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 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
- 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 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 about 30 minutes to come back 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
Almond extract in frostingIf you 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 the 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 - with thick layers as the filling and top of the cake (leaving the sides bare), or thin layers covering the entire cake. To cover all sides of your layer cake with thick frosting, make an additional half batch.
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 tastes like sweetened butter.
Instead, I'd suggest making 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
📖 Recipe
Whipped Buttercream Frosting
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
Notes
- *Almond extract is optional. It gives your frosting a slightly elevated flavor - great for wedding and celebration cakes.
- Frosting will keep for 2-3 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. Stored frosting may need to be rewhipped to achieve original texture.
- 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 the top and middle of a round 8 or 9 inch 2-layer cake with thick frosting (leaving the sides bare), or a layer cake with thin frosting all over. To frost the sides of a 2-layer cake with thick frosting, make an additional half batch.
- 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 30 minutes before serving.
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
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!
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! 🙂
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!
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!
Yes, any extracts can be used in this frosting to replace the vanilla and/or almond. Lemon sounds delicious!
Hi! I was just wondering if I could use lemon extract instead of almond extract. I’m using this recipe for macarons.
Yes, any extracts can be used in this frosting to replace the vanilla and/or almond. Lemon sounds delicious!
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.
I HAD A GREAT TIME MAKING THIS!! I ADDED FOOD COLORING TO MINE.
GREAT RECIPE! I AM 100% LOOKING AT MORE OF YOUR RECIPES!!!!!!!!!!!!!!!
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!
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.
Thank you Johnny, so glad you enjoyed the recipe!
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.
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?
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.
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.
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.
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?
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.
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. 😂
Is this freezable?
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.
Would you use the paddle or whisk attachment?
The paddle or whisk will work for this recipe, but the whisk will help make your frosting a little fluffier.
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!!
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.,
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!
Thanks for info. Will try it..
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!
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!
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!
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..
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/
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?
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.
Hi, how long can this whipped buttercream frosting hold up in hot weather (tropical country)?
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.
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.
This sounds like something I will definitely try. Just curious-have you ever tried this as a Cream Cheese Frosting?
I have not tried this with cream cheese yet - if you give it a try, let us know how it goes!
Can you add coloring to this recipe? Or will it not hold?
Yes, you can add food coloring to this recipe!
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.
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!
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?
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.
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.
OMG, I love this whipped buttercream. My new go to!
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.
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/
So light, so white, so fluffy! Best buttercream recipe I've found! Thank you
Hi! Is this frosting thick enough to pipe roses with? Thank you!
Hi Adam, yes this frosting is pipeable!
can I use this frosting under fondant??
I have not personally used it under fondant but I think it would work!
This is the best buttercream I have ever made! The flavor and consistency is amazing!!
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?
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.
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
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.
Super good recipe!! Will be my go
To !! Question, how would you make it
Chcicolate?
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.
Awesome thanks!!!!
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!
I'm so glad you enjoyed the recipe!
Hi
Can I freeze cupcakes with this frosting on? I need to freeze cupcakes/cakes.
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.
Is this frosting stable enough for a 3 or 4 layer cake? Or would you suggesting a sturdier filling?
Thanks!
Yes, this frosting would be great for layer cakes!
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.
Thank you Jenna, I'm so glad you enjoyed the frosting!
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?
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!
Made this today and my family loved the light rich flavor. The almond extract was perfect for added flavor ! Thank you
I want to add raspberries to the frosting. How woukd you suggest I do that?
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.
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 🙂
Hi Stephanie, yes this frosting should do fine sitting at room temperature!
I m making an Easter cake tomorrow with my kids with peeps and jelly beans. Will I need to refrigerate after we decorate?
Hi melanie, your cake should be fine at room temperature!
Does this buttercream crust at all? Sounds delicious!
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!
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
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.
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.
Can you make this frosting ahead of time and put this in the freezer?
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.
I don’t have cream, can I use milk or full fat powdered milk?
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!
Can I make this by hand I don't have an electric mixer handy
Yes you can whip this by hand, you'll just need to use a lot of elbow grease! And it may take slightly longer.
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
Yes, this frosting is pipable and will keep in the refrigerator for a few days.
Do you recommend whipping it again after being refrigerated before using or no ?
It may not need whipped up again if it's just refrigerated for a day or two.
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
Thank you for the great review, Leslie. I'm glad to hear you enjoyed the almond extract as much as I do!
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.
Thanks for the great review, Megan!
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!!
Hi Lorena, I haven't tried adding food coloring myself, but many readers have successfully. Let us know how the Halloween cake turns out!
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!
Glad to hear it turned out, Jodi!