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.
Okay thanks! one more question- does it make a difference using stick vs. tub (soft) butter? Or is this irrelevant as long as it’s room temp?
@Danielle S., Yes, it makes a difference- do not use tub butter! Use regular stick butter- the real stuff!
Stupid question, I’m sure, but do you melt the butter prior to mixing with the other ingredients, or do you cut up into tabs?
@Danielle S., No melting, just mix room temp butter w/ the other ingredients.
Can you use margarine instead of butter?
@Cathi, not recommended… you won’t get that wonderful, buttery flavor at all!
I loved the look of your cupcakes. Did the cups get greasy or did you use a specific type?
@cathi, I don’t recall the liners getting greasy. I just used regular white liners.
Were you able to sprinkle the pearls on? Did they stay? I am making cupcakes for my brother’s wedding and your cupcakes are my inspiration right now! I was afraid of having to place each pearl on the cupcakes as I have read that others have done.
@Kristin, Yes, I just sprinkled them on… soon after I swirled the icing on so that it didn’t set really well before the pearls were sprinkled on. I didn’t have any problems with them falling off.
These cupcakes look lovely! Is it possible to freeze these and, if so, how long before they start to look or taste less than fresh?
@Amanda, I wish I could answer that question, but I’ve never frozen these. I’d say that it would be best to experiment yourself with freezing them to see if they’ll work out for you.
Your cupcakes are lovely and have inspired me to make my own. I had a question about the frosting: are there any issues with the weather/humidity? Have you seen it separate if not kept at a proper temperature? I guess I should just go ahead and try it but I’ve thrown out too many batches to still appear sane at this point.
@Kathy Brady, When I made them for the wedding that I did, I sent them along with the bride on a warm day. She served them inside & didn’t have any problems. I kept several at room temperature for a few days and no problems there either.
Where did you find the little “pearl-like” beads that you have on your cupcakes? Are they edible?
@Ashley, They carry them at craft stores (like Michael’s) & cake decorating stores. Yep, they’re edible!
I am hosting a bridal shower today and priced cupcakes for the event. I just couldn’t afford $3.50 per cupcake! After looking at your recipes, I felt like I could do it. My cupcakes are finished and look gorgeous and taste even better…look like the $3.50 cupcakes I would have gotten at a high end bakery. I made the chocolate cupcakes with the ganache for a variety and the white cake and wedding buttercream cupcakes. Thanks for your excellent direction.
Hi,
is there a difference
in using whipping cream then milk??
Since I haven’t tried milk, I can’t compare them. Whipping cream is much creamier & has a higher fat content than milk. I can only think that those factor into how the frosting turns out.