How To Make Cupcake Buttercream Frosting – Whipped Buttercream Frosting is the best frosting ever! This flour frosting (ermine frosting) is made without powdered sugar. It has the rich creaminess of a buttercream and the light, fluffy texture of a whipped cream frosting without being too sweet!
This Whipped Buttercream Frosting recipe pretty much blew my mind. I’m not a big frost person; most buttercream frosting is just ok and I can take it or leave it.
How To Make Cupcake Buttercream Frosting
Yup! Plain old granulated sugar. So if you’ve ever wondered how to make frosting without powdered sugar, here it is!
Best Vanilla Buttercream Frosting
Don’t worry – it’s not eager at all. In fact, this ermine frosting has the consistency of a light whipped cream with the flavor of a sweet vanilla buttercream.
This is honestly the best frosting (buttercream or otherwise) I’ve ever had. It’s sweet, but not overwhelmingly, make-your-teeth-ache sweet.
I’ve put answers to many of the questions I received in the recipe notes. Please take a moment to read through these notes before making the frosting.
Step 2 Once the mixture is combined, heat the mixture over medium-low heat until it thickens. At this point it should be the consistency of a thick paste.
Eggless Whipped Cream
Step 4 Allow the mixture to cool to room temperature before proceeding. This step is key. If the mixture is warm, it will cause the butter to heat up and you will end up with a thin, runny frosting.
Step 5 In a separate large bowl, cream butter, sugar, and salt together on medium-high to high until light and fluffy, about 5 minutes. Be sure to scrape down the edges to avoid gray frost.
Step 6 Add the completely cooled milk/flour mixture to the whipped butter/sugar mixture and beat on medium-high to high for 5 minutes. It may seem separate at first, but keep whipping the frosting until it’s light and fluffy.
This recipe has been published for almost 10 years. During that time, I’ve made and made this frosting countless times to answer the thousands of questions I’ve received. Here are some answers to the most frequently asked questions.
Orange Buttercream Frosting
I tried this recipe with skimmed milk, 1% milk, 2% milk, whole milk, and non-dairy milk. I managed to make the frosting with all these types of milk. But using whole milk will give you a richer, creamier frosting than using skimmed milk.
I tried the recipe with both salted butter and with unsalted butter + salt. I prefer the salted butter version because unsalted butter + salt version tastes flatter.
You can. Clear vanilla does not have as much flavor as pure vanilla extract, so you may find that you need to use more clear vanilla for the frosting to have as much flavor.
You can! I used both gel and regular food coloring. Both worked well. If you are going to use a large amount of food coloring, I would recommend a gel to keep the frosting from running.
Rainbow Tie Dye Vanilla Buttercream Frosting
I doubled this recipe. This filled my 5 gallon stand mixer, so be sure to use a larger mixing bowl.
I use regular granulated sugar. By using a larger grain (natural) sugar, you can give gray frosting. If you’re worried about the frosting, give the sugar a few zips in a blender or food processor to break it down.
Yes, you can use an equal amount of vanilla bean paste instead of the vanilla extract to make vanilla bean buttercream.
This frosting has a light, sweet vanilla flavor that works well with a variety of cake flavors. Here are some ideas!
Mother’s Day Vanilla Cupcakes With Rose Petal Buttercream Icing
If you’ve tried this Whipped Buttercream Frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love hearing from people who have made my recipes!
Serving: 1 portion | Calories: 169 kcal | Carbohydrates: 15 g | Fat: 12 g | Saturated fat: 7 g | Cholesterol: 32 mg | Sodium: 108 mg | Potassium: 25 mg | Sugar: 13 g | Vitamin A: 380 IU | Calcium: 21 mg | Iron: 0.1 mg
This recipe was originally published on 12/22/12. It was updated with new images on 7/25/16. Updated again on 2/10/22 with additional information and tips.
Kate got her first cookbook when she was five years old, and she hasn’t stopped cooking since! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post and more. When she is not cooking or baking, she can be found with her husband and five children on her mini farm. This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully and keeps well in the fridge.
