Frosting fanatics, rejoice! If you’ve ever dreamed of creating light, airy whipped buttercream that’s perfect for cakes, cupcakes, and all your sweet treats, you’re in the right place. We’ve gathered 20 fluffy, delicious recipes that will transform your baking from good to glorious. Get ready to whip up something wonderful—let’s dive into these irresistible frostings!
Vanilla Bean Whipped Buttercream Frosting
Creamy and comforting, this vanilla bean whipped buttercream frosting feels like wrapping your favorite cake in a soft, sweet hug. It’s the kind of simple joy that turns an ordinary dessert into something quietly special, with just a few ingredients and a little patience. Let’s make something lovely together.
Serving: Enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– 4 cups of powdered sugar, sifted if you have a minute
– 2 teaspoons of pure vanilla extract
– A splash of whole milk or heavy cream, about 2 tablespoons
– The seeds scraped from one vanilla bean pod (or an extra teaspoon of vanilla extract if you’re in a pinch)
– A tiny pinch of fine sea salt, just to balance the sweetness
Instructions
1. Place the softened unsalted butter in a large mixing bowl.
2. Using an electric mixer on medium speed, beat the butter for about 3 minutes until it’s pale, fluffy, and creamy.
3. Tip: Scrape down the sides of the bowl with a spatula halfway through to ensure everything mixes evenly.
4. Reduce the mixer speed to low and gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition to avoid a sugar cloud.
5. Add the pure vanilla extract, the seeds from the vanilla bean pod, and the tiny pinch of fine sea salt to the bowl.
6. Pour in the splash of whole milk or heavy cream.
7. Increase the mixer speed to medium-high and beat the mixture for 4-5 minutes until it’s very light, airy, and holds stiff peaks.
8. Tip: If the frosting seems too thick, add another teaspoon of milk; if too thin, add a bit more powdered sugar until you reach your desired consistency.
9. Stop the mixer and use a spatula to give the frosting a final gentle fold, incorporating any ingredients stuck at the bottom.
10. Tip: For the smoothest texture, let the frosting rest at room temperature for 10 minutes before using it to allow the flavors to meld.
Rich and velvety, this frosting spreads like a dream and tastes of warm, pure vanilla with just a hint of salt to keep it from being cloying. Try it swirled generously on cupcakes or layered between chocolate cake for a classic treat that feels like home.
Chocolate Whipped Buttercream Frosting
Perhaps it’s the quiet of a winter afternoon, the light fading early, that calls for something sweet and simple—a frosting that feels like a soft, chocolate-hued hug, whipped into clouds with just a few humble ingredients. It’s the kind of recipe you turn to when a cake needs a gentle finish, or when you simply want to dip a spoon into something lusciously smooth and rich.
Serving: enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- a couple of sticks of unsalted butter, softened to room temperature
- about 3 cups of powdered sugar
- a generous 3/4 cup of unsweetened cocoa powder
- a splash of whole milk or heavy cream
- a teaspoon of pure vanilla extract
- a pinch of fine salt
Instructions
- Place the softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for about 3 minutes, until it’s pale and fluffy—this step is key for a light texture, so don’t rush it.
- Sift the powdered sugar and cocoa powder together into a separate bowl to remove any lumps, which helps avoid graininess in the frosting.
- Gradually add the sifted sugar-cocoa mixture to the butter, beating on low speed until just combined to prevent a sugar cloud.
- Pour in the vanilla extract, salt, and a splash of milk or cream, then increase the mixer speed to high and beat for 4-5 minutes, scraping down the sides halfway through, until the frosting is very light and holds stiff peaks—if it seems too thick, add another splash of milk, one tablespoon at a time.
- Use a spatula to give it a final fold, ensuring everything is evenly incorporated without overmixing, which can deflate the airiness.
Gently spread it over a cooled cake or pipe it into swirls; this frosting is silky and rich with deep chocolate flavor, yet surprisingly airy from all that whipping. It pairs beautifully with vanilla or red velvet layers, or try it as a dip for fresh strawberries for a quick, elegant treat—the texture stays smooth and spreadable, making every bite feel like a little indulgence.
Strawberry Whipped Buttercream Frosting
Sometimes, the simplest pleasures emerge from quiet moments in the kitchen, like this strawberry whipped buttercream frosting that feels like a sweet, rosy whisper. It’s a gentle swirl of flavor that transforms any cake or cupcake into something softly special, perfect for a reflective afternoon of baking.
Serving: Enough for 12 cupcakes | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of unsalted butter, softened to room temperature
– Three cups of powdered sugar, sifted if you have a minute
– A splash of pure vanilla extract
– A quarter cup of strawberry puree (from about a handful of fresh or thawed frozen strawberries)
– A couple of tablespoons of heavy cream, just in case
– A tiny pinch of salt
Instructions
1. Place the softened unsalted butter in a large mixing bowl.
2. Using an electric mixer on medium speed, beat the butter for about 3 minutes until it becomes pale and fluffy, scraping down the sides of the bowl once with a spatula.
3. Tip: Ensure your butter is truly at room temperature—it should indent easily when pressed—to avoid a grainy texture.
4. Gradually add the sifted powdered sugar to the bowl, mixing on low speed until just combined to prevent a sugar cloud.
