Name: Funky Batter Buttercream Recipe
Prep time: 10 min
Cook time: 1 min
Total time: 21 min
Yield: 6
Cuisine: American
Ingredients: 2 sticks unsalted butter; 2 sticks salted butter; 1 tablespoon pure vanilla extract; 10 cups powdered sugar; 5 tablespoons heavy whipping cream

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If you have been searching for the ultimate bakery buttercream frosting recipe, your search ends here. This Funky Batter Buttercream is the signature icing recipe straight from French Cheese Bakery -and it is unlike any standard American buttercream you have made before.

The secret lies in combining both unsalted and salted butter for a perfectly balanced sweetness, alternating powdered sugar with heavy whipping cream for a silky smooth texture, and whipping it all together long enough to nearly double in volume.

The result is a cloud-like buttercream frosting that is impossibly light, fluffy, and pipeable -professional bakery quality, made right in your own kitchen.

Table of Contents

What Does Funky Batter Buttercream Taste Like?

This bakery-style buttercream frosting tastes like the inside of a cloud -if clouds were made of butter and vanilla. It is sweet but not cloying, rich but impossibly light, and so smooth it practically melts the moment it touches your tongue.

The combination of unsalted and salted butter creates a beautiful flavor balance, eliminating that flat, one-note sweetness that can make lesser buttercreams feel overpowering.

The vanilla extract adds warmth and depth, while the heavy whipping cream gives it a delicate, airy quality that holds its shape beautifully when piped. Every bite is soft, fluffy, and indulgent in the best possible way.

Ingredients & Kitchen Equipment

Ingredients

2 sticks unsalted butter -softened to room temperature
2 sticks salted butter -softened; acts as the secret flavor balance (no additional salt needed)
1 tablespoon pure vanilla extract
10 cups powdered sugar (confectioners’ sugar) -added in 2-cup increments
5 tablespoons heavy whipping cream -added in 1-tablespoon increments, alternating with the sugar

Kitchen Equipment

Stand mixer fitted with a whip attachment (strongly preferred over a paddle – the whip incorporates air, doubles the volume, and creates that signature cloud-like texture)
Large mixing bowl
Silicone spatula (for scraping down the bowl)
Measuring cups and spoons
Sifter or fine mesh strainer (optional but recommended for lump-free powdered sugar)
Piping bags and tips (if frosting cakes or cupcakes)

Preparation Time & Yield

Prep Time: 10 minutes
Mixing & Whipping Time: 10 minutes
Total Time: 20 minutes
Yield: Approximately 6 cups of buttercream
Frosts: 24 cupcakes OR one 2-layer 8-inch cake
Difficulty: Easy

How to Make Funky Batter Buttercream Frosting

Step 1 -Soften and Whip the Butter

Place both sticks of unsalted butter and both sticks of salted butter into the bowl of your stand mixer fitted with the whip attachment. Whip on medium speed for about 30 seconds until the butter is light, pale, and fluffy. Starting with properly softened butter -not melted, not cold -is the single most important step for achieving that smooth, airy bakery-style texture.

Step 2 -Scrape Down the Bowl

Stop the mixer and use a silicone spatula to thoroughly scrape down the bottom and sides of the mixing bowl. This ensures there are no unblended chunks of butter hiding against the bowl walls. Any unincorporated butter left behind will create lumps in your finished frosting -so do not skip this step.

Step 3 -Add the Vanilla Extract

With the mixer running on low, mix in 1 tablespoon of pure vanilla extract. Allow it to blend in for about 15 seconds until fully incorporated into the whipped butter base. Pure vanilla extract is strongly preferred over imitation vanilla -it delivers a warmer, more complex flavor that elevates the entire frosting.

For an even more luxurious flavor, try using vanilla bean paste in place of extract. You will get beautiful flecks of vanilla bean throughout the buttercream and a richer, more pronounced vanilla flavor.

Step 4 -Alternate Powdered Sugar and Heavy Whipping Cream

Set your mixer to its lowest speed setting -this prevents a powdered sugar cloud from exploding out of the bowl. Now add the sugar and cream in alternating stages, following this pattern throughout:

Add 2 cups of powdered sugar → mix until just incorporated
Add 1 tablespoon of heavy whipping cream → mix until blended
Repeat this process until all 10 cups of powdered sugar and all 5 tablespoons of heavy whipping cream have been added

Take your time with this step. Adding the sugar and cream gradually, rather than all at once, is what gives this buttercream its ultra-smooth, lump-free consistency.

If your buttercream seems too thick after all the sugar is incorporated, add one extra tablespoon of heavy whipping cream. If it seems too thin, add an extra half cup of powdered sugar and whip again.

