This Wedding Cupcake Buttercream recipe has been featured in an extensive how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.
This Wedding Cupcake Buttercream recipe was first featured here on RecipeGirl many years ago when I baked cupcakes for my son’s kindergarten teacher’s wedding. She wanted cupcakes and had heard that I might be able to do them for her. I worked for a catering company in college, but this was a little outside my comfort zone and expertise! She loved my blog, and she begged me to help. How could I resist?
I ended up taking on the project, and it was so much fun. Her wedding wasn’t terribly big, but I was tasked with making about 125 cupcakes. My kitchen was covered in cupcakes! It was a lot of work, but it was terribly satisfying to know that I was helping out this sweet teacher.
The wedding cupcakes were a huge hit at her wedding, and everyone specifically noted how much they loved the frosting. This is the frosting recipe! It’s so delicious, and it’s now a big-time favorite for a lot of people.
If you have questions about this icing and wedding cupcakes… it may be helpful to read through the comments/questions/answers below the recipe- many of your questions may be answered there! Also visit this post: How to Make Wedding Cupcakes for all of the details on when to make the cupcakes and how to store and transport them to the wedding.
This Wedding Cupcake Buttercream is my go-to recipe for icing basic cupcakes and wedding cake. Every time I share the recipe on Facebook, I hear from other people who say it’s their go-to recipe too. It turns out perfect every time. It’s so easy to make, and it works through a piping bag well. The recipe will frost 12 cupcakes with a generous swirl. Double, triple, or quadruple the recipe to frost more cupcakes!
Note that this recipe also works wonderfully for layer cakes. It spreads on smoothly, and you can pipe on decorations too. I use it for everything. It has been my go-to frosting recipe for so many years!
A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.
This Wedding Cupcake Buttercream is a very popular buttercream recipe- made by thousands who sing this recipe’s praises. I have used this very recipe for all of my cupcakes for so many years now. It’s a keeper recipe!
It does work beautifully for weddings, but it’s not limited to just weddings! This buttercream is a nice one to use for all sorts of occasions. I call it Wedding Cupcake Buttercream because of my original story in using for the first time for the wedding.
There are a few questions that people tend to ask related to this recipe, so I’ll go ahead and address them here.
Do you use salted or unsalted butter?
I like to use salted butter for just about everything, but I definitely use salted butter for this recipe. The salt will tend to cut down on the sweetness a bit. That’s a good thing!
How far in advance should I frost the cupcakes? And should I refrigerate them?
When I make these, I like to frost them the same day if at all possible. If you’d like to frost them the night before, that’s ok too. After adding the frosting, I like to put them in cupcake boxes and refrigerate them until they are ready to serve (overnight is fine). Once you put them out on display, they will defrost nicely and taste just as good as if you’ve made them the same day.
What should I do with leftover Wedding Cupcakes?
Keep leftover cupcakes in a covered container in your refrigerator for a few days. I’ve also frozen them in a covered container and they thaw nicely and taste pretty good that way too!
If you’re looking for more frosting recipes you might also enjoy my Creamy Peanut Butter Frosting or Cookies and Cream Frosting. My Chocolate Buttercream Frosting is another favorite for topping wedding cupcakes. Swiss Meringue Buttercream is a beauty as well.
Wedding Cupcake Buttercream
Ingredients
- 3 cups powdered sugar
- 1 cup (2 sticks) butter, at room temperature
- 1 teaspoon vanilla extract (use clear extract, if you really want it white)
- 1 to 2 tablespoons heavy or regular whipping cream
Instructions
- In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
- Add vanilla and 1 tablespoon of cream and continue to beat on medium speed for 1 minute more. Add more cream if needed for desired spreading/piping consistency.
- Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
Notes
- *This recipe doubles or triples well.
- *There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
- *Do not try to replace the butter with margarine or shortening- it won't work out well.
- *Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this icing this past weekend and it is AMAZING! Rave reviews from my 40+ guests.
Recipe is pretty accurate that it does 12 cupcakes generously! I love using salted butter too.
Added about 15 frozen raspberries to one batch for raspberry buttercream – could have added another 1/4 cup icing sugar to balance out extra liquid from berries. SO GOOD!
just to clarify, if I were to make the icing two days in advance and refrigerate it will it be okay to use or do i have to make it then pipe it on and then I can refrigerate the cupcakes?
I’ve never made the icing in advance, so I’m afraid I cannot advise you on that. I piped it on after making, then stored and refrigerated the cupcakes overnight.
will the icing harden once refrigerated or stay fluffy?
It hardens, but softens up again at room temp.
Is it possible to use thickened cream instead of whipping cream? since it’s more heavy maybe only 1 tablespoon or does whipping cream need to be specifically used?
Probably.
Can the vanilla be omitted. I personally don’t like the flavor in other buttercream recipes I’ve used.
sure
Amazing! just wondering, on the images you put small bauble-like decorative items on the cupcakes, could I get a name for that please?
Please read through the details on this post: https://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
Salted or unsalted butter?
I like to use salted.
Out of whipping cream, need to frost and want to use this…can I sub whole milk? I’ve used a VERY similar recipe and it was AWFUL – I mean AWFUL. Nothing but butter and not sweet at all. I’m hoping this is different. As I was taught, I will be using unsalted butter, but per your comments, will throw in a dash of sea salt. I only have one shot at this so I’m hoping your recipe is good! It seems to have received mixed reviews…
I like the sweet, creamy addition of cream… haven’t tried it with milk. I’d say the majority of the reviews are very positive. It’s the only recipe I use for piping buttercream and we love it! Good luck!
This is the WORST frosting. Please don’t waste your 1/2 lb. of butter on this.
I made these for a bridal shower and a 70th birthday party. They were fabulous!! I am thrilled with the results and really appreciate your sharing the recipe with us. I did add the almond extract as suggested before to both the wedding cupcake and the buttercream frosting and it was awesome!! I also made them into the miniature cupcakes. This cupcake is as good as any you get in the specialty shops! I believe people would have put them in their pocket and taken them home if they could have!