5. Increase the mixer speed to medium and beat for another 2 minutes until the mixture is smooth and creamy.
6. Pour in the pure vanilla extract and the tiny pinch of salt, then mix on low speed for 30 seconds to incorporate.
7. Add the strawberry puree to the bowl, mixing on low speed until fully blended, which should take about 1 minute.
8. Tip: If using fresh strawberries, blend them into a smooth puree and strain out any seeds for a silkier frosting.
9. Check the consistency of the frosting; if it seems too thick, add a tablespoon of heavy cream and mix on low for 30 seconds, repeating with another tablespoon if needed until it’s spreadable but holds peaks.
10. Once desired consistency is reached, beat the frosting on high speed for 1 final minute to incorporate air, making it light and whipped.
11. Tip: For best results, use the frosting immediately or store it covered in the refrigerator, letting it come to room temperature and re-whipping briefly before use.
12. Use a spatula or piping bag to frost your cooled cakes or cupcakes as desired.
Vibrant and airy, this frosting boasts a delicate strawberry flavor that’s not overly sweet, with a cloud-like texture that pipes beautifully. Try it swirled atop vanilla bean cupcakes or as a filling between layers of angel food cake for a touch of whimsy.
Coconut Whipped Buttercream Frosting
Coconut whipped buttercream frosting feels like a whisper of tropical breeze in your kitchen, a gentle reminder that sometimes the simplest pleasures come from combining just a few thoughtful ingredients. It’s the kind of frosting that transforms an ordinary cake into something quietly special, with a texture so light it almost floats.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsalted butter, softened to room temperature
– 4 cups of powdered sugar
– 1/2 cup of coconut cream, chilled overnight
– 1 teaspoon of vanilla extract
– A pinch of salt
Instructions
1. Place the softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for about 3 minutes, until it becomes pale and fluffy—this step is key for a smooth base, so don’t rush it.
2. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed after each addition to prevent a sugar cloud, then increase to medium for 1 minute until fully incorporated.
3. Pour in the chilled coconut cream, vanilla extract, and a pinch of salt, then beat on medium-high speed for 4-5 minutes, scraping down the sides of the bowl halfway through to ensure everything mixes evenly.
4. Check the consistency: it should hold stiff peaks when you lift the beaters; if it’s too soft, chill the bowl in the refrigerator for 10 minutes and beat again briefly.
5. Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 3 days, letting it come to room temperature and re-beating before use for best results.
This frosting has a velvety, cloud-like texture that melts delicately on the tongue, with a subtle coconut flavor that pairs beautifully with chocolate or vanilla cakes. Try spreading it between layers of a simple sponge for an elegant treat, or pipe it onto cupcakes for a touch of tropical whimsy.
Lemon Zest Whipped Buttercream Frosting
A quiet afternoon like this, with winter light filtering through the kitchen window, always feels right for making something simple yet special. This frosting is less about precision and more about the gentle process of transforming a few humble ingredients into something bright and cloud-like, perfect for topping a simple cake or just enjoying by the spoonful.
Serving: Enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks of unsalted butter, softened to room temperature
– About 4 cups of powdered sugar
– A good splash of heavy cream or whole milk
– The zest from two large lemons
– A pinch of fine salt
Instructions
1. Place your softened butter in a large mixing bowl. Using an electric mixer on medium speed, beat the butter for about 3 minutes until it is very pale, fluffy, and smooth.
2. With the mixer on its lowest setting, gradually add the powdered sugar about one cup at a time, letting each addition incorporate fully before adding the next to avoid a sugar cloud.
3. Once all the sugar is added, pour in your splash of heavy cream and add the pinch of salt. Increase the mixer speed to medium-high and beat for a full 4-5 minutes until the frosting is incredibly light and holds stiff peaks.
4. Using a microplane or the fine side of a box grater, zest both lemons directly over the bowl, catching every bit of fragrant yellow zest and avoiding the bitter white pith beneath.
5. Gently fold the lemon zest into the whipped frosting with a spatula until it is evenly distributed, being careful not to deflate all that lovely air you just incorporated.
6. Your frosting is ready to use immediately. If not using right away, cover the surface directly with plastic wrap and refrigerate for up to 3 days; let it come back to room temperature and re-whip briefly before using.
The result is a frosting with a texture like sweet, lemony air—fluffy yet stable enough to pipe. The flavor is a perfect balance of rich butter and that bright, sunny pop of citrus, without being overly tart. It’s wonderful swirled onto vanilla cupcakes, spread between layers of a simple pound cake, or even used as a dip for fresh strawberries.
Maple Whipped Buttercream Frosting
Just now, as the winter light slants through my kitchen window, I find myself reaching for the maple syrup—that deep amber bottle that holds the essence of fall. There’s something quietly magical about transforming it into a cloud of frosting, a sweet alchemy that turns simple ingredients into a whisper-soft topping perfect for these short, dark days.
