Red and Green and lots of CANDY make this one of the most festive Holiday cakes you will ever see!

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.

Course Dessert
Cuisine American
Keyword buttercream
Prep Time 1 minute
Servings 16 cups
Author Amanda Rettke


  • 2 cups (4 sticks or 452g)) butter softened
  • 1 tablespoon McCormick┬« Pure Vanilla Extract
  • 1 tablespoon McCormick┬« Pure Almond Extract
  • 64 oz confectioners sugar sifted
  • 1/2 cup whole milk you can use up to 1 cup if you need a loose creamy consistency
  • pinch salt


  1. Beat butter in the 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