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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!

Fluffy Buttercream Frosting overhead image on cupcakes

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.

Buttercream Frosting piped onto a cake on white cake stand.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Powdered sugar
Salt
Vanilla bean paste or vanilla extract
Milk

HOW TO MAKE FLUFFY BUTTERCREAM FROSTING:

  1. Place butter in the bowl of a stand mixer with the paddle attachment. Mix on low speed until smooth and fluffy, about a minute.
  2. 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.
  3. Add the salt and stir to combine,
  4. Next add in the vanilla and again stir to combine.
  5. Lastly add the milk and whip the frosting for 3-4 minutes until light and fluffy.

Overhead of Fluffy Buttercream frosting on cupcakes and cake with wooden spatula.

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!

Hand holding up cake stand with a frosted cake.

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.

Overhead of cupcakes topped with Buttercream Frosting

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.

Pinterest image of cupcake with The Best Fluffy Buttercream Frosting

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:

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!

This Silly Girls Kitchen Logo
4.99 from 246 votes

The Best Fluffy Buttercream Frosting

Prep: 20 minutes
Total: 20 minutes
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!
Servings 24 servings

Ingredients
  

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

  1. 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!
  2. Use only unsalted butter for buttercream and add actual salt in, this balances out the flavor.
  3. Sifting your powdered sugar is a must, it helps add the air and fluffiness you want to achieve when making this recipe.
  4. This can be frozen, see my tips above on how to do that.
  5. This is an all-purpose Buttercream Frosting, it can be used for piping, frosting, filling, etc.
 

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 3mg | Sugar: 19g | Vitamin A: 235IU | Calcium: 4mg
Nutrition Disclaimer
Course Dessert
Cuisine Traditional

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4.99 from 246 votes (197 ratings without comment)

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179 Comments

  1. Samuel Jones says:

    5 stars
    The ratio for sugar in, to powdered sugar out is 1:2. So for every cup of sugar you put in the blender, you will get out 2 cups of powdered sugar out. Also, I’ve found that it helps to put in a tablespoon of corn starch for every cup of sugar

  2. Hi!

    if I don’t have clear vanilla, can I just use regular vanilla extract, as long as I’m ok with not having a real white buttercream?

  3. 5 stars
    I really appreciate the detailed instructions and video to go along with the recipe. It is very helpful. Thank you for taking the time to create those extra details. The buttercream turned out great, albeit way too sweet for my tastes (even though I reduced the powdered sugar by 1 cup). I added 1 1/2 tablespoons of lemon juice and a bit of ube extract and that helped balance the sweetness a bit (plus the frosting was a beautiful purple color from the ube extract). It is a very good recipe. I would recommend folks who prefer less sweet buttercream reduce the sugar. I know buttercream is meant to be really sweet, so the recipe succeeds in being a sweet buttercream frosting. I will definitely try more of your recipes. Thank you!

  4. Awesome recipe. Not too sweet.

  5. Thanks for sharing your recipe! I have a question: you are very adamant about the need to use UNsalted butter even though salt will be added later. Can you explain how this gives a different result than using salted butter? I felt there must be some scientific chemistry behind it. Thanks!

  6. Different brands of butter add different amounts of salt, when baking I normally use unsalted butter so I know exactly how much I’m putting into my recipe.

  7. Had to throw it out. It was grainy and way to sweet.

  8. 4 stars
    I used a half cup less of powdered sugar and replaced the milk with heavy whipping cream and it came out 10x better than the original 🙂

  9. Rebecca Flores says:

    5 stars
    How many cupcakes can I frost with this recipe?

  10. 4 stars
    If you find the recipe too sweet my mom used to add two tablespoons of flour to the frosting

  11. Trudy A Williamson says:

    5 stars
    Spot on recipe! I tried it and it was the best frosting I had made ever. Another hint. If you want to make it even a bit lighter in texture, I bought some heavy cream and whipped a small amount (about 1/2 cup) and then added that in to my frosting. I did this after I completed the original recipe and just before decorating the cupcakes.

  12. Rose A LaRose says:

    5 stars
    I have always looked for a.good frosting recipe, w/o success. But this one made up just like it reads. I believe the sifting AND putting in conf.. sugar 1 tbsp. at a time did the trick. Next round I’m going to try some flavorings.

  13. Barbara Collett says:

    5 stars
    I was asked to prepare dinner and dessert for 48 Legionnaires in May. I had way too many cupcakes left over so I froze several of them. I took some out of my freezer yesterday…almost three months later and they were absolutely YUMMY!!! The frosting was your BEST FLUFFY BUTTERCREAM FROSTING!!! THANK FOR SHARING YOUR RECIPES. I have a new favorite

  14. So delicious!!! How can I turn this into chocolate buttercream frosting?

  15. Is this recipe enough for a two layer 6in cake with a border?

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