Serving: enough for 12 cupcakes or one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened until it yields to a gentle press
– 3 cups of powdered sugar, sifted to avoid any lumps
– ¼ cup of pure maple syrup, the dark grade for its robust flavor
– 2 teaspoons of pure vanilla extract
– A pinch of fine sea salt
– A splash of heavy cream or whole milk, if the frosting feels too thick
Instructions
1. Place the softened unsalted butter in a large mixing bowl.
2. Using an electric mixer on medium speed, beat the butter for 3 minutes until it is pale, fluffy, and creamy.
3. Tip: Scrape down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.
4. Reduce the mixer speed to low and gradually add the sifted powdered sugar, ½ cup at a time, beating for 30 seconds after each addition until fully incorporated.
5. Pour in the pure maple syrup, pure vanilla extract, and a pinch of fine sea salt.
6. Increase the mixer speed to medium-high and beat for 4 minutes until the frosting is light, airy, and holds stiff peaks.
7. Tip: If the frosting appears too thick, add a splash of heavy cream or whole milk, 1 tablespoon at a time, beating for 30 seconds after each addition until it reaches a spreadable consistency.
8. Stop the mixer and use a spatula to give the frosting one final fold by hand to eliminate any air bubbles.
9. Tip: For the best texture, let the frosting rest at room temperature for 10 minutes before using to allow the flavors to meld.
Now, this frosting settles into a silken, billowy cloud with a subtle caramel warmth from the maple—it’s not overly sweet, just a gentle hug of flavor. Try it swirled atop spiced pumpkin cupcakes or layered between vanilla bean cake for a cozy, elegant treat that feels like a quiet moment of indulgence.
Peanut Butter Whipped Buttercream Frosting
Today, as the afternoon light slants through my kitchen window, I find myself craving something simple yet deeply comforting—a frosting that feels like a warm hug in a bowl. This peanut butter whipped buttercream is that quiet moment of sweetness, the kind you stir slowly while the world outside keeps its busy pace, transforming basic pantry staples into something cloud-like and nostalgic.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks of unsalted butter, softened to room temperature
– About a cup of creamy peanut butter
– A generous three cups of powdered sugar
– A splash of pure vanilla extract
– A pinch of fine salt
– A quarter cup of heavy cream, chilled
Instructions
1. Place the softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for exactly 2 minutes, until it becomes pale and fluffy—this step is key for a light texture, so don’t rush it.
2. Add the peanut butter to the bowl and continue beating on medium speed for 1 minute, scraping down the sides with a spatula to ensure everything is fully incorporated and smooth.
3. Gradually sift in the powdered sugar, about half a cup at a time, beating on low speed after each addition to prevent a sugar cloud; once all is added, increase to medium and beat for 2 minutes until well combined.
4. Pour in the vanilla extract and sprinkle in the salt, then beat on low speed for 30 seconds to distribute evenly—the salt will balance the sweetness subtly.
5. Slowly drizzle in the chilled heavy cream while beating on medium-high speed for 3 to 4 minutes, until the frosting is visibly light, airy, and holds soft peaks; if it seems too thick, add another tablespoon of cream and beat for 30 seconds more.
6. Use immediately by spreading or piping onto cooled cakes or cupcakes, or cover and refrigerate for up to 3 days, letting it come to room temperature and re-whipping for 1 minute before use to restore its fluffiness.
Gently, this frosting settles into a velvety, spreadable cloud with a rich peanut butter essence that’s not overly sweet, thanks to that hint of salt. It pairs beautifully with chocolate cakes or as a dip for fresh fruit, and its whipped texture makes it dreamily light—perfect for those moments when you want dessert to feel like a soft, edible whisper.
Pumpkin Spice Whipped Buttercream Frosting
Gently, as the afternoon light softens and the scent of cinnamon drifts through the kitchen, I find myself reaching for the familiar comfort of this simple frosting. It’s the kind of quiet project that feels like a warm hug, transforming humble ingredients into something softly sweet and perfect for the season.
Serving: Enough for 12 cupcakes or one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of unsalted butter, softened to the perfect room-temperature squish
– Four cups of powdered sugar, sifted to avoid any little lumps
– A generous splash of pure vanilla extract, about a teaspoon
– A couple of tablespoons of heavy cream, just to bring it all together
– A heaping teaspoon of that cozy pumpkin pie spice blend
– A tiny pinch of fine salt, just to balance the sweetness
Instructions
1. Place your softened butter in a large mixing bowl. 2. Using an electric mixer on medium speed, beat the butter alone for a full 2 minutes until it is very pale, fluffy, and creamy. (Tip: This initial creaming is key for a light texture, so don’t rush it.) 3. With the mixer on low, gradually add the sifted powdered sugar, about half a cup at a time, letting it incorporate fully before adding more to avoid a sugar cloud. 4. Once all the sugar is in, add the vanilla extract, pumpkin pie spice, and that pinch of salt. 5. Beat on medium-high speed for another 2 minutes until the mixture is very smooth. 6. With the mixer running on low, slowly drizzle in the heavy cream, one tablespoon at a time, until the frosting reaches your desired spreading consistency. (Tip: Add the cream slowly; you can always add more, but you can’t take it out.) 7. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed. 8. Give it one final mix on medium speed for 30 seconds to make it perfectly uniform and silky. (Tip: If the frosting seems too soft for piping, pop the whole bowl in the refrigerator for 10-15 minutes to firm it up slightly.)
