Whipped Frosting

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 scrape the frosting off them all and eat it with a fork. Sometimes, when other people are around, I am all ladylike and take dainty bites. Either way, I eat grocery store baked goods.

My immediate family, thankfully, all prefer the buttercream frosting. It’s so rich, sweet, and delicious. What’s not to love about it?

Some of my extended family do like the whipped frosting from the grocery store best, though. It’s…okay. I mean, don’t get me wrong, I’ll certainly eat it. I would never turn down cake, after all.

The thing is, and brace yourselves because this is shocking, lots of people don’t like buttercream. Lots of strange people. In fact, I think that this is probably proof that aliens do exist. Buttercream hating aliens. Protect your children!

If you are one of those freaks silly people who prefer the less sweet whipped frosting to the diabetic coma inducing buttercream then I have the recipe for you. It looks and feels like whipped cream with just a hint of sugar and butter. I think you’ll love it.

Warning! I’ve gotten lots of emails of success stories as well as many sob stories with this recipe! Be very, very careful not to add your butter in before the mixture has gotten back down to room temperature and DEFINITELY give this recipe a trial run before you plan on serving it to guests. It’s a finicky one and I’d hate for y’all to be disappointed. ๐Ÿ™‚

Whipped Frosting

Whipped Frosting

This Whipped Frosting tastes just like the lightly sweetened version you'll find in most grocery store bakeries. This recipe makes 4 cups of frosting - plenty for a two layer cake!


  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 24 tablespoons (3 sticks) butter, cut into 24 pieces, softened


  1. Combine the sugar, flour, cornstarch and salt in a medium bowl. Whisk in the milk and pour through a fine mesh strainer set over a medium sized pot. Cook the strained mixture over medium heat, whisking constantly, until it boils and becomes thick. This should take between 5 and 10 minutes and should thicken to the point that it becomes difficult to stir, like a very stiff gravy.
  2. Transfer the mixture to a clean bowl and allow to cool to room temperature. Place the bowl in the fridge to cool it down faster if you are in a hurry, but be sure that the mixture is at room temperature (not too warm or too cool!) before adding the butter.
  3. Beat the mixture on medium speed and add the vanilla extract. Beat in the butter one piece at a time until all 24 pieces are fully incorporated, about 3 minutes. Increase the speed of the mixer to medium high and beat the frosting for 5 minutes.
  4. Place the frosting in the refrigerator for about 20 minutes to thicken a bit before frosting your cake.
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lightly adapted from Cook’s Country