There was a time when every celebration called for cake. We can all agree that birthdays and special occasions are just an excuse to have more of it. In fact, these days we bake a cake whether or not there is a reason to celebrate. And we all know the best part of a cake is the icing! But cake icing is not just decorative. A delicious whipped frosting can act like seasoning, enhancing the flavor of your creation.

A whipped vanilla frosting sounds simple enough to make from scratch, but unfortunately there are a few different ways you can mess it up. On the other hand, an incredible whipped frosting for cake will stop even the most obsessed health-conscious person from scraping off the icing before devouring that cake.

Baking a delicious cake is a lot easier if your whipped frosting game is strong. If you want to decorate your cake to perfection, your frosting needs to hold its form, and making that happen can be difficult but not impossible.

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whipped vanilla frosting

Whipped Frosting Description

The perfect whipped vanilla frosting must have a smooth, silken texture while still retaining its shape. You would not want a vanilla frosting with a sandy texture or an aftertaste that makes you feel like you have consumed straight fat.

The best ever whipped vanilla frosting needs to be sinfully and effortlessly delicious. It should make you feel like you ate something light and not cold oily paste. Finding that balance is important so that even this unhealthy topping doesn’t taste like it’s bad for you.

There are two types of whipped vanilla frosting cake icing you can make. One is made out of whipped cream, and the other is buttercream frosting. Both work great as cake icing. One is not better than the other since they both achieve different textures and tastes.

Best Whipped Vanilla Frosting Recipe for Cake Icing

Ingredients

For Cream Whipped Vanilla Frosting:

  • 3 cups whipping cream or heavy cream
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

For Buttercream Whipped Vanilla Frosting:

  • 5 cups of powdered sugar
  • 8 oz of unsalted butter
  • A pinch of salt
  • 2 tsp vanilla extract
  • Half teaspoon of almond extract
  • 1/3 cup of heavy cream

Let’s Do It

For Cream Whipped Vanilla Frosting:

Put your whisking bowl into the refrigerator for 15 minutes. Only use chilled whipping or heavy cream.

You can use either a hand mixer or a stand mixer for this. Whipping with a whisk is not recommended since it takes time, and if the cream gets warm during the process, you will not get the right results.

Start by pouring the chilled cream into the cold bowl or your stand mixer. Start whisking at a medium-high speed until it starts to froth, which can take about three minutes. Lower the speed to medium and add the sugar gradually. Follow with adding the vanilla extract.

Continue whipping until stiff peaks appear. The cream should manage to maintain its form. Do not over whip because you can end up making butter out of the cream. Keep the cream chilled until it is used.

For Buttercream Whipped Vanilla Frosting:

Start with room temperature butter. In a large bowl, whip your butter until soft and creamy for about eight minutes.

At medium speed, start adding the powdered/icing sugar slowly to the butter until combined. Then whisk for about four minutes at high speed until fluffy.

At this point, add the heavy cream, salt, vanilla extract, and almond extract. You can add some more heavy cream, depending on what kind of consistency you desire. Continue whipping for five minutes or until it becomes fluffy.

This can be stored in the fridge for up to two weeks. You can apply this buttercream whipped vanilla frosting with a knife or use a piping bag to decorate your cakes and cupcakes.

how to make whipped frosting

Whipped Vanilla Frosting Recipe Notes

For your whipped cream vanilla frosting, starting with cold utensils is a must. You don’t just have to chill your bowl, but it is also a good idea to chill the whisks of your mixture. The cold utensils keep the cream cold; if the cream becomes room temperature, it will become soft.

For the buttercream whipped vanilla frosting, adding almond extract creates a different taste. This gives you a variety of frosting you can make to change it up and keep your family interested.

The secret to getting the best-whipped vanilla buttercream frosting lies in the whisking. Whisk the butter separately for 8-10 minutes to get some air into it. After adding the rest of the ingredients, whisk some more to prevent any graininess. If you want to smoothen the cream further, try whipping it with a wooden spoon for two minutes.

Nutritional Facts

Whipped vanilla frosting is fat and calorie-dense. The above recipe for whipped vanilla frosting has about 830 calories and 40 grams of fat. One serving of the buttercream whipped vanilla frosting has about 210 calories and 8 grams of fat.

Even though sugar and fat are often seen as the enemy of a healthy diet, having a little once in a while should not be a problem. As long as you limit your desserts to four times per week, it shouldn’t negatively affect your health. Making tasty whipped vanilla frosting means you do not have to feel guilty about eating the frosting along with the cake.

best vanilla frosting recipe

Making the Best Frosting

Your whipped vanilla frosting cake icing needs to be more than a decorative cover of the cake. The magic behind truly phenomenal frosting lies with the ingredients and technique. A really good frosting can absolutely change both the look and the taste of your cake.

You don’t ever need to make grainy whipped frosting with an oily aftertaste again. The next time you bake a cake, make sure to try either of these frosting recipes to give a delicious makeover to your cake. Your family will ask for the second and even third helpings of your cake with these delicious whipped frostings.

whipped frosting recipe

Whipped Vanilla Frosting

Making a whipped frosting from scratch seems hard, but with this easy whipped vanilla frosting recipe it couldn't be simpler!

Ingredients
 

4.25 from 41 ratings
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  • 3 cups whipping cream, or heavy cream
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

Equipment

  • mixer

Instructions
 

  • Put your whisking bowl into the refrigerator for 15 minutes. Only use chilled whipping or heavy cream.
  • You can use either a hand mixer or a stand mixer for this. Whipping with a whisk is not recommended since it takes time, and if the cream gets warm during the process, you will not get the right results.
  • Start by pouring the chilled cream into the cold bowl or your stand mixer. Start whisking at a medium-high speed until it starts to froth, which can take about three minutes. Lower the speed to medium and add the sugar gradually. Follow with adding the vanilla extract.
  • Continue whipping until stiff peaks appear. The cream should manage to maintain its form. Do not over whip because you can end up making butter out of the cream. Keep the cream chilled until it is used.
Calories: 2917kcal, Carbohydrates: 141g, Protein: 20g, Fat: 258g, Saturated Fat: 164g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 65g, Cholesterol: 807mg, Sodium: 196mg, Potassium: 693mg, Sugar: 139g, Vitamin A: 10496IU, Vitamin C: 4mg, Calcium: 473mg, Iron: 1mg
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
best vanilla frosting recipe

Buttercream Whipped Vanilla Frosting

Ingredients
 

4.38 from 24 ratings
Leave a Review

Equipment

  • mixer

Instructions
 

  • Start with room temperature butter. In a large bowl, whip your butter until soft and creamy for about eight minutes.
  • At medium speed, start adding the powdered/icing sugar slowly to the butter until combined. Then whisk for about four minutes at high speed until fluffy.
  • At this point, add the heavy cream, salt, vanilla extract, and almond extract. You can add some more heavy cream, depending on what kind of consistency you desire. Continue whipping for five minutes or until it becomes fluffy.
  • This can be stored in the fridge for up to two weeks. You can apply this buttercream whipped vanilla frosting with a knife or use a piping bag to decorate your cakes and cupcakes.
Calories: 4259kcal, Carbohydrates: 602g, Protein: 4g, Fat: 213g, Saturated Fat: 135g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 55g, Trans Fat: 7g, Cholesterol: 577mg, Sodium: 59mg, Potassium: 157mg, Sugar: 591g, Vitamin A: 6834IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 1mg
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!