Just like that, you have a cloud of spiced sweetness. The texture is incredibly light and spreadable, with the warm pumpkin spice flavor weaving through the rich buttercream without being overpowering. It’s lovely swirled onto cinnamon rolls, piped generously onto spice cupcakes, or even used as a sweet dip for crisp autumn apple slices.
Mint Chocolate Whipped Buttercream Frosting
Dipping into the quiet of the kitchen, this frosting feels like a secret whispered between friends, a cool, creamy dream of mint and chocolate that transforms the simplest cake into something quietly magical.
Serving: Enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A full pound of unsalted butter, softened to the perfect room-temperature spread
– Four cups of confectioners’ sugar, sifted to avoid any little lumps
– A quarter cup of heavy cream, for that lush, silky texture
– A teaspoon and a half of pure peppermint extract
– A couple of drops of green gel food coloring, just for a hint of whimsy
– Half a cup of finely chopped dark chocolate, or a good handful of mini chocolate chips
Instructions
1. Place your softened butter into the bowl of a stand mixer fitted with the paddle attachment.
2. Beat the butter on medium speed for a full 5 minutes, until it is very pale, fluffy, and almost whipped—this is the key to a light frosting.
3. With the mixer on low, gradually add the sifted confectioners’ sugar, one cup at a time, letting each incorporate fully to prevent a sugary cloud.
4. Pour in the heavy cream and the peppermint extract, then increase the mixer speed to medium-high and beat for 3 more minutes until perfectly smooth and combined.
5. Add the green gel food coloring, one drop at a time, beating for 30 seconds after each addition until you achieve your desired soft mint hue.
6. Using a spatula, gently fold in the finely chopped dark chocolate or mini chocolate chips by hand to keep them intact and avoid over-mixing.
7. Your frosting is ready to use immediately. For best results, use it to frost a completely cooled cake.
Using it feels like spreading a cloud—the texture is impossibly light yet holds its shape beautifully for piping. The flavor is a refreshing, cool mint that mellows into the rich, bittersweet notes of dark chocolate with every bite. Try it swirled atop brownies or as a decadent dip for fresh strawberries for a playful twist.
Caramel Whipped Buttercream Frosting
Sometimes, in the quiet of a winter afternoon, the simplest pleasures become the most profound. Standing at the counter, the act of transforming humble butter and sugar into a silky, caramel-kissed cloud feels less like baking and more like a gentle, delicious meditation.
Serving: Enough for 24 cupcakes or a 2-layer cake | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to that perfect, slightly yielding room temperature
– 4 cups of confectioners’ sugar, sifted to avoid any little lumps
– A generous ¼ cup of heavy whipping cream, plus maybe an extra splash if needed
– 1 teaspoon of pure vanilla extract for that warm, familiar base note
– A good pinch of fine sea salt to make all the flavors sing
– ½ cup of homemade or store-bought caramel sauce, the kind you’d eat with a spoon
Instructions
1. Place your softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium-high speed for a full 5 minutes, until it’s incredibly pale, fluffy, and almost whipped in texture. (Tip: Properly creaming the butter is the secret to a light, non-greasy frosting.)
2. With the mixer on low, gradually add the sifted confectioners’ sugar, about ½ cup at a time, letting each addition incorporate fully before adding the next to prevent a sugar cloud.
3. Once all the sugar is in, pour in the ¼ cup of heavy cream and the vanilla extract. Increase the mixer speed to medium and beat for 2 minutes, until the mixture is smooth and cohesive.
4. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly with a flexible spatula to ensure everything is evenly mixed.
5. Add the pinch of salt and the ½ cup of caramel sauce. Beat on medium-high speed for another 3-4 minutes. (Tip: The frosting is ready when it’s noticeably lighter in color and holds a stiff peak when you lift the beater.)
6. Check the consistency. If it seems too thick for spreading, add an extra splash of heavy cream, one teaspoon at a time, beating for 30 seconds after each addition until it’s perfectly spreadable. (Tip: For piping intricate designs, keep the frosting a bit stiffer; for a smooth cake coat, aim for a slightly softer consistency.)
The resulting frosting is a dream—luxuriously smooth with a deep, buttery caramel flavor that isn’t cloyingly sweet. This silken cloud is perfect for swathing a spice cake or dolloping generously onto brownies, where its gentle sweetness and airy texture create pure, comforting magic.
Raspberry Swirl Whipped Buttercream Frosting
Under the soft glow of the kitchen light, with the quiet hum of the mixer as my only company, I find myself returning to this simple, elegant frosting. It’s a moment of calm creation, where a few humble ingredients transform into something that feels like a whispered secret, perfect for adorning a simple cake or a batch of cupcakes on a quiet afternoon.
Serving: Enough for 12 cupcakes or one 9-inch cake layer | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks (1 cup) of unsalted butter, softened until it gives gently to a press
– A generous 4 cups of powdered sugar, sifted to avoid any lumps
– A good splash (about 3 tablespoons) of heavy cream or whole milk
– A teaspoon of pure vanilla extract for that warm, familiar note
– A small pinch of fine salt to balance the sweetness
– About a third of a cup of seedless raspberry jam, for that beautiful swirl
Instructions
1. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.
