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 luxurious, cloud-like finish that melts in your mouth. Whether you're frosting a special occasion cake or everyday treats, this fluffy buttercream makes your desserts extra special.
Jump to:
- Ingredients
- How to Make Fluffy Whipped Buttercream
- Characteristics of Perfectly Softened Butter
- Top Tips for Making Perfect Whipped Buttercream
- Can I Add Flavorings to This Buttercream?
- Not So Sweet Buttercream Frosting
- How Would I Use Whipped Cream Buttercream?
- Amish Recipes That Could Use This Buttercream
- 📖 Recipe Card
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.
How to Make Fluffy Whipped Buttercream
- Whip the Butter
Place the softened butter into a large mixing bowl. Whip it on medium-high speed for several minutes until it becomes smooth and light. (I use my stand mixer with the whisk attachment - affiliate link.) - Add Sugar and Salt
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 mix well until smooth. - Incorporate the Cream and Vanilla
With the mixer running on low, slowly pour in the heavy cream and vanilla extract. Once everything is mixed, scrape down the sides of the bowl to make sure everything is well combined. - Whip the Frosting
Turn the mixer to high speed and whip the frosting for about 3 minutes. Scrape the sides of the bowl occasionally to make sure everything is evenly whipped. You’re looking for a thick, airy consistency with stiff peaks. - Use or Store the Frosting
Spread the buttercream onto cooled cakes, cupcakes, or other baked goods. If you’re not using it immediately, place the frosting into an airtight container and store it in the refrigerator for up to 2 weeks. Before using stored frosting, allow it to come to room temperature and re-whip it if necessary.
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.
Top Tips for Making Perfect Whipped Buttercream
1. Properly Soften the Butter: Make sure the butter is at room temperature (65-70°F. It should be soft and pliable but not melted. Properly softened butter whips up to a smooth and airy texture, forming the ideal base for your frosting.
2. Whip Thoroughly: Beat the butter on medium-high speed until it becomes light and fluffy, then gradually add powdered sugar. Once combined, mix on high speed for about 3 minutes. This process incorporates air and creates a light, creamy consistency.
3. Use Chilled Heavy Cream: Keep the heavy cream chilled before adding it to the frosting. Cold cream whips better and helps maintain the frosting’s fluffy texture. Add the cream gradually and mix until the desired consistency is achieved. (Make sure to use HEAVY whipping cream with a 36-40% fat content.)
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?
- 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 Recipes That Could Use This Buttercream
I hope you enjoy my recipe for whipped buttercream frosting. If you try it, I'd love it if you left a comment and star rating below. Thank you!
📖 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 with the whisk attachment for a long time ( at least 2-3 minutes) until it is smooth and light.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 mix well until smooth.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 high speed. Whip, scraping the sides of the bowl occasionally, for approximately 3 minutes.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.
Anna
I'm in love with this buttercream!