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
Super creamy and fluffy, not too sweet, and just 4 ingredients — this is quite possibly the best whipped buttercream frosting recipe ever… A must try!
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 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.
Notes
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.
If you would like to add color to this fluffy buttercream frosting, I recommend using a good quality soft gel paste food coloring.
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Nutrition Information:
Yield: 24 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 160Total Fat: 8.8gSaturated Fat: 5.6gCholesterol: 24.9mgSodium: 55.6mgCarbohydrates: 20.2gFiber: 0gSugar: 19.6gProtein: 0.1g
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!
Jen says
For the recipe posted, about how many cupcakes would you say it will frost? I would use a large tip in pastry bag as you sample shows. Just want to know how many batches I wil need to make! Thank you!
Tara @ Unsophisticook says
Hi Jen! If you're using a large tip and piping a generous amount, you should get about a dozen cupcakes from one batch. Enjoy!
Colleen says
Hi,
I have been looking for a buttercream that isn't super sweet. I make Italian buttercream alot but it's alot of work and uses alot of butter. With this recipe can I do less sugar or make some adjustments to make it less sweet?
Tara @ Unsophisticook says
Hi Colleen! I'm not a fan of achingly sweet buttercreams, so this recipe is already less sweet than a lot of other recipes I've tried. That said, sugar is necessary as a preservative, so I'd probably not use too much less. I'd recommend trying the recipe as written before making any adjustments.
Brandi says
Does this icing work well for decorating cakes? I'm making a unicorn cake for my daughter's birthday and I want something lighter than my traditional crusting butter cream.
Tara @ Unsophisticook says
Hi Brandi! You should be able to get it to the consistency you want for decorating your cake by adding or subtracting some of the heavy cream. Hope you love it!
Sheileen says
Hi! I've been making your recipe for years with rave reviews (thank you!!). My son was recently diagnosed with a dairy allergy and I worried if I would be able to use this recipe anymore. I tried other recipes and they weren't as good as yours, so I decided to try making it with vegan butter (Earth's Balance) and full fat coconut milk for the cream... it turned out fantastic! :) I thought your other readers might like to know. Thanks again for an amazing recipe!
Tara @ Unsophisticook says
Thanks so much for sharing this vegan option, Sheileen!
Crystal says
If I don’t have heavy cream can I use milk instead or will that make a huge difference in taste. Also I’m icing a four tier cake with the middle cut out. Should I double the recipe you think?
Tara @ Unsophisticook says
Hi Crystal! The buttercream will not be as fluffy and creamy with milk. You might get close if it's whole milk, but otherwise the texture will be affected. It should still taste great, though. For a four tier cake, you'd definitely need to double it, maybe even triple if you're filling in the middle.
JB says
I love this recipe and always get compliments on it. Do you have a recommendation for chocolate version? Thanks!!
Tina Arklie says
Why do some buttercream recipes call for pasteurized egg whites ?
Tara Kuczykowski says
Hi Tina! You would use pasteurized egg whites in a Swiss meringue buttercream, which is a very smooth and less sweet buttercream that does not crust. American buttercream, like this recipe, is more commonly used in the U.S. (obviously, since it's called "American", LOL).
Tina Arklie says
Thanks for the quick reply ! Every recipe I try I end up with buttercream that is not smooth. What am I doing wrong ? I’m going to try yours! Wish me luck
Tara Kuczykowski says
Wish I could help, but I don't think I've ever made a Swiss-style meringue. This one is definitely very light and smooth, though... Good luck -- hope you love it!
Tina Basu says
i love buttercream frosting for my cakes and cupcakes but i think twice before eating myself or giving it to my son! The amount of butter and sugar scares me!
Tara @ Unsophisticook says
I actually agree with you, Tina. I don't have a problem with real butter, but we avoid added sugar when possible. This is a special occasion treat for us!
Mel Romanczak says
I'm making your frosting today for my granddaughters Birthday cake. The party is tomorrow. It's a 2 tiercake, so I can't fit it in the frig. Question is, can it be left out at room temp until tomorrow's party??? Thank you!
