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    Home » Recipes » Cake & Frosting

    Whipped Buttercream Frosting

    Published: Jul 14, 2019 · Modified: Feb 15, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1142 words. · About 6 minutes to read this article.

    Jump to Recipe Jump to Video
    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.

    Glass bowl filled with frosting.

    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 perfect for piping.

    Looking for a chocolate version? Try my whipped chocolate buttercream frosting! Looking for an even less sweet frosting option? Try my recipe for homemade whipped cream or a cooked ermine frosting.

    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.
    Mixing butter and confectioner's sugar in a metal bowl.

    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

    Several cupcakes, some frosted and some without, and a frosting piping bag.Almond extract in frosting

    If I want to make a 'fancy' buttercream frosting, maybe for a party or wedding, add ¼ teaspoon of almond extract. It adds just a hint of almond flavor, and gives your frosting a slightly elevated flavor.

    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.

    How much frosting do I need?

    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 (filling and top of cake, leaving the sides bare). To cover the sides of your layer cake, make an additional half batch of frosting.

    In the recipe card below, hover over the serving size. Use the sliding bar to change the serving size and measurements.

    Can I make this less sweet?

    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.

    Instead, I'd suggest trying a less sweet frosting recipe. Here are a few of my favorites!

    • Cream cheese buttercream frosting - Creamy, tangy, and sweet.
    • Homemade whipped cream - Very lightly sweetened, perfect for angel food cake.
    • Ermine frosting - Also known as flour buttercream. Less sweet and cooked on the stovetop.
    • Italian meringue buttercream - Silky smooth, pipes beautifully, perfectly sweetened.
    • Swiss meringue buttercream - Creamy, silky, less sweet than traditional buttercream.

    Recommended

    • A white bowl filled with chocolate frosting, with a red spatula balanced across the top.
      Whipped Chocolate Buttercream Frosting
    • Ermine Frosting
    • Homemade Whipped Cream
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    Glass bowl filled with frosting.
    Print Recipe
    4.83 from 307 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
    Total Time7 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
    • ⅛ teaspoon salt
    • 2 teaspoons vanilla extract
    • ¼ teaspoon almond extract, * optional, see note below

    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, 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.

    Equipment Recommendations

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

    Notes

    • *Almond extract is optional. It gives your frosting a slightly elevated flavor, which I like to call 'fancy buttercream.' Great for wedding cakes and cupcakes. 
    • Frosting will keep for 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.
    • Recipe will make enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or the top and middle of a round 8 or 9 inch 2-layer cake (leaving the sides bare). To frost the sides of a 2-layer cake, make an additional half batch of frosting.
    • 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.

    Nutrition Estimate

    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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    1. Stephanie

      May 06, 2021 at 2:32 pm

      Can I add cocoa powder to make this into a chocolate icing... I love this recipe and would love to make it into a chocolate whipped frosting. If so, how much cocoa powder would you recommend. Thanks

      Reply
      • Heather

        May 06, 2021 at 2:36 pm

        Hi Stephanie, I'd recommend adding about 6-8 tablespoons of cocoa powder during the confectioner's sugar step to make a chocolate frosting. Hope you enjoy it, let us know how it goes!

        Reply
    2. Racquel

      April 15, 2021 at 6:47 pm

      Hi, I’m so excited to try this recipe. I was wondering though.... Would adding heavy cream to any buttercream frosting work? Mine always seems to curdle which is such a bummer because I LOVE whipped cream mixed into buttercream frostings. It really lightens it up. I’ve done it with ready made frostings like Betty Crocker or pillsburry frosting but I can’t seem to do it with homemade frosting without it separating. Any help is appreciated! 🙂

      Reply
      • Heather

        April 15, 2021 at 8:06 pm

        I'm not sure if it would work in every buttercream frosting recipe, but I add heavy cream to all of my frosting recipes and it works great!

