Whipped Buttercream Frosting
Servings 38 Tablespoons
Tablespoons
This whipped buttercream frosting is perfectly light, airy, and not overly sweet for a classic buttercream frosting that goes well with all your desserts.
Equipment
- 1 electric mixer
Ingredients
- ½ Cup white shortening
- ¼ Cup butter
- 1 Cup granulated sugar
- 1 teaspoon vanilla extract
- ⅔ Cup hot milk
Instructions
- Whip together on high the butter, shortening, and sugar. Add the vanilla extract and hot milk.
- Whip on high for approximately 5 minutes or until light and fluffy.
Notes
Expert Tip: For the best whipped cream frosting, ensure your milk is very hot at 130˚ F but not boiling, before adding it to the mixture. Also, remember that the frosting may not come together immediately, but keep whipping at high speed until you achieve the desired light and fluffy texture.
Refrigerate: If you have leftover frosting, simply scrape it into an airtight sealed container and store it in the refrigerator. It will stay fresh for up to one week.
Freeze: Unfortunately, our whipped buttercream frosting recipe does not freeze well. The texture changes upon thaw, making it difficult to pipe onto your cupcakes or layer cakes.
Nutrition
Serving: 1Tablespoon | Calories: 58kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 4mg | Sodium: 11mg | Potassium: 7mg | Sugar: 5g | Vitamin A: 44IU | Calcium: 6mg | Iron: 0.005mg