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!
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.
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?