18 Creamy Whipped Buttercream Frosting Recipes Perfect for Baking

There’s nothing quite like the magic of a perfectly fluffy, creamy whipped buttercream frosting—it turns cakes, cupcakes, and cookies into irresistible treats! Whether you’re a piping pro or a beginner baker, these 18 dreamy recipes promise smooth, velvety perfection every time. From classic vanilla to decadent chocolate swirls, get ready to elevate your desserts with the ultimate frosting love. Let’s dive in and sweeten the deal!

Vanilla Bean Whipped Buttercream Frosting

This dreamy frosting is light as air, with rich vanilla bean flavor that elevates any cake or cupcake—no heavy, overly sweet buttercream here!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 3 tbsp heavy cream, chilled
• Pinch of salt

Instructions

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to avoid a sugar cloud. Once incorporated, increase speed to medium-high and beat for 1 minute.
3. Add the vanilla bean seeds (or extract), heavy cream, and salt. Beat on high for 3–4 minutes until the frosting is ultra-fluffy, scraping the bowl halfway through.

The secret? Whipping the buttercream extra-long creates a silky, almost mousse-like texture that’s perfect for piping or swooping onto layer cakes.

Tip: For the smoothest frosting, ensure your butter is softened but still cool to the touch—if it’s too warm, the texture won’t whip up properly.

Chocolate Whipped Buttercream Frosting

Light as air yet rich in chocolate flavor, this frosting is the dreamy finishing touch for cakes, cupcakes, or even spoonfuls straight from the bowl.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 3-4 tbsp heavy cream or whole milk

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Add the 3 cups powdered sugar, 1/2 cup cocoa powder, and 1/4 tsp salt. Mix on low until combined, then increase to medium-high and beat for 1 minute.
3. Pour in the 1 tbsp vanilla extract and 3 tbsp heavy cream. Whip on high for 2-3 minutes until fluffy, scraping the bowl as needed. If too thick, add the remaining 1 tbsp cream.

The secret? Whipping the butter first creates an ultra-silky base, while the cocoa powder ensures deep chocolate flavor without overpowering sweetness.

Tip: For extra shine, warm your spatula under hot water before smoothing the frosting onto cakes—it’ll glide like a dream!

Strawberry Whipped Buttercream Frosting

Light, fluffy, and bursting with fresh berry flavor, this strawberry whipped buttercream is the perfect way to dress up cakes or cupcakes with a touch of summer sweetness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar
• 1/4 cup freeze-dried strawberries, finely ground into powder
• 2 tbsp heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Add the strawberry powder, heavy cream, vanilla extract, and salt. Beat on medium-high for 3–4 minutes until the frosting is ultra-light, fluffy, and holds stiff peaks.
4. Use immediately to frost cooled cakes or cupcakes, or store in an airtight container for up to 3 days.

The freeze-dried strawberries pack a vibrant punch without adding moisture, keeping this frosting perfectly pipeable. It’s like biting into a cloud of strawberry shortcake!

Tip: For extra texture, fold in a handful of finely chopped fresh strawberries right before frosting—just note it’ll shorten the shelf life.

Lemon Zest Whipped Buttercream Frosting

Bright, citrusy, and impossibly fluffy, this frosting is the perfect way to elevate cakes, cupcakes, or even a simple slice of pound cake.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tbsp fresh lemon zest (from about 1 large lemon)
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2–3 minutes until light and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Scrape down the bowl as needed.
3. Pour in the heavy cream, lemon zest, vanilla extract, and salt. Beat on high for 3–4 minutes until the frosting is ultra-fluffy and holds stiff peaks.
4. Use immediately to frost cooled cakes, or cover and refrigerate for up to 3 days (let it soften at room temperature before re-whipping).

The secret here? Whipping the buttercream extra-long creates an airy, almost mousse-like texture that melts on the tongue. The lemon zest adds a sunny pop without overpowering sweetness.

Tip: For a stronger lemon flavor, add 1 tsp lemon juice with the cream—just balance it with a touch more powdered sugar if needed.

