Perfectly light and fluffy buttercream frosting recipe is the best white, vanilla frosting you’ll ever taste! Not overly sweet, light-tasting whipped buttercream tops and decorates layer cakes, sheet cakes, and cupcakes beautifully!
best Fluffy Buttercream Frosting recipe
Light and fluffy vanilla frosting uses simple ingredients to make the fluffiest whipped buttercream frosting! Most buttercream recipes use a simple combination of butter, powdered sugar, and milk. However, I find these frosting recipes to be heavy and overly sweet.
Using a combination of butter and shortening lightens the flavor and helps with stability. All butter frostings have a richer taste and don’t hold their shape as well since butter has a lower melting point.
The addition of heavy cream cuts the sweetness and is key for making frosting extra fluffy. After beating for several minutes, the frosting will turn into the consistency of whipped cream and be very stable.
Ingredients for whipped buttercream frosting
- Butter – Unsalted, softened butter
- Shortening – White vegetable shortening
- Confectioners Sugar – Powdered sugar helps with stability and adds sweetness
- Heavy Cream – Key ingredient for making the fluffiest frosting recipe
- Vanilla Extract – To keep the frosting pure white, use clear vanilla. Also, alternative buttercream flavors are listed below
- Salt – Cuts sweetness and enhances flavor
How to make Fluffy Buttercream Frosting
The most important thing to remember when making easy fluffy buttercream is to mix on high speeds for extended period of time. Adding air to the ingredients lightens the frosting to a whipped cream consistency.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Cream the room temperature butter and shortening together until fluffy and well combined.
- Add the powdered sugar, vanilla extract, salt. Mix until well blended. The frosting will be very stiff at this point.
- Slowly mix in the heavy cream. Once it is fully mixed in, increase to medium-high speed and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very white and fluffy, like a bowl of whipped cream.
How to Make Frosting Less Sweet
I find this frosting recipe the perfect amount of sweetness due the addition of salt and heavy cream. To make the buttercream frosting even less sweet use about 1/2 cup less powdered sugar, but add 1-2 ounces more heavy cream.
Make sure to beat the frosting the entire 7 minutes so the heavy cream becomes stiff and stabilized. This will counteract the lessened powdered sugar amount.
If you are looking a lightly sweetened frosting try the whipped cream frosting on fluffy banana cake recipe or this chocolate whipped cream frosting recipe.
frosting a Layer Cake
Frosting a cake does not have to be complicated! Follow these easy directions to frost a cake like a pro!
- Set the first layer on a cake stand. If the top is slightly domed, use a serrated knife to trim the top evenly or flip it over so the domed side faces down.
- Place strips of wax paper under the edges of the cake to catch any drips and keep cake platter clean.
- Spread on 1- 2 cups frosting on first layer all the way to edges.
- Top with second layer. Spread 1/2 the remaining frosting on top the cake spreading all the way to the edges.
- Use an offset spatula to bring around the remaining buttercream around the edges of the cake and smooth top and sides.
- Decorate with sprinkles, if desired, then gently pull out strips of wax paper.
storing tips
After mixing together a batch of whipped frosting, keep it at room temperature until ready to frost, pipe, or decorate. If you refrigerate the buttercream it will re-solidify the butter and harden.
Buttercream can still be made ahead of time and stored in an airtight container at room temperature up to two days, according to the USDA. The high amount of sugar acts as a preservative so it doesn’t need to be refrigerated immediately.
If you have leftover frosting, or want to store it longer, buttercream may be refrigerated up to two weeks or frozen for 3 months. Before using to decorate, though, it will have to be brought to room temperature again to soften.
How to Keep Buttercream Soft & Fluffy
When storing cakes and cupcakes with whipped buttercream frosting most people choose refrigeration because of the butter. However, this can dry out the cake and solidifies the whipped frosting so it’s no longer soft.
Alternatively, cakes and cupcakes can be covered and kept at room temperature up to 2 days if there are no custard or cream cheese fillings.