Easy Chocolate Buttercream Frosting
This is our go-to frosting for our Perfect Vanilla Cupcakes. A single recipe makes 24 cupcakes, but it’s easy to double the recipe if you’re making a large batch for a birthday party.
This frosting is so pretty on cupcakes, cakes, and even cookies! I used the Wilton 1M Tip with a large piping bag. These 3 piping tips are the only ones I use to decorate cupcakes with. Watch the video below. If it doesn’t load, make sure your ad blocker is turned off.
Flashback: as a kid I hid in the pantry and spoonfuls of canned frosting [gross]; there’s something about the store-bought one that was just terribly irresistible. Maybe all those wonderful chemicals? Well, take that irresistible quality, minus the chemicals, and you get this frosting.
It also keeps pretty well in the fridge for, well, mine stays there for a week and I stick my finger in it. Come on right now……… ok this is just ridiculous. It’s still good!
Easy Cupcakes With Buttercream Frosting Recipe
By combining cream cheese and whipped cream, a soft and airy frosting is created that holds its shape when sprayed. Do it once and you’ll do it again and again.
Cooking tip: For best results with whipped cream, freeze your mixing bowl and whisk 10-15 minutes before use. Also store the heavy whipping cream in the fridge until ready to use.
That is it! Just three steps and you’re done! Store covered in the fridge until ready to use on these vanilla cupcakes, our moist chocolate cupcakes, or even these super fluffy pumpkin cupcakes.
You will fall in love with this frosting and of course you will want to use it on all your desserts. This makes enough frosting for a 2-layer 9-inch cake. If you want a very generous amount of frosting, or if you are working with a 4-layer cake, you can make 1 1/2 times the recipe.
The Best Vanilla Frosting Recipe
If you like to change up your cupcake frosting, try these top-rated frosting recipes. We have everything from rich chocolate frosting to marshmallow ice cream.
Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!
If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook, and Twitter! Hashtag them #
We first published this recipe in June 2012. We rephotographed and added new images. After much testing, we now use 2 cups of powdered sugar instead of 1 1/2, as it gave the cream a better texture.
Vanilla Buttercream Frosting (from Sprinkles Cupcakes) Recipe
Welcome to my kitchen! I’m Natasha, the blogger behind Natasha’s Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tried and tested recipes with YOU. Thank you for dropping by! We are so glad you are here. Knowing how to make buttercream frosting is one of the best tricks to have in your baking arsenal. This classic American buttercream recipe makes enough pillowy frosting for 24 cupcakes or a 9-inch layer cake.
Of all the recipes on My Baking Addiction, homemade buttercream frosting is definitely the recipe I make the most in my kitchen.
In fact, it’s probably the most requested recipe among family and friends – yes, maybe second only to My Favorite Chocolate Chip Cookies.
Whether I’m whipping up cupcakes, cakes or cookies, knowing how to make my favorite buttercream has saved me time and time again.
Marshmallow Fluff Makes The Easiest Buttercream Frosting
Since so many people keep coming back to it, I thought I’d share some of my favorite tips for making buttercream frosting with you!
American Buttercream Frosting – This buttercream frosting is quick, simple, and what you see on most grocery store cakes (and in the recipe chart below). It’s mainly fat (butter, margarine, shortening), confectioners’ sugar and vanilla extract whipped together.
Swiss Meringue Buttercream – This type of buttercream is made by boiling egg whites and sugar together in a bowl set over a pan of boiling water.
The mixture is whisked constantly when it reaches 140° F. The egg white and sugar mixture is then removed from the heat and whisked on high speed until it forms stiff peaks and is cooled.
Easy Vegan Buttercream Frosting
Italian Buttercream – This buttercream is made by adding simple syrup, which is made by heating sugar and water (softball stage) to the egg whites and letting the syrup cook the egg whites and whip them to stiff peaks.
Today we’re going to make American Buttercream, but I encourage you to try the others when you want more of a challenge!
Homemade buttercream frosting is as easy to make and as delicious as you want it to be
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