Finally, the perfect whipped frosting recipe!! This Better Than the Bakery Whipped Frosting will leave you wondering why you’ve bought cakes at the grocery store for all these years!!
Can we talk about frosting for a minute?
Actually, more than a minute. I want a few minutes. A few minutes of your time, sirs and madams.
I am not a huge fan of bakery whipped frosting. I’ve been to SO many parties where people buy a cake from the grocery store with “whipped” frosting. And while I am not so discriminating when it comes to sweets (I love Pop Tarts and Twinkies are my love language), I have a serious bone to pick when it comes to grocery store bakery frosting.
Grocery store bakery frosting is greasy. Which tells me that it’s most certainly loaded with shortening.
I know, haters gonna hate, but I’m really not a shortening hater. But people — BIRTHDAYS DESERVE REAL BUTTER.
It’s a birthday. A whole year of life!! Do you know how HARD it is to be a human for a WHOLE YEAR? There’s school or work or laundry and traffic and mean kids and gross school lunches and dirty dishes and taxes.
So for the love of Pete, use real butter on a birthday. Unless you’re vegan, in which case, my condolences.
I’ve looked up recipes for whipped frosting for YEARS, and everything I’ve found is either whipped cream, or frosting with a bunch of weird stuff in it.
Whipped frosting is NOT WHIPPED CREAM.
It’s like a cross between whipped cream and regular frosting. A hybrid. Like those weird dogs that attacked Katniss and Peeta at the end of the first Hunger Games.
I decided that since Whipped Frosting is supposed to be a cross between buttercream/whipped cream, that’s what I would do!
It’s just a half recipe of my usual buttercream (thinned a bit more than usual), folded into some freshly whipped heavy cream. Half the sugar, fluffy, sweet, and just a little buttery.
I gave my husband a piece of this cake, not telling him that it was a new frosting recipe, and the first thing he said when he took a bite was, “This is the best frosting I’ve ever had!!”
Also, he’s the pickiest person to ever live on the face of the planet. So…there you have it.
- 1 1/2 cups heavy cream, divided
- 1 stick salted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- Place a metal mixing bowl, plus your mixer whisk attachment in the freezer for about 10 minutes. Remove from freezer and add 1 1/4 cups heavy cream. Beat on high until a stiff whipped cream forms, about a minute (you should be able to form peaks when you lift the whisk attachment from the bowl). Set whipped cream in the fridge while you prepare the rest of the frosting.
- In the bowl of your mixer, beat butter, vanilla, and 1/4 cup heavy cream until smooth and combined. Slowly add powdered sugar until just mixed. Increase mixer speed to high and beat until light and fluffy.
- Remove whipped cream from fridge and using a rubber spatula, gently fold the buttercream into the whipped cream until it's fully combined and there are no streaks (there may be a few very small lumps here and there, it's fine). You may have to fold for quite awhile to get it all combined.
- Frost cake as desired.
Store uneaten cake in the fridge. Makes enough to frost a 9x13 or two layer 8 inch round cake.
Have a fabulous Tuesday!!