If you need to refrigerate or freeze a decorated cake, let it sit out for 5-7 hours to come to room temp. The cake texture will soften and the frosting will have a light, fluffy texture again.
Sometimes, if the cake is too cold, I will slice it and use the defrost setting on my microwave to soften the icing. Check every 10-15 seconds to make sure it doesn’t overheat and melt the butter.
Flavoring Fluffy Buttercream Frosting
This versatile frosting recipe can take on many different flavors to compliment cakes.
- Vanilla Buttercream – Use a good quality vanilla extract. For pure white frosting, use clear vanilla extract. Vanilla bean paste may also be used for a more pronounced vanilla flavor.
- Chocolate Buttercream Frosting – Follow the linked recipe for equally fluffy, chocolate frosting.
- Lemon Buttercream – Instead of vanilla extract, substitute lemon extract and add 1 teaspoon freshly grated lemon zest.
- Strawberry Buttercream – Mix in 1/4 cup pureed strawberries. For extra stability and strawberry flavor add crushed freeze dried strawberries.
- Peanut Butter Buttercream – Add 1 cup creamy peanut butter with butter and shortening. Use additional milk or cream for desired consistency.
how to color Frosting
When coloring white buttercream for gluten-free crumbl cookies, birthday cakes, sugar cookie bars, cupcakes or sugar cookies, use either food coloring or gel colors.
Food coloring is water based, so you will generally need more to tint frosting. This works best when turning white frosting into pastel colors.
Gel food coloring is more concentrated and thicker so less is required for bright, vibrant colors.
Wilton Color Right System includes all the basic food colors with a very handy formula chart to make any color desired.
Alternatively, Food Network also published a thorough guide for how to make frosting colors. It tells you exactly how many drops you need for any chosen color. Note that 100 drops equals one teaspoon of food coloring.
expert tips and tricks
- Butter and shortening should be at room temperature, while heavy cream is kept cold.
- To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
- It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
- This recipe makes enough to frost a 2 layer cake or piped onto 24 cupcakes. Please note piping on frosting will use more than simply spreading on.
Click here to see the
step-by-step web story instructions for this recipe!
best Cake Recipes to Pair with
- Moist Gluten-Free Chocolate Cake
- Gluten-Free White Cake
- Lemon Blueberry Cake
- Incredible Gluten-Free Chocolate Cupcakes
- Pineapple Carrot Cake
- Pumpkin Pie Cake
- Gluten-Free Vanilla Cupcakes
SAVE THIS recipe for whipped Fluffy Buttercream Frosting TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Fluffy Buttercream Frosting
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy whipping cream
Instructions
- In a large bowl or stand mixer fitted with paddle attachment, cream together softened butter and shortening until fluffy and well combined.
- Add the powdered sugar, vanilla extract, and salt. Mix until well blended. The frosting will be very stiff at this point.
- Slowly mix in the heavy cream on low speed. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very white and fluffy, like a bowl of whipped cream. Use to frost a moist chocolate cake, vanilla cake, or fluffy banana cake!
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Tips for Making fluffy Buttercream
- Butter and shortening should be at room temperature, while heavy cream is kept cold.
- To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
- It’s best to use a stand mixerwith paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
- This recipe makes enough to frost a 2 layer cake or piped onto 24 cupcakes. Please note, piping on frosting will use more than simply spreading on.
- Store leftovers in an airtight container up to 2 weeks in the refrigerator or freeze up to 3 months.
Flavoring Buttercream Frosting
- Vanilla Buttercream – Use a good quality vanilla extract. For pure white frosting, use clear vanilla extract. Vanilla bean paste may also be used for a more pronounced vanilla flavor.
- Lemon Buttercream – Instead of vanilla extract, substitute lemon extract and add 1 teaspoon freshly grated lemon zest.
- Strawberry Buttercream – Mix in 1/4 cup pureed strawberries. For extra stability and strawberry flavor add crushed freeze dried strawberries.
- Peanut Butter Buttercream – Add 1 cup creamy peanut butter with butter and shortening. Use additional milk or cream for desired consistency.
