Whipped Vanilla American Buttercream Frosting
Servings: 24 cupcakes
A light and whipped version of the traditional American buttercream.
- 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)
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.
This buttercream makes enough to cover about 24 cupcakes as a light frosting or it can fill about 36 cupcakes. If you prefer a large amount of buttercream on your layer cakes though, you may want to make a recipe and a half.
This buttercream is fine to set out at room temperature for several hours, but then can be refrigerated after that. Let it come bake to almost room temperature before serving.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
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Calories: 204kcal | Carbohydrates: 20g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 4mg | Potassium: 9mg | Sugar: 20g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg