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Home » Recipes » Desserts

Whipped Buttercream Frosting

Modified: Feb 7, 2025 · Published: Jul 14, 2019 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1237 words. · About 7 minutes to read this article.

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Whipped Buttercream Frosting by The Toasty Kitchen
Whipped Buttercream Frosting by The Toasty Kitchen
Whipped Buttercream Frosting by The Toasty Kitchen

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.

Incredible. Perfect amount of sweetness. So smooth and decadent. Not to mention easy! Chefs kiss! ★★★★★ - Anastasia

Glass bowl filled with frosting.

Why you'll love this recipe

Flavor: Sweet and rich with a hint of vanilla.

Texture: Whipped until fluffy. Like a mix between buttercream frosting and whipped cream.

It's quick. Buttercream frosting is popular because it's made with just two main ingredients (butter and sugar) and requires no cooking. It's sweet and rich, but also easy to prepare.

Use on: sheet cakes, layer cake, piping decorations, cupcakes, brownies, and more.

Similar to: Whipped Chocolate Buttercream Frosting and Vanilla Buttercream Frosting

Less sweet options: Ermine Frosting or Homemade Whipped Cream

Jump to:
  • Why you'll love this recipe
  • Ingredients and substitutions
  • How to make whipped buttercream frosting
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients to make frosting.
  • Unsalted butter - Unsalted butter and the listed salt can be substituted with salted butter if desired. Make sure your butter is room temperature, not cold or melted. 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.
  • Confectioner's sugar - Necessary for a smooth texture and can't be substituted with granulated sugar. Confectioner's sugar also adds stability and structure to your frosting. I don't recommend reducing the amount of sugar listed (yes, it is a lot, it is a sweet frosting) because a less sweet buttercream frosting tastes mostly of butter. Because there are so few ingredients in this recipe, the two main ingredients (butter and sugar) can't be reduced or omitted. If you're looking for a less sweet frosting, I suggest trying my recipe for ermine frosting.
  • Vanilla extract - Enhances the flavor of your frosting. Can be substituted with other extracts to make different flavors of frosting (like maple extract, lemon extract, or peppermint extract).
  • Salt - Enhances the flavor of your frosting and helps cut the sweetness slightly.
  • Heavy cream - Necessary to create the light and fluffy whipped texture of this frosting.

How to make whipped buttercream frosting

Mixing butter and confectioner's sugar in a metal bowl.
  1. Add room temperature butter to a large bowl and beat until creamed and fluffy.
  2. Slowly add confectioner's sugar and mix to incorporate before turning the speed up and beating until fluffy.
  3. Add heavy cream, vanilla, and salt, and beat until whipped and fluffy, about 2-3 minutes.
  4. Spread or pipe onto cakes, cupcakes, or brownies.

Tips and tricks

Use a hand mixer or stand mixer - This frosting must be whipped with a whisk attachment for several minutes, so a hand mixer or stand mixer is your best bet. Using a hand whisk won't work for this recipe.

Don't skip the salt - The salt listed in this recipe helps balance with the sweetness of the frosting and enhances the flavor.

Use heavy cream - To ensure your frosting whips up nice and fluffy, use heavy cream. If you need to use milk, make an American buttercream frosting instead.

Storage

Frosting will keep for 2 days in a sealed container at room temperature or 1 week in a sealed container in the refrigerator. Buttercream frosting can be frozen for up to 3 months in a freezer-safe container.

Allow chilled frosting to come to room temperature before spreading onto baked goods.

Frequently asked questions

Cupcakes on a grey counter top with a frosting piping bag.
Can I make buttercream frosting less sweet?

I don't recommend it. Buttercream frosting is traditionally a very sweet frosting. It is popular because it's easy to prepare with two main ingredients - butter and confectioner's sugar. Since buttercream frosting includes so few ingredients, it is not easy to alter or make less sweet. Adding less sugar makes the frosting too soft to pipe and tastes like sweetened butter.
Instead, I'd suggest making a less sweet frosting recipe like ermine frosting, homemade whipped cream, Italian meringue buttercream, or Swiss meringue buttercream.

How do you store a frosted cake before serving?