Step 5 -Final Whip for Cloud-Like Volume

Once all the ingredients are fully combined, increase the mixer speed to medium-high and whip the buttercream for a full 3 minutes. This final extended whipping is what transforms the frosting from a standard thick icing into a voluminous, cloud-like bakery buttercream. The mixture will noticeably lighten in color and nearly double in volume. Do not cut this step short -those 3 minutes make all the difference.

Step 6 -Use Immediately or Store

Your Funky Batter Buttercream is now ready to pipe, spread, or swirl onto cakes, cupcakes, cookies, or any baked good that deserves a truly exceptional frosting. For best results, use it immediately while it is at its fluffiest and most pipeable.

If not using right away, see the storage guidance below.

Customization & Serving Ideas for Funky Batter Buttercream

1. Color It for Any Occasion

This white buttercream is a perfect blank canvas for food coloring. Use gel-based food coloring (not liquid) for vivid, true colors without altering the frosting’s consistency. Divide the batch into multiple bowls and tint each a different shade for a stunning rainbow effect on birthday cakes, celebration cupcakes, or holiday cookies.

2. Make It Chocolate Buttercream

Add ½ to ¾ cup of sifted unsweetened cocoa powder at the same time as the first addition of powdered sugar. This transforms the base recipe into a rich, fudgy chocolate bakery buttercream that pairs beautifully with chocolate cake, vanilla cake, or red velvet. Add an extra tablespoon of heavy cream if needed to maintain the fluffy texture.

3. Create a Strawberry or Raspberry Variation

Replace 2 tablespoons of the heavy whipping cream with freeze-dried strawberry or raspberry powder. This gives the buttercream a natural, intense fruit flavor and a gorgeous pastel pink color -all without adding extra liquid that could thin the frosting. Perfect for spring cakes, baby showers, or Valentine’s Day cupcakes.

4. Add Espresso for a Coffee Buttercream

Dissolve 1 teaspoon of instant espresso powder in the tablespoon of vanilla extract before adding it to the butter. The espresso enhances the vanilla and butter flavors while adding a sophisticated coffee note that pairs magnificently with chocolate cake, carrot cake, or spiced banana bread.

5. Decorate Your Favorite Desserts

Use this Funky Batter Buttercream Recipe to frost our chantilly whole foods cake recipe or pipe beautiful swirls onto our pancake mix scones recipe for homemade treats with a bakery-style finish that’s perfect for celebrations or afternoon gatherings.

6. Frost Sugar Cookies and Pipe Decorations

This bakery buttercream holds its shape exceptionally well when piped, making it ideal for decorated sugar cookies, detailed rosettes on cupcakes, or elegant borders on wedding cakes. Load it into a piping bag fitted with a star tip (1M or 2D) and swirl generously over cooled cupcakes for that signature bakery-counter look.

7. Flavor It Seasonally

Customize the flavor profile for every season. Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm autumn spice buttercream. Swap the vanilla for peppermint extract at the holidays. Add lemon zest and a splash of lemon juice for a bright spring citrus frosting. This base recipe is endlessly adaptable for every occasion, celebration, and season.

Pro Tips for Perfect Bakery Buttercream Every Time

1. Always Start with Room-Temperature Butter

This is non-negotiable. Butter that is too cold will not whip smoothly and will leave lumps throughout your frosting. Butter that is too warm or melted will make the buttercream greasy and unable to hold its shape. The ideal temperature is around 65–68°F -the butter should hold a thumb indent when pressed but not feel greasy. Leave it out on the counter for 1–2 hours before you begin.

2. Use the Whip Attachment, Not the Paddle

The whip attachment is specifically designed to incorporate air into mixtures, which is exactly what you need for cloud-like bakery buttercream. The paddle attachment will mix the ingredients together, but it will not whip enough air into the frosting to achieve that voluminous, doubled-in-size texture that makes this recipe so special. Always use the whip for buttercream.

3. Sift the Powdered Sugar First

Powdered sugar tends to form clumps during storage. Adding unsifted clumpy sugar to your buttercream is the number one cause of a lumpy, gritty finished frosting. Take an extra 2 minutes to sift all 10 cups of powdered sugar before you begin -your frosting will be silky smooth and completely lump-free as a result.

4. Add Ingredients Slowly on Low Speed

Never dump all the powdered sugar in at once. Not only will you end up wearing a cloud of sugar dust, but the frosting will be far more likely to turn gritty or uneven. Adding sugar in 2-cup increments and cream in 1-tablespoon increments gives the butter time to fully absorb each addition before the next one, building a perfectly emulsified, smooth frosting layer by layer.

