whipped vanilla buttercream

I use 4 cups of frosting in this video but you can add as much as 8! (per the recipe below)

Happy mistakes. Today I made a happy, happy mistake. Whipped Vanilla Buttercream was the result!

Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

I walked away from my stand mixer while making buttercream. I walked over to my computer to check an ingredient and got sucked into a facebook rabbit hole of opinions and drama and insanity. Please tell me I am not the only one who does this?!

And seven minutes later I realized my mixer was furiously whipping butter and sugar into a awesomely light and sweet frosting.

I mean, I know I did not invent this technique. (Heck, I have done it before with whipped chocolate buttercream!) Everyone and their grandma (literally, my great-grandma did this, only by HAND) has done it. But I do not have a whipped vanilla buttercream recipe on my blog so HERE YOU GO.

#boom #iamtalkingloud #idontknowwhy #movingon

Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

Back to this awesome little treat!

I will be sharing the recipe for that beautiful pink velvet cupcake tomorrow… as I loved it SO much that I immediately made it into a layer cake. Because that is what I do. #iamcakemaker

Today is all about that whipped frosting amazingness.

whipped vanilla buttercream


  • 1 c (2 sticks) butter, softened
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 1 tsp. McCormick® Pure Almond Extract
  • 32 oz (8 cups) confectioners sugar, sifted*
  • 2 tbsp. whole milk (you can use up to 1/2 cup if you need a loose, creamy consistency)
  • pinch salt
  • *You can use as little as 4 cups if you want to decrease sugar


  1. Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  2. Add vanilla and almond extract.
  3. With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
  4. Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in refrigerator up to 2 weeks. Rewhip before using.

***Just in case there is any confusion, 4 cups of sifted powdered sugar equals 17.64 ounces. When I say 32 ounces, that is assuming you will use 8 cups of powdered sugar. My recipe indicated that you can use as little as 4 cups of sugar and still achieve a delicious American buttercream.

Whipped Vanilla Buttercream!

Tips for Success:

Having your butter and milk at room temperature helps greatly.

Substituting whipping cream for milk is a great idea, but not necessary if you get the butter whipped up nicely. (I do not recommend skim milk in this recipe.)

I have seen this recipe as a “quick one-bowl” recipe. To do this simply add all ingredients into the stand mixer then combine on low for one minute. After ingredients are incorporated, turn mixer to high and leave it for 5 minutes. This yields very similar results!

You can definitely leave out the almond extract if that is not your preference, but PLEASE try it once before deciding. If you have a nut allergy simply use Imitation Almond Extract. (You do not need to add more vanilla to compensate.) But do experiment with other extract flavors! Like coffee or root beer or lemon or orange!

And yes, yes you can decrease the sugar content if you want. I have seen it as low as 2 cups. Start with two and then taste test along the way to determine your ideal flavor and texture.

Pink Velvet Cupcakes are made from this Pink Velvet Cake Recipe!

Here is a PRO-TIP from a high-end Bakery owner:

If you want your buttercream even smoother, put it into the food processor! Right after you have followed the recipe directions above (using a stand-mixer) put the frosting into the food processor and process on low speed for about 5 minutes. It creates a SILK like texture that is perfection!

Whipped Vanilla Buttercream!


Not only is this American Buttercream one of the best tasting I have ever had, but it is PERFECT for piping!!

Smooth & Sleek~ this buttercream holds it shape and creates stunning designs!

I tinted this frosting turquoise for a fun piping experiment:

Fun with piping!

Here is an amazing PRO-TIP on how to get WHITE frosting:

Use pale butter. Quite frankly, this often equates to the most inexpensive butter, which works for me. 😉

Use clear imitation vanilla extract.

And here is the tip that just might rock your world...

try adding the TINIEST amount of purple food color. A VERY small amount.

Here is the video where Cakes by Raewyn describes how to do this!! Trust me, it’s LIFE CHANGING!!! When you do this you don’t have to worry about the color of your butter or extract.

Here is her facebook page… go follow her! <3


Piled-High Buttercream on Glorious Pink Velvet Cuppies!

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Hii amanda
How can i have these tipes ??

Dardanella Jones

Hi Amanda,
When making the buttercream frosting with 4 cups of sugar, should the butter and/or flavorings be decreased also?
Thanks, D’Ann


    I made mine with 4 C sugar and everything else the same and it was perfect


Hi Amanda! Do you use salted or unsalted butter? Also why the need to sift the powdered sugar? Thank you Dianna


OMG! I will never made another buttercream ever again! I used 4 C. sugar and it was perfectly sweet, light and fluffy. This will forever be my go to for buttercream


    Did the frosting melt at room temp? I’m planning on using this for my sister’s bridal shower but I don’t want the frosting sliding off the cupcakes during all the activities. Thanks!


Amanda, you wrote, “If you have a nut allergy simply use Imitation Almond Extract.” This information is not accurate and may lead to more questions. Most, if not all, pure almond extracts for food use sold in the U.S. today are made from “bitter almond oil” which is taken from the seed of stone fruit, such as peaches and apricots. My 20+ year old daughter is allergic to peanuts and tree nuts, and we use McCormick brand pure almond extract in our baking. Just an FYI for anyone with tree nut allergies. 🙂


I’m looking for your amazing white cake recipe that must be made in 8” pans. Can you help?

shammi begum

can I make this recipe without almond extract


Too stiff, one more stick of butter and 2Tb of crisco was perfection


I substituted rum for the other flavoring for a butterrum flavor that paired well with pina colada cake.


I am amazed by the purple food colouring making the buttercream ‘whiter’. Don’t you just love science! Anyway, she doesn’t mention which brand she is using but does suggest that other brands don’t work as well. Any idea what brand she is using here, please. Thanks muchly 🎂


I love you and your recipes!!! Thank you for sharing!