Baked goods can be frosted with buttercream the day before an event and left at room temperature in a sealed container. Keep in mind that butter (and in turn, buttercream) 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. However, 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

Can I pipe decorations with this frosting?

Yes, this frosting pipes beautifully and can be used for rosettes, borders, and topping cupcakes. However, it is slightly more delicate and will not crust as much as a traditional buttercream.

How much frosting do I need for my cake?

This recipe makes enough frosting to frost the following cupcake quantities and cake sizes:
- 6-inch three layer cake
- 18 cupcakes with piped frosting
- 24 cupcakes spread with a knife
- 9x13 sheet cake
- 13x18 sheet cake
- 8-inch or 9-inch two layer cake
In the recipe card below, hover over the serving size. Use the sliding bar to change the serving size and measurements.

How do I make whipped chocolate buttercream frosting?

I have a recipe for that! Check out my post for whipped chocolate buttercream for the full recipe and instructions.

Recommended

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    Whipped Chocolate Buttercream Frosting
  • Ermine Frosting
  • Homemade Whipped Cream
  • Red spatula covered in white frosting.
    Cream Cheese Buttercream Frosting

📖 Recipe

Glass bowl filled with frosting.
Pin Print Rate
4.79 from 421 reviews

Whipped Buttercream Frosting

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.
Prep Time7 minutes minutes
Total Time7 minutes minutes
Servings: 18 or more cupcakes
Calories: 237kcal
Author: Heather

Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 4 cups (456 g) confectioner's sugar, sifted to remove lumps
  • ⅓ cup (76 g) heavy cream, cold
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract, * optional, see note below
  • ⅛ teaspoon salt
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Instructions

  • In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) 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, vanilla extract (and optional almond extract), and salt, then whip for an additional 2-3 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.

Equipment Recommendations

  • Kitchenaid Hand Mixer
  • Pyrex Glass Mixing Bowls
  • Dry Measuring Cups
  • Cupcake Decorating Piping Kit

Notes

  • *Almond extract: Almond extract is optional. It gives your frosting a slightly elevated flavor - great for wedding and celebration cakes.
  • Storage: Frosting will keep for 2 days at room temperature, 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. Bring to room temperature before spreading onto baked goods.
  • Yield: Recipe will frost up to 18 cupcakes with tall piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or an 8-9 inch round cake on the top, sides, and middle. 
  • How to store frosted cake: 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, refrigerate overnight and bring to room temperature 30 minutes before serving. 
  • Hot climates: 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 30 minutes before serving.

Nutrition Estimate

Serving: 1cupcake | Calories: 237kcal | Carbohydrates: 30g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 22mg | Potassium: 7mg | Sugar: 29g | Vitamin A: 425IU | Calcium: 7mg | Iron: 0mg
Course: Dessert
Cuisine: American

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Comments

    4.79 from 421 votes (378 ratings without comment)

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  1. yguy

    January 26, 2025 at 6:48 pm

    good

    Reply
  2. Taylor

    July 18, 2024 at 10:24 am

    I want to try this recipe with an order I am doing in a couple days for a blueberry cake. If I frost my cake slices and leave covered at room temp for a couple hours, will the frosting harden at all to form a smooth crust on top?

    Reply
    • Heather

      July 18, 2024 at 1:19 pm

      Yes, this frosting will crust when left to dry for several hours.

      Reply
  3. Anastasia

    May 24, 2024 at 11:10 am

    Incredible. Perfect amount of sweetness. So smooth and decadent. Not to mention easy! Chefs kiss! 💋

    Reply
  4. Jenny

    February 14, 2024 at 8:39 pm

    I truly love this buttercream recipe. My family says that it tastes better than store bought cake. The almond extract really elevates the flavor. I will say that sometime it becomes very thick, making it a little difficult to spread. I’m wondering if there is a way to do it more spreadable and soft. Can adding more heavy cream help or less sugar?

    Reply
    • Heather

      February 15, 2024 at 12:26 pm

      Yes, I'd recommend adding more heavy cream to create the consistency you're looking for.