        Reply
    3. Shyan

      April 11, 2021 at 6:41 pm

      Hi! I was just wondering if I could use lemon extract instead of almond extract. I’m using this recipe for macarons. I will add a review after I make the buttercream but I was just wondering. I will add a 5 star review for now! I bet this recipe will be amazing though!

      Reply
      • Heather

        April 11, 2021 at 6:47 pm

        Yes, any extracts can be used in this frosting to replace the vanilla and/or almond. Lemon sounds delicious!

        Reply
    4. Shyan

      April 11, 2021 at 6:40 pm

      Hi! I was just wondering if I could use lemon extract instead of almond extract. I’m using this recipe for macarons.

      Reply
      • Heather

        April 11, 2021 at 6:41 pm

        Yes, any extracts can be used in this frosting to replace the vanilla and/or almond. Lemon sounds delicious!

        Reply
    5. Anonymous

      April 07, 2021 at 12:09 pm

      the best buttercream frosting i’ve ever made. i’ve been struggling to find one that taste good and has a nice texture and this was just perfect.

      Reply
    6. Colleen Graham

      April 03, 2021 at 4:36 pm

      I HAD A GREAT TIME MAKING THIS!! I ADDED FOOD COLORING TO MINE.
      GREAT RECIPE! I AM 100% LOOKING AT MORE OF YOUR RECIPES!!!!!!!!!!!!!!!

      Reply
    7. Susan Amerikaner

      March 19, 2021 at 4:17 pm

      Been experimenting with buttercream frosting for my grandson’s birthday party. This was easy and fantastic. I doubled it.Now in fridge in container. Tomorrow I will separate to make some different colors and use my new piping skills. Consistency was perfect, but I am confident that I can adjust as per your excellent directions when I add color!

      Reply
    8. Johnny

      March 18, 2021 at 4:02 am

      I made this whipped buttercream frosting, following the directions to a T (less the optional almond), and it turned out beautifully. I’m new to baking, having taken it up post-military retirement as a way to unwind/decompress. This was far and away the easiest and tastiest buttercream I’ve made. Piped it onto 24 cupcakes after adjusting the recipe up (onto Heather’s vanilla cupcakes) for my daughter’s 2nd birthday party. It was a giant hit and my wife was impressed. I’m going to look up a cake recipe from Heather and use this frosting again next week for my eldest daughter’s 4th Birthday! A++++. I’m thrilled. Thank you kindly, Ms. Heather - I’ve found my favorite new baking site.

      Reply
      • Heather

        March 18, 2021 at 7:56 am

        Thank you Johnny, so glad you enjoyed the recipe!

        Reply
    9. Rachel

      March 13, 2021 at 10:12 pm

      I made this buttercream for my sons birthday cupcakes today. I’ve tried lots of butter cream and this was by far the BEST I have ever had including from professional bakeries. Thank you so much for sharing! It piped very easily and was super light and fluffy and not overly sweet. Our guests loved the cupcakes! Will definitely be saving this as my go to buttercream from now on.

      Reply
    10. Janet

      March 13, 2021 at 7:33 am

      I love this recipe ! I always receive many compliments on the icing !
      How long does it take for a cake that has been iced to be ready for serving after being refrigerated all night?

      Reply
      • Heather

        March 13, 2021 at 8:26 am

        I'm so glad you enjoy the recipe! A refrigerated cake will need 30 minutes to an hour to come to room temperature before serving.

        Reply
    11. Dana

      February 23, 2021 at 1:15 pm

      Hi! This recipe sounds amazing! This recipe is ok at room temperature? I'm always nervous since it has heavy cream in it but I like the idea of bot having to refrigerate my cupcakes after I frost them.

      Reply
      • Heather

        February 23, 2021 at 1:18 pm

        Hi Dana, yes this frosting will keep at room temperature, as long as it's not hotter than about 90 degrees. At that point your frosting would begin to melt.

        Reply
    12. Nicole M

      February 07, 2021 at 1:54 am

      Hi! Is the buttercream going to lose texture if I store it in the fridge by itself for 3-4 days? Or would you suggest freezing it and then thawing it a few days later?