Tara @ Unsophisticook says
Hi Mel! I've never had a problem with leaving it at room temperature overnight. It should be just fine. Enjoy!
Lorena says
This looks amazing, one question, can I use this frosting to ice a cake? Thanks alot.
Tara @ Unsophisticook says
You sure can! I use it on cakes all the time. Hope you love it, too, Lorena!
jessie b. says
as a professional baker i have searched ages for a buttercream that was not too sweet, and not swiss or italian because most americans don't like it (I have have a brutally honest family fortunately). This buttercream saved my life for my sisters birthday, it is perfectly balanced. However, I did use unsalted butter with the tiniest dash of salt. when i say tiny, i mean barely noticeable in your hand lol. I find land of lakes brand of butter makes good icing.
Johnetta says
Thanks, I like Land O Lake and I appreciate your honest. Tomorrow is Thanksgiving and because of your comment I'll try this recipe.
AManCalledDa-da says
Seriously. Da-da was eating it before he could get it on the cake. Butter + cream + sugar + vanilla = buttercream. Not egg yolks. Not Crisco. Not weird additives. Thanks, again.
Tara @ Unsophisticook says
Glad you love it -- thanks for the feedback!
AManCalledDa-da says
THANK YOU. Finally, a reliably awesome buttercream frosting recipe!
Andrea says
This is the BEST BUTTERCREAM! I use this all the time & get rave reviews!
Would love to know how long do you think it keeps in fridge?
Tara @ Unsophisticook says
Hi Andrea! It should keep for about 5 days in the refrigerator. I've also read that you can place it in an airtight container and freeze it for up to 3 months, but I haven't tried that personally.
Toni says
Can I just say, I hate buttercream. But this? When I tasted it, the clouds parted and the angels sang. So delicious!!!
kahti says
hello how long can i store this frosting for in the fridge?
thanks
Tara @ Unsophisticook says
Hi Kahti! I'd think it should last at least a week in the refrigerator. As I mentioned previously, I recommend pressing a piece of Saran Wrap down directly on top of the frosting to prevent it from crusting over until you're ready to use it.
Mandie @ Hellohomemaking.com says
I love this recipe! I don't really like buttercream frosting, but I absolutely love this version. Thank you for posting!
Tara @ Unsophisticook says
I'm not usually a frosting fan, either, Mandie -- but I do love this frosting! I'm planning to share the cream cheese version very soon, so check back for that.
Kimi says
so cute. thanks for sharing this.
Sharon @ savormania says
I'm always looking to update my buttercream frosting! I'll definitely try this out next time I bake cupcakes :)
Daniela says
It looks very easy,but I would want to know the quantity of the ingredients in gr or ml.
Thank you!
Nancy says
Do you know how much frosting this makes? I'm going to use it on a wedding cake.
jakki says
Hi, I seem to always mess up making frostings! I want that bakery style flavor and end up with a mess that isn't even spreadable, I'm going to try this recipe, but do you have a good marshmallow one, using fluff?
arlene says
absolutely delicious buttercream frosting. you nailed it! this will be my go-to
from now on. thanks for the recipe!
gaylyn s says
does your recipe work with the "Viva Towel Smooting Technique"???
And, if it does.... what is the best way to use that techique... or, any better ideas to make your icing absolutely smooth?? thanks for the recipe
Jennifer Hernández says
If I want my Buttercreme to be super white what do I need to do?
Tara @ Unsophisticook says
Jennifer, you'll need to use clear vanilla extract to keep the white color. I haven't been able to find one that's made with real vanilla, though, so you may be sacrificing the taste slightly.
Joanfdickie says
Thank you for the recipes, they really look good.Waiting for the chocolate version of the butter cream frosting.
fara valdes says
Thank you so very much for sharing this recipe. I tried it and everyone that tasted the cake I made loved it. I will continue to use this recipe.