2. Beat the butter on medium speed for a full 3 minutes, until it is very pale, fluffy, and creamy. (Tip: Properly creaming the butter is key for a light, non-greasy frosting.)
3. With the mixer on low, gradually add the sifted powdered sugar, about half a cup at a time, letting each addition incorporate fully before adding the next to prevent a sugar cloud.
4. Once all the sugar is added, pour in the vanilla extract, the heavy cream, and the pinch of salt.
5. Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is very light, smooth, and holds stiff peaks. (Tip: If the frosting seems too thick, add more cream, one teaspoon at a time. If too thin, add a bit more powdered sugar.)
6. Scoop about one cup of the plain vanilla buttercream into a separate small bowl and set it aside for later use.
7. To the remaining buttercream in the mixer bowl, add the seedless raspberry jam.
8. Beat on medium-low speed for just 30-45 seconds, until the jam is partially incorporated but distinct streaks and swirls remain. (Tip: Do not over-mix here; you want a marbled, swirled effect, not a uniformly pink frosting.)
9. To frost, you can spread or pipe the raspberry-swirled buttercream onto your cooled cake or cupcakes.
10. Use the reserved plain vanilla buttercream to pipe borders, write messages, or add dollops on top for a beautiful two-tone effect.
Perfectly soft and billowy, this frosting melts luxuriously on the tongue, offering a buttery vanilla base punctuated by bright, tangy ribbons of raspberry. Try it swirled atop a rich chocolate cake or use it to sandwich delicate vanilla wafer cookies for an elegant, simple treat.
Orange Blossom Whipped Buttercream Frosting
Sometimes the simplest moments in the kitchen become the most cherished, like today when I found myself whisking clouds of buttercream, the scent of orange blossoms drifting through the quiet afternoon air. It’s a frosting that feels both delicate and indulgent, perfect for turning an ordinary cake into something softly celebratory. Let’s make it together, step by gentle step.
Serving: Enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– 4 cups of powdered sugar, sifted if you have a minute
– ¼ cup of whole milk, plus a splash more if needed
– 2 teaspoons of pure orange blossom water
– A pinch of fine sea salt
– 1 teaspoon of pure vanilla extract
Instructions
1. Place the softened butter in a large mixing bowl. Using an electric mixer on medium speed, beat it for about 3 minutes until it’s pale, fluffy, and creamy—this aerates the butter, which is key for a light texture.
2. With the mixer on low, gradually add the powdered sugar, about ½ cup at a time, to prevent a sugary cloud from puffing up. Tip: Scrape down the sides of the bowl with a spatula after each addition to ensure everything mixes evenly.
3. Once all the sugar is incorporated, pour in the ¼ cup of milk, orange blossom water, vanilla extract, and that pinch of salt. Increase the mixer speed to medium-high and beat for 4–5 minutes until the frosting is very smooth, light, and holds stiff peaks. If it seems too thick, add another splash of milk, a teaspoon at a time, until it’s spreadable.
4. Stop the mixer and give the frosting a final fold by hand with your spatula to pop any air bubbles, which helps achieve a silky finish. Tip: For the best flavor, let the frosting sit at room temperature for 10 minutes before using, allowing the orange blossom notes to bloom fully.
5. Use immediately to frost your cooled cake layers, or cover and store at room temperature for up to 2 hours if not using right away. Tip: If storing longer, refrigerate in an airtight container and bring back to room temperature, then re-whip briefly with the mixer to restore its fluffiness before spreading.
After all that whipping, you’ll have a frosting that’s as airy as a whisper, with a subtle floral aroma that dances on the palate without overwhelming. A dollop of this buttercream transforms a simple vanilla cupcake into a springtime dream, or try it swirled atop a citrus olive oil cake for a fragrant, elegant pairing.
Almond Whipped Buttercream Frosting
Evenings like this, when the kitchen grows quiet and the world outside seems to hold its breath, I find myself drawn to the simple alchemy of butter and sugar. There’s something deeply comforting about creating a frosting that’s both light as a cloud and rich with the subtle, nutty warmth of almonds. It’s the kind of recipe that feels less like a task and more like a quiet, thoughtful gift to your future self.
Serving: Enough for 12 cupcakes or one 9-inch layer cake | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks of unsalted butter, softened to room temperature
– About 4 cups of powdered sugar
– A splash of pure vanilla extract
– A quarter cup of heavy whipping cream, nice and cold
– A good handful of finely ground almond flour
Instructions
1. Place your softened butter into the bowl of a stand mixer fitted with the paddle attachment.
2. Beat the butter on medium speed for a full 5 minutes, until it becomes very pale, fluffy, and almost whipped in texture. This step is crucial for a light frosting.
3. With the mixer on its lowest setting, gradually add the powdered sugar, about half a cup at a time, letting each addition incorporate fully before adding the next to avoid a sugar cloud.
4. Once all the sugar is added, pour in the vanilla extract and the cold heavy cream.
5. Increase the mixer speed to medium-high and beat for another 3-4 minutes, until the frosting is very light, smooth, and holds stiff peaks. If it seems too thick, add another tablespoon of cream.
