Simply the Fluffiest Buttercream Frosting Recipe

Perfectly light and fluffy buttercream frosting recipe is the best white, vanilla frosting you'll ever taste! Not overly sweet, light-tasting whipped buttercream can be piped to decorate layer cakes, sheet cakes, and cupcakes or simply spread on like a cloud of air.

Prep Time 10

Cook Time 0

Total Time 10

Servings

Author Melissa Erdelac

Ingredients

½ cup (113.5 g) unsalted butter room temperature
½ cup (102.5 g) shortening
4 cups (480 g) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
¼ teaspoon (¼ teaspoon) salt
½ cup (119 g) 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.
½ cup unsalted butter, ½ cup shortening
Add the powdered sugar, vanilla extract, and salt. Mix until well blended. The frosting will be very stiff at this point.
4 cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
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.
½ cup heavy whipping cream

Notes

Bonus Tips

If you'd rather not use shortening, replace with another 1/2 cup butter.
Butter and shortening should be at room temperature, while heavy cream is kept cold.
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.
Store leftovers in an airtight container up to 2 weeks in the refrigerator or freeze up to 3 months.

Nutrition