The Best Fluffy Buttercream Frosting, light as air and not too sweet. Perfect topping for cupcakes, cakes, and cookies, an all-purpose frosting for your baking needs!
If you haven’t tried my Buttercream Frosting, now is the time. This is one of the best and most all-purpose frostings that you will come across.
I read a lot before coming up with this recipe about people and their love for buttercream frosting and also bad things about it not working out properly.
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.
We have been making this frosting for many years now and it has yet to fail us, it is our go-to frosting for pretty much anything and we rarely stray from it unless it’s a different type.
This Buttercream Frosting is just light, fluffy, airy, and absolutely delicious, it has the perfect balance of flavors that you will absolutely come to love.
Some of my other favorite frostings that we have on our site include Chocolate Malt Buttercream Frosting, Brown Sugar Frosting and Cream Cheese Frosting.
WHY THIS RECIPE WORKS:
- With only 5 staple ingredients it is super easy to put together.
- You can halve or double this batch depending on your frostings needs.
- This works on all different types of desserts and is very stable and perfect for piping, frosting, or filling.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Unsalted butter
Powdered sugar
Salt
Vanilla bean paste or vanilla extract
Milk
HOW TO MAKE FLUFFY BUTTERCREAM FROSTING:
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Place butter in the bowl of a stand mixer with the paddle attachment. Mix on low speed until smooth and fluffy, about a minute.
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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.
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Add the salt and stir to combine,
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Next add in the vanilla and again stir to combine.
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Lastly add the milk and whip the frosting for 3-4 minutes until light and fluffy.
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 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!
TOOLS USED TO MAKE FLUFFY BUTTERCREAM FROSTING:
Now while we like to use a stand mixer, this can be made with a hand-mixer as well if you do not own a stand mixer. We have made it several times with a hand mixer.
While the paddle attachment is nice, we realize that not everyone has the luxury of owning a stand mixer, so do not fret! You can use a hand-mixer for this recipe, it will just take a little longer.
WHY DO YOU SIFT THE POWDERED SUGAR?
Powdered sugar absorbs moisture from the air, forming hardened lumps so you will usually see those lumps in the bag or in a storage container. That can affect the texture of your frosting. Sifting removes the lumps and makes the powdered sugar fluffier by adding air into the sugar itself.
HOW TO STORE:
There are many ways to store this Fluffy Buttercream frosting:
Refrigerator:
If you are not going to frost your cake, cupcakes, or cookies right away, place the Buttercream in an air-tight container. Place the container in the refrigerator 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.
You can store your Buttercream Frosting in the refrigerator for up to 2 weeks.
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? That is a question that we get a lot from people!
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.
Freezer:
Buttercream Frosting store perfectly well in the freezer, if you are making ahead of time for later use or if you have some leftover just place it in an airtight container and it should keep for up to 3 months.
To defrost you can remove it to the refrigerator or to the countertop depending on when you are going to be using it!
TIPS AND TRICKS:
- Use only unsalted butter for buttercream and add actual salt in, this balances out the flavor.
- Sifting your powdered sugar is a must, it helps add the air and fluffiness you want to achieve when making this recipe.
- This can be frozen, see my tips above on how to do that.
- This is an all-purpose Buttercream Frosting, it can be used for piping, frosting, filling, etc.
If you’ve been searching high and low for that perfect Fluffy Buttercream Frosting look no further! You have to make this recipe ASAP and you will see why all the reviews are amazing!
If you like this recipe you might also like:
- Chocolate Stuffed Red Velvet Cupcakes with Nutella Frosting
- Maple Buttercream Frosting
- Almond Cupcakes wit Fresh Raspberry Buttercream Frosting
If you’ve tried THE BEST FLUFFY BUTTERCREAM FROSTING let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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.
- Next add the vanilla and again, stir to combine.
- Lastly Add the milk and whip the frosting for 3-4 minutes until light and fluffy.
Video
Notes
- Make sure to use clear vanilla if you want a pure white buttercream. Use vanilla bean paste if you love those little black flecks like I do!
- Use only unsalted butter for buttercream and add actual salt in, this balances out the flavor.
- Sifting your powdered sugar is a must, it helps add the air and fluffiness you want to achieve when making this recipe.
- This can be frozen, see my tips above on how to do that.
- This is an all-purpose Buttercream Frosting, it can be used for piping, frosting, filling, etc.
Nutrition
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Thank you for sharing your recipe. I am wondering if the consistency changes if the frosting is refrigerated then re-whipped? Also, where are those rainbow cupcake liners from? Thanks!
Hi! I need to make a chocolate buttercream frosting and would really like to use this recipe but am not sure how to modify it to keep it fluffy. I am using unsweetened cocoa powder. Any suggestions?
