Whipped Buttercream Frosting

This easy, adaptable, vanilla-flavored whipped buttercream frosting is perfect as-is. Or dye and flavor it to your heart's content. Great for piping or spreading.

Why we love this recipe

Sometimes it's fun to have at it with all the bells and whistles in the world. But sometimes you're just looking for a beautifully executed classic. When that's your vibe, this is your frosting. This simple and simply perfect whipped buttercream frosting is:

• Quick and easy
• Beautifully flavored
• The perfect consistency for easy piping or spreading
• Flexible — works with lots of cakes and flavor variations
• Make-ahead friendly

I first published this recipe here back in 2018. I've since updated the post for clarity and made a few tweaks to the recipe itself.

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• I like to use a good quality cultured, salted butter to add the tiniest bit of additional dimension to the flavor of the frosting. It doesn't taste salty at all — it just tempers the sweetness and heightens all the flavors.
• I tend to use good old powdered sugar from the grocery store and give it a sift. However, if you like, you can use organic powdered sugar. It tends to be processed with tapioca starch instead of cornstarch and have a smoother, more powerful thickening capacity.
• Use a high-quality pure vanilla extract for the best flavor.

How to make it

Here's an overview of what you'll do to make a dreamy batch of whipped buttercream frosting. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you'll whip the butter.
2. Sift in the powdered sugar.
3. Pour in the milk and vanilla.
4. Whip until smooth, creamy, and light. That's it!

Suggested variations

This flexible frosting takes well to additional flavors. You can:

• In addition to the vanilla extract, use a teaspoon or less (depending on strength — taste as you go) of peppermint, orange, lemon, coffee, almond, or rose extract.
• Instead of the milk, use one to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like.
• Add up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio), or ground chili.
• Add two teaspoons of instant coffee powder.

Expert tips and FAQs

More favorite frosting recipes

• Whipped chocolate frosting
• Raspberry whipped cream
• Stable whipped cream cheese frosting for piping

Continue to Content

Yield: Makes about 2 cups

Whipped Buttercream Frosting

Print

This easy, adaptable whipped buttercream frosting can be used as-is or dyed any color you like. Great for piping or spreading. This recipe makes enough to frost 12 cupcakes. Can be doubled in a regular stand mixer for a cake or a larger batch of cupcakes.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 8 tablespoons (112 grams) salted butter, at cool room temperature
• 2 cups (240 grams) powdered sugar
• 1 tablespoon (15 ml) whole milk, plus more as needed
• 2 teaspoons (10 ml) vanilla extract
• Gel icing color of choice, optional

Instructions

1. In the bowl of a stand mixer fitted with the whisk or a large mixing bowl with hand-held electric beaters, beat the butter until light and fluffy, about 2 minutes.
2. Sift in the powdered sugar and pour in the milk and vanilla extract.
3. Mix on low speed until incorporated, then turn up the speed to medium high. Beat until very light and smooth.
4. If dyeing, use a toothpick to swirl a little bit of gel icing color into the bowl, then mix thoroughly, adding more as necessary to achieve desired shade.
5. Spread or pipe onto completely cooled cake or cupcakes.

Notes

1. I like to use a good quality cultured, salted butter to add the tiniest bit of additional dimension to the flavor of the frosting. It doesn't taste salty at all — it just tempers the sweetness and heightens all the flavors.
2. Use a high-quality pure vanilla extract for the best flavor.
3. I prefer to use this frosting right away, but you can make it up to a week in advance if you need to. Store in an airtight container in the fridge, bring to cool room temperature, and whisk again for a minute before using

Suggested variations

• In addition to the vanilla extract, use a teaspoon or less (depending on strength — taste as you go) of peppermint, orange, lemon, coffee, almond, or rose extract.
• Instead of the milk, use one to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like.
• Add up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio), or ground chili.
• Add two teaspoons of instant coffee powder.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 71mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 1g

Did you make this recipe?

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