Coconut Whipped Buttercream Frosting

This dreamy frosting is like a tropical vacation for your cupcakes—light, fluffy, and packed with coconut flavor without being overly sweet.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/4 cup full-fat coconut milk, chilled
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup sweetened shredded coconut, toasted (optional, for garnish)

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated, then increase speed to medium and beat for 1 minute after each addition.
3. Pour in the coconut milk, vanilla extract, and salt. Beat on medium-high for 3–4 minutes until ultra-fluffy, scraping down the bowl as needed.
4. If using, sprinkle toasted shredded coconut over frosted cakes or cupcakes for crunch.

The coconut milk keeps this buttercream luxuriously smooth, while the toasted coconut adds a playful texture contrast. Perfect for elevating simple vanilla or chocolate cakes!

Tip: For the best consistency, make sure your coconut milk is cold—it helps stabilize the frosting.

Matcha Green Tea Whipped Buttercream Frosting

Silky, lightly sweet, and infused with earthy matcha, this buttercream is the perfect way to elevate cakes, cupcakes, or even cookies with a subtle pop of flavor.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tbsp high-quality matcha green tea powder
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
2. Add the sifted powdered sugar, 1 cup at a time, mixing on low until incorporated, then increase speed to medium and beat for 1 minute after each addition.
3. Add the matcha powder, heavy cream, vanilla extract, and salt. Beat on medium-high for 3–4 minutes until fluffy and fully combined, scraping down the bowl as needed.
4. Use immediately to frost cooled cakes, or cover and refrigerate for up to 3 days (let soften at room temperature before re-whipping).

The matcha lends a delicate bitterness that balances the sweetness, while the whipped texture stays light enough to pipe into dreamy swirls.

Tip: For a bolder matcha flavor, add an extra 1/2 tbsp of powder—just sift it well to avoid clumps!

Espresso Whipped Buttercream Frosting

This rich, fluffy frosting is a coffee lover’s dream—smooth, lightly sweet, and packed with real espresso flavor that pairs perfectly with chocolate or vanilla cakes.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 2 tbsp heavy cream or whole milk
• 1 tbsp instant espresso powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
2. Add the powdered sugar, 1 cup at a time, mixing on low until incorporated, then increase speed to medium and beat for 1 minute after each addition.
3. Dissolve the espresso powder in the heavy cream, then pour into the bowl along with the vanilla extract and salt. Beat on medium-high for 3–4 minutes until ultra-light and fluffy, scraping down the sides as needed.

The secret to this frosting’s airy texture? Whipping the butter long enough to almost mimic whipped cream—yet it holds its shape beautifully for piping.

Tip: For a stronger coffee kick, add an extra 1/2 tsp espresso powder dissolved in 1 tsp hot water.

Raspberry Swirl Whipped Buttercream Frosting

This dreamy frosting is light as air, with a tangy raspberry swirl that cuts through the sweetness for the perfect balance.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 3 tbsp heavy cream
• 1/4 cup seedless raspberry jam
• Pinch of salt

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition. Scrape down the bowl as needed.
3. Mix in the vanilla extract, heavy cream, and salt. Increase speed to high and beat for 3 minutes until fluffy and smooth.
4. Dollop the raspberry jam over the frosting, then gently fold just 3–4 times with a spatula to create streaks (don’t overmix!).

The secret? Undermixing the jam keeps those gorgeous swirls intact—ideal for piping onto cupcakes or layering cakes with a pop of color.

Tip: For deeper raspberry flavor, warm the jam slightly before swirling.

Peanut Butter Whipped Buttercream Frosting

This dreamy frosting is like a fluffy peanut butter cloud—perfect for slathering on cakes, cupcakes, or even eating straight off the spoon (we won’t judge).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup creamy peanut butter (not natural-style)
• 3 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream or whole milk
• ¼ tsp fine sea salt

Instructions:

1. In a large bowl, beat the butter and peanut butter with an electric mixer on medium-high speed for 3–4 minutes until light and whipped, scraping down the sides as needed.
2. Add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Increase speed to medium and beat for 1 minute after each addition.
3. Pour in the vanilla extract, 3 tbsp heavy cream, and salt. Whip on high speed for 2–3 minutes until ultra-smooth and airy. If needed, add the remaining 1 tbsp cream to reach a spreadable consistency.

The secret? Whipping the butter and peanut butter first creates an almost mousse-like texture that’s sturdy yet melts on your tongue.

Tip: For extra richness, swap ½ cup powdered sugar with ¼ cup unsweetened cocoa powder for a chocolate-peanut butter twist!

