Whipped Cream Buttercream

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Whipped Cream Buttercream

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    0

  • Servings:

    12 cupcakes or 1 cake

Preparation

  • Materials

    Stand Mixer with Whisk and Paddle
    Hand Mixer with Whisk
    Mixing Bowl
    Hand Whisk
    Spatula
    Sieve

  • Prep

    Set out the butter to soften to a cool room temp (65F-70F) (68F is ideal)

  • Oven/Stove

  • Shopping List

    Butter (salted or if not, add a pinch of sea salt)
    Confectioner's Sugar
    Vanilla Extract
    Heavy Cream

Ingredients & Steps

  • Ingredients

    Butter 226g (2 sticks), room temperature (68F), salted or add a pinch of sea salt
    Confectioner's Sugar 456g (16 ounces)
    Heavy cream 80g (roughly 3oz or 2/3 cup)
    Vanilla 5ml (1 tsp)

  • Steps

    STEP 1: Cream the room temp butter in the bowl of the stand mixer with paddle attachment. Add half of the confectioner's sugar in portions. Start of low speed and gradually increase to medium speed. Whip until it is is all smooth and blended.

    Note: Keep scraping down the mixing bowl throughout this process.

    STEP 2: Switch to the whisk attachment. Whisk in the vanilla and half of the cream, drizzling it in slowly while whisking on low-medium speed.

    STEP 3: Whisk in the remaining confectioner's sugar and cream alternating in small portions until to reach your desired consistency.

    STEP 4: Whisk on medium-high (Level 6-8 on KitchenAid) until it is light and fluffy. Do not over-whip and do not whip on high speed) This could take 2 to 4 minutes. Keep an eye on your mixture.

Notes

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