Wedding Buttercream Frosting for Cupcakes

why make this recipe

Wedding Cake Buttercream Frosting is the perfect topping for any cake or cupcake. Its smooth, creamy texture and delightful flavor make it a favorite for celebrations, especially weddings. This frosting is not just delicious; it is also versatile. You can use it on cupcakes, layer cakes, or even cookies. The balance of flavors, especially with the hint of almond and lemon, creates a sweet treat that everyone will love.

how to make Wedding Cake Buttercream Frosting

Ingredients:

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup vegetable shortening (this is not the same as lard – please see the notes section)
• 1/8 teaspoon salt
• 2-3 tablespoons milk
• 1 teaspoon lemon juice (this is not enough to give it a lemon taste – see notes)
• 2 teaspoons clear vanilla extract
• 1/4 teaspoon almond extract (see notes section)
• ½ – 1 teaspoon butter extract (quality butter extract matters; omit if using all butter instead of any shortening – see notes section)
• 6 cups confectioner’s sugar

Directions:

1. Add the room-temperature butter, shortening, and salt to a large mixing bowl. Mix with an electric mixer on medium-high speed until very smooth.
2. Add the lemon juice and the extracts. Mix well on medium-high speed.
3. Add three cups of confectioner’s sugar and 2 tablespoons of milk. Mix on low until combined, then switch to medium-high speed until well mixed.
4. Add the last three cups of confectioner’s sugar and mix on low until combined. Then mix on medium-high until everything is well mixed.
5. Taste the frosting. Adjust the flavoring if necessary. If you want it more tart, add another teaspoon of lemon juice. For more floral or almond flavor, add a bit more almond extract. To make it taste more buttery, add a bit more butter extract.
6. Check the consistency. If it’s too thick, add a teaspoon of milk and mix again. If it’s too thin, add a ½ cup of confectioner’s sugar and mix again.
7. Once you have the desired consistency, mix on medium-high speed for a couple of minutes to make it fluffy and whiter in color. You can also mix on low speed for a smoother finish.
8. Don’t forget to check out the notes section for other important information about the ingredients.

how to serve Wedding Cake Buttercream Frosting

This frosting is great for decorating cakes and cupcakes. Use a piping bag to create beautiful swirls, or simply spread it on with a spatula. You can add sprinkles or other decorations to make your desserts even more special.

how to store Wedding Cake Buttercream Frosting

If you have leftover frosting, store it in an airtight container. It can last in the refrigerator for up to two weeks. Before using it again, let it sit at room temperature for a bit, then re-whip to get it fluffy again.

tips to make Wedding Cake Buttercream Frosting

• Make sure your butter is at room temperature; this helps achieve the right texture.
• Always mix on low speed until combined to avoid a sugar cloud.
• Adjust the flavorings gradually to avoid overpowering the frosting.
• For a stronger flavor, consider using high-quality extracts.

variation

You can customize this frosting by changing the flavor extracts. Try using different extracts, like coconut or peppermint, to match your occasion. You can also add food coloring to make it more festive or seasonal.

FAQs

Q: Can I use regular butter instead of shortening?
A: Yes, you can use all butter instead of shortening. Just keep in mind that the texture may vary slightly, and you should omit the butter extract.

Q: How can I make this frosting more colorful?
A: You can add food coloring to the frosting after mixing it. Start with a small amount and increase it until you reach the desired color.

Q: Can I freeze the frosting?
A: Yes, you can freeze Wedding Cake Buttercream Frosting. Store it in an airtight container, and it can last for up to three months. Just thaw it in the fridge before using, then re-whip for the best texture.

Wedding Cake Buttercream Frosting

A smooth and creamy frosting perfect for cakes, cupcakes, and cookies with a hint of almond and lemon flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Course: Dessert, Frosting

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 cup unsalted butter, room temperature (2 sticks) Butter should be at room temperature for best results.
• 1 cup vegetable shortening Not the same as lard.
• 1/8 teaspoon salt
• 2-3 tablespoons milk Adjust based on desired consistency.
• 1 teaspoon lemon juice Not enough to impart a strong lemon taste.
• 2 teaspoons clear vanilla extract
• 1/4 teaspoon almond extract
• ½ - 1 teaspoon butter extract Omit if using all butter instead of shortening.
• 6 cups confectioner’s sugar

Method

 

Preparation

1. Add the room-temperature butter, shortening, and salt to a large mixing bowl. Mix with an electric mixer on medium-high speed until very smooth.
2. Add the lemon juice and the extracts. Mix well on medium-high speed.
3. Add three cups of confectioner’s sugar and 2 tablespoons of milk. Mix on low until combined, then switch to medium-high speed until well mixed.
4. Add the last three cups of confectioner’s sugar and mix on low until combined. Then mix on medium-high until everything is well mixed.
5. Taste the frosting. Adjust the flavoring if necessary.
6. Check the consistency. If it’s too thick, add a teaspoon of milk and mix again. If it’s too thin, add a ½ cup of confectioner’s sugar and mix again.
7. Once you have the desired consistency, mix on medium-high speed for a couple of minutes to make it fluffy and whiter in color.

Notes

Store leftover frosting in an airtight container; it can last in the refrigerator for up to two weeks. For best results, re-whip before using.