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Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

Vanilla Buttercream

The BEST Whipped Vanilla Buttercream frosting!

Course Dessert
Cuisine American
Keyword whipped vanilla buttercream
Prep Time 13 minutes
Total Time 13 minutes
Servings 8 SERVINGS
Author Amanda Rettke

Ingredients

  • 1 cup 2 sticks 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

  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