↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / How to Make the Fluffiest Buttercream Frosting Ever!

How to Make the Fluffiest Buttercream Frosting Ever!

by 28 Comments

This post may contain affiliate links. Read our disclosure policy here.

Leigh is sharing her buttercream frosting recipe and tips for how to make the fluffiest buttercream frosting:
 Would you like to create fluffier frosting? Follow these 7 steps to learn how to make the fluffiest buttercream frosting. Buttercream Frosting Recipe & Tips

You know THAT mom? The one whose cupcakes always look perfect when she’s bringing them in for the classroom party? Well, I’m here to tell you that you can be THAT mom this year for Valentine’s Day.

See those cupcakes up there? I made ‘em. I’m not artistic. I can hardly draw a stick figure. But, I’ve learned some secrets to making that fluffy frosting and getting that bakery look. And I’m going to spill those secrets to you right here, just in time for Valentine’s Day.

First, let’s talk about your frosting. You can’t get this look from that runny canned stuff in the baking aisle of the supermarket. And you won’t get that bakery taste, either. So, we’re gonna have to start from scratch. But don’t worry. I promise this is going to be painless.

How to Make the Fluffiest Buttercream Frosting Ever!

Fluffiest Buttercream Frosting Recipe

Ingredients:

  • 2 sticks unsalted butter
  • 1 bag (or 2 pounds, or about 7 cups) of powdered sugar
  • 1 T. of flavoring (I use 2 t. of vanilla extract and 1 t. of almond, but you can mix to your liking)
  • Pinch salt (Yes, salt)
  • About 2 T. whipping cream

Secrets for Making  Fluffier Buttercream Frosting:

1. Don’t soften your butter in the microwave.

I know, I know, we get in a hurry and stick it in there for a few seconds. But with this frosting, don’t. Take it out of your fridge in plenty of time to let it come to room temperature. It won’t hurt it if it sits out for awhile. Softening in the microwave tends to soften it unevenly – you will have parts still stiff and parts that are almost melted. That might work OK in a batter, but that inconsistent texture won’t be good for your frosting.

2. Now whip that butter. JUST the butter.

Before you add anything else to the bowl, whip that butter. And then whip it some more. You’ll notice the color lightening. You’ll notice the texture getting a lot more fluffy. Keep whipping a good 3-5 minutes. The more air you incorporate in this step, the better.

3. Add in the flavoring of your choice and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.

4. Drizzle in half of that whipping cream.

In a pinch, you can substitute milk or half and half, but whipping cream is the best choice here to give your frosting the richest, fluffiest texture. Add half and check the consistency. Add the rest if you think it’s not too thin.

5. If you wish to color your frosting, I recommend gel color.

Liquid colorings can dilute the frosting quickly and you need to add a lot of them. Using a gel color (which you can find in the cake decorating aisle of stores such as Walmart, Michael’s or Hobby Lobby), means you use a lot less, and you don’t dilute your frosting.

6. Now make like Devo and whip it good.

Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two. The more whipping, the fluffier the frosting. You won’t overwhip it, I promise.

7. Use a pastry bag and a decorating tip to frost.

I know those fancy tools seem scary, but it is sooooo much simpler than it looks. Really. Pick up the disposable pastry bags you can buy in the aforementioned cake decorating aisle, and a tip. You don’t need a big fancy decorating set. The look above was achieved with the Wilton 1M decorating tip. Trim the pointy end off your pastry bag, stick the tip in, fill half way with frosting and go. Frost in a circle from the outside in to the middle of the cupcake. If you hate the way the first one looks, scrape the frosting off and try again. I bet you’ll be a pro by your third or fourth cupcake. And you’ll be shocked at how easy and fast it is to frost them.

4.5 from 4 reviews
Fluffiest Butter Cream Frosting
 
Print
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 2 sticks unsalted butter
  • 1 bag (or 2 pounds, or about 7 cups) of powdered sugar
  • 1 T. of flavoring (I use 2 t. of vanilla extract and 1 t. of almond, but you can mix to your liking)
  • Pinch salt (Yes, salt)
  • About 2 T. whipping cream
Directions
  1. Take your butter out of your fridge in plenty of time to let it come to room temperature.
  2. Now whip that butter. JUST the butter.
  3. Before you add anything else to the bowl, whip that butter. Keep whipping a good 3-5 minutes.
  4. Add in the flavoring of your choice and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.
  5. Drizzle in half of that whipping cream. Add half and check the consistency. Add the rest if you think it’s not too thin.
  6. If you wish to color your frosting, I recommend gel color.
  7. Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two.
  8. Use a pastry bag and a decorating tip to frost.

 

More Frosting Recipes

Leigh M. Caldwell is a radio personality and a professional blogger, but her favorite and most important job title is mommy. She has also baked more than 500 dozen cupcakes in the past few years for family weddings, classroom parties, church events and countless birthdays. She's considering adding “proficient in pastry bags” to her Linked In profile. 

Comments

  1. I love this recipe! I’ve never been a fan of frosting with vegetable shortening – it just tastes waxy to me. I love this one – all butter, plus some whipping cream. That’s my kind of decadent 🙂

    Reply

    • I agree with you. I hated bakery icing growing up. All I ever tasted was lard, at the time. It was lard ands powdered sugar. A little vanilla extract. I used to scrape the icing ogf the cake ands just eat the cake. I now make my own Butter Cream frosting all butter, 10X sugar, vanilla. Whipped to death. Not really death, but so airy ands delish. Not overly sweet. To gif to be true.

      Reply

  4. I’ll definitely try this with the kids too. Between the rain and cold weather, we’ve been stuck inside a lot. My youngest ones just turned four and cooking-with-mom is all the rage! I sent you a Twitter message too. Love your site! #SITS

    Reply

  5. Alea, this really is beautiful frosting! I love the tips, and your photography is gorgeous. Thank you for sharing this with Treasure Box Tuesday- I am sharing it on Facebook this afternoon! 🙂

    Reply

  14. Hi Alea,
    What great tips for this awesome frosting. I will sure be trying this recipe and it is pinned! Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

    Reply

  15. Thanks for sharing this! I’ve been looking for just this kind of frosting recipe! Thank you so much for sharing it with us at Tasty Tuesdays, I’ll be featuring you tomorrow!

    Reply

  17. That is a wonderful recipe!!! I always get so ahead of myself and pop the butter in the microwave – based on the results you got I am going to have to try it your way!

    Reply

  18. Hi Stopping by to Thank you for sharing at One More Time Events and let you know you have been featured this week! Hope to see you at this weeks party. Tammy

    Reply

  23. Hi there. This frosting sounds yummy. I’d really like to try it. Do you think it would keep overnight in the fridge if I made it the day before I plan to ice the cake? Would that ruin the fluffiness?

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.