Whipped Buttercream Frosting
Ingredients
Scale
- 1 cup (2 sticks) salted butter, softened to room temp
- 3 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 2–4 tablespoons heavy cream
Instructions
- Beat the softened butter on medium-high speed for 4–6 minutes until it’s pale, fluffy, and nearly doubled in volume. Scrape down the bowl halfway through.
- Turn the mixer to low and slowly add the powdered sugar, ½ cup at a time. Mix after each addition, then increase to medium-high and beat for another 2–3 minutes once all the sugar is added.
- Pour in the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high for 2–3 more minutes. Add more cream, 1 tablespoon at a time, until the texture is as light and airy as you want.Turn the mixer to high and beat for a final 3–5 minutes. The longer you whip, the fluffier it gets.
- Switch to a paddle attachment at the very end and mix on low for 1 minute to knock out any large air pockets if you want it to pipe super smooth.
Find it online: https://lifeandsprinkles.com/cupcake-frosting-cheat-sheet/