Wedding Cake Buttercream Frosting (Great for Cupcakes Too) Recipe

If you’ve ever dreamed of that perfect, velvety finish that makes wedding cakes so irresistibly beautiful, this Wedding Cake Buttercream Frosting (Great for Cupcakes Too) is exactly what you need. It strikes the ideal balance between light and luscious, rich with just the right hint of buttery flavor and a whisper of almond and lemon extracts that elevate it beyond the typical frosting. Whether you’re decking out a classic cake or adding a dreamy topcoat to cupcakes, this frosting will have everyone swooning over every bite.

Ingredients You’ll Need

Don’t be intimidated by fancy frosting recipes because the magic really lies in a handful of simple, well-chosen ingredients. Each one plays a critical role in crafting that silky, spreadable texture and delicate flavor that makes this frosting special.

• 1 cup unsalted butter, room temperature: Provides a rich, creamy base and natural buttery flavor that’s essential for depth.
• 1 cup vegetable shortening: Helps give the frosting structure and a smooth finish without overpowering the taste (not lard, so keep this in mind!).
• 1/8 teaspoon salt: Balances sweetness and enhances all the flavors.
• 2-3 tablespoons milk: Adjusts the frosting’s consistency, keeping it silky and spreadable.
• 1 teaspoon lemon juice: Adds a subtle brightness, nothing sharp—just enough lift to keep things fresh.
• 2 teaspoons clear vanilla extract: A pure vanilla flavor that’s important for that classic frosting taste.
• 1/4 teaspoon almond extract: Adds a hint of floral depth, but use sparingly because a little goes a long way.
• ½ – 1 teaspoon butter extract: Intensifies the buttery note especially if using shortening, but it’s optional if you go all butter.
• 6 cups confectioner’s sugar: The sweet backbone, it brings the sugary tenderness and smoothness that make the frosting dreamy.

How to Make Wedding Cake Buttercream Frosting (Great for Cupcakes Too)

Step 1: Cream the Butter and Shortening

Start by beating together the room-temperature butter and vegetable shortening with a pinch of salt until the mixture is unbelievably smooth and creamy. This step is crucial because it sets the foundation for the frosting’s luscious texture. Take your time here—the smoother, the better!

Step 2: Add the Lemon Juice and Extracts

Next, mix in lemon juice, clear vanilla extract, almond extract, and butter extract. These little flavor bursts are what will make your frosting truly unique. The lemon juice is subtle and won’t make it taste lemony, but will brighten the whole flavor profile beautifully.

Step 3: Incorporate Half the Confectioner’s Sugar and Milk

Add three cups of confectioner’s sugar along with two tablespoons of milk, mixing first on a low setting until just combined, then pumping up the speed to medium-high to incorporate air and make the mixture smooth and fluffy.

Step 4: Finish with the Remaining Sugar

Bring in the last three cups of the sugar, again mixing on low to start and then on medium-high until fully blended. This slow build keeps your frosting from getting gritty and ensures the perfect creamy consistency.

Step 5: Taste and Adjust Flavors

Give your frosting a taste test! If you want it a touch tangier, add a little more lemon juice. For more almond aroma, bump up the almond extract slightly. More buttery richness? A bit more butter extract. Remember—small increments and lots of tasting is key because these flavors should flirt on the palate, not shout.

Step 6: Perfect the Consistency

Evaluate the thickness—if too thick, a teaspoon of milk at a time will smooth it out; too thin? Throw in half a cup of confectioner’s sugar gradually. Keep mixing and adjusting until you get a creamy frosting that spreads like a dream but holds its shape beautifully.

Step 7: Final Whip to Fluff or Smooth

For a fluffy, cloud-like frosting that’s whiter in color, whip on medium-high for a couple of minutes. If you prefer a smoother, denser finish for detailed piping, mix gently on low speed instead.

How to Serve Wedding Cake Buttercream Frosting (Great for Cupcakes Too)

Garnishes

Keep the frosting as the star by pairing it with simple garnishes like fresh edible flowers, delicate sprinkles, or slivered almonds. These add elegance without competing with the buttery-sweet flavor that defines the frosting.

Side Dishes

Since this frosting is rich and creamy, it pairs beautifully with light, tender cake or cupcakes, preferably vanilla or almond-flavored to complement the frosting’s delicate notes. Fresh fruit like raspberries or strawberries on the side also add a refreshing counterbalance.

Creative Ways to Present

Try piping the Wedding Cake Buttercream Frosting (Great for Cupcakes Too) into elegant rosettes for cupcakes, or create gently textured swirls on cakes for a classic and timeless finish. For a wow factor, layer it between cake tiers with hints of edible gold leaf sprinkled on top. No matter how you serve it, this frosting shines both in taste and presentation!

Make Ahead and Storage

Storing Leftovers

If you have leftover frosting, it stores beautifully in an airtight container in the refrigerator for up to a week. Bring it back to room temperature and give it a quick remix with your mixer before using it again—this keeps the texture consistent and spreadable.

Freezing

You can freeze this buttercream for up to 3 months. Just pack it tightly into a freezer-safe container. When ready to use, thaw it overnight in the fridge, then whip again to restore its fluffiness.

Reheating

Never microwave! Instead, let the frosting come to room temperature naturally and whip again on medium speed. This careful approach helps maintain that perfect smooth texture without breaking or melting the butter.

FAQs

Can I use all butter instead of butter and shortening?

Yes, you can substitute all butter for a richer flavor, but keep in mind the texture might be softer and less stable. You may want to skip the butter extract if you’re only using butter.

Why is vegetable shortening used in this recipe?

Vegetable shortening stabilizes the frosting and helps it hold shape better, especially in warmer conditions. It also contributes to a smoother, less greasy texture.

How can I make the frosting less sweet?

Unfortunately, confectioner’s sugar is key for sweetness and structure, but you can reduce the overall quantity slightly or add a small amount of cream cheese for a tangier, less sweet variation.

Can I add food coloring to this frosting?

Definitely! Since it’s a white frosting, gel food coloring works perfectly to create vibrant colors without changing the consistency.

Is this frosting suitable for piping detailed decorations?

Absolutely. Adjust the consistency with powdered sugar or milk as needed to make it firmer or softer, and whip gently for smooth, clean lines when piping intricate designs.

Final Thoughts

This Wedding Cake Buttercream Frosting (Great for Cupcakes Too) has quickly become one of my all-time favorite frosting recipes because it’s so versatile and reliably delicious. Whether you’re celebrating a big day or just craving a luscious treat, I encourage you to whip up this frosting and watch your cakes and cupcakes turn into stunning, decadent masterpieces. Trust me, once you try it, you’ll be reaching for it again and again.

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