How to Color Buttercream Frosting
- When coloring white buttercream for birthday cakes, cookie bars, cupcakes or sugar cookies, use either food coloring or gel colors.
- Food coloring is water based, so you will generally need more to tint frosting. This works best when turning white frosting into pastel colors.
- Gel colors are more concentrated and thicker so less is required for bright, vibrant colors.
- Wilton Color Right System includes all the basic food colors with a very handy formula chart to make any color desired.
- Alternatively, Food Network also published a thorough guide for how to make frosting colors. It tells you exactly how many drops you need for any chosen color. Note that 100 drops equals one teaspoon of food coloring.
Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Cat says
I’ve tried countless frosting recipes looking for the exact right one. Your’s is that! It’s amazeballs!
Melissa Erdelac says
Thank you! I really appreciate that glowing review!
Best,
Melissa
Bonnie says
Amazing and delicious. I have tried many buttercream recipes but this is absolutely my favorite…..not so sweet and pipes beautifully.
Melissa Erdelac says
Thank you, Bonnie! I appreciate you taking the time to let me know!
Best,
Melissa
sadi says
hi! I was wondering if I can add crushed Oreos to this to make Oreo buttercream? Thanks
Melissa Erdelac says
I think that’s a fabulous idea! Make the recipe as directed and then mix them in at the very end. Enjoy!
Best,
Melissa
Marie says
Hi! I’ve used this frosting recipe a couple times, now, and I LOVE it and so does everyone who tastes it! I highly recommend, you will not be disappointed. Also, don’t let the Crisco throw you off, either. Did you know Crisco has no cholesterol?!
Melissa Erdelac says
Thanks Marie! I do think the Crisco also balances the flavor so it’s not too buttery tasting. On the other hand, I don’t enjoy the taste of all shortening frostings either. Thanks for writing!
Best,
Melissa
Gloria says
Was looking for a less sweet buttercream but didn’t want to have to using Ermine or Swiss buttercream because of the extra added steps. This recipe was what I was looking for. Perfect, simple, easy to make, great for decorating and delicious. Will never use another, thanks Melissa.
Melissa Erdelac says
So glad to hear, Gloria! I’m glad others are enjoying this recipe as much I do!
Best,
Melissa
Sabrina says
Also, aif I wanted to add Nutella to this recipe, how much do you think I would need??? Is it equivalent to the peanut butter?
Melissa Erdelac says
Hi Sabrina,
Oh I love this idea! I would start with 1/2 cup and go up to 1 cup, depending on taste. If you up to 1 cup to achieve the Nutella flavor, you may have to add additional heavy cream.
Best,
Melissa
Anonymous says
Thank you 🥰
Sabrina says
Hello there!!!
Its says its 24 servings…how many cups is that?
Melissa Erdelac says
I believe this makes about 5 cups frosting.
Nancy says
Hi! Do you have a video making this frosting? Thanks so Much!
Melissa Erdelac says
Hi Nancy, I don’t have a video, unfortunately, but basically you just beat the hell out of it! Mix it longer than you have mixed frosting before, at least 5-7 minutes.
Best,
Melissa
Jeannine Dunlop says
This is the fluffiest and best tasting recipe ever. Since I’m making a pull apart cake for a friend’s graduation I have a few Questions … does this recipe keep over time in the freezer? Does the cake need to be refrigerated before pick up? Will fondant doodads melt on the cake? How long can I keep the cake at room temp?
Melissa Erdelac says
Hi Jeannine,
Yes, I have definitely frozen the frosting lots of times. If the cake is sitting for more than 12 hours, I would refrigerate it, but set it out to bring to room temp before serving. I have not tried fondant over it, but I imagine if you refrigerate the cake/frosting before covering with fondant, it should be fine.
Best,
Melissa
Madeline Steeley says
This recipe for buttercream frosting is the best I’ve ever found. It is just the perfect sweetness and very easy to work with. Thank so much!
Melissa Erdelac says
Thank you for the lovely feedback, Madeline. I appreciate it!