Caramel Whipped Buttercream Frosting

Silky, fluffy, and just sweet enough, this caramel-infused buttercream is the dreamy finish your cakes and cupcakes deserve.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/4 cup heavy cream, plus 1 tbsp if needed
• 1/3 cup homemade or store-bought caramel sauce (plus extra for drizzling)
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape down the bowl as needed.
3. Pour in 1/4 cup heavy cream, 1/3 cup caramel sauce, vanilla extract, and salt. Whip on medium-high for 3–4 minutes until ultra-light and fluffy. If the frosting is too thick, add the remaining 1 tbsp cream.
4. Use immediately to frost cooled cakes, or cover and chill for up to 3 days (rewhip before using). Drizzle with extra caramel just before serving.

The secret? Whipping the buttercream extra-long creates an airy, almost mousse-like texture that melts on the tongue—no gritty sugar here!

Tip: For deeper caramel flavor, warm the caramel sauce slightly before mixing it in.

Pistachio Whipped Buttercream Frosting

Silky, nutty, and just sweet enough, this frosting is a dreamy upgrade for cakes and cupcakes—no fancy techniques required!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/3 cup finely ground pistachios (plus extra for garnish)
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Scrape the bowl between additions.
3. Pour in the heavy cream, vanilla extract, and salt. Whip on medium-high for 3 minutes until fluffy and smooth.
4. Fold in the ground pistachios by hand until evenly distributed.
5. Spread or pipe onto cooled cakes, then sprinkle with extra crushed pistachios for crunch.

The subtle saltiness of the pistachios balances the sweetness perfectly, while the whipped texture stays light—no weighing down delicate sponge cakes here!

Tip: For extra vibrancy, add a drop of green food gel (not liquid!) to mimic pistachio’s natural hue.

Orange Blossom Whipped Buttercream Frosting

Light as air with a delicate floral note, this frosting turns any cake or cupcake into a fragrant masterpiece.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 3 tbsp heavy cream
• 1 tsp pure vanilla extract
• 1 tbsp orange blossom water
• Pinch of fine sea salt

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2–3 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to avoid a sugar cloud. Scrape the bowl as needed.
3. Pour in the heavy cream, vanilla extract, orange blossom water, and salt. Increase speed to medium-high and whip for 3–4 minutes until fluffy and silky, stopping to scrape the sides once.
4. Use immediately to frost cooled cakes, or cover and chill for up to 3 days (rewhip briefly before using).

The orange blossom water adds a subtle floral aroma that pairs beautifully with citrus or vanilla cakes—no artificial flavors needed!

Tip: For extra stability in warm weather, swap ½ cup of powdered sugar with ¼ cup cornstarch.

Almond Whipped Buttercream Frosting

Light, fluffy, and subtly nutty, this frosting is a dream for cakes and cupcakes—perfect for when you want a little extra elegance without overpowering sweetness.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 ½ cups powdered sugar, sifted
• 2 tbsp heavy cream or whole milk
• 1 ½ tsp pure almond extract
• ¼ tsp fine sea salt

Instructions

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the 3 ½ cups powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the bowl as needed.
3. Pour in the 2 tbsp heavy cream, 1 ½ tsp almond extract, and ¼ tsp salt. Beat on medium-high for 3–4 minutes until ultra-light and fluffy, stopping to scrape the bowl halfway.
4. Use immediately to frost cooled cakes, or cover and refrigerate for up to 3 days (rewhip before using).

The almond extract gives this buttercream a delicate sophistication, while the whipped texture makes it easy to pipe or spread smoothly. Tip: For a toasted almond twist, fold in ¼ cup finely ground toasted almonds with the powdered sugar.

Blueberry Lavender Whipped Buttercream Frosting

This dreamy Blueberry Lavender Whipped Buttercream Frosting is floral, fruity, and luxuriously fluffy—perfect for elevating cakes, cupcakes, or even spooning straight from the bowl (we won’t judge).

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp freeze-dried blueberry powder
• 1 tsp culinary lavender buds, finely ground
• 1/4 tsp fine sea salt
• 2 tbsp heavy cream
• 1 tsp vanilla extract

1. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes until creamy and pale.
2. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, scraping the bowl between additions.
3. Add the blueberry powder, ground lavender, and salt; mix on medium for 1 minute until fully incorporated.
4. Pour in the heavy cream and vanilla, then whip on high for 3–4 minutes until the frosting is light, airy, and holds stiff peaks.

