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!
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!