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.
Could you use this as a gob filling ? I am trying to find a recipe that doesn’t use Crisco .
not sure…
Can I use regular sugar or does iy have to be powdered sugar?
Powdered sugar only!
I have had horrible experiences making different frostings, and was apprehensive, to say the least about making my own buttercream.
I used this for a wedding cake (decorated with rosettes) and 75 cupcakes…and it was a huge hit! Thank you so much for sharing this recipe!
The recipe tripled well, was firm enough for decorating and tasted delicious!
Do you have any good recommendations for a chocolate buttercream or a cream cheese frosting for red velvet cupcakes/cake?
I like the cream cheese frosting that I use for this recipe: https://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake/, but I’m not sure how well it would work for piping.
Hello there! I was wondering what kind of butter do I use, unsalted unsweetened or what. Help me out here please! Going to use this recipe for a surprise party and well be making tomorrow! thanks!
I like to use salted butter, but either is totally fine.
This buttercream was delicious! I just made the WASC cake for my cousin’s wedding with this buttercream and it was perfect! Tasted delicious (not too sweet – they salted butter is definitely key!) And was the perfect off-white for a rustic wedding. Received lots of compliments. I was worried about how much to make because there has been conflicting comments above but I tripled this recipe and it was the perfect amount to frost a 2-layer 8 inch round and 2-layer 6 inch round (plus the 6 extra cupcakes I had with a few spoonfuls left over.) For the x3 I did end up using about 10 cups of powdered sugar and only 2 tablespoons of whipping cream (everything else was x3).
I actually make this exact recipe with shortening…have a family member with a dairy allergy…it’s always great, and I always get compliments on it!
Hello, I have a question. I did this frosting on Thursday and it didn’t have the look as yours, mine I feel it was very soft. Do you have an idea why? I did two batches, and first I put what you asked for whipping cream, the second I put only one and like it better. The color was like yours, but my cake didn’t look that good as your cupcakes.
My guess is that it has something to do with the butter you used? Was the butter very soft?
Hello Lori,
Quick question I love Cream Cheese Frosting because its not too sweet. But Does not hold its form very well. I would like to try this recipe but Is it very sweet. I really dislike store bought frosting because of how sweet it is. Any suggestions.
Thanks Again in Advance. 🙂
You’ll just have to try it out and see what you think. I personally really like this one a lot. It’s all a matter of personal preference though!
Do you need to refrigerate the frosted cake or cupcakes or can this frosting stay out for a day?
I’d keep them covered and refrigerated if it’s going to be any length of time before you serve them.
Can you use this recipe for a wedding cake? How much frosting does it make?
It makes enough to frost 12 cupcakes generously.