      Reply
  5. Kim S

    February 14, 2024 at 1:01 pm

    Excellent recipe! No variations other than after reading the comments, I put my heavy cream in the freezer for a few minutes prior to adding. I had enough to pipe onto 24 cupcakes with a nice amount of frosting, and had a little left over for something small, so I put in the freezer for a later date 😋 I do wonder though if I can add cream cheese to this particular recipe 🤔

    Reply
  6. Devs

    January 13, 2024 at 5:31 pm

    I've made this a couple of times and I can definitely say this is my favorite frosting recipe. It's great as written, but it's CRAZY GOOD with some spreadable fruit mixed in. I just did it with blueberry, and the whole family loved it. Thanks!

    Reply
  7. Jenna

    January 11, 2024 at 10:09 pm

    I tried making it 3 different times. Exact to the recipe and everything and it wasn't fluffing up at all once the heavy cream was in. I unfortunately wasted a ton of product.

    Reply
    • Heather

      January 12, 2024 at 8:51 am

      Hi Jenna, were you using a hand mixer or stand mixer to whip up the frosting? Was the heavy cream cold when it was added? Were the ingredients fluffy before the heavy cream was added in?

      Reply
      • Jenna

        January 12, 2024 at 1:43 pm

        I just got a brand new kitchenaid and I had the bowl chilled and I used the whisking attachment. Butter was room temp, heavy cream was cold, ingredients were fluffy. I am gonna try doing it again today.

        Reply
        • Barbara

          March 07, 2025 at 2:02 pm

          I put my icing in the refrigerator, overnight will it soften to the texture it should be? It seems very crumbly.

          Reply
          • Heather

            March 07, 2025 at 3:12 pm

            Hi Barbara, your frosting will harden in the refrigerator just like butter. Allow it to come to room temperature for 30 to 60 minutes to bring it back to a soft, spreadable consistency.

  8. Dyer

    October 29, 2023 at 2:50 pm

    Could I add some raspberry jam for a little berry flavor?

    Reply
    • Heather

      October 29, 2023 at 7:45 pm

      I haven't tried it myself, but it looks like raspberry jam can be added to buttercream frosting for a little fruity flavor: https://www.food.com/recipe/raspberry-jam-buttercream-426448

      Reply
  9. Barbara

    September 02, 2023 at 2:49 pm

    It took me forever to find the perfect almond buttercream frosting recipe but I think this is it! I expanded the recipe a bit to frost a 3 layer cake and added another 1/4 tsp of almond and the frosting came out light and fluffy and so flavorful. It will be my GoTo from now on.

    Reply
    • Heather

      September 02, 2023 at 2:51 pm

      So glad to hear you enjoyed the recipe, Barbara!

      Reply
  10. Chelsea

    August 19, 2023 at 6:10 pm

    Did not care for this recipe. It didn't whip up at all, and the frosting was a weird consistency that was a nightmare to spread. BUT, it tasted fantastic! Definitely add that almond extract 😊

    Reply
  11. Michelle

    August 05, 2023 at 1:17 pm

    Any directions or tips to keep good consistency, when adding coloring gel to color the frosting?

    Reply
    • Heather

      August 05, 2023 at 1:32 pm

      Hi Michelle, gel coloring shouldn't affect the consistency of frosting like liquids do. I'd recommend preparing the frosting as directed in the recipe card, then adding a small amount of gel at a time, using a spatula to gently fold it in.

      Reply
  12. Robin Skelton

    June 24, 2023 at 8:25 am

    This is so good. My problem was I measured before I sifted so it was a little soft. Looked the sifting thing up afterwords. Will know better next time. Can I make this chocolate as well?

    Reply
    • Heather

      June 24, 2023 at 10:09 am

      Yes, I have a chocolate version here! https://thetoastykitchen.com/whipped-chocolate-buttercream-frosting/

      Reply
  13. Peggy

    April 21, 2023 at 6:14 pm

    I made this, this afternoon and put it in the refrigerator. Now it’s hard. How will it take to soften up?

    Reply
    • Heather

      April 21, 2023 at 6:15 pm

      Sitting at room temperature for up to 30 minutes will bring it back to its normal consistency.

      Reply
      • Peggy

        April 21, 2023 at 6:45 pm

        Will I need to rewhip it?

