Whipped ButterCream Recipe Notes:
- Almond extract is optional. It adds just a hint of almond flavor, and gives your frosting a slightly elevated flavor, which I like to call ‘fancy buttercream.’ Great for wedding cakes and cupcakes.
- Frosting will keep for 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. Bring to room temperature before spreading onto baked goods.
- Recipe will make enough to frost about 16 cupcakes with high, dramatic piped frosting, or 24 cupcakes spread with a knife, a 9×13 sheet cake, or an 8-9 inch two layer cake.
- Baked goods can be frosted the day before an event, and left at room temperature in a sealed container. If you have a fully decorated cake, or cupcakes with a fruit filling, I’d recommend refrigerating them overnight so they stay fresh longer.
- Butter melts around 90 to 95 degrees, and so will your frosting. If your location is nearing this temperature, I’d recommend refrigerating your baked goods until an hour before you’re ready to serve them. Refrigerating your frosted baked goods will not hurt them, but you will want
- to give them some time to come to room temperature before serving.
Whipped Buttercream Frosting is a light and fluffy version of the traditional buttercream you know and love. This sweet, whipped buttercream is the perfect frosting for cakes, cupcakes, cookies, and brownies.
- 1 cup unsalted butter
- 4 cups confectioner's sugar
- ⅓ cup heavy cream
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
In a large bowl, add room temperature butter, beat until creamy, about 1 minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add heavy cream, salt, and vanilla extract (and optional almond extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes and serve.