This Whipped Buttercream Frosting is the perfect icing for cakes and cupcakes. It's only four ingredients and only takes 10 minutes to whip up!
I love the creamy whipped texture that the heavy cream brings to the party in this recipe. I'll let you in on a little secret. Sometimes I make boxed cupcakes with this frosting and I can get away with people thinking that they are entirely homemade.
They are that good!
Why You'll Love This Recipe:
- It makes a big batch to frost a full cake or 24 cupcakes
- The recipe only calls for 4 ingredients
- It's so easy to whip up in the stand mixer or with a hand mixer
- This buttercream has a much more creamy, whipped texture compared to traditional buttercream
- It only takes 10 minutes to make!
Butter- A must have ingredient for buttercream frosting. This is what differentiates buttercream from other icings. Butter adds a delicious richness to the frosting!
Powdered Sugar- Creates sweetness and a smooth, thick texture.
Heavy Cream- High in fat content and creates the whipped consistency we are looking for in this frosting. It also adds the most delicious creamy taste and balances the sweetness out perfectly.
Vanilla Extract- For a touch of vanilla flavor!
How to Make Whipped Buttercream Frosting:
Watch the full video tutorial and be sure to Subscribe (it's free and I post two new recipe videos each week)
Add room temperature butter to a stand mixer or very large bowl (if using a hand mixer). Turn on low speed and increase to medium speed for two minutes.
Pour in ½ the bag of powdered sugar and turn on the lowest speed. Mix until it starts to incorporate with the butter, about 1 minute. Pro Tip: Do not turn on high speed or you will be covered in a poof of powdered sugar.
Add in the vanilla and half of the heavy cream. Blend together for a minute on low to medium speed.
Pour in remaining powdered sugar and remaining heavy cream.
Mix together for a minute. Stop and scrape down sides. Blend on medium to high speed for 3 to 4 minutes until you get a whipped texture, like the photo below.
It's all ready to top cupcakes or cake!
YES! This is a must for this recipe. I like to leave my butter out on the counter for 2 hours before making the recipe. You won't get the results you want if the butter isn't softened. Melted butter won't work here either.
Absolutely! If you feel like it needs salt, add ¼ teaspoon of salt to the mixture.
Yes, it is very stiff compared to a whipped cream or cream cheese frosting, but it has a bit more creamy and whipped texture than a typical buttercream with no milk or cream added.
If you have to use a substitute, go with half and half or whole milk for the higher fat content.
This frosting recipe will be enough for either 24 cupcakes, a 9x13 cake, or a 8 or 9 inch round cake with up to 3 layers. It makes a big batch!
How to Store the Frosting:
This frosting is made with heavy cream, so it will need to be refrigerated. If you need to refrigerate before frosting, cover the bowl with plastic wrap and place it in the fridge. Once you take it out, allow it to sit for about 15 minutes before frosting. If it is really hard, you can whip it up again for a few minutes with the mixer. It will make it much easier to work with.
For an easier way, I suggest making the frosting right before the cake or cupcakes are ready. Frost and then place the finished product in the fridge. Less drama and less work this way!
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