        Reply
        • Heather

          April 21, 2023 at 6:51 pm

          If it looks like it has deflated slightly, you may want to rewhip it to bring it back to its original texture.

          Reply
  14. JB

    April 16, 2023 at 12:30 pm

    This came out perfectly. Will definitely make this again!

    Reply
  15. Kitana

    April 12, 2023 at 6:34 pm

    So far so good, but I quadrupled the recipe and added the heavy cream it seems a little too soft. Should I add more powdered sugar to get the consistency back? My butter was out over night also. So maybe refrigerate a little to regain the coolness for the heavy cream to whip up?

    Reply
    • Heather

      April 12, 2023 at 6:35 pm

      The butter could have been a little too warm if it sat out overnight. Yes, refrigerating the frosting will help firm it up a bit, and adding more sugar can also help thicken it and make it sturdier for piping!

      Reply
  16. Deedee

    March 17, 2023 at 10:28 am

    Can you reduce the confectioner’s sugar by one cup so it won’t be as sweet

    Reply
    • Heather

      March 17, 2023 at 10:38 am

      Hi Deedee, there's a section on this in the post above: "Buttercream frosting is a traditional, very sweet frosting that is often found in grocery store bakeries and used on birthday cakes. It is popular because it's easy to prepare with two main ingredients - butter and confectioner's sugar. Since buttercream frosting includes so few ingredients, it is not easy to alter or make less sweet. Adding less sugar makes the frosting too soft to pipe, and will taste like sweetened butter." There's also a list of less sweet frosting options included in the post, like my ermine frosting, which is a cooked frosting on the stovetop: https://thetoastykitchen.com/ermine-frosting/

      Reply
  17. Isabella C

    January 13, 2023 at 3:50 pm

    I have a bunch of leftover buttercream from my bday cake prolly a little less than a lb do u think if I added a bit of heavy cream that it would make whipped frosting

    Reply
    • Heather

      January 13, 2023 at 3:52 pm

      It's hard to say for sure how that would turn out. You could try whipping the heavy cream to stiff peaks, then fold it into the existing buttercream frosting to give it a lighter texture.

      Reply
  18. Kelly

    January 05, 2023 at 9:13 am

    I’m wanting to make this for my daughter’s first birthday cake and am just wondering how you’d recommend I color it pink? Should I just put liquid food coloring or the gel? Also, I know it’s not related but do you have any tips for making boxed cake mix taste better? Haha thank you!!

    Reply
    • Heather

      January 05, 2023 at 9:26 am

      Hi Kelly, liquid or gel food coloring would work in this recipe, it can be added along with the vanilla extract or folded in gently at the end. I don't use boxed cake mixes so I can't really offer any guidance on that. Hope everyone enjoys the cake!

      Reply
  19. Emily

    December 27, 2022 at 8:09 am

    Love this recipe! I plan on using it for cupcakes for my son's birthday and doubling the recipe. Will I be able to double this recipe using my stand mixer, or will I need to make 2 batches? Just want to make sure there will be enough space.

    Reply
    • Heather

      December 27, 2022 at 9:14 am

      This recipe can be doubled in a standard size stand mixer - anywhere from 4 to 6 quarts. You'll want to make two separate batches if you have a smaller stand mixer in the 2-3 quart range.

      Reply
  20. Brittany

    December 08, 2022 at 6:44 pm

    If I only have salted butter, could I just omit the salt ?

    Reply
    • Heather

      December 08, 2022 at 6:45 pm

      Yes

      Reply
  21. Andrea Dares

    December 03, 2022 at 1:29 pm

    Hi! I’ve used this recipe before and i love it! i was just wondering if i’d be able to use it for a stackable cookie, im not sure if it could support the weight of the cookies!

    Reply
    • Heather

      December 03, 2022 at 1:36 pm

      Yes, this frosting would work as a filling between cookies. I use this same recipe in my whoopie pies: https://thetoastykitchen.com/whoopie-pies/

      Reply
  22. daph

    October 14, 2022 at 5:54 am

    I added pulverized freeze-dried strawberries, whipped it extra, and this frosting became very, very high end. Thank you.