The subtle floral notes from the lavender and the tangy sweetness of blueberries create a frosting that’s as elegant as it is irresistible. Spread it thick or pipe it high—it holds its shape beautifully!

Tip: For extra lavender flavor, steep the buds in warm heavy cream for 10 minutes, then strain and cool before using.

Spiced Chai Whipped Buttercream Frosting

This dreamy frosting is like a cozy chai latte in dessert form—silky, spiced, and perfect for elevating cakes, cupcakes, or even spiced cookies.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• Pinch of black pepper (trust us!)

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the 3 cups powdered sugar, 1/2 cup at a time, mixing on low until incorporated. Scrape the bowl between additions.
3. Pour in the 2 tbsp heavy cream and 1 tsp vanilla extract, then beat on medium-high for 3 minutes until fluffy.
4. Add the 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/8 tsp cloves, and pinch of black pepper. Whip for 1 more minute until fully blended and airy.

The black pepper adds a subtle warmth that makes this frosting truly special—it’s not overpowering, just intriguingly cozy.

Tip: For extra chai flavor, steep a chai tea bag in the heavy cream for 10 minutes before using (remove the bag and cool the cream first).

Cookies and Cream Whipped Buttercream Frosting

This dreamy frosting is like a fluffy cloud of cookies and cream—perfect for cupcakes, layer cakes, or just eating by the spoonful!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 10 Oreo cookies, finely crushed (about 1 cup)
• 2 Oreo cookies, coarsely crushed (for topping, optional)

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until combined. Scrape down the bowl as needed.
3. Pour in the heavy cream, vanilla extract, and salt. Whip on medium-high for 3–4 minutes until light and fluffy.
4. Gently fold in the finely crushed Oreos until evenly distributed.
5. Spread or pipe onto cooled cakes, then sprinkle with coarsely crushed Oreos for extra crunch (if using).

The secret here? Whipping the buttercream extra-long creates an airy texture that holds its shape but melts luxuriously on your tongue.

Tip: For a smoother frosting, pulse the Oreos in a food processor until powdery—no big chunks means easier piping!

Maple Pecan Whipped Buttercream Frosting

This dreamy frosting is like autumn in a bowl—silky, subtly sweet, and packed with cozy pecan crunch. Perfect for elevating cakes, cupcakes, or even spooning straight from the bowl (we won’t judge).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1/4 cup pure maple syrup (grade A or B)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup finely chopped toasted pecans
• 2 tbsp heavy cream (or whole milk)

Instructions:

1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until fluffy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape the bowl between additions.
3. Pour in the maple syrup, vanilla extract, and salt. Beat on medium-high for 1 minute until smooth.
4. Add the heavy cream and whip for 2 more minutes until light and airy. Fold in the chopped pecans with a spatula.

The magic here? Whipping the buttercream extra-long creates a cloud-like texture that holds its shape but melts luxuriously on the tongue. Those toasted pecans? They add just the right buttery crunch.

Tip: For deeper maple flavor, warm the syrup slightly before adding—it blends into the frosting more evenly!

Cherry Almond Whipped Buttercream Frosting

This dreamy frosting is like a cherry-almond cloud—light, fluffy, and just sweet enough to elevate any cake or cupcake.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp pure almond extract
• 1/2 tsp vanilla extract
• 1/4 cup finely chopped dried cherries
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy and pale.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated. Scrape the bowl between additions.
3. Pour in the heavy cream, almond extract, vanilla extract, and salt. Whip on medium-high for 3–4 minutes until ultra-fluffy and smooth.
4. Gently fold in the chopped dried cherries until evenly distributed.

The secret here? Whipping the buttercream extra-long creates an airy texture that holds its shape but melts delightfully on the tongue. Perfect for pairing with chocolate or vanilla cakes!

Tip: For a deeper cherry flavor, soak the dried cherries in 1 tbsp warm water for 10 minutes before chopping—just pat them dry before folding in.

Conclusion

With 18 dreamy whipped buttercream frostings to choose from, your baking adventures just got sweeter! Whether you’re topping cakes, cupcakes, or cookies, there’s a perfect recipe here for every occasion. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy baking!