Look no further for the best Whipped Vanilla Buttercream Frosting! Made with just four ingredients and in 10 minutes, you can have this frosting ready for your favourite cakes, cupcakes and cookies!

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Vanilla buttercream frosting has been my go to frosting for topping and filling cakes and cupcakes for decades. It’s creamy, decadent and delicious! It’s easy to make, can be made beforehand and generously frosts cakes with ease! If you’ve had a chance to check out the Mascarpone Buttercream Frosting, you need to make this one next.

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What is This Buttercream Frosting Like

• Difficulty – This buttercream frosting is relatively easy to make, but you must follow the steps and stick to the ingredient list. It only takes 10 minutes to make, but pay attention to the mixing time so you get it light and fluffy.
• Taste – Buttercream is sweet and buttery in taste. The texture is light with a richness from the butter.
• Serving – This recipe makes enough to frost a two layer 8-inch cake or12 cupcakes. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Butter – This recipe uses unsalted butter at room temperature. You must use butter and not margarine for this frosting. Margarine will not have the same results or flavour.
• Powdered sugar – Powdered sugar is also know as icing sugar or confectioners’ sugar. It’s a fine powdered sugar that’s often used in light cakes, cookies and frosting.
• Vanilla extract – Vanilla extract adds flavour to the frosting. You can use vanilla extract or vanilla essence.
• Heavy cream – Heavy cream or milk can be used for the frosting. It’s helps make the frosting smoother and lighter.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Mix butter – In a medium sized mixing bowl, add the butter. Mix on high speed for about one minute. Add the vanilla extract and mix for a further 30 seconds until combined.
2. Whip buttercream frosting – Add the powdered sugar to the whipped butter and mix until well combined for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix the frosting for a further 5 minutes until light, fluffy, smooth and shiny. If it’s still too thick, add an extra tablespoon of cream and continue mixing until it becomes light in texture.
3. Use frosting – This frosting can be used right away or kept in and airtight container in the fridge to use at a later time.

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Recipe Tips

• Sift powdered sugar – It’s really important to sift the powdered sugar. This will make the sugar lighter and and remove any lumps. It will result in a lighter frosting.
• Make sure to use room temperature butter – Room temperature is important to whip properly.
• Whip for time stated – Don’t skip the time stated for whipping the frosting. It will take at least 5 minutes to achieve the consistency desired for the fluffy frosting.

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Substitutions

I’ve tested this recipe over years, changing it along the way. It’s taken a while to get it just right, so I don’t recommend many substitutions. This recipe uses heavy cream BUT you can use whole milk in it’s place. This is the only substitution I recommend for this recommend.

If you’re looking for other frosting recipes, you can check out the Cream Cheese Frosting or the Chocolate Frosting. Both great alternatives!

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Serving and Storage

• Serving – This is frosting on cupcakes, cakes or cookies. You can try it out on the Orange Sour Cream Cake, Buttercream Topped Sugar Cookies, the classic Birthday Cake or the Coconut Lemon Loaf Cake.
• Storage – You can store buttercream frosting in the fridge up to one week. Alternatively, you can store it in the freezer for about three weeks. Just make sure in both cases it’s in an airtight container. It will need a quick re whipping before using.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!