This reply is probably way too late to be much use to you, but for future reference (and anyone else who may see this) I’ve always found sifting the cocoa in with the icing sugar is a good way to keep things light and fluffy. Optionally just sift it and add it in turns with the powdered sugar. You may need to sift the cocoa/cocoa&sugar mix a few times (or a few more than you would with just the confectioners sugar) to the lightness you are looking for.
I use cocoa myself turns out really nice i love this recipe for buttercream 😊
I just wanted to thank you for this awesome receipe. I had an italian buttercream disaster for easter and this was the perfect fix!! I should have just started with this one!! I really is no fail.. thanks again:)
Do you think this recipe would work with fondant? If not, is there a different recipe that you recommend? Can’t wait to try this out! We usually dislike the crusty buttercreams- you know, the ones that come on those grocery store bought cakes. The kind that (most) kids have at their birthday parties. If you’re gonna get a crappy cake, at LEAST put a whipped icing on it!! lol, JK… I’m thinking your recipe might just change our minds on buttercream here in my household!
Hi Heather, I wish I knew but I’m not a cake decorator. I’ve never worked with fondant, so I’m not sure. So sorry!
Perfect
I made the frosting as directed by sifting the powdered sugar and using vanilla paste and it was fabulous on a moist chocolate cake!
Made this icing for my 4th of July cupcakes and it was delicious!! Other recipes I looked up called for 6-8 cups of powered sugar and that is just too sweet for me. This frosting was perfect fluffy and the right amount of sweetness!
Hello I’m looking for an icing that will hold up in the heat might this be it or do u have another recommendation ? I’ve used this before and it’s my fav I’d really hate to not use it 🤗
Hi Brandy, I don’t think any frosting made with butter is good for the heat. It will melt right off. I googled it and this one has great reviews for withstanding heat, although I have not tried it. https://www.wilton.com/high-humidity-icing/WLRECIP-123.html Hope this helps!
The internet is full of know it all, b.s. bloggers, but you are the real deal! I’ve wasted 40 years of my life with cement-like, cloyingly sweet buttercream, but this is perfect! I was disillusioned when I was first sifting the p.s., as it’s an arduous task, but it was well worth the effort. I used fine sea salt, and it gave such a nice little foil to the sweetness. Thank you so much for this fluffy, light, impeccable alternative to the thousands of no good buttercream recipes out there!
I love this! Thank you so so much.
Best buttercream recipe. I used double cream instead of milk. It was perfect.
How much icing does this make? I have a Barbie cake to make and can I double the recipe? Thank you so much.
How did this icing hold up decorating your Barbie cake? And did you double it? I am doing one for this weekend and was hoping to use this recipe! Thanks in advance!
I just made this frosting for my husband’s birthday cake. I had never sifted the powdered sugar before. What a difference it made. This recipe is a keeper. Thank you for sharing.
Will I get the same result using a hand mixer? I unfortunately don’t own a stand mixer! Also if adding food coloring, would gel or liquid coloring work better for this recipe? I’m assuming gel but not sure if anyone has had any experience?
I have never tried with a hand mixer, but I believe you would get a similar result. I use gel food coloring, but I think either would work!
Hello Dana,
I need to make Blue Icing for my Sons Shark themed cake this weekend, can you please provide any suggestions for adding color without ruining the texture? Thanks!
I don’t believe adding color will ruin the texture. I do think you should use gel food coloring, you tend to need a lot less.
How much does this recipe make? I have a 9 inch, 4 layer cake to make. Using this icing to cover the cake and to put in between the layers. Thank you
Definitely double or triple the recipe! It was enough to cover one 6 inch double layer cake and about 12 cupcakes.
So I am sorry if you already answered this question but instead of milk would Buttermilk be a good alternative?
I’ve never tried, but I believe that would work as well.
Awesome!!! I just made this icing taking care to sift the confectioners sugar and whip the softened butter. Then adding a little bit at a time the sugar to the butter It is the lightest, fluffiest icing. Just wonderful!!! Thank you!
This looks like a great recipe, and I plan to try it tomorrow. I have two questions, though. One: how much cocoa powder should I add to make it a chocolate buttercream? and Two: can I add lemon to it to make a lemon frosting? If so how? Zest, juice, extract? How much?
Thank you very much. I look forward to hearing from you.
Thanks! Instead of 4 Cups of powdered sugar, sift 3 & 1/2 cups powdered sugar with 1/2 cup of cocoa powder for chocolate buttercream. For lemon, I would only use lemon extract and start with 1/2 teaspoon, taste and add more to your liking.
I want to make this frosting with frozen strawberries. What do you think about substituting the milk with strawberries to reduce the liquid content?
You can, but there is so little milk used, I don’t think the strawberry flavor would be strong enough. If you do do that, I would add strawberry extract as well.
Use ground freeze-dried strawberries instead. They add no moisture! Works great.
Quisiera saber en grs la cantidad de mantequila. Gracias desee Uruguay