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 Time 7

Total Time 7

Servings or more cupcakes

Author Heather

Ingredients

1 cup unsalted butter room temperature
4 cups confectioner's sugar sifted to remove lumps
⅓ cup 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.

Video

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.

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