Whipped Buttercream Frosting
It’s almost my Dad’s birthday! Happy almost birthday Dad! It only makes sense that my family celebrated back in early September…Turns out it’s hard for all of us to get together the more of us there are and the further we move away. Nonetheless, we did get together and have an awesome pre-birthday birthday celebration!
No birthday would be complete without cake or cupcakes! This frosting was perfect with the chocolate cake I made. Yummm. The frosting on the chocolate cake was originally supposed to be cream cheese whipped cream frosting. I had made it before and it was OUT OF THIS WORLD! Apparently I forgot how to make it because I ended up with cream cheese whipped cream soup instead. Major fail. Maybe someday I will be brave enough to try and make that frosting again.
Until that day comes, you can’t really go wrong with the classic buttercream recipe! It’s creamy and rich. Perfect for any cake or cupcake. This one is vanilla flavored but you can also add other extracts as well (lemon, almond, mint…just to name a few!) to make it your own! Just think of the endless combinations of frosting and cakes…Oh that makes me excited to try new combinations! Comment if you come up with a good cake/frosting combinations!
- 1 cup room temperature butter
- 3- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 2 tablespoons heavy whipping cream
- Mix butter with whisk attachment in mixer until smooth and creamy.
- Add 3 cups powdered sugar, vanilla, and salt. Start the mixer on low then mix on high for 2-3 minutes. If the frosting is not thick enough, or not to your preference, add another 1/2 cup of sugar.
- Add 2 tablespoons of heavy whipping cream and mix on high for 1-2 more minutes.
- Do NOT skip the heavy whipping cream (you can use milk if you do not have cream but the cream makes it richer). You will be shocked how this last step really lightens the frosting and makes it fluffier and whiter.
