This whipped buttercream frosting is perfect for those who love a light, airy, and not-too-sweet topping for their desserts. Made by whipping softened butter and whipped cream until it's silky smooth and fluffy, this frosting is perfectly balanced with just the right amount of sweetness.
It's versatile enough to frost cakes, cupcakes, whoopie pies, and more, leaving you with a homemade frosting that is light and creamy.
Jump to:
- ✨Why You'll Love This Whipped Buttercream Frosting
- Ingredients
- Characteristics of Perfectly Softened Butter
- How to Make Fluffy Whipped Buttercream
- Top Tips for Making Perfect Whipped Buttercream
- Why Did My Buttercream Separate?
- Can I Add Flavorings to This Buttercream?
- Not So Sweet Buttercream Frosting
- How Would I Use Whipped Cream Buttercream?
- Amish Desserts That Are Perfect With This Frosting
- 📖 Recipe Card
✨Why You'll Love This Whipped Buttercream Frosting
- Not overly sweet. This frosting has the perfect balance of sweetness without tasting like a spoonful of powdered sugar.
- Light and fluffy. Whipping the butter creates a soft, airy texture that melts in your mouth.
- Simple ingredients. Made with just five basic ingredients you probably already have on hand.
- Versatile and easy to use. Perfect for cakes, cupcakes, whoopie pies, and more.
- Beautiful for decorating. It spreads smoothly and holds its shape for piping and decorating.
Ingredients
- Butter (softened) is the base of the frosting, providing richness, creaminess, and a smooth texture. Whipping the butter makes the frosting light and airy. (I use salted butter, but unsalted should work as well.)
- Powdered sugar adds sweetness and helps stabilize the frosting, giving it structure and a smooth, silky finish.
- Salt enhances the overall flavor and balances the sweetness, preventing the frosting from being overly sweet. (I use sea salt.)
- Heavy Whipping Cream adds a rich, creamy texture and helps achieve a light, whipped consistency. It also makes the frosting easier to spread.
- Vanilla Extract provides a warm, sweet, and classic vanilla flavor that complements the butter and sugar, giving the frosting a delicious depth of flavor.
Characteristics of Perfectly Softened Butter
- Room Temperature:
The butter should be at room temperature, ideally around 65-70°F (18-21°C). It should feel soft to the touch but not melted or greasy. - Consistent Texture:
When you press your finger into the butter, it should leave an impression but not be too soft or overly spreadable. It should be pliable enough to whip into a smooth, creamy texture. - No Melting:
Avoid butter that has started to melt or become too warm, as this can affect the texture and stability of your frosting.
How to Soften Butter
- Leave Out: Let the butter sit at room temperature for about an hour. The time needed can vary depending on the room temperature and the size of the butter pieces.
- Quick Soften Method: If you're short on time, you can cut the butter into small pieces and let it sit out for about 15 minutes. Alternatively, you can use the microwave (it takes about 10 seconds). Be careful not to melt it.
Properly softened butter is key to achieving a smooth and airy frosting.
How to Make Fluffy Whipped Buttercream
- Whip the Butter until light and creamy
- Place the softened butter into a large mixing bowl. Using the whisk attachment, beat the butter on medium-high speed until it becomes smooth, creamy, and noticeably lighter in color. This usually takes about 3-5 minutes, depending on your mixer. (I use my stand mixer with the whisk attachment - affiliate link.)
- The butter should look fluffy and airy before adding the other ingredients. Be careful not to whip it excessively once it reaches this stage, as over-whipping can cause the buttercream to become greasy or separate.
- Place the softened butter into a large mixing bowl. Using the whisk attachment, beat the butter on medium-high speed until it becomes smooth, creamy, and noticeably lighter in color. This usually takes about 3-5 minutes, depending on your mixer. (I use my stand mixer with the whisk attachment - affiliate link.)
- Add Powdered Sugar and Salt
- Reduce the mixer speed to low and slowly add the powdered sugar and salt. Mix until the sugar is fully incorporated, scraping down the sides of the bowl as needed.
- Once combined, increase the speed and beat until the mixture is smooth and creamy.
- Incorporate the Cream and Vanilla
- With the mixer running on low speed, slowly pour in the cold heavy whipping cream and vanilla extract. Continue mixing until everything is combined.
