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
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Allison
I was so discouraged after making my first buttercream (random recipe) in my new mixer. It was heavy and waaaaaaaay to sweet, I actually had to toss it because the smell made me nauseous. And then I found this recipe, and it has changed my baking life. This frosting was so easy, and RIDICULOUSLY fluffy. And Not. Too. Sweet. It reminds me of the frosting found on sheet cakes at publix, but better. I could eat that stuff out of a bucket. Its airy, creamy, has a little touch of sweet that is PERFECT. I didnt think frosting could get this perfect without doing some fancy egg white thing like on food network. I cannot rave enough, this frosting needs to be the standard for anyone who eats buttercream on stuff. This recipe is magical. Thank you for sharing.
Tracy Patrick
I’m looking for a frosting recipe that I can put on a cake to look fluffy like a cloud similar to the 7 minute frosting. Would the consistency of this frosting be able to look like this? Thanks in advance
Dana DeVolk
No, I don’t think it will look like the 7-minute frosting, sorry!
Susan P
Can I use this to make a multi-layer. cake? Is it too fluffy that the frosting layers will collapse? How is this with crumb coating? Thanks
Dana DeVolk
I believe a multi-layer cake would work well with this frosting. I’ve never crumb coated with it, but I think it would work perfectly!
Kathy M.
It works great on layer cakes. I used it for several and it was a hit. 🙂 I do leave out the milk though when using it on a cake so its a bit stiffer.
Jocelyn
Can I use this to pipe cupcakes? I need it a bit stiff and not too soft.
Dana DeVolk
I piped the cupcakes in the post with it. It is still light and fluffy though, it will not be stiff.
Marilyn
I replaced milk with whipping cream. Delish!
Robin Linton
Hello,
Can I use this frosting under fondant?
Dana DeVolk
I’m sorry I’ve never tried
Kay-Marie Adkins
This looks and sounds similar to the frosting I made in the 60’s. We would make it, get Ritz Crackers and use it as a dip. Mildly sweet, creamy and never was any left after 3 of us kids (early teens) had our fill. Crackers didn’t get eaten as fast as that frosting! Old memories.
marianne moccio
Can u double this recipe
Dana DeVolk
yes!
Eve
I substituted twice the amount of Bailey’s Irish Cream for the milk for St. Patrick’s Day – heavenly! Agreed, it’s a little tedious but the texture is totally worth it. I’ll never make it the old way again.
Brad
This recipe was great and turned out just as described. I used elec hand mixer and still got great results, and decided to use almond extract for mine. It’s a little more flavorful than vanilla extract…
I highly recommend this recipe and have added it to my own list of favorites. Thanks for posting this!
Hanaht
How many cups of frosting does this recipe make?
Nicole
I’ve just made this using a hand mixer and half the quantity. It was definitely the best buttercream that I have ever made. It was fluffy, not too sickly sweet and piped beautifully. THANK YOU!
Isadora
This was the best buttercream I’ve ever made! It was pure white even with me having used dark vanilla extract, it didn’t feel heavy and greasy, and it had a surprisingly similar texture to whipped cream. That said, I did think it was too sweet. I tried, but couldn’t get myself to finish my slice of cake. That is a personal/cultural thing, though; buttercream isn’t very popular where I’m from and we eat sugar with lots of moderation – with this in mind, I can confidently say that this is the best buttercream recipe out there. I’ll definitely be making this again – just with a tad bit less sugar. Thank you!
Deborah
What kind of milk? Does that make a difference?
Dana DeVolk
As long as it’s a liquid, it will work
Matthew
Great texture and taste, it went perfectly with my cake!
Ally
Perfect buttercream! Thank you!
Denise
Can I replace the unsalted butter with butter Crisco?
Dana DeVolk
I’ve never tried, sorry!
JMF
Hello! Do you know if some butters are whiter than others? Everytime I make buttercream it looks creamy from the butter – never white like this! I am so excited to try this recipe.
Dana DeVolk
It might be more of a yellowish if you use a premium butter. To get it bright white you can put a teenie tiny bit of violet gel food coloring in it.
Digcelin
Como se comporta al decorar una tarta y se coloca al aire libre a temperatura altas, como a 85°.
Gracias por compartir su receta.
Dee
Ive used this recipe within the last two months a few times. The last time i made a cake (last week) my mom says to me “keep this recipe its good!” Shes very honest when it comes to my baking and if you live in the south theres a grocery store called publix This reminds me of the icing they use on their cake. This will be my go to from now on. Give it a try , you wont regret it.
Niki
Would love to try this recipe for my son’s birthday cupcakes. Could you add food colouring to it?
Dana DeVolk
Yes, food coloring works perfectly.