A Light and Fluffy Buttercream

It’s no secret that I’m obsessed with buttercream, especially vanilla buttercream! However, buttercream is one of those rich and sweet frostings that some may find a little overpowering if they don’t have as big a sweet tooth as me. That’s why I often use lighter or more tangy frostings such as vanilla cream cheese frosting or chocolate cream cheese frosting. But not every dessert pairs well with the tangy flavor of cream cheese frosting. So I’ve been experimenting with adding whipping cream and lemon juice in a traditional buttercream to create a lighter, fluffier frosting that’s not as heavy as regular buttercream.

The result? Absolutely amazing! This light and fluffy whipped buttercream has quickly become my new favorite frosting. It’s light enough to generously pipe onto a cupcake without being overwhelming, yet it holds its shape beautifully. Plus, it has a similar texture to cream cheese frosting, making it a great alternative for carrot cake or similar desserts if you’re not a fan of cream cheese.

Ingredients for Whipped Vanilla Buttercream

Whipped buttercream is basically the same as regular buttercream, but with one key difference: The milk is replaced with heavy cream. Here’s what you’ll need:

• Powdered sugar: Forms the base of the buttercream, gives it a white color, and adds sweetness.
• Butter: Use lightly salted butter, which should be soft (room temperature) when you start. Butter helps the buttercream hold its shape and adds flavor.
• Vanilla: Adds that lovely vanilla flavor.
• Lemon juice: Adds a touch of freshness to the buttercream, which I personally love—but it’s optional.
• Heavy cream: When whipped, it adds a light and fluffy texture.

If you’re lactose intolerant, avoiding dairy, or follow a vegan diet, you can substitute the ingredients as follows:

• Butter: Use lactose-free butter or vegan “butter” (note the flavor won’t be as rich as with dairy based butter).
• Heavy cream: Use lactose-free whipping cream or a vegan alternative.

How to Whip Buttercream

As the name suggests, this whipped buttercream needs to be whipped to achieve that light, fluffy texture. You’ll need an electric mixer or a stand mixer—hand mixing won’t give you the right result.

Start by whipping the butter and powdered sugar together. It will look crumbly at first. Then, add the vanilla, lemon juice, and heavy cream. As you whip these in, the mixture will come together into a smooth frosting that you can whip until it’s light and fluffy.

Recipe

Whipped Vanilla Buttercream

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This easy twist on classic buttercream swaps milk for heavy cream, creating a lighter, fluffier frosting with a delicious hint of vanilla.

Time: 15 minutes mins

Difficulty: Beginner

Yield: 1 batch*

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Ingredients

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• 110 g soft butter
• 3 ½ dl powdered sugar
• 1 tsp vanilla
• ¼ lemon (juice only, optional)
• ¾ dl heavy cream

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Instructions

• Using a hand mixer, beat butter and powdered sugar until you get a crumbly mixture.
  110 g soft butter, 3 ½ dl powdered sugar
• Add vanilla, optional lemon juice, and heavy cream. Continue beating until the frosting is light and fluffy, similar to whipped cream.
  1 tsp vanilla, ¼ lemon, ¾ dl heavy cream

Notes

*This recipe makes enough to frost a 25 cm (10-inch) cake or approx. 16 cupcakes.

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