- Whip the Frosting
- Increase the mixer speed and whip the frosting until it becomes light, fluffy, and holds its shape. Stop mixing as soon as you reach the desired texture.
- Over-whipping can cause the frosting to lose its smooth consistency and begin separating. If your frosting has lots of tiny air bubbles from whipping, stir it gently with a spatula or wooden spoon before spreading or piping.
- Use or Store the Frosting
- Spread or pipe the buttercream onto cooled cakes, cupcakes, whoopie pies, or other desserts.
- If you're not using it immediately, store the frosting in an airtight container in the refrigerator for up to 2 weeks. Allow it to come to room temperature before using, and re-whip briefly if needed to restore its fluffy texture.
Top Tips for Making Perfect Whipped Buttercream
1. Use Properly Softened Butter - The temperature of your butter makes a big difference. It should be soft enough that your finger leaves a gentle indentation, but it should not feel greasy, shiny, or partially melted. Butter that is too warm can make your frosting unstable and may cause it to separate.
2. Don't Rush the Butter - Whipping the butter before adding the sugar creates a lighter, airier frosting. Take the time to beat the butter until it becomes pale and fluffy.
3. Don't Over-Whip the Finished Frosting - Once your frosting is smooth, fluffy, and holds its shape, stop mixing. Too much whipping can break the emulsion and cause the frosting to become greasy or look curdled.
4. Use Cold Heavy Cream - Cold heavy whipping cream helps maintain a light, fluffy texture. For best results, use heavy cream with at least 36% milk fat.
Why Did My Buttercream Separate?
If your whipped buttercream looks greasy, curdled, or like it has turned back into butter, it may have been over-whipped or your butter may have been too warm.
Try placing the bowl in the refrigerator for 10-15 minutes, then whip it again briefly until it comes back together.
If the frosting becomes too soft, chilling it briefly can also help it firm up before piping or spreading.
Can I Add Flavorings to This Buttercream?
Yes, you can add other flavorings besides vanilla. But first, let me encourage you to use pure vanilla extract or vanilla bean paste, not artificially flavored vanilla. And you can add up to a tablespoon of vanilla extract if you want a stronger flavor.
Then, if you still want to add other flavorings, start with less. Taste as you go, and adjust the amount until you get the desired flavor. Too much flavoring can quickly overpower and destroy a good buttercream.
Here are a few ideas:
- Peppermint: Use up to ½ teaspoon of peppermint extract for a refreshing minty taste.
- Orange: Add up to 1 teaspoon of orange extract, or a bit of orange zest for a bright, citrusy flavor.
- Lemon: Incorporate up to 1 teaspoon of lemon extract or add the zest of one lemon for a zesty kick.
- Coffee: Mix in up to 1 teaspoon of espresso powder for a rich coffee flavor.
- Almond: Use up to ¼ teaspoon almond extract for a nutty, aromatic touch.
- Rose: Add up to ¼ teaspoon of rose oil for a delicate floral note.
- Cinnamon: Add up to ½ teaspoon of ground cinnamon for a warm, spicy note.
- Cardamom: Incorporate up to ¼ teaspoon for a hint of citrusy spice.
- Chili Powder: Add a pinch for a unique, spicy kick.
Not So Sweet Buttercream Frosting
Did you ever bite into a cupcake or slice of cake and the frosting was just way too sweet? In my opinion, the frosting can make or break a good cupcake.
Obviously, a good cupcake needs to be moist and fluffy or at least moist and dense - never dry! So, it's not all about the frosting. However, the frosting and cupcakes should complement each other, and I am not a sweet frosting person.
I love light and fluffy frosting with the perfect balance of sweetness. I have a delicious cream cheese frosting that I use for my carrot cake and an amazing chocolate buttercream recipe, but I've never had a go-to vanilla buttercream recipe.
After my mom-in-law asked me for my buttercream recipe (that I had slapped together and spread on a birthday cake), I decided it was time to write down measurements and create a recipe. So today I veered off the path of sharing tried and true Amish recipes and am giving you one of my own creations. This is my favorite buttercream recipe for all you folks who don't enjoy overly sweet buttercream.
How Would I Use Whipped Cream Buttercream?