      Reply
      • Heather

        February 07, 2021 at 8:55 am

        Hi Nicole, buttercream frosting will keep for up to a week in a sealed container in the refrigerator, or up to 3 months in the freezer. I'd recommend bringing it to room temperature before using it, and if needed you may want to whip it back up for a few seconds with a hand mixer.

        Reply
    13. Michelle

      December 22, 2020 at 5:23 pm

      This is a dangerous recipe. I’m a buttercream icing person...basically I don’t want your whipped cream or even cream cheese icing. Only buttercream for me.
      Let’s hope things get better in 2021 or else I’m afraid my husband will find me hiding in the closet. Just me, a bowl of this icing, and a spoon. 😂

      Reply
    14. Haven

      December 19, 2020 at 10:21 am

      Is this freezable?

      Reply
      • Heather

        December 19, 2020 at 7:15 pm

        Yes, buttercream frosting can be frozen for up to 3 months! Once thawed, you may want to whip it back up for a few seconds with a hand mixer.

        Reply
    15. Heather

      October 29, 2020 at 3:31 pm

      Would you use the paddle or whisk attachment?

      Reply
      • Heather

        October 29, 2020 at 4:18 pm

        The paddle or whisk will work for this recipe, but the whisk will help make your frosting a little fluffier.

        Reply
        • Jaymie Mills

          November 06, 2021 at 8:53 pm

          The first time I made this recipe, I used the whisk attachment and the cream split. I've since had much more luck with the paddle!!

          Reply
    16. Preeti

      October 16, 2020 at 5:44 pm

      I’m planning to make this buttercream..I have a question.. how long can it be outside at room temperature? I’m in UK do temperature here is 15 degree max.,

      Reply
      • Heather

        October 16, 2020 at 5:57 pm

        Hi Preeti, this frosting should be fine stored at room temperature. I wouldn't worry about the temperature until it reaches 90 degrees F or 32 degrees C. At that point I would store it in the refrigerator until about 30 minutes before serving. Hope this helps!

        Reply
        • Preeti

          October 17, 2020 at 9:33 am

          Thanks for info. Will try it..

          Reply
    17. LemonBear

      September 24, 2020 at 10:04 am

      This recipe is amazing! I definitely recommend making this! The whipped buttercream frosting piped 18 cupcakes and I still had some left over. Thank you for this AWESOME recipe!

      Reply
    18. Simran

      September 15, 2020 at 6:02 am

      Hi there! This looks good I can’t wait to try it out soon! I had a question tho, the regular buttercream melts really quickly, does the shape of this frosting last longer than the buttercream frosting? I live in a tropical country (temp usually ranges from 90-95F) and I tried the butter cream frosting and of course I had to refrigerate it before frosting so I did so, however after frosting it on a cupcake, it melted a minute or so after :< so does this frosting hold its shape longer?

      Thank you so much!

      Reply
      • Heather

        September 15, 2020 at 8:30 am

        Hi Simran, this frosting is like a mix between buttercream frosting and whipped cream, so it is slightly more delicate than regular buttercream frosting. If you're having trouble with a traditional buttercream melting, this recipe would probably not work either, unfortunately. A frosting made with shortening has a higher melting point, that might be a better option for you!

        Reply
    19. Shraddha Jaiswal

      September 10, 2020 at 12:56 pm

      I always search vegan frosting for me and my family and i like this .. I tried this Frosting but it’s not Fluffy and it’s looking crumble ..
      could you please let me know my mistake?
      Next week my kids birthday so i want to make perfect cake..

      Reply
      • Heather

        September 10, 2020 at 1:04 pm

        It's hard to say what went wrong without being in the kitchen with you. Did you substitute any of the ingredients to make it vegan? It should not turn out crumbly. At what point did the texture start to look wrong - was it after adding a particular ingredient? Buttercream frosting can separate if it is too hot or too cold, this website has some great tips for both of those issues:
        https://www.thekitchenmagpie.com/how-to-fix-broken-buttercream/

        Reply
    20. Willow

      September 01, 2020 at 5:07 pm

      Hi I want to make a light fluffy lemon frosting. Do you think I could add lemon juice to this frosting to make it lemon flavored or would it curdle?