Best,
Melissa
Brittany says
This is the buttercream recipe I have been looking for all my life! I am an avid baker (baking weekly— sometimes daily, depending on the timer of year). This frosting is light, fluffy and the perfect level of sweetness! Thank you for sharing! I will be using this recipe again and again.
Melissa Erdelac says
Thank you, Brittany. Your stamp of approval means a lot!
Best,
Melissa
Anonymous says
It calls for shortening, what do you use?
Melissa says
Hello,
I use Crisco shortening sticks. The sell them in regular or “butter flavor.” I just use the regular since there is also butter in the recipe.
Best,
Melissa
Aileen says
Hi melissa. How come there is no measurements, you didn’t put how much shortening or how much heavy cream?, please add the measurements to the butter cream recipe, thanks.
Melissa says
Hi Aileen,
All the measurements are there! I think you are still above the recipe card, but if you scroll towards the bottom of the post, it has everything you need!
Best,
Melissa
Ashley S says
THANK YOU! After struggling to find the right buttercream, I’ve finally found one my entire family loves! Sooooo yummy!
Melissa says
Thank you, Ashley! I’m so happy you came across the recipe!
Best,
Melissa
Kathy Lucas says
Could you tell me if it will crust over? I am not using the cake until Saturday, today is Wednesday so I will refrigerate the cake until then.
Melissa says
Hi Kathy,
It will crust over when it’s chilled, but once it comes to room temperature again it will be like you just spread it on. I leave my cakes out for at least 4 hours before serving to get all the chill off.
Best,
Melissa
Mellicia says
Woah! My son and I made the gluten free white cake + the vanilla buttercream frosting for his dad’s birthday. It was exceptional. My husband LOVES birthday cake and the last four years w/out gluten have been a big disappointment. Last year I purchased a small cake for $65 from a gluten free bakery. It was good. This was GREAT. Moist, light, not overly sweet- it was all the things. It was also incredibly easy and we used items we already had in the house. Highly recommend!
Melissa says
Hi Mellicia,
This means so much! I’m so happy you were able to finally find something for your family. I have definitely been there with the overpriced bakery cakes. I’m all about making things easy and affordable!
Best,
Melissa
Mandy says
Is this firm enough you can pipe with it?
Melissa says
Yes, for sure! I use it for piping all the time.
Enjoy,
Melissa
Jen R says
Just made your gluten free vanilla cake and added this vanilla frosting on top. So amazingly good! Definitely will be making this again. Thanks for sharing.
Melissa says
Hi Jen,
Yay! This makes my day. I’m so glad you enjoyed the recipe and thank you so much for taking the time to let me know.
Best,
Melissa
Lily Arrington says
How many layers of cake can this recipe frost, including designs?
Melissa says
Hi Lily,
It will frost a 2 layer cake with designs or a 3 layer cake, if just spreading on without any sort of piping tip. Enjoy!
Best,
Melissa
Kelly says
OMG! I made cupcakes for work using this frosting and people swooned!!!! They absolutely loved it!!! I could have a side hustle making cupcakes with this recipe for sure!!!
Thanks!!!
Melissa says
Lol, yes! Full disclosure, everytime I make this frosting I “sample” way too much of it before I even get it on the cake. It’s heavenly!
Best,
Melissa
Dani says
Hey! I just came across this recipe and it sounds amazing! I was wondering though, can it be flavored so it’s chocolate? What would you use? Melted chocolate or cocoa powder and in what quantities?? Would be of great help if it can be done!
Melissa says
Hey Dani,
I have a recipe for just what you are looking for! https://www.mamagourmand.com/chocolate-buttercream-frosting/ Enjoy!
Melissa
Dani says
Awesome!!! Thank you so much!! Can’t wait to try these!! 😃
Julia says
I am so happy that I came across your recipe!
I was looking for a quick recipe of frosting to go with my carrot cake and then saw this one and was like: Yeah! This match was made in heaven! Vanilla flavor with nutty taste of carrot cake makes it next level!
Highly recommend!
Melissa says
Thank you so much for sharing and I’m so glad you enjoyed it!
Best,
Melissa