Whether you're frosting a special occasion cake or everyday treats, this fluffy buttercream makes your desserts extra special.
- Piping: Decorate cakes and cupcakes with designs. (Pipe onto baked goods using a piping bag and tip.)
- Spreading: Smooth layer on cakes and cupcakes. (Spread evenly with a spatula or knife.)
- Layering: Add between cake layers. (Spread between layers for extra flavor and moisture.)
- Filling: Fill cakes, pastries, and cookie sandwiches. (Pipe or spread inside for a sweet filling.)
- Decorating: Top cupcakes with decorative swirls. (Pipe frosting in different styles for a pretty finish.)
Tip: If the frosting gets too soft, chill it in the fridge for about 15 minutes to firm it up.
Amish Desserts That Are Perfect With This Frosting
This buttercream is rich and creamy from the butter, fluffy from whipping, and sweet enough to satisfy without leaving you reaching for a glass of water.
It's perfect for cupcakes, cakes, whoopie pies, and more. Whether you're making a birthday cake, a special occasion dessert, or simply want a better homemade frosting, this easy whipped buttercream frosting is sure to become a favorite.
If you try it, I'd love it if you left a comment and star rating below. Thank you!
You may also want to try my Caramel Frosting for Cinnamon Rolls.
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📖 Recipe Card
The Best Whipped Buttercream Frosting Recipe
Ingredients
- 1 ¼ cups softened butter (2 ½ sticks)
- 3 ½ cups powdered sugar
- ¼ teaspoon salt
- ½ cup cold heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Whip the softened butter (not too soft) with the whisk attachment until it is smooth, creamy, and lighter in color, about 3-5 minutes depending on your mixer.1 ¼ cups softened butter
- With the mixer running on low, slowly add the powdered sugar and salt to the whipped butter. Mix on low speed until the sugar is fully incorporated. Then, increase the speed and beat well until smooth and creamy.3 ½ cups powdered sugar, ¼ teaspoon salt
- With the mixer running on medium-low, slowly add heavy cream and vanilla. Once everything is mixed, scrape the sides of the bowl and turn the mixer to medium-high speed. Whip, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy.½ cup cold heavy whipping cream, 1 teaspoon vanilla extract
- Spread or pipe the buttercream onto cooled cakes, cupcakes, whoopie pies, etc.
- With the long whipping time, we create a lot of air bubbles in the frosting. If it doesn't seem smooth enough to get a smooth finish on a cake, use a stiff spatula or wooden spoon to stir it vigorously. This helps knock out any air bubbles that could cause imperfections.
- Use the frosting immediately or place it into an airtight container and store for up to 2 weeks in the refrigerator. After refrigerating, allow it to come back to room temperature. If needed, re-whip it to restore its original texture. You can beat in a splash of heavy cream or milk to help thin the frosting out again if it seems too thick.
Notes
- Tip: If the frosting seems too thick, add another splash of heavy cream or milk. If it's too runny, add more powdered sugar. Adjust gradually until you achieve the desired consistency. (Instead of adding too much powdered sugar, you may want to try refrigerating it for a little if it seems too soft.)
- Optional Almond Extract: Adding ¼ teaspoon of almond extract is optional. It can enhance the flavor of your frosting, making it ideal for wedding and celebration cakes.
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Yield: This recipe makes enough frosting for:
- 24 cupcakes with piped frosting
- A 9x13-inch cake
- A layer cake with thin frosting all over
- Frosting Ahead: You can frost baked goods the day before an event and keep them at room temperature in a sealed container. However, if your cake or cupcakes include a fruit filling, it's best to refrigerate them overnight to maintain freshness.
- Temperature Consideration: Butter and frosting begin to melt around 90 to 95°F. When serving frosted cakes or cupcakes outside in the summer, it's a good idea to refrigerate your baked goods until about 30 minutes before serving. *Nutrition is approximate.
Debra L Kreischer
very good frosting, light and fluffy, yet stable. I will be adding this to my recipes.
Anna
Awesome! Thanks for taking the time to leave a positive review.
Dawn
Love this buttercream, very easily made and delicious. I will be making this again. Thank you for sharing!
Anna
Thanks for the feedback!
Anna
I'm in love with this buttercream!