      Reply
      • Heather

        September 01, 2020 at 5:23 pm

        Hi Willow, I haven't tried making a lemon version yet, so I'm not sure how the frosting would react to lemon juice. If I were to give it a try, I'd probably replace the vanilla extract with lemon extract and/or add the zest of one lemon instead.

        Reply
    21. Edeline

      August 28, 2020 at 9:51 pm

      Hi, how long can this whipped buttercream frosting hold up in hot weather (tropical country)?

      Reply
      • Heather

        August 28, 2020 at 10:06 pm

        Hi Edeline, buttercream frosting will begin melting around 90 to 95 degrees Fahrenheit. I'd suggest keeping your frosted baked goods in the refrigerator until within 30 minutes of serving. If you're still worried about your frosting melting, I'd look for a recipe using margarine or shortening, they both have higher melting points and are sturdier than a butter based frosting.

        Reply
    22. Patty

      August 14, 2020 at 1:31 pm

      Oh my goodness, this frosting is awesome! I will not use any other buttercream recipe again. First I was pleased that after all the ingredients were mixed, I didn’t have to add more of anything for the right consistency. That touch of almond extract did elevate the flavor, good idea. Thank you for sharing this recipe.

      Reply
    23. Michele

      August 13, 2020 at 2:28 pm

      This sounds like something I will definitely try. Just curious-have you ever tried this as a Cream Cheese Frosting?

      Reply
      • Heather

        August 13, 2020 at 3:49 pm

        I have not tried this with cream cheese yet - if you give it a try, let us know how it goes!

        Reply
    24. Melanie Parnell

      August 13, 2020 at 9:48 am

      Can you add coloring to this recipe? Or will it not hold?

      Reply
      • Heather

        August 13, 2020 at 9:53 am

        Yes, you can add food coloring to this recipe!

        Reply
    25. Ava

      August 06, 2020 at 11:37 pm

      I would like to make a 3 layer cake with 9 inch cake pans. I was wondering if I would have to triple or double the recipe? Also will fondant decoration stick to the frosting, i'm making fondant sprinkles.

      Reply
      • Heather

        August 07, 2020 at 7:24 am

        Hi Ava, I'd say doubling it should be enough for a 3 layer cake. I haven't tried it myself, but readers have had success using fondant with this frosting!

        Reply
    26. Katelynn

      August 04, 2020 at 4:22 pm

      I use this recipe everytime I make cakes and cupcakes. Its light and fluffy and not too sweet I am so happy I found this recipe. I am going to try adding some cocoa powder to it tomorrow to make it chocolate flavored do you think that will work? How much should I use?

      Reply
      • Heather

        August 04, 2020 at 4:58 pm

        Hi Katelynn, I'm glad you enjoy the recipe! Other readers have had success with 6-8 tablespoons of cocoa powder, depending on how chocolatey you'd like your frosting. I'd suggest adding it in with the confectioner's sugar.

        Reply
    27. Lizzie

      August 03, 2020 at 12:53 am

      I hate buttercream frosting but fam loves it so I was looking for something we could all enjoy. THIS IS IT!

      I kept recipe as is, but added 1/4 c. Dutch pressed cocoa powder and 1/4 c. malt powder in the sifted ingredients.

      Adding this to the permanent recipe binder for sure.

      Reply
    28. Laquanda

      July 04, 2020 at 1:21 pm

      OMG, I love this whipped buttercream. My new go to!

      Reply
    29. Chanika

      July 04, 2020 at 4:15 am

      Hi, I made this whipped cream frosting but it cuddled..I'm not sure if it was the butter or the whipping cream. I tried to freeze it to no success.
      I dont think its cus it was over beaten.. I didnt mix it too much or too long.

