Happy mistakes. Today I made a happy, happy mistake. Whipped Vanilla Buttercream was the result! If you like this recipe you will also like my traditional American Buttercream Frosting.
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 an 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.
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.
How to Make Whipped Vanilla Buttercream
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!
Not only is this whipped buttercream one of the best tasting I have ever had, but it is PERFECT for piping!!
I tinted this frosting turquoise for a fun piping experiment:
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.
Vanilla Buttercream
Ingredients
- 1 cup (2 sticks or 226g) butter, softened
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Pure Almond Extract
- 32 oz confectioners sugar, sifted*
- 2 tablespoons 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 16 ounces if you want to decrease sugar
Instructions
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla and almond extract.
- With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
- Store in refrigerator up to 2 weeks. Rewhip before using.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
How much does this frosting make? Approximately how many cupcakes would this frost? Trying to figure out how much I need to decorate almost a hundred cupcakes for a party 🙂
hi how do I make pink buttercream frosting for birthday cake
Can you add strawberries to this recipe? What adjustments would you make if you did? Love the recipe!
I use this buttercream recipe often, thank you!
I have for years tried to make my own frosting and failed so msny times. Some batches were edible but the quality was lacking.
I followed you recipe and directions, the result was fantastic!
I’m going to try using orange flavoring and put it on vanilla cupcakes. For an orange creamsicle cupcake.
Thanks for posting 🤗
Love this recipe!!!
Hi! I love all your videos so much! But I was wondering if you could give me measurements to make vanilla butter cream for a trial taste test (very small batch for practice making the buttercream and piping it) thank you!
This is absolutely hands down the best icing I’ve ever tasted. I admit that I hesitated on the almond extract. So happy I listened to your advice and tried it because it is th key ingredient. Thank you for sharing not only the recipe but your knowledge. I follow the directions fully and the icing came out so light and fluffy. BTW – I only used half a bag of powdered sugar.
Did you use the same amount of butter or half ?
im in UK what is the equivalent weight for butter, i have no idea what 2 sticks are? thank you
It’s 225 Grams. A stick of butter is 8 tablespoons, 4 sticks of butter is a pound. I hope this helps.
Will this recipe with the four cups of sugar ice a 9 inch cake including the middle and some piping around the edges.