Buttercream Whipped Vanilla Frosting

Course Dessert

Cook Time 20

Total Time 20

Calories 4259

Author Lindsay

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.