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American buttercream frosting recipe

Whipped Buttercream Frosting

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4.5 from 14 reviews

  • Author: Fadela
  • Total Time: 20 minutes


Easy whipped vanilla buttercream frosting recipe, to fill and smooth a 2 tiers 6 inch/15 cm cake or decorating 12 cupcakes. 


  • 200 g (1 cup) Butter - unsalted and softened
  • 350 g (3 1/4 cups) Powdered sugar - sifted icing sugar
  • 80 ml (1/3 cup) Heavy cream - full-fat
  • 2 tsp Vanilla extract 
  • 1 pinch salt - optional


  1. Place the softened butter cut into pieces in the bowl of your stand mixer fitted with the whisk attachment and whisk at high speed for about 3-5 minutes until you obtain a smooth and creamy mixture.
  2. Lower the speed of the mixer and add the sifted confectioner's sugar in several batches until completely incorporated.
  3. Add the vanilla extract and full-fat heavy cream and beat on high speed for a further 5 minutes until you have a smooth, voluminous frosting.
  4. Beat the whipped buttercream with a rubber spatula or the flat spatula of your stand mixer for 2 minutes at low speed to evacuate air bubbles and obtain a smooth frosting.
  5. Use immediately on your cakes or store in the fridge under plastic wrap.


Conservation: 1 week in the refrigerator and up to 3 months in the freezer.

  • Prep Time: 20 minutes
  • Category: frosting, icing,
  • Cuisine: american


  • Calories: 101
  • Sugar: 23
  • Sodium: 15
  • Fat: 1
  • Saturated Fat: 1
  • Carbohydrates: 23
  • Cholesterol: 3