5. Scrape the Bowl at Every Stage

Scraping down the bowl is not just a step you do once at the beginning- it should be done after every 2–3 additions of sugar and cream. Butter and frosting cling to the bottom and sides of the bowl and will not get incorporated by the mixer alone. Regular scraping ensures every component is evenly mixed throughout the entire batch.

6. Don’t Skip the 3-Minute Final Whip

The 3-minute final whip at high speed is the single most important step that separates a mediocre buttercream from a bakery-quality one. This extended whipping breaks up any remaining sugar granules, incorporates maximum air, and transforms the color of the frosting from ivory to a brighter, lighter white. Set a timer and commit to the full 3 minutes.

7. Chill the Frosted Cake Before Serving

Once you have frosted your cake or cupcakes with this buttercream, place them in the refrigerator for at least 20–30 minutes before serving or transporting. This allows the buttercream to firm up slightly so it holds its piped shape perfectly, slices cleanly without smearing, and does not slide off in warm conditions. Remove from the fridge about 15 minutes before serving so the frosting softens back to that dreamy, cloud-like texture.

Storage & Reheating Guidance

Room Temperature: Frosted cakes and cupcakes can sit at room temperature for up to 2 days in a cool environment, covered loosely.
Refrigerator: Store leftover buttercream in an airtight container for up to 2 weeks. Store frosted baked goods in the fridge for up to 5 days.
Freezer: Buttercream freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then re-whip in the stand mixer for 1–2 minutes to restore its fluffy, cloud-like texture before using.
Re-whipping: Always re-whip refrigerated or thawed buttercream before use -it will stiffen significantly when chilled and needs a quick whip to come back to its original pipeable consistency.

Frequently Asked Questions About Funky Batter Buttercream

Why does this recipe use both salted and unsalted butter?

Using a combination of salted and unsalted butter is the secret to this frosting’s perfectly balanced flavor. The salted butter provides just the right amount of salt to offset the sweetness of 10 cups of powdered sugar, without making the frosting taste salty. This eliminates the need to add separate salt and ensures every batch tastes consistently balanced -exactly the way a professional bakery would do it.

Can I make this buttercream without a stand mixer?

Yes, but a hand mixer is the minimum equipment needed. A stand mixer fitted with the whip attachment is strongly recommended because it can run continuously for the 3-minute final whip without fatigue and delivers superior air incorporation. If using a hand mixer, use the whisk beaters (not standard beaters), and be prepared to mix for an extra 1–2 minutes to achieve the same volume.

Why is my buttercream gritty?

Grittiness in buttercream is almost always caused by either unsifted powdered sugar or butter that was too cold when mixing began. Always sift your powdered sugar before adding it, and always start with properly softened room-temperature butter. If your buttercream is already gritty, try whipping it at high speed for an additional 2–3 minutes -the extended mixing often dissolves the sugar crystals and smooths the texture out.

Can I make this buttercream ahead of time?

Absolutely. This buttercream can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator, or up to 3 months in the freezer. When ready to use, bring it back to room temperature, then re-whip in the stand mixer for 1–2 minutes until it returns to its original fluffy, cloud-like consistency.

How much cake or how many cupcakes does this recipe frost?

This recipe yields approximately 6 cups of buttercream, which is enough to generously frost 24 standard cupcakes with a full piped swirl, or to fill and frost one 2-layer 8-inch round cake with a thick crumb coat plus a final outer layer. For a 3-layer cake or very generously frosted cupcakes, consider making 1.5 times the recipe.

Can I use milk instead of heavy whipping cream?

You can, but the results will differ. Heavy whipping cream has a much higher fat content than milk, which is what gives this buttercream its rich, silky mouthfeel and helps it hold its shape when piped. Milk will make the frosting thinner and less stable, and it will not whip to the same volume. If you must substitute, use whole milk and start with 3–4 tablespoons rather than the full 5, adding more only if needed.

Why did my buttercream turn out too soft or runny?

A too-soft buttercream is usually caused by butter that was too warm when you started, a warm kitchen environment, or too much liquid being added. If your buttercream is too soft, place the entire mixing bowl in the refrigerator for 10–15 minutes to firm the butter up, then re-whip. You can also add an extra ½ cup of powdered sugar to help stiffen the consistency.

Is this buttercream stable enough for outdoor events or summer parties?

Butter-based buttercream is sensitive to heat and will begin to soften and lose its shape above 75°F. For outdoor summer events or warm venues, keep frosted items chilled until as close to serving time as possible. For greater heat stability in warm conditions, you can replace one stick of butter with a solid vegetable shortening, though this will slightly alter the flavor.

Yield: 6