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!
Kristyn says
Buttercream frosting is the best!! I love it on anything!! Thank you for sharing!
Jocelyn says
This frosting always turns out so light and fluffy! It's perfect for cakes and cupcakes!
Rachael Yerkes says
This Buttercream frosting is fantastic! Love it!
Jamielyn says
This looks like the perfect buttercream frosting recipe! Yum!
Lori says
Beautiful, perfect recipe!
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.