    Reply
  23. Emily S

    August 23, 2022 at 10:50 pm

    I'm wondering if this frosting will hold up in the heat well? I'm making a cake tomorrow and want to use this frosting because it's so dang good! It's an outside party (table in shade) and 85 degrees outside. Will it melt?

    Reply
    • Heather

      August 24, 2022 at 8:27 am

      Hi Emily, buttercream frosting melts between 90 to 95 degrees Fahrenheit. I'd definitely keep your cake in the shade, and put it out just before slicing, if possible. At 85 degrees, it's entirely possible that the frosting will start weeping if it's out for more than 15-20 minutes.

      Reply
  24. Barbara

    July 23, 2022 at 10:55 pm

    I followed the recipe exactly and it came out perfectly! I am a novice with cupcake decorating and this frosting worked perfectly in a pastry bag! Great recipe, thank you!

    Reply
  25. Nick

    July 04, 2022 at 8:25 pm

    My first attempt at this turned out perfect, exactly the consistency I was looking for. The next day I tried to whip up another batch and two attempts both turned out lumpy and I cannot for the life of me figure out why. What did I do wrong?

    Reply
    • Heather

      July 04, 2022 at 8:39 pm

      Hi Nick, are the lumps from the butter or the sugar? If your butter is still a little cold in the middle, that could cause lumps. If the confectioner's sugar is making powdery lumps, I'd suggest sifting it before adding it to the butter.

      Reply
  26. Lisa Ramsey

    June 11, 2022 at 7:08 pm

    Is this icing good for making tier cakes?

    Reply
    • Heather

      June 11, 2022 at 7:12 pm

      Yes, many readers have used it to decorate cakes!

      Reply
  27. Jodie

    May 24, 2022 at 2:26 pm

    Can this be colored like regular buttercream??

    Reply
    • Heather

      May 24, 2022 at 2:27 pm

      Yes, you can add food coloring to this frosting.

      Reply
  28. Vikki Kelly

    April 10, 2022 at 10:45 am

    I tried this the other day and man o man it was way way too sweet. My husband who who loves sweets said he had to scrape off the frosting. Way too much sugar. Next time, I’ll start with two cups and build from there.

    Reply
    • Heather

      April 11, 2022 at 8:47 am

      Hi Vicki, buttercream frosting is one of the most sweet types of frosting (like you'd find at a grocery store bakery). If you don't like sweet frosting, it's not surprising that you did not like this recipe. If you reduce the amount of sugar in half, your frosting will taste mostly of butter and may be too soft to pipe. Instead, I'd suggest trying a less sweet style of frosting. Here are a few ideas:
      Cream cheese buttercream: https://thetoastykitchen.com/cream-cheese-buttercream-frosting/
      Ermine frosting: https://thetoastykitchen.com/ermine-frosting/
      Swiss meringue buttercream: https://sallysbakingaddiction.com/swiss-meringue-buttercream/
      Italian meringue buttercream: https://preppykitchen.com/how-to-make-italian-buttercream/

      Reply
  29. MrsGWA

    March 15, 2022 at 1:06 pm

    This is a nice change from regular buttercream for sure. I did use both the vanilla and almond extracts and had no issues with any curdling. I used my KitchenAid with the whisk attachment. I did not sift the sugar as I have not ever had lumping issues with my powder sugar and this was no exception. Room temp. butter is a must. If you are in a hurry (and I cringe as I write this) soften it in the (gasp) microwave. (I did 5 seconds at a time until it had the right feel) **I am not a huge microwave fan but that's just me** I think next time I might increase the heavy cream a bit? Personally? Other than cutting the sugar by 1 cup I would say this is a darn good keeper. Thank you for sharing this!

    Reply
  30. Jennifer Hoeksema

    January 26, 2022 at 4:59 pm

    Can you add food processed Oreos to make it Oreo flavored?

    Reply
    • Heather

      January 27, 2022 at 7:55 am

      I haven't tried adding oreos to this recipe, so I can't say for sure how that would turn out (but it sounds delicious!). Here's what looks like a great recipe for oreo frosting: https://numstheword.com/oreo-buttercream-frosting/

      Reply
  31. Crystal

    November 21, 2021 at 3:16 pm

    Excellent recipe. Followed it to the letter and really like how light and creamy it came out. Not really sure how the frosting could make flowers cause it’s pretty soft, but I don’t really do high stacked frosting on my cupcakes so this is perfect. The almond really does add to the overall finish of the frosting.

