Whipped Vanilla American Buttercream Frosting

A light and whipped version of the traditional American buttercream.

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This light and whipped vanilla buttercream is a lighter variation of the standard American buttercream. It works great as a topping and filling for cake and cupcakes.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This buttercream has really smitten me. It tastes like a cross between traditional American buttercream and the whipped frosting seen on store-bought cakes.

Personally, I dislike the whipped frosting found on grocery store cakes. They’re manufactured with shortening, and they taste oily and tasteless to me.

I understand that everyone has different preferences, but I really wanted to replicate the delicious flavor of American buttercream (without the overpowering sweetness) and the fluffiness of the whipped frosting.

I think I accomplished that with this recipe.

This recipe is very similar to my Vanilla Bean Buttercream recipe, however the quantity of the ingredients are different, and the mixing procedure is different.

Both of these factors make a significant impact in achieving a fluffy whipped consistency.

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Let’s talk about some of the ingredients:

Unsalted Butter: Unsalted butter is recommended. If you use salted butter, you could accidentally add too much salt.

You should also have your butter at room temperature.

Confectioners Sugar: Just like classic American Buttercream, you’ll need confectioners sugar. This whipped version is somewhat sweeter than plain whipped topping, and the sugar also aids in achieving the desired consistency.

Vanilla Bean Paste or Extract: Try to use a nice vanilla here. Personally, I like vanilla bean paste. (You may purchase it from my store, or if I’m out, you can buy it from here.)

If you can’t find vanilla bean paste, you may use vanilla extract in the same quantity.

Heavy Cream: This recipe asks for heavy cream, often known as whipping cream. Don’t use whipped cream since it’s not the same as whipping cream.

Heavy cream, often known as whipping cream, is exactly what it sounds like. It’s a thick, creamy cream. If you use whipped cream, this recipe will not work.

Whipped cream is already whipped, and it’s usually produced with vegetable shortening, which isn’t ideal for this recipe.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Let’s talk about the mixing method:

The mixing procedure is straightforward. Simply cream the butter and add the heavy cream in two parts, then whisk for about five minutes.

It is critical to whip it for that long in order to have it lovely and fluffy.

*The recipe card below will show all the steps.

Tips & FAQs for making this whipped American buttercream

Make sure to let your butter come to room temperature.

You don’t want to microwave your butter since it will separate from the rest of the components. Simply chop up your butter and let it to get to room temperature on its own.

Do I have to sift the confectioner’s sugar?

You don’t have to, but it definitely helps to make the buttercream lovely and fluffy.

I don’t have vanilla bean paste, can I use extract?

Yes, vanilla extract may be used in lieu of vanilla bean paste in the same proportions.

Makes sure not to omit the salt.

It enhances the taste of the buttercream and reduces the sweetness somewhat.

What is heavy cream or whipping cream? Can I use whipped cream instead?

No, whipped cream is not appropriate. This is distinct from heavy cream and whipped cream. You’ll need a thick cream to whisk up, so use heavy cream (also known as whipping cream). This recipe will not work if you use previously produced whipped cream.

Make sure you mix it for the full time stated in the recipe.

Mixing it for a long period will help it become incredibly light and airy.

Do I have to use a stand mixer?

You do not need a stand mixer to create this recipe. An electric hand mixer may be used. It will just take you five minutes to stand there and mix, but it is doable.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies & Tools Used:

  • Kitchenaid Mixer or Hand Mixer
  • Flex Edge Beater Attachment if using a Kitchenaid
  • Silicone Spatulas
  • Ateco 849 Closed Star Piping Tip
  • Piping Bag


Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Whipped Vanilla American Buttercream Frosting

A light and whipped version of the traditional American buttercream.



Course: Dessert
Cuisine: American
Keyword: Buttercream
Prep Time: 15minutes
Servings: 24cupcakes
Calories: 204kcal
Author: Sweet-crush.com @Sweet-crush.com


  • 1 cupsunsalted butter, room temperature(3 sticks)
  • 4cupsconfectioners sugar
  • 2 tsp vanilla bean paste or extract (may use clear vanilla if you want a whiter buttercream)
  • pinchof salt
  • cupheavy cream (also known as whipping cream)(Not to be confused with cold whip or whipped cream)


  • In a mixing bowl, cream the butter with an electric mixer on medium speed. (If using a stand mixer, use a paddle attachment. If you don’t have a stand mixer, use a basic handheld mixer to thoroughly combine the ingredients until smooth and creamy.)
  • Sift the confectioners’ sugar over the butter, then whisk in the vanilla, salt, and half of the heavy cream.
  • Mix on medium until creamy, scraping down the edges and bottom of the basin as needed.
  • Mix in the remaining half of the heavy cream, then scrape down the sides of the bowl.
  • Turn your mixer to high and whisk the buttercream for approximately 4-5 minutes, or until it is light and fluffy.
  • Serve with a cooled cake or cupcakes. Can be used as a cake or cupcake filling.


This buttercream makes enough to cover about 24 cupcakes as a light frosting or it can fill about 36 cupcakes. If you prefer a large amount of buttercream on your layer cakes though, you may want to make a recipe and a half.This buttercream is fine to set out at room temperature for several hours, but then can be refrigerated after that. Let it come bake to almost room temperature before serving.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 204kcal | Carbohydrates: 20g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 4mg | Potassium: 9mg | Sugar: 20g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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What is the difference between buttercream and American buttercream?

American buttercream is more sweet than Swiss or Italian buttercream. When exposed to air, it develops a “crust” that is ideal for painting and piping. The Swiss Meringue buttercream is silky and light. It’s ideal if you want a little less sweet buttercream.

Can you over whip American buttercream?

This is a simple repair; just continue whipping until you get the desired consistency. Too thick: If you whisk the frosting too long, it will become chunky and curdled.

Can you mix whipped cream with buttercream?

This delicious, whipped buttercream frosting is ideal for cakes, cupcakes, cookies, and brownies. This whipped buttercream is still sweet, but it’s been beaten till frothy with the addition of heavy whipping cream.

What type of buttercream is best for cake decorating?


It is gentle, silky, and not too sweet. Because it is the simplest method to get smooth, clear lines, SM buttercream is undoubtedly the greatest icing for cake decorating.

What type of buttercream frosting is best for cake?

5 Best Buttercream Varieties for Cakes
Buttercream with Swiss Meringue. This is the Frosting Queen.
Ganache icing. Nothing works harder than chocolate ganache to transform a cake into a showpiece.
Buttercream with Italian Meringue.
Buttercream with ermine.
Frosting from the United States.

What buttercream do professional bakers use?

Swiss meringue buttercream is arguably the most common buttercream among pastry chefs. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.

What is the most stable frosting for cake?

People choose Italian meringue buttercream because it is the most stable and least sweet of all buttercreams. If you reside in a warm climate, such as Florida, California, or Texas, Italian meringue will be ideal.

What is the easiest buttercream to work with?

American buttercream, also known as simple buttercream, is the sweetest and simplest form of buttercream to make. Simply beat butter until light and fluffy, then add powdered sugar (a 1:2 ratio is a good bet), maybe some vanilla, and a splash of milk or cream.

Can you leave American buttercream out overnight?

How Long Can You Keep Buttercream at Room Temperature? A buttercream prepared from butter and shortening may usually be stored at room temperature for up to two days. To keep your buttercream from crusting too much, wrap your dessert in plastic wrap or place it in a cake container.

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