Once you try this fluffy Whipped Buttercream Frosting, you won’t stop using it on all your favorite desserts.
Buttercream frosting is the gold standard for decorating cakes. It holds up to piping without losing its stiffness, and it adds the necessary buttery-sweet complement to a fluffy cake. Any cake shop will go through tubs upon tubs of the stuff every day, and homemade buttercream is far better than any ready-to-use frosting you’ll find at the grocery store.
But sometimes, it can be—to use the favored word of a famous baking show judge—stodgy. Buttercream is a dense concoction, and the sweetness can be overwhelming. Put too much of it on top of a cake, and you might end up with a lot of leftover cake. Ask me how I know.
This whipped buttercream recipe comes out a little bit lighter than a regular buttercream, thanks to some extra whipping action. Making it yourself allows you to control the level of sweetness and flavor, too. This recipe comes together so quickly; you’d spend more time going to the store to buy it ready-made, so try your hand at it!
The secret: salted butter
As someone who doesn’t like an overly sweet frosting, the secret to this recipe, in my opinion, is the salted butter. The bit of salt cuts the sweetness of the buttercream in a pleasant way, much like a touch of salt on a chocolate chip cookie or the salt in salted caramel.
In my experience as a baker, salted butter isn’t used very often. Honestly, I don’t typically have it on hand, because I figure I can always add my own salt if I want to. But to get the flavor just right in this buttercream recipe, you want exactly the right amount of salt, so it’s easiest to just grab some salted butter next time you’re at the grocery store. The folks who eat your next frosted cake will love you for it!
How do I store leftovers?
Store leftover whipped buttercream in an airtight container in the fridge for up to 7 days. You can also freeze it for up to 3 months in a freezer-safe bag. Let it thaw in the fridge overnight. Whether you refrigerate it or freeze it, be sure to let it come to room temperature before rewhipping it to use on another cake.
Serving suggestions
Because this frosting is light, it pairs well with desserts that have stronger flavors. Try this buttercream with any fruity cakes or cupcakes, such as these Strawberry Cupcakes With Creamy Strawberry Buttercream or this fabulous, tangy Key Lime Cake. It also goes great on classic cake flavors, like this Vanilla Cake. If you love pumpkin flavors, try this whipped buttercream on these Pumpkin Butter Bars. Or, just dip your favorite cookie into the buttercream for a quick sweet treat!
Whipped Buttercream Frosting
Ingredients
- 1 cup salted butter 2 sticks, softened to room temperature
- 4 cups powdered sugar sifted to remove any lumps
- 1 tablespoon pure vanilla extract
- 3-5 tablespoons heavy cream adjust for desired consistency
Instructions
- Add the softened butter to a large mixing bowl. Use an electric mixer to beat the softened butter on medium speed for about 2-3 minutes, until it is creamy and light in color.
- Add the sifted powdered sugar to the butter gradually. Mix, starting on low speed. Once the sugar is mostly incorporated, increase the mixer speed to medium and beat until fully combined.
- Pour in the vanilla extract and 3 tablespoons of heavy cream. Whip on medium-high speed for about 3 more minutes, until the frosting is light and has a cloud-like texture. Don't forget to stop the mixer and scrape down the sides of the bowl with a spatula a few times.
- Check the consistency of your frosting. If it's too thick, add more heavy cream, one tablespoon at a time, beating well after each addition. If it's too thin, you can add a little more sifted icing sugar until it thickens up. Be careful not to overmix the frosting.
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