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Whipped Buttercream Frosting Recipe

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Whipped Buttercream Frosting Recipe

Upgrade your regular buttercream to a whipped buttercream frosting which has a much more smooth, fluffy, and creamy consistency. It’s best for every batch of cakes and cupcakes! 

Buttercream frosting is pretty straightforward – beat butter and confectioner’s sugar, add any flavor or color, and you are good to go. But there’s one downfall of this frosting it tends to be a bit dense and tastes more buttery. 

For anyone who does not have a great liking for regular buttercream must opt for this whipped buttercream frosting.

The addition of heavy whipping cream in the frosting leads to more time for whipping, which ultimately makes it lighter.

It also makes the frosting quite creamy and silky making it more acceptable to the palette.

You must give this recipe a try! 

Why You’ll Love This Recipe? 

  • Light and airy: The extra whipping time of this frosting ensures that a good amount of air is added to the frosting, ultimately making it soft and fluffy. Don’t worry about over-beating here, as when heavy cream is added, we do require a little more whipping than the usual one. 
  • Creamy Flavor: Unlike regular buttercream, where the dominant flavor is that of butter, this frosting has a creamy touch to it. Hence the overall taste of the frosting is not just butter but also creamy. 
  • Versatile: This is a basic recipe for whipped buttercream frosting. You can any day add more flavors and colors as per your requirement. 
  • Easy to Frost: The texture is so smooth that the palette knife simply glides through when frosting a cake. It’s also suitable for piping frosting on your cupcakes. 

Important Ingredients Used In The Recipe

  • Unsalted Butter: Room-temperature soft butter is absolutely necessary. Melted or cold butter won’t work for this recipe as both won’t whip to the light, airy consistency we need. 
  • Heavy Cream: Use rich, heavy whipping cream for the frosting. Heavy cream has a good amount of fat in it (around 35%), which makes it extra delicious and creamy. 
  • Icing Sugar: Store-bought icing sugar must be used after sifting to eliminate lumps from it. Do not use castor/ granulated sugar or homemade powdered sugar. 
  • Vanilla Essence and Salt: Both act as taste enhancers for the frosting. Without the two, you won’t be able to get a good taste of the frosting. 

How To Make Whipped Buttercream Frosting

Preparation: Collect and measure each ingredient required for the frosting in separate bowls. Keep the tools handy as well. 

Beat Butter: Take unsalted softened butter into a mixing bowl and start beating it using an electric hand beater. Keep the speed at medium-high pace. Beat this until the butter gets pale, light, and fluffy. 

Add Icing Sugar: Next, add sifted icing sugar and continue beating. You may add the sugar in batches to avoid any mess. 

Add Remaining Ingredients: Lastly, add your heavy cream, vanilla essence, and salt. Give this a nice whip until everything combines well, and you end up with a smooth, fluffy frosting

Chef’s Tips For The Recipe

Quick Tips For Heavy Cream.

The cream must contain good fat content, which is approximately 35%. There are creams available with less fat content, but they won’t provide the richness and creaminess we need. The cream must be used at room temperature. Too cold cream will seize the butter as well. 

Variations.

You can add any flavored essence or extract to the frosting. Also, gel colors can be added as per the theme needed. The frosting is pretty versatile in addition of flavors and colors. 

How To Store Whipped Buttercream Frosting

Store your leftover frosting in an airtight box in the refrigerator. It can be used for a week.

If stored in the freezer, you may use it for a month.

However, keeping it in a fridge or freezer will make frosting hard. So, thaw the frosting first. Once it gets to room temperature, whip it again to bring back the consistency needed. 

More Easy Recipes

Look for my other delicious frosting recipes:

Ermine Frosting 

Whipped Cream Frosting 

Maple Frosting

Frequently Asked Questions 

Can I use salted butter in the frosting? 

No, refrain from using salted butter for the frosting as it contains a high salt amount. The frosting would be too salty, and you may need to add excess sugar to balance it out. Unsalted butter is the best option, as you can add salt as per your needs. 

Can I use non-dairy whipping cream instead of heavy whipping cream? 

I wouldn’t recommend that. Non-dairy whipping cream is a lot different than heavy cream. It contains added sugar, so the frosting will become sweeter if you add that. Also, the creaminess and richness that heavy cream brings can’t be achieved using a non-dairy one. . 

Can I use this frosting for any dessert? 

Yes! Just like regular buttercream, you can use this frosting for your cakes, cupcakes, even brownies, and any other dessert. 

Can I make the frosting less sweet?

The icing sugar mentioned in the recipe must be added for consistency and stability. I would not recommend reducing sugar here. You may check Ermine Frosting if looking for less sweet frosting.

How long does the frosting need to be whipped?

The whipping process can take up to 3 to 5 minutes. You need to beat the butter initially with sugar for about 2 minutes. After adding cream, you may continue to beat for another 2 to 3 minutes until you see a nice fluffy texture.

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Whipped Buttercream Frosting Recipe

Buttercream got an upgrade with rich dairy heavy cream, making it a lot smoother, fluffier, and creamier.

  • Total Time: 20 to 22 minutes

Ingredients

Scale
  • 200 g Unsalted butter
  • 100 g Icing sugar
  • 50 g Heavy cream
  • 1/4th tsp Vanilla essence
  • 1/8th tsp Salt

Instructions

  1. In a bowl, beat unsalted butter using an electric hand beater till it gets light and fluffy. 
  2. Sieve the icing sugar and add it to the butter in batches. Beat continuously to incorporate sugar. 
  3. Lastly, add heavy cream, salt, and vanilla essence.
  4. Beat once more to incorporate everything properly so the frosting becomes fluffy and smooth. 
  • Author: Chef Mansi
  • Prep Time: 10 to 12 minutes
  • Cook Time: 10 minutes

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