Mariam says
looks yumm how long can this frosting kept outside(room temperature)
Annette Naranjo says
Hello!
This this buttercream require to be refrigerated?
Erin says
Does this require refrigeration? Wondering if I make these the night before do I need to keep them in the fridge until the party the next day.
Tara @ Unsophisticook says
Nope, no refrigeration required -- the sugar acts as a natural preservative!
Ashlyn says
Hey there! I've been burning the internet trying to find a good frosting recipe, aaaand I think this might be it!
But... I have one question. Is it okay if you add food colouring? I'm shore it will be fine, but it HAS to be perfect!! =)
Alma says
Will this buttercream recipe give me a smooth finish?
I'm planning to use it on my son's wedding cake.
Arjay says
Can you use this buttercream frosting and smooth it out to look like fondant on a cake? I want a buttercream frosting that's yummy but can look like fondant.
Thanks.
Bee says
Great Taste, sweet & yummy. However, it's a very thin frosting when you add 3Tbs of heavy cream. Start with 1 & add as you need it.
Kathy says
Loved it. I have been in the restaurant and catering business for a long time - I used this for the topper on the cupcake tower for my granddaughter's first birthday. It was delicious.
linda grimsley says
Will this buttercream recipe work for piping roses on a icing nail???
janet marin says
please add me to you web site. Thanks.
Addy says
Recipe looks amazing. Have a question regarding the powdered sugar...did you use the whole 2 lbs (32 oz) bag for this recipe? Many thanks!!!
Renee says
Do cakes need to be kept in the fridge when using this icing?
SF says
Finally someone else who uses salted butter and a lot of vanilla!! Your recipe is very similar to mine, with the exception of heavy whipping. I'll be trying it next!!
Dina says
This has been my go to recipe for along time now!! It works great and tastes great too :)
Jola says
Hi :) I am wondering can I use for the cake under fondant ?
Aunt Jewel says
Yes you can use the butter cream under the fondant. This is the same recipe I use
Patricia McDonough says
Love icing like this. I have made it this way and added flavorings everyone loved it.
Sandra says
THANK YOU! So glad for your comments about the shortening. After being quoted anywhere from $200 - $400 for a cake for my in-laws 50th anniversary, I have decided to make the cake myself. (Note: I have never done anything like this). Made a test cake this weekend and used shortening in the frosting. Like you said, it left an oily texture. Will use only the salted butter for the real cake. Any tips for icing my "real" cake? I plan to do a crumb coating 1st, let the cake set, then the final icing later in the day.
sherry pieton says
Can I use a hand mixer for this recipe? Thank you
Owen Gibson says
How should I store it?
lisa g. says
Hi, great recipe! I need to know if this recipe would be good for rolled, cut-out sugar cookies. Will the frosting set up & harden on the cookies? Thanks!
sandy smith says
No! You would need to make a frosting called Royal Icing for the hardened effect. Buttercream is not suitable for what you're asking.
Phyllis says
Can I add a food colouring to the frosting?
Tara @ Unsophisticook says
Yes, you can use food coloring in small amounts. For more vibrant colors, I'd recommend using the gel kind.
crystal says
hii your butter cream frosting looks amazing. if i were to make this frosting on the day of the event could i replace the heavy cream with whipping cream??
Tara @ Unsophisticook says
Hi Crystal! Whipping cream and heavy cream are the same thing -- at least I believe we're talking about the same thing... Whipping cream in a carton, not Cool-Whip or something similar, right?
Kerrie says
MMM looks delish!
Sophie says
I love the piping tips, I've always wondered how to do the rosette technique and will definitely be giving it a go. I've never seen buttercream made this way either, in England we just use margarine and icing sugar. I'd love it if you'd check out my blog to see what I've been making!
parmesanandchocolate.wordpress.com
Nic says
I was wondering if you have ever frozen the icing? I often freeze cupcakes iced with buttercream, but it doesn't have cream in it. I'm worried that it might go watery/split. Your recipe looks lovely and I would love to try it.