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.
Printable Recipe ↓
Best Whipped Buttercream Frosting
Ingredients
- 1 cup salted butter, 2 sticks, softened
- 4 cups confectioners sugar, sifted
- 1 tablespoon pure vanilla extract
- 3-5 tablespoons 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 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.
Recipe Notes
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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!
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.