    Reply
  32. JEANNETTE

    November 10, 2021 at 9:08 pm

    From the pictures above, it looks like you used the "wisk" attachment from the samples. Most suggest "paddle." I am going to try this recipe with the wisk. Thank you, Jeannie

    Reply
  33. Lucee

    October 20, 2021 at 3:00 pm

    Hi! Can I just double the recipe? I am making four 6” cakes. Do you think I can decorate it with the double recipe? Will the frosting be the same?? Thank you in advance!

    Reply
    • Heather

      October 20, 2021 at 3:15 pm

      Yes, this recipe will turn out fine if doubled! Check out the section in the post titled 'How much frosting do I need?', it may help. As written, this recipe will decorate one 6-inch three layer cake, filling between the layers as well as covering the outside.

      Reply
  34. Chelsea

    September 06, 2021 at 9:33 pm

    Patience is the key to this recipe. The butter has to be totally room temperature. This was far less sweet than the average buttercream, the texture was smooth, and it held up better in higher heat than others might. This is my new go to for my cakes.

    Reply
  35. Marguerite

    August 19, 2021 at 1:03 pm

    is this buttercream stable enough to pipe consistent flowers with?

    Reply
    • Heather

      August 19, 2021 at 1:10 pm

      Yes, this frosting is great for piping flowers - many readers have used it for piping detailed borders and decorations.

      Here are a few pins where readers have shared their photos:
      https://www.pinterest.com/pin/160863017929906477/
      https://www.pinterest.com/pin/41587996546501439/

      Reply
  36. Alix

    August 17, 2021 at 2:00 am

    Can I turn this into chocolate frosting?

    Reply
    • Heather

      August 17, 2021 at 8:01 am

      Hi Alix, readers have had success adding 6-8 tablespoons of cocoa powder in with the confectioner's sugar to make this into a chocolate frosting!

      *edit* I now have a chocolate version here: https://thetoastykitchen.com/whipped-chocolate-buttercream-frosting/

      Reply
  37. Christina Floyd

    August 14, 2021 at 10:21 am

    Can I freeze my cupcakes after decorating with this frosting?

    Reply
    • Heather

      August 14, 2021 at 10:35 am

      yes you can!

      Reply
  38. melissa

    June 02, 2021 at 6:33 pm

    Hi, thank you for this recipe. I´ll try it tomorow, but i´ll like to know if it´s absolutelly necesary to add the heavy cream or if i can replace it for milk. Ask this since i´ve read some other recipes with no heavy cream.

    Tnaks

    Reply
    • Heather

      June 02, 2021 at 6:40 pm

      Heavy cream is added to this frosting to give it a lighter, whipped texture. If you'd like to substitute with milk it will be more dense like a traditional buttercream frosting. I'd recommend substituting 1/3 cup of heavy cream with 1/4 cup of milk, similar to this recipe: https://thetoastykitchen.com/classic-american-buttercream-frosting/

      Reply
      • melissa

        June 02, 2021 at 10:46 pm

        Thank you soooo much!! Yesss... looking for the traditional one!

        Reply
      • Serena Morris

        March 02, 2023 at 8:35 pm

        I took the advice and made a batch and a half to frost filling sides and top of two 9 inch cakes. Well let me tell you next time I will just make the original recipe because it made sooooo much! I could frost another two 9 inch cakes. As for the frosting it was simple to make with my KitchenAid mixer. The taste is a little bland i think next time i will add more vanilla extract.

        Reply
  39. Jennifer A. Reynolds

    May 14, 2021 at 10:38 pm

    Way too sweet.

    Reply
    • Heather

      May 15, 2021 at 5:20 pm

      Hi Jennifer, I'm sorry to hear the frosting was too sweet for you - buttercream frosting is one of the sweetest types of frostings. I'd suggest maybe a swiss meringue buttercream or a stabilized whipped cream for a less sweet flavor.

      Reply
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Heather of The Toasty Kitchen

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