This recipe was originally published on 12/22/12. It was updated with new pictures on 7/25/16.
This Whipped Buttercream Frosting recipe pretty much blew my mind.
I owe a big thank you to my other mother, Marilynn, for this recipe (She was married to my father, and “other mother” is more fitting than “step mom”). I’m not a big frosting person; most buttercream frostings are just ok, and I can take them or leave them.
I also tend to have trouble getting my powdered sugar incorporated into the buttercream. It just ends up being lumpy.
Well, this buttercream frosting takes care of that because it uses (are you ready for this?) granulated sugar! Don’t worry – it’s not gritty at all. In fact, it has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream. It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had.
Some notes about the recipe – to get the best flavor, you’ll want to use real butter and pure vanilla extract. The butter should be at cool room temperature; you don’t want to use melty butter for this frosting. Also, when cooking the milk/flour mixture, you don’t want it to look wet. If it’s wet and runny, your frosting will be too loose.
This whipped buttercream frosting recipe will frost a 3 layer cake or generously frost about 24 cupcakes. Also, you may want to check out my whipped cream cheese frosting and whipped brown sugar buttercream frosting recipes.
Whipped Buttercream Frosting
- 7 T . all-purpose flour
- 1 ½ c . milk
- 1 ½ T . pure vanilla extract
- 1 ½ c . salted butter at cool room temperature
- 1 ½ c . granulated sugar
- Pinch of salt
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter.
Remove from heat and let it cool to room temperature.
Stir in vanilla.
While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
Then add the completely cooled milk mixture.
Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
Make sure that your butter isn't too warm! You want it to dent if you press it, but you don't want it to be so warm that it's melting.
Also, if you're using a hand mixer, beat it on high. This recipe work well with a stand mixer because it has the power to really whip the frosting (affiliate links).
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