6. Reduce the mixer speed to low and gently fold in the finely ground almond flour until it is just evenly distributed throughout the mixture, being careful not to overmix.
7. Your frosting is now ready to use immediately. For the smoothest piping, use it right away while it’s still soft and aerated.
Frosting made this way has a uniquely delicate texture, like sweetened almond-scented silk, that holds its shape beautifully on a cake. Its flavor is gently nutty and not overly sweet, making it perfect for pairing with dark chocolate cakes or vanilla bean sponges. Try spreading it between layers of shortbread cookies for an elegant, simple treat.
Cinnamon Roll Whipped Buttercream Frosting
Perhaps you’ve found yourself with leftover cinnamon rolls, or maybe you’re dreaming of a frosting that tastes like the cozy center of a fresh-baked roll. This whipped buttercream captures that warm, spiced sweetness in a cloud-like spread that transforms simple baked goods into something quietly special.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup of unsalted butter, softened to room temperature (it should dent easily when pressed)
- 3 cups of powdered sugar, sifted to avoid lumps
- 2 tablespoons of heavy cream, or a splash more if needed
- 1 teaspoon of pure vanilla extract
- 1 and 1/2 teaspoons of ground cinnamon
- A pinch of fine salt to balance the sweetness
Instructions
- Place the softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for 2 minutes, until it becomes pale and fluffy.
- Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low speed after each addition to prevent a sugar cloud.
- Pour in the heavy cream and vanilla extract, then increase the mixer speed to medium and beat for 1 minute until fully incorporated.
- Sprinkle in the ground cinnamon and pinch of salt, then beat on high speed for 3-4 minutes until the frosting is light, airy, and holds stiff peaks. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
- Check the consistency by lifting the beaters; if it seems too thick, add another teaspoon of heavy cream and beat for 30 seconds more. Tip: For best results, use butter at exactly 68°F—too cold won’t whip properly, too warm makes it greasy.
- Use immediately to frost cooled cinnamon rolls, cupcakes, or pound cake, spreading it generously with an offset spatula. Tip: If not using right away, cover and refrigerate for up to 3 days, then let it come to room temperature and re-whip briefly before serving.
Delicately spiced and impossibly light, this frosting melts into warm baked goods like a sweet whisper, with a texture that’s both fluffy and rich. Try it swirled on morning scones or as a dip for apple slices—it turns any simple treat into a moment of quiet indulgence.
Blueberry Whipped Buttercream Frosting
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the familiar comfort of blueberries and butter—a quiet craving for something both nostalgic and new. This whipped buttercream frosting, with its gentle purple hue and bright berry notes, feels like a whispered secret between old friends.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of cups of fresh blueberries
– A generous cup of unsalted butter, softened to room temperature
– About four cups of powdered sugar
– A splash of pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Place the blueberries in a small saucepan over medium heat, stirring occasionally until they burst and release their juices, about 5–7 minutes.
2. Strain the cooked blueberries through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract all the liquid; discard the solids and let the blueberry reduction cool completely to room temperature (tip: speed this up by placing the bowl in the refrigerator for 10 minutes).
3. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s pale and fluffy, about 2–3 minutes.
4. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until fully incorporated to avoid a sugar cloud.
5. Pour in the cooled blueberry reduction, vanilla extract, and sea salt, then increase the mixer speed to high and beat for 3–4 minutes until the frosting is light, airy, and holds stiff peaks (tip: scrape down the sides of the bowl halfway through to ensure even mixing).
6. Check the consistency: if the frosting seems too soft for piping, chill it in the refrigerator for 15 minutes before using (tip: this helps it hold its shape better on cakes or cupcakes).
7. Use immediately to frost your favorite baked goods, or store in an airtight container in the refrigerator for up to 3 days.
My favorite part is how this frosting transforms—it starts as a vivid purple swirl but mellows into a soft lavender shade as it sets, with a texture so fluffy it feels like spreading a cloud. The flavor is subtly sweet with a tangy berry finish, perfect for dolloping on scones or layering between vanilla sponge cakes for a quiet, celebratory touch.
Espresso Whipped Buttercream Frosting
Sometimes, the simplest pleasures emerge from quiet moments in the kitchen, like this rich, coffee-kissed frosting that transforms any cake into a decadent treat. It’s a recipe born from a desire for something deeply flavorful yet ethereally light, perfect for a slow afternoon of baking.
Serving: Enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– 3 cups of powdered sugar, sifted if you have a minute
– 2 tablespoons of heavy cream, plus maybe a tiny splash more
– 1 tablespoon of pure vanilla extract
– 2 tablespoons of very finely ground espresso powder (not instant coffee granules)
– A good pinch of fine sea salt
Instructions
1. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Tip: The butter is ready when you can press a finger into it and leave a deep indent without resistance.
2. Beat the butter on medium speed for 3 full minutes, until it is very pale, fluffy, and almost whipped in texture.
3. With the mixer on low, gradually add the sifted powdered sugar, about ½ cup at a time, letting each addition incorporate fully before adding the next to avoid a sugar cloud.
