Whipped Buttercream Icing Recipes

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.

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.

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.

CREAMY WHIPPED FROSTING

Steps:

• In a large bowl, cream butter, shortening, sugar and vanilla for 8 to 10 minutes. With mixer on high, add cold evaporated milk 1 tablespoon at a time.
• Frost cake as desired and keep refrigerated.

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 BUTTERCREAM ICING

Steps:

• Combine dream whip, water, and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes).
• Add shortening, whipping cream, and butter. Combine with mixer on low speed, scraping sides of bowl as needed. Once combined, mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.
• This recipe will frost a 13 x 9 x 2 or two 9" rounds, with icing left over for piping and decorating.

WALMART'S WHIPPED BUTTERCREAM ICING RECIPE - (3.8/5)

Steps:

• Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding the condensed milk until light and fluffy. Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup powdered sugar slowly. Mix this slowly into the above butter mixture. Add vanilla and remaining 1/2 cup powdered sugar. This last amount of powdered sugar can be doubled if stiffer icing is desired.