This whipped frosting is a lighter, less sweet alternative to buttercream. It turns out so light, fluffy, and creamy. Perfect for topping cakes and cupcakes.
Look, I know it’s not cool to talk about eating grocery store bakery cakes on a food blog, but the truth is that sometimes I eat grocery store bakery cakes.
Sometimes I buy the little mini cupcakes with the big swirl of buttercream frosting and I force my husband to eat them, not because he likes them, but because he always scrapes the frosting off and gives it to me.
I don’t feel bad about eating double the frosting when I’m keeping it from going to waste. 😉
What Readers are Saying!
“Made this for my daughter’s birthday cake. Added food coloring while it was in the pot because she wanted a colored frosting. It lightened up once the butter was added; which I suspected. It worked out fantastic! Everyone loved the frosting! This will be my go to frosting! Thank you for the recipe.”
– PF
I am very much a buttercream frosting fan, but I have a few people that I bake for who just don’t like it.
They think it’s too sweet and too rich, so we’ve been using this whipped icing more often.
It’s lighter, less sweet, and oh so creamy and fluffy!
Our family calls this “the whipped frosting.” As in, “does that cake have the whipped frosting on it?”
