me years and years ago - she just added a pinch of salt to the recipe. I adjust it slightly on occasion by replacing the heavy cream with my favorite flavored coffee creamer. This buttercream is my favorite way to dress up cupcakes & sugar cookies. :)
Irene Coyne says
Hi Jayme C just came upon your name and it Caught my eye.can you tell me how it came about?it may seem like a strange request but I have a daughter who turned 9 yesterday and we named her Jayme her second name is Cookie after my sister that I nicknamed Cookie after the Cookie Monster but our sir name is Coyne so she too is Jayme C.so great name
From Irene
Robyn Stone | Add a Pinch says
Gorgeous frosting, Tara. We are definite buttercream frosting lovers here, too!