Description
This Whipped Buttercream Frosting is light, fluffy, and perfect for frosting cakes, cupcakes, and other treats. Made with simple ingredients like butter, powdered sugar, and heavy cream, it’s easy to make and tastes delicious.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioner’s sugar, sifted
- 1/3 cup heavy cream, cold
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/8 teaspoon salt
Instructions
- Cream Butter: In a large bowl, beat softened butter with a hand mixer or stand mixer until light and fluffy.
- Add Sugar: Gradually add confectioner’s sugar and mix on low speed until combined. Increase speed to high and beat for 2-3 minutes, or until light and fluffy.
- Add Remaining Ingredients: Add heavy cream, vanilla extract, almond extract (if using), and salt. Beat on high speed for 2-3 minutes, or until light and fluffy. Add more heavy cream as needed to reach desired consistency.
- Frost: Use frosting to frost cakes, cupcakes, or other desserts.
Notes
- Almond Extract: Almond extract adds a subtle flavor and is great for special occasion cakes.
- Storage: Store frosting at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Bring to room temperature before using.
- Yield: This recipe will frost a variety of cakes and cupcakes.
- Storing Frosted Cakes: Frosted baked goods can be stored at room temperature in a sealed container. Refrigerate if they have fruit filling or if you live in a hot climate.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 25g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