4. Once all sugar is added, increase the mixer speed to medium-high and beat for 2 minutes until the mixture is smooth and light.
5. In a small bowl, stir together the heavy cream, vanilla extract, and espresso powder until the espresso is completely dissolved into a smooth, dark liquid.
6. With the mixer running on low, slowly pour the espresso-cream mixture into the butter mixture.
7. Add the pinch of fine sea salt. Tip: The salt will subtly enhance the coffee flavor and balance the sweetness.
8. Turn the mixer to medium-high speed and beat for 3-4 minutes, scraping down the sides of the bowl once halfway through. Tip: The frosting is ready when it holds stiff peaks and is noticeably lighter in color and airy.
9. If the frosting seems too thick for spreading, add another tiny splash of heavy cream (about ½ teaspoon) and beat for 30 more seconds to incorporate.
When you spread it, the frosting will be incredibly silky and hold beautiful, sharp peaks. The flavor is a deep, aromatic coffee that isn’t bitter, perfectly complementing chocolate or vanilla cakes. Try piping it onto brownie bites or using it as a luxurious filling for whoopie pies.
Honey Lavender Whipped Buttercream Frosting
A quiet afternoon like this, with the winter light softening the kitchen, always makes me reach for something that feels like a gentle whisper—a frosting that carries the memory of summer fields and golden afternoons. It’s a simple pleasure, really, just butter and sugar transformed into something delicate and fragrant, perfect for adorning a cake or just savoring by the spoonful when no one’s looking.
Serving: Enough for one 9-inch cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks of unsalted butter, softened to room temperature
– About 3 cups of powdered sugar, sifted if you have the patience
– A generous 2 tablespoons of honey, preferably something local and floral
– A splash of whole milk, just to loosen things up
– A teaspoon of dried culinary lavender buds, finely crushed between your fingers
– A pinch of fine sea salt, to balance the sweetness
Instructions
1. Place the softened butter in a large mixing bowl. Using an electric mixer on medium speed, beat it for about 3 minutes until it’s pale and fluffy, scraping down the sides with a spatula halfway through—this ensures even mixing and a smoother texture.
2. With the mixer on low, gradually add the powdered sugar, about half a cup at a time, to prevent a sugary cloud from erupting in your kitchen. Once incorporated, increase the speed to medium-high and beat for another 2 minutes until creamy.
3. Add the honey, milk, crushed lavender buds, and salt to the bowl. Tip: Crushing the lavender releases its oils more effectively, so use your fingertips or a mortar and pestle for the best floral aroma without bitterness.
4. Beat everything together on medium speed for 3–4 minutes, stopping to scrape the bowl once or twice, until the frosting is light, airy, and holds stiff peaks when you lift the beaters. If it seems too thick, add another teaspoon of milk; if too thin, a bit more powdered sugar.
5. Let the frosting sit at room temperature for 10 minutes before using to allow the lavender flavor to meld—this resting time deepens the fragrance without overpowering the honey.
6. Use immediately to frost cooled cakes or cupcakes, or store in an airtight container in the refrigerator for up to 3 days, bringing it back to room temperature and re-whipping briefly before serving.
Remember how it feels on the tongue—silky and cloud-like, with the lavender’s subtle herbaceous note weaving through the rich butter and honey’s warmth. It’s lovely on a vanilla sponge or chocolate layer cake, but I’ve also been known to dollop it onto scones or fresh berries for a quick, elegant treat that feels like a quiet celebration.
Cookies and Cream Whipped Buttercream Frosting
Dipping my spatula into the bowl, I’m reminded how this frosting transforms ordinary cakes into something quietly magical—a creamy, speckled blanket that whispers of childhood treats and cozy winter afternoons. It’s the kind of recipe that feels like a secret shared between friends, simple enough to make on a whim yet special enough to crown any celebration.
Serving: enough for 24 cupcakes or a 2-layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of unsalted butter, softened to room temperature
– 5 cups of powdered sugar
– a generous splash of heavy cream, about ¼ cup
– a teaspoon of pure vanilla extract
– a pinch of fine salt
– 15 chocolate sandwich cookies, crushed into fine crumbs (save a couple of whole cookies for garnish if you like)
Instructions
1. Place the softened butter in a large mixing bowl. Using an electric mixer on medium speed, beat the butter for 3 minutes until it becomes pale and fluffy, scraping down the sides of the bowl halfway through to ensure even mixing.
2. Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing for about 30 seconds after each addition to prevent a sugary cloud from forming in your kitchen.
3. Pour in the heavy cream, vanilla extract, and salt. Increase the mixer speed to medium-high and beat for 2 full minutes until the frosting is silky smooth and holds stiff peaks when you lift the beaters.
4. Gently fold in the crushed cookie crumbs with a spatula until they’re evenly distributed throughout the frosting, being careful not to overmix so you keep those lovely dark speckles intact.
5. Use the frosting immediately to frost your cooled cake or cupcakes, or cover and refrigerate for up to 3 days—just let it come back to room temperature and rewhip briefly before using to restore its fluffy texture.
