Whipped Vanilla Buttercream is a light, fluffy, and silky frosting that’s perfect for cakes, cupcakes, and cookies. With a rich buttery flavor and a smooth texture, this classic frosting is easy to make and holds its shape beautifully when piped.

Why You’ll Love This Recipe

Light and airy with a creamy texture.
Perfect for piping on cakes and cupcakes.
Made with simple ingredients and no shortening.
Not overly sweet but still rich in flavor.
Easily customizable for different flavors and colors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter (softened)
Powdered sugar
Heavy cream or whole milk
Vanilla extract (pure or vanilla bean paste)
Salt (optional, to balance sweetness)

Directions

Whip the butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for about 3–5 minutes until light and fluffy.
Add powdered sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed to prevent a mess. Scrape down the sides as needed.
Incorporate the vanilla and cream: Add vanilla extract and 2 tablespoons of heavy cream. Increase the speed and beat for another 3–5 minutes until whipped and fluffy.
Adjust consistency: If the buttercream is too thick, add more cream (one teaspoon at a time). If it’s too thin, add more powdered sugar.
Use or store: Frost cakes or cupcakes immediately, or store in an airtight container.

Servings and Timing

Servings: Frosts 12–18 cupcakes or a 9-inch cake
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Extra Vanilla Flavor: Use vanilla bean paste or scrape a vanilla bean pod into the frosting.
Chocolate Buttercream: Add ½ cup of cocoa powder or melted chocolate.
Almond Buttercream: Substitute almond extract for a nutty twist.
Less Sweet Version: Reduce powdered sugar and add a pinch of salt.
Dairy-Free Option: Use dairy-free butter and plant-based milk.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 1 week; bring to room temperature before re-whipping.
Freezer: Freeze for up to 3 months; thaw and re-whip before using.

FAQs

Why is my buttercream grainy?

Make sure to beat the butter thoroughly before adding powdered sugar and sift the sugar if necessary.

Can I make buttercream ahead of time?

Yes, store it in an airtight container in the fridge and re-whip before using.

How do I fix runny buttercream?

Chill it for 15 minutes or add more powdered sugar to thicken.

Can I use salted butter instead?

Yes, but reduce or omit any additional salt.

Why is my buttercream too yellow?

Beating it longer helps lighten the color, or use a small drop of purple food coloring to neutralize yellow tones.

Can I pipe this buttercream?

Yes, it holds its shape well for piping decorations.

What’s the best way to spread buttercream smoothly?

Use an offset spatula and warm it slightly for a smoother finish.

How do I add color to this buttercream?

Use gel food coloring for vibrant, smooth colors.

Can I use milk instead of heavy cream?

Yes, but heavy cream makes the frosting richer and fluffier.

How can I make the frosting less sweet?

Add a pinch of salt or use less powdered sugar while increasing the butter.

Conclusion

Whipped Vanilla Buttercream is a versatile, creamy, and easy-to-make frosting that elevates any baked good. Whether you’re decorating a birthday cake or piping onto cupcakes, this smooth, fluffy buttercream is a must-try. Give it a try for your next dessert creation!