The Best Fluffy Buttercream Frosting, light as air and not too sweet!
Buttercream frosting is the perfect topping for cupcakes, cakes, and cookies. Or even just eating with a spoon!
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Buttercream Frosting
Happy Friday! So, I’m going to get right into this.
I’m in a lot of forums on facebook. Everything from Dalmatians to baking.
And, one thing I come across in the foodie forums are people asking for THE BEST buttercream frosting recipe. A lot.
I’ve seen the same complaints about these points on different occasions; sometimes it just comes out overly sweet. Other times it is too thick or even too runny.
BUT, I finally put together the best (to me and quite a few in the comments below, thanks guys!) recipe for the best fluffy buttercream frosting
After making this batch of buttercream frosting yesterday for a super yummy upcoming Margarita Cupcake post, I knew I had to share it, and quick!
It is SO fluffy, and light and airy and just… YUM.
I showed a photo to my Mom over text and she asked me if it was cool whip because it looked so fluffy but nope! Just the best buttercream ever made!
It reminds me a lot of that whipped frosting you can get on cakes at the grocery store. Those are normally made with whipping cream but not this one.
This has traditional buttercream ingredients but I think what really sets it apart is the way you add everything into the mixing bowl.
Butter. Powdered Sugar. Vanilla. Milk and a pinch of salt… that’s it! Easy.
I really took my time to perfect this buttercream frosting recipe and I hope you enjoy it too!
How to make buttercream frosting fluffy?
- First, I sifted the powdered sugar so it was light as air. Then, whip the softened butter until smooth.
- Add the powdered sugar just a spoonful at a time, making sure each batch is incorporated until adding the next. I really think this is what made this frosting stand out.
How to make buttercream frosting less sweet?
When baking it is very important to always use unsalted butter unless otherwise stated in a recipe. But, the addition of salt to recipes is what helps to counteract the sweetness.
So, use that unsalted butter for this recipe BUT, make sure to add in just a pinch of kosher salt. Not too sweet, not salty at all, just the perfect buttercream frosting!
How to store buttercream frosting?
If you are not going to frost your cake, cupcakes, or cookies right away, place the buttercream frosting in an air-tight container. Place the container in the fridge until ready to use.
Warning though, since there is butter in the recipe, the frosting will harden up.
Let the frosting warm up a little and place it back into the stand mixer and whip until light and fluffy again. This will only take a minute or two.
Can buttercream be left at room temperature?
This is a great debate. Once you make and decorate with buttercream frosting for cupcakes or cakes, what do you do with them?
Do they need to be refrigerated or can they stay on the counter?
Even though buttercream icing has both butter and milk in it, it can stay at room temperature for two to three days according to the U.S. Food Safety and Inspection Services. It can stay out because of the high amount of sugar in the frosting.
Can buttercream frosting be made ahead of time?
Yes! Like mentioned above, just place it in an airtight container in the fridge until ready to use.
How long does buttercream frosting last in the refrigerator?
Buttercream will last in the fridge for up to two weeks.
Can I freeze buttercream frosting?
Yes, when placed in an airtight container, the frosting will last in the freezer for up to three months.
Looking for cupcake recipes to top with this buttercream icing recipe? Try some of these:
- Banana Cupcakes (also a recipe for the best cream cheese frosting!)
- Strawberry Shortcake Cupcakes
- Surprise Inside Heart Cupcakes
Tools used to make Buttercream Frosting:
How to make homemade buttercream frosting from scratch:
The Best Fluffy Buttercream Frosting
Ingredients
- 1 Cup unsalted butter, softened or 2 sticks
- 4 cups powdered sugar sifted
- pinch of salt
- 1 tablespoon vanilla bean paste or clear vanilla extract* or extract flavor of your choice
- 2 tablespoons milk
Instructions
- Place butter in the bowl of a stand mixer with paddle attachment. Mix on low speed until smooth and fluffy, about a minute.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed. Keep doing this until all of the sugar is added, scraping down the sides as necessary.
- Add the salt and stir to combine, add in the vanilla and stir to combine. Add the milk and whip the frosting for 3-4 minutes until light and fluffy.
Video
Notes
Nutrition
Dana DeVolk
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Robin Gagnon says
This is just the way I like my buttercream!
Sandi says
I thought that was whipped cream at first too…it is super fluffy!
Vera Hollingsworth says
Im making my daughters baby shower cake and I’m wondering if the frosting can be made ahead of time and refrigerated until I’m ready to use it?
Dana DeVolk says
Hi Vera, yes it can be made ahead of time. I wouldn’t make it more than 2 days in advance though. After refrigeration, you will most likely need to whip it again because in the fridge it will get super stiff from all the butter.
