If you’re looking for the perfect icing to elevate your cakes, cupcakes, or cookies, this whipped buttercream icing is just what you need! It’s light, fluffy, and full of flavor. Plus, it’s easy to customize with food coloring for any occasion. Let’s dive into the recipe!

Do you love the whipped buttercream from Walmart? I don't eat sweet shit, but if I do, that's legit all I want. However, my local Walmart bakeries no longer carry the whipped buttercream icing...so I ended up coming up with my own version!

This buttercream frosting recipe is light, fluffy, sweet and full of deliciousness! You can use this as I do on my Cookie Cake recipe, on top of cupcakes and even on top of sugar cookies...I honestly won't judge you for how you enjoy it!

Why is my buttercream too runny?
If your icing is runny, it may need more powdered sugar. Alternatively, chilling it in the refrigerator for a bit can help it firm up.

Can I use all butter instead of shortening?
Yes, you can use all butter, but the icing may be softer and less stable in warm temperatures. Shortening helps maintain structure.

How can I make my buttercream more stable for decorating?
Adding a bit of meringue powder or using a high-ratio shortening can help improve stability, especially in warmer conditions.

What can I use instead of heavy whipping cream?
Milk can be used as a substitute, but it may result in a slightly less fluffy texture. Coconut cream is also a good dairy-free option.

How do I color my buttercream?
Gel food coloring is recommended for vibrant colors without altering the consistency. Start with a small amount and gradually add more until you reach your desired shade.

I've made  A LOT of cookie cakes: birthdays, holidays, Bengals games, just for the hell of it! I've realized it's easier to use disposable piping bags, cut the tip off, clean it out and then throw the bag away! I order them on Amazon in bulk at a discount!

How do I store leftover buttercream?
Store in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage; just thaw and re-whip before using.

Can I make this buttercream in advance?
Yes! You can prepare it ahead of time and store it in the refrigerator. Just allow it to come to room temperature and re-whip before using.

Why is my icing grainy?
If you didn’t fully incorporate the powdered sugar or if it’s not fresh, the icing can become grainy. Make sure to mix thoroughly and use fresh ingredients.

Can I use flavored extracts?
Absolutely! Feel free to substitute vanilla with other extracts like almond, lemon, or peppermint to customize the flavor.

How can I make a chocolate version?
Simply add cocoa powder (about ½ cup) to the icing while mixing in the powdered sugar. You may need to adjust the sugar to maintain the right consistency.

Why You’ll Love This Recipe

• Light and Fluffy Texture: The combination of butter and shortening creates a super creamy icing that’s easy to spread and pipe.
• Versatile: Perfect for any dessert—cakes, cupcakes, cookies, or even as a filling for pastries!
• Customizable: Easily adjust the flavor and color to match your theme or preference.
• Easy to Make: Simple ingredients and straightforward instructions make it beginner-friendly.

Ingredients

• 1 cup butter-flavored shortening
• 1 cup butter, softened
• 1½ tsp. vanilla extract
• 7 cups powdered sugar
• ⅓ cup heavy whipping cream
• Food coloring or dyes (optional)

Instructions

Cream the Butters
In a large mixing bowl, combine the butter and shortening. Beat together until the mixture is light and fluffy.

Add Flavor
Pour in the vanilla extract and heavy whipping cream. Mix until well combined.

Incorporate the Sugar
Gradually add the powdered sugar, 1-2 cups at a time, mixing thoroughly after each addition. This will help prevent a sugary cloud from forming!

Add Color
If you’re using food coloring, now’s the time! Add your desired colors and mix until you achieve the shade you want. If you're making multiple colors, divide the icing into separate bowls before coloring.

Chill
For best results, refrigerate your whipped buttercream icing for at least 20 minutes. This makes it easier to work with. If you find it’s still too runny, let it chill longer or add a little more powdered sugar to thicken it up.

Variations to Try

• Chocolate Buttercream: Add ½ cup of unsweetened cocoa powder to the mixture for a rich chocolate flavor.
• Fruit-Flavored Buttercream: Use flavored extracts like almond, lemon, or coconut instead of vanilla for a fruity twist.
• Nutty Buttercream: Incorporate a few tablespoons of nut butter (like peanut or almond) for a delightful nutty taste.
• Cream Cheese Buttercream: Swap out ½ cup of butter for cream cheese for a tangy, creamy texture.
• Lemon Zest Buttercream: Add 1-2 tablespoons of fresh lemon zest for a refreshing citrus flavor.

Tips for Using Your Whipped Buttercream

• Piping: This icing is perfect for piping decorations on cupcakes or cakes. Use a piping bag and your favorite tips for a professional look!
• Storage: Store any leftover icing in an airtight container in the refrigerator for up to a week. Re-whip before using.
• Flavor Variations: Experiment with different extracts like almond, lemon, or coconut for a unique twist.