This is the lightest, fluffiest vanilla buttercream frosting you’ll ever make. It’s airy and creamy—perfect for frosting cakes, cupcakes, cookies, and more. The texture is cloud-like and the flavor is classic with a subtle, sophisticated note from almond extract. I’ve refined this recipe over years of testing and baking, and it consistently delivers a stable, spreadable frosting that pipes beautifully and tastes irresistible.
If you love frosting as much as I do, you’ll appreciate that this buttercream balances sweetness and richness while remaining light. It covers cakes smoothly, holds shape for piped decorations, and stays soft without being greasy. It’s a reliable go-to for every occasion—from simple birthday cupcakes to layered celebration cakes.
Table of Contents
- Ingredients you’ll need
- What’s the secret?
- How to use this whipped vanilla frosting
- Whipped Vanilla Buttercream Frosting recipe
Ingredients you’ll need
- Butter — salted or unsalted (if using salted butter, omit added salt in the recipe)
- Powdered (confectioner’s) sugar
- Heavy whipping cream
- Vanilla extract
- Almond extract (a small amount adds depth)
- Salt
What’s the secret?
Two things make this buttercream exceptional: heavy whipping cream and a touch of almond extract.
Using heavy cream instead of milk adds richness, but more importantly it whips into aerated bubbles that keep the frosting light. Start by mixing on low just until the ingredients combine, then turn the mixer to high for several minutes to whip in air. Stop once or twice to scrape the bowl and continue whipping until the frosting is fluffy and light.
The almond extract is used sparingly—about 1/4 teaspoon. It won’t make the frosting taste like almonds, but it brightens and rounds the vanilla, giving a subtle, gourmet finish.
How to use this whipped vanilla frosting
One batch yields enough frosting for a variety of uses:
- Filling and frosting a double-layer 8 or 9-inch cake. If you have three or more layers or plan heavy piping, consider making 1.5–2 batches.
- Frosting about 24 cupcakes with a moderate amount of frosting, or 12–15 cupcakes if you want generous swirls.
- Frosting 24–36 sugar cookies, depending on size and how thickly you frost them.
You can tint the frosting with gel food coloring for vivid, concentrated color without altering texture. The frosting is excellent for piping and detailed decorating. If it becomes too soft while you’re working, chill it for 10–20 minutes to firm up, then re-whip briefly if needed.
To make ahead: store the frosting in an airtight container in the refrigerator for up to one week or freeze for up to one month. Thaw in the fridge, let come to room temperature, then beat for 1–2 minutes until fluffy again.
baking tip: How to frost like a pro
Even if you’re not a professional decorator, a few simple steps will improve your finishes:
- Sift the powdered sugar after measuring to remove lumps for an ultra-smooth frosting.
- Use gel food coloring for brighter colors without adding liquid that can loosen the frosting.
- When piping, use a clean piping bag and a few simple tips—plain round tips for modern swirls and star tips for classic rosettes—to make decorations look polished and intentional.
Whipped Vanilla Buttercream Frosting recipe
Whipped Vanilla Buttercream Frosting
Ingredients
- 4 cups powdered sugar (1 lb, 455 grams), sifted after measuring
- 1 cup unsalted butter (2 sticks, 226 grams), at room temperature
- 1/8 teaspoon salt (omit if using salted butter)
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine all ingredients. Mix on low speed just until the mixture starts to come together.
- Increase the mixer speed to high and beat for 4–5 minutes until the frosting is light and fluffy, pausing once or twice to scrape the bowl down so everything mixes evenly.
- Optional: The frosting will be very airy and full of bubbles. For a smoother finish, beat it by hand with a wooden spoon for 2–3 minutes to push out excess air and achieve a denser, creamier texture.
- Use the frosting to cover cakes, cupcakes, or cookies as desired. This recipe is sufficient for a double-layer 8 or 9-inch cake, about two dozen cupcakes, or two dozen 4-inch cookies.
- Storage: Keep frosting at room temperature for 1–2 days, refrigerated up to 1 week, or frozen for up to one month. When ready to use, bring to room temperature and re-whip briefly until fluffy.
Nutrition per serving (approx): Calories: 621 kcal • Carbohydrates: 80 g • Protein: 1 g • Fat: 34 g • Saturated Fat: 22 g • Sugar: 78 g
This post was originally published April 2016.