Every spoonful of this frosting melts into a rich, buttery sweetness punctuated by the nostalgic crunch of cookies, creating a cloud-like texture that pipes beautifully onto cupcakes or spreads smoothly between cake layers. Experiment by swirling it over brownies or dipping fresh strawberries for an indulgent twist—it’s versatile enough to turn any dessert into a moment of quiet joy.
Cherry Almond Whipped Buttercream Frosting
Lately, I’ve been craving something that feels both nostalgic and new—a frosting that whispers of holiday kitchens and quiet, snowy afternoons. Cherry almond whipped buttercream is just that: a soft, dreamy swirl that tastes like a memory of marzipan and sweet-tart cherries, light as a cloud yet rich enough to stand up to any cake. It’s the kind of recipe I jot down in my worn notebook, a little gift to myself on a slow December day.
Serving: enough for one 9-inch layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened until it yields to a gentle press
– 3 cups of powdered sugar, sifted to avoid any lumps
– a splash of pure almond extract, about 1 teaspoon
– a couple of tablespoons of maraschino cherry juice, drained from the jar (save the cherries for garnish!)
– a pinch of fine sea salt to balance the sweetness
– 1/4 cup of heavy whipping cream, chilled
Instructions
1. Place the softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for 3 minutes, until it turns pale and fluffy—this incorporates air for a lighter texture.
2. Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low speed after each addition to prevent a sugar cloud; scrape down the bowl with a spatula to ensure everything is evenly mixed.
3. Pour in the almond extract, cherry juice, and sea salt, then beat on medium speed for 2 minutes until fully combined and smooth.
4. With the mixer running on low, slowly drizzle in the chilled heavy cream, then increase the speed to high and beat for 4–5 minutes, until the frosting is voluminous, stiff peaks form, and it holds its shape when you lift the beaters—don’t rush this step, as whipping builds structure.
5. Use immediately to frost a cooled cake, or cover and refrigerate for up to 3 days; let it come to room temperature and re-whip briefly before using if chilled.
Now, this frosting sets with a satiny smoothness that melts on the tongue, offering a subtle almond warmth punctuated by the bright, fruity hint of cherry. I love swirling it generously over a dark chocolate cake or piping rosettes onto cupcakes, then topping each with a whole maraschino cherry for a pop of color—it’s simple, yet feels delightfully festive.
Brown Sugar Whipped Buttercream Frosting
There’s something quietly magical about the way brown sugar transforms a simple buttercream into something deeper, something that feels like a warm hug on a cold afternoon. This frosting comes together with just a few pantry staples, but the result is a rich, caramel-kissed cloud perfect for topping your favorite cakes or cupcakes. It’s the kind of recipe you’ll return to again and again, not just for special occasions, but for those small, sweet moments in between.
Serving: Enough for 24 cupcakes or a 2-layer cake | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sticks (1 cup) of unsalted butter, softened to room temperature
– A heaping cup of light brown sugar, packed tight
– A good pinch of fine sea salt
– A generous splash of pure vanilla extract
– About 4 cups of powdered sugar, sifted if you have a minute
– A few tablespoons of heavy cream or whole milk, just in case
Instructions
1. Place your softened butter in the bowl of a stand mixer fitted with the paddle attachment. Tip: Your butter is perfectly softened when you can press a finger into it and leave a deep indent without it feeling greasy or melting.
2. Beat the butter on medium-high speed for a full 5 minutes, until it becomes very pale, fluffy, and almost whipped in texture.
3. With the mixer on low, gradually add the packed brown sugar and the pinch of salt. Once incorporated, increase the speed to medium and beat for another 3 minutes until the mixture is smooth and the sugar is fully dissolved—no grittiness should remain.
4. Scrape down the sides and bottom of the bowl thoroughly with a rubber spatula to ensure everything is evenly mixed.
5. Beat in the generous splash of vanilla extract until just combined.
6. Reduce the mixer speed to its lowest setting and begin adding the powdered sugar, about half a cup at a time, letting each addition incorporate fully before adding the next. Tip: Adding the sugar slowly prevents a snowy explosion of powdered sugar all over your kitchen.
7. Once all the powdered sugar is added, increase the speed to medium-high and beat for 2-3 minutes until the frosting is very light and fluffy.
8. Check the consistency. If it seems too thick for spreading or piping, add heavy cream or milk one tablespoon at a time, beating for 30 seconds after each addition, until it reaches your desired texture. Tip: For piping intricate designs, keep the frosting a bit stiffer; for a smooth, spreadable layer on a cake, a slightly softer consistency is perfect.
9. Use immediately to frost completely cooled cakes or cupcakes.
The finished frosting is luxuriously smooth with a subtle caramel flavor and a melt-in-your-mouth texture that’s never overly sweet. It pipes beautifully for detailed rosettes or spreads into a sleek, glossy layer on a classic chocolate cake. For a delightful twist, try sandwiching a dollop between two shortbread cookies for an instant, elegant treat.
Summary
Perfectly fluffy frosting awaits! This roundup offers 20 delicious buttercream recipes to elevate any cake. We hope you find a new favorite to try. Don’t forget to leave a comment with your top pick and share this sweet inspiration on Pinterest for fellow bakers to enjoy!
