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Wedding Cake Buttercream Frosting (Great for Cupcakes Too) Recipe

Wedding Cake Buttercream Frosting (Great for Cupcakes Too) Recipe
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★★★★★

4.9 from 30 reviews

This Wedding Cake Buttercream Frosting is a smooth, fluffy, and creamy frosting that perfectly complements wedding cakes and cupcakes. Made with a blend of buttery and shortening bases, it offers a delicate, subtle flavor with hints of lemon, vanilla, and almond extracts. Ideal for decorating, this frosting is versatile and easy to customize for the perfect finish to your celebratory desserts.

Ingredients

Scale

Buttercream Base

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup vegetable shortening
  • 1/8 teaspoon salt

Flavorings

  • 1 teaspoon lemon juice
  • 2 teaspoons clear vanilla extract
  • 1/4 teaspoon almond extract
  • ½ – 1 teaspoon butter extract

Others

  • 6 cups confectioner’s sugar
  • 2–3 tablespoons milk

Instructions

  1. Combine Butter and Shortening: In a large mixing bowl, add the room-temperature unsalted butter, vegetable shortening, and salt. Using an electric mixer on medium-high speed, beat them together until the mixture is very smooth and creamy.
  2. Add Flavorings: Pour in the lemon juice, clear vanilla extract, almond extract, and butter extract. Continue mixing on medium-high speed until all the flavorings are fully incorporated into the base mixture.
  3. Incorporate First Half of Sugar and Milk: Add three cups of confectioner’s sugar along with 2 tablespoons of milk. Mix on low speed initially to blend without powder spreading, then switch to medium-high speed until well combined and smooth.
  4. Add Remaining Sugar: Pour in the last three cups of confectioner’s sugar. Mix again on low speed until combined, then increase speed to medium-high to achieve a smooth, even texture.
  5. Adjust Flavor: Taste the frosting. If you desire more tartness, add an additional teaspoon of lemon juice. For a stronger almond flavor, add a little more almond extract. To enhance the buttery flavor, add a bit more butter extract. Add these flavorings slowly, in small increments, mixing well and tasting after each addition to avoid overpowering the frosting.
  6. Check and Adjust Consistency: Assess the frosting’s thickness. If it is too thick, add one teaspoon of milk, mix well, and check again. If too thin, incorporate an additional ½ cup of confectioner’s sugar, mixing thoroughly before reassessing consistency. Repeat as necessary until desired consistency is reached.
  7. Final Whipping: Once the perfect consistency is obtained, beat the frosting on medium-high speed for a few minutes to make it fluffy and whiter in color. For a smoother finish, you may mix on low speed instead.
  8. Reference Notes: Refer to the notes section for important information on ingredient substitutions and tips to achieve the best flavor and texture.

Notes

  • Vegetable shortening is different from lard; shortening is preferred for stability and texture in frosting.
  • The small amount of lemon juice used is meant to brighten flavors and does not impart a strong lemon taste.
  • Butter extract is optional and mainly used if shortening is part of the recipe; omit if using all butter.
  • Quality of extracts greatly affects the final taste; investing in good almond and butter extracts is recommended.
  • Adjust flavorings cautiously as they are concentrated and a little goes a long way.
  • This frosting is ideal for wedding cakes and cupcakes due to its smooth, fluffy texture and easy-to-pipe consistency.

Nutrition

Keywords: wedding cake frosting, buttercream frosting, cupcake frosting, butter and shortening frosting, creamy frosting

Find it online: https://dailysimplerecipe.com/wedding-cake-buttercream-frosting-great-for-cupcakes-too-recipe/