Kelly says
Best buttercream icing I’ve ever made. Thank you for sharing Dana!
Dana DeVolk says
I’m so glad you liked it, thanks so much!!
Dale says
I recently made this and it is the fluffiest most delicious buttercream I’ve ever tried!
Charlee says
Will this buttercream stay soft to the touch or does it crust? Thanks!
Dana DeVolk says
It stays soft, here is a recipe for crusting buttercream from I Am Baker: https://iambaker.net/the-perfect-crusting-buttercream/
Jessica says
I was a bit skeptical that it would be any better/different from my grandmother’s tried n’true….. but WOW!! Thanks for sharing! I 1/2’d the recipe and it was perfect for a 13×9 cake.
Dana DeVolk says
YAY!! I’m so happy to hear your results, thanks so much, Jessica!
Kim says
Can you use half butter half shortening
Dana DeVolk says
I’m sure you can, but I have never tried it. I’m not sure if the texture would be the same.
Lydia says
Can this be used to layer cakes. I am doing my daughter’s first birthday cake and want a light raspberry butter cream filling. Will it hold the layers in place? How much raspberry syrup should I add?
Dana DeVolk says
I wouldn’t recommend using this between layers, it would be good as the final frosting after the crumb coat though. If you want to flavor this like raspberry, I would use pure raspberry extract, that way it will not thin the frosting like a syrup would. Add just a teaspoon, taste, then add more to your preference.
Kim says
I’m not an avid baker so this might be a silly question. I did see that you said this frosting can be made in advance, and that if you store it in the fridge you’ll have to whip it again before using it, due to hardening from the butter. My question is, can I frost and decorate the cake (put writing on it) the night before and it be eaten the next day? I’m wondering if it will hold up and if the cake should be refrigerated. Thanks 🙂
Allison says
Can this be used to pipe cupcakes and to pipe a cake? Will it hold up or is it too soft to hold its shape?
Dana DeVolk says
They will hold their shape. All the photos were made with the buttercream, so you can see it will hold well! Thanks for asking 🙂
Simang'aliso says
Hi…I cant wait to try it out…I wanna ask…the recipe says ‘1 Cup 2 sticks unsalted butter, softened’ Does this mean 1 cup and 2 sticks or is it 1 cup or 2 sticks?
I wanna try it out this weekend. Please let me know.
Thankx
Dana DeVolk says
It’s 1 cup OR 2 sticks, I will clarify in the recipe now, thanks!
Sharon Andreazzi says
Can someone tell me will this frosting hold if you want to make your cupcake frosted like a beehive? Or is it too soft to do that?
Laury says
“This silly girl” sure did a Beautiful job of decorating the cake. I though at first that they were lots of roses, real roses!
I gave you 5 stars for its beauty! Bet tastes 5 stars worth too.
Dana DeVolk says
Thanks so much Laury!!
Deena Zarboni says
trying this today for my mom’s 92nd birthday cake!
Dana DeVolk says
I hope you both love it! Tell her Happy Birthday!
Brianna D. says
How many cupcakes will this frost? I want to use a generous amount, will one batch work for 24 cupcakes?
Dana DeVolk says
If you want a lot of frosting for each, you should double the recipe, thanks for asking!
Lori says
I couldn’t most of your instructions.
Dana DeVolk says
You couldn’t what most of the instructions?
donna says
I don’t have a stand mixer can I use a hand mixer?
Dana DeVolk says
Yes!
Laura Johnson says
This is delicious! I made cupcakes tonight for tomorrow evening. Should I refrigerate them? I’m unclear on the comments made here. I don’t want hard icing on my cupcakes when served.
Dana DeVolk says
I believe if you keep them covered, they will not harden. However, I cannot confirm this, so sorry!
Sue says
Your photo of butter cream frosting is the most appealing I’ve found, however, after reading 4 paragraphs, I chose another. I suguest you put the recipe first, then tell your story. Some people need to find a recipe quickly! I might try your another time. The one I chose was yummy, but had I not have had to Read so far down, I would have tried yours! Just a word of advice!
Dana DeVolk says
You are more than welcome to scroll past. An additional 2 seconds of scrolling isn’t that hard. You are of course entitled to your opinion. Also, you must have missed the big green button at the top of the post, before ALL of my “story” (which includes lots of tips and information on the recipe, not just a story) labeled “JUMP TO RECIPE”. ALSO, it is interesting how you were able to leave a comment, which is at the bottom of the post… past the recipe card?? Not sure what made you want to leave this backhanded compliment/comment, but I suggest another site might be better suited for your needs, just a word of advice!