Best Whipped Buttercream Frosting Recipes

WHIPPED BUTTERCREAM FROSTING

Steps:

• 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.

WHIPPED BUTTERCREAM FROSTING

Steps:

• In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
• Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
• Stir in vanilla.
• While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high3, about 5 minutes4. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
• Then add the completely cooled milk mixture.
• Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

WHIPPED VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
• Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
• (Optional Step) The frosting will be very airy with lots of bubbles. To achieve a smooth frosting, beat it with a wooden spoon by hand for 2-3 minutes. This will push all of those air bubbles out.
• Use frosting as desired to cover cakes, cupcakes, cookies, etc. This is enough frosting for a double layer 8 or 9-inch cake, 2 dozen cupcakes, or 2 dozen 4-inch cookies.
• Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.

BEST WHIPPED BUTTERCREAM FROSTING

Steps:

• Using a paddle beater, beat the softened butter on medium speed for about 3 minutes or until it's a pale yellow color.
• Add sifted confectioners' sugar and stir on low until incorporated.
• Add pure vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes or until light and fluffy, stopping to scrape the sides once or twice.
• If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.