Leigh is sharing her buttercream frosting recipe and tips for how to make the fluffiest buttercream frosting:
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.
- 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
- Take your butter out of your fridge in plenty of time to let it come to room temperature.
- Now whip that butter. JUST the butter.
- Before you add anything else to the bowl, whip that butter. Keep whipping a good 3-5 minutes.
- 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.
- Drizzle in half of that whipping cream. Add half and check the consistency. Add the rest if you think it’s not too thin.
- If you wish to color your frosting, I recommend gel color.
- Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two.
- Use a pastry bag and a decorating tip to frost.
More Frosting Recipes
- Mocha Fudge Frosting
- Chai Spiced Frosting
- Dairy-Free “Butter Cream” Frosting
- Decorating Icing Recipe
Micki says
February 9, 2014 at 2:34 pmI 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 🙂
JoAnne Anderson says
March 17, 2017 at 6:22 pmI 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.
Andrea says
February 10, 2014 at 7:13 amThanks for sharing this! Love that it has butter and not shortening. Hoping to make cupcakes this weekend.
Amanda - A Cookie Named Desire says
February 10, 2014 at 9:48 amI love this recipe. I always struggle to get my frosting that really light and airy fluffiness that I love. I will definitely be using your recipe the next time I make cupcakes!
Alicia Gonzalez says
February 12, 2014 at 12:26 amI’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
Joy @ Yesterfood says
February 12, 2014 at 12:29 pmAlea, 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! 🙂
Ritchil Shafer (Cheng and 3 Kids) says
February 12, 2014 at 10:19 pmThanks so much for these tips! I’ve always wanted to make fluffy looking frosting!
Heather {Woods of Bell Trees} says
February 13, 2014 at 1:09 amHehe I melt that butter something fierce, I guess I better stop for more quality frosting texture! I have never made frosting with whipping cream, this will be fun to try!
Monica says
February 13, 2014 at 6:13 amThis looks so good, I have been looking for a fluffy frosting recipe! I have pinned it and saved it to my favourites.
Tirabaralla says
February 13, 2014 at 10:09 amThis looks fab and I am gonna pin it for future reference, thanks for sharing, I am not a fan of stiff frosting, which is what I normally would get.
Joanna Sormunen says
February 13, 2014 at 6:45 pmThis sounds so delicious! And looks way too cute 🙂
Jennifer Johnson says
February 14, 2014 at 2:07 pmWhat a great way to lighten up buttercream.
Sara says
February 14, 2014 at 4:22 pmThanks so much for sharing. I just book marked this for tomorrow’s cuppies!
Thanks for linking up with us at Tell Me About It Tuesday! I hope you hop over again next week. http://www.sweetsillysara.com/2014/02/welcome-to-tell-me-about-it-tuesday-and.html
Carolyn ~ homework says
February 14, 2014 at 4:33 pmThank you so much for sharing your fantastic project on The Inspiration Board at homework. I featured you in the spotlight!
carolyn ~ homework
Miz Helen says
February 17, 2014 at 8:21 amHi 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
Anyonita says
February 17, 2014 at 2:45 pmThanks 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!
Tammy says
February 19, 2014 at 9:20 amWhat a great tip….looks great and now I want one…lol Thank you so much for sharing at One More Time Events…Hugs, Tammy
Ashley says
February 20, 2014 at 5:59 pmThat 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!
Tammy says
February 23, 2014 at 8:23 amHi 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
Julia says
February 10, 2015 at 8:19 amThese are super tips! Thanks for sharing your secrets with us!
Nicole Neverman says
February 12, 2015 at 4:08 pmThis is fantastic!! I always feel a little let down with my frosting skills so this is a great read 🙂 If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove anything goes link party! You can find me here: http://picnicnz.blogspot.co.nz/
Amy @ Ms. Toody Goo Shoes says
February 13, 2015 at 8:10 pmI’ve not yet mastered the art of frosting. These are great tips. I’m pinning so I can give it a try. Stopping by from Best of the Weekend!
Lindsay Eidahl says
February 15, 2015 at 1:18 pmI need to try this! Thank you for sharing on Show Me Saturday! Pinning!
Fiona says
March 12, 2015 at 1:45 amHi 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?
Ali says
August 18, 2016 at 8:06 pmDo you need to keep these refridgerated?
Alea Milham says
August 19, 2016 at 4:12 pmNo, you do not need to keep it refrigerated, but I do keep the frosted cake, cupcakes, or cookies in a sealed container.