      Reply
      • Heather

        July 06, 2020 at 7:28 am

        Hi Chanika, I'm sorry to hear that your frosting curdled! I haven't had this happen before but after some research it looks like it could have been due to the butter being to cold or too warm. This website has some times for salvaging curdled buttercream frosting:

        https://www.thekitchenmagpie.com/how-to-fix-broken-buttercream/

        Reply
    30. mtngrl84

      June 19, 2020 at 10:56 am

      So light, so white, so fluffy! Best buttercream recipe I've found! Thank you

      Reply
    31. Adam

      June 10, 2020 at 12:58 am

      Hi! Is this frosting thick enough to pipe roses with? Thank you!

      Reply
      • Heather

        June 10, 2020 at 8:28 am

        Hi Adam, yes this frosting is pipeable!

        Reply
    32. areej

      June 07, 2020 at 7:16 am

      can I use this frosting under fondant??

      Reply
      • Heather

        June 07, 2020 at 10:33 am

        I have not personally used it under fondant but I think it would work!

        Reply
    33. Emmy

      June 03, 2020 at 10:51 am

      This is the best buttercream I have ever made! The flavor and consistency is amazing!!

      Reply
    34. Alyssa

      May 27, 2020 at 7:31 pm

      Hi! I'm planning on making 7 mini 4x4 cakes for a few friends this weekend how many batches of frosting would you recommend I make?

      Reply
      • Heather

        May 28, 2020 at 6:46 am

        Do your cakes have multiple layers? This recipe as written will frost one 8 to 9 inch two-layer cake with bare sides (extra 1/2 batch to cover the sides). If your cakes have multiple layers, as written it should frost maybe four 4x4 inch cakes, so I'd say double this recipe. I'd also make more if you'd like to add piping and other decorative details.

        Reply
    35. Ema

      May 22, 2020 at 3:46 am

      This looks fantastic. Could you tell me if it would fill and coat (the top at least) a sandwich cake please? I’d like to use it on a chocolate cake for children would you recommend using the almond still for children?
      Thank you in advance

      Reply
      • Heather

        May 22, 2020 at 8:31 am

        Hi Ema, The almond extract is optional so you can definitely leave it out if you don't think your audience will enjoy it. What size pans do you use to make a sandwich cake? This recipe will make enough to frost an 8-9 inch two layer cake (filling and top, leaving the sides bare). To frost the sides, you'll need an additional half batch of frosting.

        Reply
    36. Theresa

      May 10, 2020 at 10:10 pm

      Super good recipe!! Will be my go
      To !! Question, how would you make it
      Chcicolate?

      Reply
      • Heather

        May 11, 2020 at 9:30 am

        Hi Theresa, I am actually working on making a post for a chocolate version now! I would recommend adding 6 tablespoons of cocoa powder - sifted in with the confectioner's sugar. Up to 8 tablespoons for a stronger chocolate flavor.

        Reply
        • Theresa

          May 11, 2020 at 9:21 pm

          Awesome thanks!!!!

          Reply
    37. Ally

      May 07, 2020 at 7:18 pm

      Finally a perfect recipe for buttercream. It was light and silky and not at all too sweet. Food gel works perfect for coloring. Thanks for sharing!

      Reply
      • Heather

        May 07, 2020 at 8:20 pm

        I'm so glad you enjoyed the recipe!

        Reply
        • Anne Watson

          July 09, 2020 at 8:24 am

          Hi

          Can I freeze cupcakes with this frosting on? I need to freeze cupcakes/cakes.

          Reply
          • Heather

            July 09, 2020 at 11:16 am

            Hi Anne, yes cupcakes can be frosted and frozen for up to three months. I'd suggest a stiff plastic or glass container to help protect your cupcakes.

            Reply
          • Brittany

            March 04, 2021 at 5:13 pm

            Is this frosting stable enough for a 3 or 4 layer cake? Or would you suggesting a sturdier filling?

            Thanks!

