A light and whipped version of the traditional American buttercream.
This fluffy vanilla buttercream is a light and whipped version of the traditional American buttercream. It’s perfect on cake and cupcakes as a topping as well as a filling.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I am IN LOVE with this buttercream. It’s like a combination of the original American buttercream and the whipped icing you sometimes find on cakes you can by at the store.
Personally, I really don’t care for the whipped icing you get on grocery store cakes. They’re made with shortening and it just feels greasy to me and kind of bland.
I know everyone has their own tastes, but I really wanted to get the yummy taste of American buttercream (without the over the top sweetness) and the fluffiness of that whipped icing.
I think I accomplished that with this recipe.
This recipe is very similar to my Vanilla Bean Buttercream recipe, but it does use different amounts of those ingredients and the mixing method is altered.
Both of those things make a big difference in trying to get a fluffy whipped consistency.
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Let’s talk about some of the ingredients:
Unsalted Butter: You’ll want to use unsalted butter. If you use salted butter, you may unintentionally add in too much salt.
You’ll also want your butter to be room temperature.
Confectioner’s Sugar: You’ll still be using confectioner’s sugar just like in traditional American Buttercream. This whipped version is a bit sweeter than just a plain whipped topping and the sugar also helps in getting the right consistency.
Vanilla Bean Paste or Extract: You’ll want to try and use a good vanilla here. I personally love vanilla bean paste. (You can order it here in my shop, or if I’m sold out, you can get it here.)
If you can’t get vanilla bean paste, you can use vanilla extract instead in the same amount.
Heavy Cream: This recipe calls for heavy cream, which is also sometimes called whipping cream. Don’t use ‘whipped cream’ though…that’s different than whipping cream.
Heavy cream or whipping cream is just like it sounds. It’s a very rich heavy cream. This recipe won’t work if you use ‘whipped cream’.
Whipped cream is already whipped and most of the time it’s made with vegetable shortening, which is not what you want for this recipe.
*The recipe card close to the end of this post will go into all the ingredients and amounts.
Let’s talk about the mixing method:
The mixing method is pretty straight forward. You’ll just cream the butter well and add in the heavy cream in two parts, then whip it for close to five minutes.
It’s really important to whip it that long so you’ll get it nice and fluffy.
*The recipe card below will show all the steps.
Tips & FAQs for making this whipped American buttercream
You don’t want to microwave your butter because it will not mix properly with the other ingredients. Just cut up your butter and let it come to room temp on its own.
Well you don’t have to, but it really helps get the buttercream nice and fluffy if you do.
Yes, you can use vanilla extract in place of vanilla bean paste in the same amounts.
It helps bring out the flavor of the buttercream and it cuts the sweetness a bit.
No, you don’t want to use whipped cream. That is different than heavy cream and whipping cream.
You want to use heavy cream (sometimes called whipping cream) as you need a thick cream to whip up. If you use already prepared whipped cream, that will not work for this recipe.
Mixing it for a long amount of time is what will help get it super light and airy.
No, you don’t have to have a stand mixer to make this recipe. You can use an electric hand mixer. You’ll just have to stand there and mix for five minutes, but it is do-able.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Supplies & Tools Used:
Video:
Ok let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Whipped Vanilla American Buttercream Frosting
Ingredients
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 4 cups confectioners sugar
- 2 teaspoon vanilla bean paste – or vanilla extract (can use clear vanilla if you want a whiter buttercream)
- pinch of salt
- ⅔ cup heavy cream (sometimes called whipping cream) (not cool whip or ‘whipped’ cream)
Instructions
- Add the butter to a mixing bowl and mix with an electric mixer on medium until creamy. (Use a paddle attachment if you’re using a stand mixer. If you don’t have a stand mixer, just use a regular handheld mixer and mix it very well until smooth and creamy.)
- Sift the confectioner's sugar and add to the butter, then add in the vanilla, salt and half of the heavy cream.
- Mix on medium until creamy and scrape down the sides and the bottom of the bowl.
- Add the second half of the heavy cream and mix again, then scrape down the sides of the bowl.
- Turn your mixer as high and whip for about 4-5 minutes until the buttercream is light and fluffy.
- Add to a cooled cake or cupcakes. Can be used as a filling for cakes or cupcakes.
Notes
Nutrition
How to Share
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Karen Schmidt
Can this be frozen and re-whipped when thawed? Thanks.
Kara Jane
I have not tried that out yet. I’m thinking it should be okay though.
Amber
Can this be colored with gel food coloring?
Kara Jane
Yes, that should work just fine. You may end up adding just a bit extra than normal because of the amount of cream in the recipe, but that would depend on how dark you want it.
Clara Waldron
Can I use imperial margins instead of butter
Can I use imperial margins instead of butter
Kara Jane
I wouldn’t use margarine for this recipe. I don’t think you’d get the same texture and taste as using butter.
Sunny
Wondering if this crusts just like a traditional buttercream?
Kara Jane
Maybe just a super-thin crusting if left out for a bit, but not much.
Jessica Deemer
Can you add candy melts to it
Kara Jane
I’m not sure how that would turn out. I haven’t tried that. Not sure it would whip up as well though.
Susieqtpie83
How would you go about coloring this frosting? Add it when mixing up the butter? Would you use gel, water, or powder base coloring?
Thank you
Kara Jane
I would probably use gel. That’s what I generally use. It would probably be better to add the color before adding the heavy cream. You may need to color it a little darker than you think though as the cream will lighten it a bit.
Susan
How much cocoa powder would you use to make this a whipped chocolate American buttercream?
Kara Jane
Hi Susan, here’s the whipped chocolate version here: https://iscreamforbuttercream.com/whipped-chocolate-buttercream-frosting/
Becca
Would this frosting work well for decorating a cake with? I am looking to do a themed cake for my son’s birthday and we love this frosting recipe, so hoping it would hold up well for decorating!
Kara
Hi Becca, it will just depend on what type of decorating you’ll use it for. It will probably work fine to do simple shell borders or rosettes and piped swirls on top, but if it’s to pipe roses and specialty things like that, you’d probably need to go with a more sturdy buttercream.
Kathy
This is so light and creamy. I just made up a double batch of a different recipe thinking it was this one. As soon as I tasted it I knew it wasn’t right. This one is luxurious and delicious. I dumped the whole double batch and thankfully found this one. I will never look for a different butter cream recipe. Thanks for posting it
Kara
Oh yay! Thanks for this wonderful review! I’m so glad you love it 🙂