whipped vanilla buttercream

filed under: Decorating on February 27, 2015

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.

Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

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.

#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!

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!

Whipped Vanilla Buttercream!


Not only is this whipped 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.

4.83 from 17 votes
Pink Velvet Cupcakes with Whipped Vanilla Buttercream!
Vanilla Buttercream
Prep Time
13 mins
Total Time
13 mins

The BEST Whipped Vanilla Buttercream frosting!

Course: Dessert
Cuisine: American
Keyword: whipped vanilla buttercream
Servings: 8 SERVINGS
Author: Amanda Rettke
  • 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
  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.

Recipe Video

Piled-High Buttercream on Glorious Pink Velvet Cuppies!

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  • Julia says:

    I use this buttercream recipe often, thank you!

  • Stacy says:

    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 🤗

  • Jackie says:

    Love this recipe!!!

  • Sierrah says:

    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!

  • Amy says:

    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.

    • Barb says:

      Did you use the same amount of butter or half ?

  • lynn says:

    im in UK what is the equivalent weight for butter, i have no idea what 2 sticks are? thank you

    • Kelly McClure says:

      It’s 225 Grams. A stick of butter is 8 tablespoons, 4 sticks of butter is a pound. I hope this helps.

  • Chrissie says:

    Will this recipe with the four cups of sugar ice a 9 inch cake including the middle and some piping around the edges.

  • JoRay says:

    I always use an 8oz cream cheese with a stick of butter for all frostings.

  • Elise says:

    Wow loved the hint how to change buttercream to a perfect white colour

  • Ravikant Chavan says:

    You are super cook

  • Emily says:

    Delicious frosting!! I used it on your newest chocolate cake recipe – also wonderful!

  • Sherrie Moore says:

    I made the whipped buttercream frosting and it taste great but it broke apart.

  • Lil says:

    I love your recipes…they take out all the stress at work.More power and Godbless

  • Joanne Ooi says:

    Hello.. how many grams of butter required?

  • Bea says:

    This is how I have always made mine. I just turn on the mixer and walk away for a bit. Turns out exceptionally fluffy every time. Can’t use it on all cakes but it’s sooo delicious!

  • Kate Grob says:

    Can you please advise what brand of food coloring Raewyn was using to make her frosting white. She commented that she found it to be the best but did not mention by name.

  • Kara says:

    This is a fantastic recipe!!! I warmed up the milk and added some Williams Sonoma peppermint hot chocolate mix in, they came out fantastic!!!

  • Inthumathi@Christu do kumarasamy says:

    Looking very nice that butter cream frosting. Lovely.. 😍😍

  • Sadia says:

    Hi i m sadia will u plzz teach me how to make glaz for cinnomin rolls.thanks

  • Lisa says:

    I will have to try this trick to get white butter cream😊

  • Anna says:

    I made this twice. It is absolutely horrible with almond extract. It is way too strong and I could taste the alcohol. Much better with just vanilla.

    • Amanda says:

      some folks love almond extract, some don’t. Feel free to omit now that you know you don’t like it. 🙂

  • Tiffany says:

    How much does the recipe end up making and when did you add the color plus, what did you use for coloring.

  • Irene says:

    Hi. I am needing to make a wedding cake without cornbread products. Have you ever tried the substitute of cream of tartar+ baking soda for the baking powder in the cake recipe? Any advice? Thanks

  • Jerri says:

    Really like this BC recipe. Can you please tell me the brand of purple food coloring that Raewyn used? She had a preference.

  • Linda Manns says:

    I followed the recipe exactly. It’s my all-time favorite now. Thanks for sharing