            Reply
            • Heather

              March 04, 2021 at 6:05 pm

              Yes, this frosting would be great for layer cakes!

    38. Jenna

      May 01, 2020 at 11:39 pm

      I’ve been trying several different buttercream frosting recipes and this is by far the best one I’ve found ! I made an orange creamsicle cake which in itself was great but the frosting recipe that came with it was basically orange flavored butter, so I was very happy when I found this recipe ! The flavor is spot on, so ever since I found this recipe everyone asks me to make a cake with “that awesome frosting !” It is light and fluffy not heavy and gritty like most buttercream frostings. So thank you again for sharing your recipe.

      Reply
      • Heather

        May 02, 2020 at 8:31 am

        Thank you Jenna, I'm so glad you enjoyed the frosting!

        Reply
    39. Bridget Ramirez

      May 01, 2020 at 9:40 pm

      I lived how fluffy, light, and silky this was. I feel that it is too sweet for me. How would you suggest toning down the sweetness without loosing the fluffiness?

      Reply
      • Heather

        May 02, 2020 at 8:30 am

        I'm glad you enjoyed the frosting! Unfortunately with so few ingredients, it's difficult to make buttercream frosting less sweet without making it too buttery/greasy or too thin. I'd suggest looking for a stabilized whipped cream or a swiss meringue buttercream frosting!

        Reply
    40. Stacie Branham

      April 25, 2020 at 5:26 pm

      Made this today and my family loved the light rich flavor. The almond extract was perfect for added flavor ! Thank you

      Reply
    41. Ashley

      April 18, 2020 at 3:23 am

      I want to add raspberries to the frosting. How woukd you suggest I do that?

      Reply
      • Heather

        April 18, 2020 at 9:04 am

        Hi Ashley, adding fresh fruits to a buttercream frosting can be tricky because they add extra moisture, which could ruin the texture of the frosting.

        I'd suggest adding 1/2 cup of jam or preserves to the frosting if you'd like to make a fruity buttercream. You may also need to add a bit of extra confectioner's sugar to get the consistency right.

        Reply
        • Stephanie

          December 18, 2020 at 9:51 am

          I love this buttercream. I tried it once before. I plan on using it on a cake I’m making tomorrow for my son’s first birthday. I want to coat the cake with a crumb layer first and refrigerate it for about an hour before I do another layer. While it’s in the fridge, will the remaining frosting sit at room temperature okay? Then I plan to do another layer and refrigerate it over night for his party the next day. Will it be okay like this? Thanks 🙂

          Reply
          • Heather

            December 18, 2020 at 9:53 am

            Hi Stephanie, yes this frosting should do fine sitting at room temperature!

            Reply
    42. Melanie

      April 10, 2020 at 5:36 pm

      I m making an Easter cake tomorrow with my kids with peeps and jelly beans. Will I need to refrigerate after we decorate?

      Reply
      • Heather

        April 10, 2020 at 5:48 pm

        Hi melanie, your cake should be fine at room temperature!

        Reply
    43. Leanne

      April 01, 2020 at 11:43 am

      Does this buttercream crust at all? Sounds delicious!

      Reply
      • Heather

        April 01, 2020 at 1:29 pm

        Hi Leanne, since this recipe has less sugar and more fats, it will not crust as much as a traditional buttercream. I find that it usually stays soft after piping onto cupcakes!

        Reply
      • DEBBIE MARTIN

        May 01, 2020 at 10:27 am

        Can I use salted butter since you add salt to recipe? Can you whip too much? I have made frosting before and the butter seems to break or separate. Can cream of tartar help stabilize the frosting and when would you add it. Thank you

        Reply
        • Heather

          May 01, 2020 at 10:38 am

          Hi Debbie, yes you can replace the butter and salt with salted butter. I haven't had an issue overwhipping this frosting, or with breaking or separating. I haven't used cream of tartar in this frosting before, but if you want to add it, I'd try adding it with the confectioner's sugar since they are both dry ingredients.

