Go Back
+ servings
Red and Green and lots of CANDY make this one of the most festive Holiday cakes you will ever see!
Print Recipe
5 from 1 vote

Double Batch Whipped Vanilla Buttercream

This is a BIG batch of buttercream and should be made in stages if you do not have a stand mixer with a large bowl.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, whipped vanilla buttercream
Servings: 16 cups
Author: Amanda Rettke--iambaker.net

Ingredients

  • 2 cups (4 sticks / 452 g) butter, softened
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 tablespoon McCormick® Pure Almond Extract
  • 64 ounces confectioners' sugar, sifted
  • ½ cup whole milk, up to 1 cup if you need a loose creamy consistency
  • 1 pinch kosher salt

Instructions

  • To the bowl of a stand mixer with a whisk attachment, add butter. Beat 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, stopping to scrape the sides and bottom of bowl when needed.
  • 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.