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Pink Velvet Cupcakes with Whipped Vanilla Buttercream!
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4.85 from 20 votes

Vanilla Buttercream

The BEST Whipped Vanilla Buttercream frosting!
Prep Time13 mins
Total Time13 mins
Course: Dessert
Cuisine: American
Keyword: whipped vanilla buttercream
Servings: 8 SERVINGS
Author: Amanda Rettke

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