Whipped Buttercream Frosting is a light and fluffy version of the traditional buttercream you know and love. This sweet, whipped buttercream is the perfect frosting for cakes, cupcakes, cookies, and brownies.
This whipped buttercream is still sweet like a traditional buttercream, but whipped until fluffy with the addition of heavy whipping cream.
Buttercream frosting is made with butter and confectioner’s sugar, and there’s no cooking involved. It’s a quick and easy option for topping your next batch of cupcakes or birthday cake.
This frosting, with the addition of more heavy whipping cream and extra whipping time, turns out light, fluffy, and perfectly sweetened. Perfect for topping you next batch of chocolate cupcakes, vanilla cupcakes, or white cupcakes.
Room temperature butter
First, you’ll want to start with room temperature butter. Cold butter or melted butter will not work for this recipe. You’ll be whipping your butter and other ingredients together – this requires room temperature butter for a creamy, smooth consistency.
To speed up the process of warming cold butter, Slice your butter into smaller pieces and set out on the kitchen counter. Sliced butter will warm up faster than a whole stick of butter.
How to make whipped buttercream frosting
First, add your room temperature butter to your mixing bowl. Beat until smooth and creamy, about a minute. Then, add your confectioner’s sugar and mix slowly until incorporated.
Once your confectioner’s sugar is incorporated, slowly increase your mixing speed and whip until fluffy, about 2-3 minutes.
Then add your vanilla extract, salt, and heavy cream.
Slowly increase your mixing speed to high and whip for another 3-4 minutes, or until light and fluffy. Add more heavy cream as desired to achieve your ideal consistency. Adding more heavy cream will create a thinner frosting, which may not be pipeable.
How to store frosted baked goods
Baked goods can be frosted the day before an event and left at room temperature in a sealed container.
Keep in mind, butter melts around 90 to 95 degrees Fahrenheit.
If your location is nearing this temperature, I’d recommend refrigerating your baked goods until an hour before you’re ready to serve them. Refrigerating your frosted baked goods for a short amount of time will not hurt them. But, you will want to give them some time to come to room temperature before serving.
Here’s a fantastic article about how frosting holds up to heat: The Best Cake Frosting For Hot Weather
Almond extract in frosting
If I want to make a ‘fancy’ buttercream frosting, maybe for a party or wedding, add 1/4 teaspoon of almond extract. It adds just a hint of almond flavor, and gives your frosting a slightly elevated flavor.
I’m pretty sure if I didn’t tell anyone it was in there, they wouldn’t notice. It just tastes like an amazing, professionally made buttercream frosting.
If you are afraid of an overwhelming almond flavor, begin by adding half as much almond extract as called for – you can always add more. The almond extract is optional, so feel free to skip this step.
Whipped Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups confectioner's sugar sifted to remove lumps
- 1/3 cup heavy cream cold
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract * optional, see note below
- In a large bowl, add room temperature butter, beat until creamy, about 1 minute.
- Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add heavy cream, salt, and vanilla extract (and optional almond extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
- Pipe or spread frosting with a knife onto cupcakes and serve.
- *Almond extract is optional. It adds just a hint of almond flavor, and gives your frosting a slightly elevated flavor, which I like to call 'fancy buttercream.' Great for wedding cakes and cupcakes.
- Recipe will make enough to frost about 16 cupcakes with high, dramatic piped frosting, or 24 cupcakes spread with a knife, a 9x13 sheet cake, or an 8-9 inch two layer cake.
- Cold butter or melted butter will not work for this recipe. You'll be whipping your butter and other ingredients together. This requires room temperature butter to get that creamy, smooth consistency.
- Baked goods can be frosted the day before an event, and left at room temperature in a sealed container. If you have a fully decorated cake, or cupcakes with a fruit filling, I'd recommend refrigerating them overnight so they stay fresh longer.
- Butter melts around 90 to 95 degrees, and so will your frosting. If your location is nearing this temperature, I'd recommend refrigerating your baked goods until an hour before you're ready to serve them. Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.