          Reply
          • Jaymie

            March 27, 2021 at 8:41 pm

            I made this frosting today, and the cream will definitely break If it's overwhipped. I noticed that the recipe doesn't state what type of attachment to use on the mixer, and figured that the whip attachment might be better since the recipe calls for whipping. But in doing so, the frosting overwhipped REALLY quickly and seperated, but didn't get fluffy. It tastes delicious though.

            Reply
    44. Sara

      March 28, 2020 at 9:02 am

      Can you make this frosting ahead of time and put this in the freezer?

      Reply
      • Heather

        March 28, 2020 at 9:04 am

        Yes this frosting can be frozen! Once it comes back to room temperature you may want to whip it for a minute to make it fluffy again.

        Reply
    45. Amay

      March 27, 2020 at 8:06 am

      I don’t have cream, can I use milk or full fat powdered milk?

      Reply
      • Heather

        March 27, 2020 at 8:17 am

        Milk will not work because it won't whip up into whipped cream. A traditional buttercream would call for 1-2 tablespoons of milk (instead of the heavy cream in this recipe) to thin the buttercream, which you could do instead. It just wouldn't be as whipped as this version.

        I have not tried to make buttercream with powdered milk so I can't say for sure!

        Reply
    46. Savanna

      March 26, 2020 at 6:18 pm

      Can I make this by hand I don't have an electric mixer handy

      Reply
      • Heather

        March 27, 2020 at 8:13 am

        Yes you can whip this by hand, you'll just need to use a lot of elbow grease! And it may take slightly longer.

        Reply
    47. North

      March 25, 2020 at 6:01 am

      I’ll be making a two tier cake, how pipa ke is this frosting. Will it hold shape for a day or two in the refrigerator. TIA

      Reply
      • Heather

        March 25, 2020 at 9:03 am

        Yes, this frosting is pipable and will keep in the refrigerator for a few days.

        Reply
        • Brandi Eckenrod

          January 02, 2021 at 4:49 pm

          Do you recommend whipping it again after being refrigerated before using or no ?

          Reply
          • Heather

            January 02, 2021 at 7:39 pm

            It may not need whipped up again if it's just refrigerated for a day or two.

            Reply
    48. Leslie

      February 14, 2020 at 1:31 pm

      This was delicious! I used it on some chocolate cupcakes, and it turned out so well! The addition of the almond extract was the perfect addition to the overall flavor! My husband said to only make this for any birthdays in the future

      Reply
      • Heather

        February 14, 2020 at 1:35 pm

        Thank you for the great review, Leslie. I'm glad to hear you enjoyed the almond extract as much as I do!

        Reply
    49. Megan

      February 08, 2020 at 3:14 pm

      This was delicious! I generally live the flavor of buttercream but it’s much to heavy for me. This buttercream is light, fluffy and very vanilla-y. So good. We didnt have any almond extract but I can’t wait to add it next time.

      Reply
      • Heather

        February 08, 2020 at 3:14 pm

        Thanks for the great review, Megan!

        Reply
        • Lorena

          October 25, 2020 at 6:29 pm

          This looks delicious!! I’m trying to decorate a Halloween cake, and I was wondering if I can add food coloring without affecting the consistency of the frosting? Thank you!!

          Reply
          • Heather

            October 25, 2020 at 6:44 pm

            Hi Lorena, I haven't tried adding food coloring myself, but many readers have successfully. Let us know how the Halloween cake turns out!

            Reply
    50. Jodi

      September 04, 2019 at 10:49 pm

      My husband wanted a white cake with white icing for his birthday. Canned vanilla frosting gives him really bad heartburn, so I was looking for a recipe for homemade vanilla frosting. This recipe was perfect! I followed the recipe and it was simple and turned out perfectly! Light and fluffy, just the right amount of sweetness. Hubby loved his cake!

      Reply
      • Heather

        September 05, 2019 at 6:04 am

        Glad to hear it turned out, Jodi!

        Reply
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    Heather of The Toasty Kitchen

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