Easy Homemade Whipped Frosting
This light, cloud-like frosting comes together in just 15 minutes using simple pantry staples. Its silky, whipped-cream texture makes it ideal for spreading or piping onto layer cakes and cupcakes — and it takes food coloring beautifully for creative, colorful designs. A true beginner-friendly recipe with professional results.
🛒 Ingredients
4 servings
- ½ cup (115 g) vegetable margarine or softened unsalted butter
- 2 cups (250 g) powdered sugar, sifted
- 4 tablespoons heavy whipping cream
- 4 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
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Directions
- 1
Remove the margarine from the refrigerator 30 minutes before starting. Beat it in a stand mixer or with a hand mixer on high speed for 10 minutes, scraping down the sides halfway through, until the mixture is pale, light, and very fluffy.
- 2
With the mixer on low speed, gradually add the sifted powdered sugar a few spoonfuls at a time. Increase to medium-high speed and beat until fully incorporated and completely smooth with no lumps.
- 3
Pour in the heavy cream, condensed milk, and vanilla extract. Beat on high speed for 3–4 minutes until the frosting is airy and light, resembling a firm whipped cream.
- 4
For a stiffer frosting suitable for piping with decorating tips, add extra powdered sugar one tablespoon at a time, beating between additions, until the desired consistency is reached.
- 5
To color the frosting, add a few drops of gel food coloring at the end and mix until the color is evenly distributed throughout.
💡 Chef's Tip
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping for an even fluffier result. Store leftovers in an airtight container in the refrigerator for up to 3 days; re-whip briefly before use to restore the texture.
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