Fluffy Buttercream Frosting

Fluffy Buttercream Frosting

60 Reviews 17 Pics
Dee Akeson
Recipe by  Dee Akeson

“The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake.”

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Adjust Servings

Original recipe yields 1 -1/2 cups



  1. Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

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Reviews (60)

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Sarah Stone

Sarah Stone

At first I saw some complaints about the frosting being runny...afterwards, I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it.



Well, I'm certainly no "newbie," but I did have trouble with this frosting setting up. I had to make a number of corrections, including adding meringue powder, to make it right. I do have a favorite, no-fail buttercream with egg whites that works beautifully every time, so I guess I'll stick with what works for me.



I used almond extract instead of vanilla, I sifted the powdered sugar and I omitted the water because I didn't need it. I beat it on high for about 5 minutes using the whisk attachment on my mixer. I found that the egg white gave it a nice fluffy texture without compromising the buttercream taste. It came out fantastic! I will definitely make this again!! (:

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Amount Per Serving (10 total)

  • Calories
  • 126 cal
  • 6%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 30 mg
  • 1%

Based on a 2,000 calorie diet



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Chocolate Cookie Buttercream Frosting


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Simple Vegan Icing