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 mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Keyword: buttercream, whipped vanilla buttercream
Servings: 16 cups
Author: Amanda Rettke--iambaker.net
- 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
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.