Food
Whipped Vanilla Buttercream Frosting (American Buttercream)
By Ryan Hurd · Published Sep 12, 2026
Servings
Serves 24-36
Prep
15 min
Cook
5 min
Difficulty
Easy
A rich and tasty frosting that's bound to enhance your cake tenfold, this whipped vanilla buttercream frosting is a classic American buttercream that's perfect for any occasion. The creamy texture and sweet vanilla flavor make it a favorite among bakers and dessert lovers alike. The frosting is made by beating softened butter with powdered sugar until it's light and fluffy, then adding vanilla extract and milk to achieve the perfect consistency. The result is a smooth, velvety frosting that's perfect for covering cakes, decorating cupcakes, or spreading between layers. Whether you're making a simple vanilla cake or a more elaborate chocolate cake, this frosting will take your dessert to the next level.
Ingredients
- • 1 1/2 cups unsalted butter, room temperature (3 sticks)
- • 4 cups sifted confectioners sugar
- • 2 tsp vanilla extract or vanilla bean paste (can use clear vanilla if you want a whiter buttercream)
- • 1 pinch salt
- • 2/3 cup heavy cream (sometimes called whipping cream) (not cool whip or 'whipped' cream)
Steps
- 1.Add the room-temperature butter to a mixing bowl and mix with an electric mixer on medium to medium-high until creamy.
- 2.Sift the confectioner's sugar and add to the butter, then add the vanilla, salt and only half of the heavy cream.
- 3.Mix on medium until combined, then on medium-high until creamy and well combined. Scrape down the sides and the bottom of the bowl and mix again for a few more seconds to make sure everything is well combined.
- 4.Add the second half of the heavy cream and mix again on medium-high until everything is well mixed.
- 5.Turn the mixer on high and whip the frosting for about 4-5 minutes until the buttercream is light and fluffy.
- 6.Add to a cooled cake or cupcakes. Can be used as a filling for cakes or cupcakes.
Notes
- • This buttercream makes enough to cover about 24 cupcakes as a light frosting or it can fill about 36 cupcakes. If you prefer a large amount of buttercream on your layer cakes though, you may want to make a recipe and a half.
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