An Easy Whipped Buttercream Frosting Recipe
Posted June 12, 2020 by Prairie Wife -
Buttercream Frosting is a tricky recipe to make.
Sometimes it can be too soft, other times stiff, and the worst yet (in my opinion) lumpy.
Over the last few months, The Cowkids have helped me to perfect our family’s Whipped Buttercream Frosting recipe.
We love to have family Cupcake Wars and have even a few “Dessert for Dinner” nights (which are so fun BTW) and this Whipped Buttercream Frosting makes it incredibly easy for the Cowkids to create anything they can dream up.
It’s the perfect consistency and can handle a whole lot of sprinkles while keeping its shape.
And YES it tastes amazing too!
This recipe is the combination of a few I found on Pinterest and then step by step instructions that ensure it turns out just right every time if you follow them EXACTLY!
Side Note: I use my stand up Kitchen Aid mixer with the whisk attachment to make this.
Whipped Buttercream Frosting
Time: 10 minutes Serves: 24 Cupcakes
1 cup salted butter (room temperature is a must)
4 cups powdered sugar
1 tsp vanilla
4tbsp whole milk or heavy whipping cream
1. Whip room temperature butter until smooth and creamy.
2. Add 1 cup of powdered sugar and whip until combined.
3. Add another 1 cup of powdered sugar and whip until combined.
4. Add vanilla and milk/cream and 1 cup of powdered sugar and whip until combined.
5. Add final 1 cup of powdered sugar and whip until combined.
You can put it in the refrigerator where it will keep for 1 month, or freeze it for up to 3 months.
If you need stiff frosting to work with, I recommend putting it in the fridge for 30 minutes.
NOTE: If you want to make this chocolate simply substitute 1/4 cup of unsweetened cocoa powder for 1/4 cup of the powder sugar.
Gel food coloring works the best with this frosting if you want to add color, but if all you have is liquid, simply add more powdered sugar if your Whipped Buttercream Frosting becomes too runny/soft.
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