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.
This recipe sounds easy and delicious. I am going to make pink CC for Breast cancer awareness to be sold at a bake sale. I don’t know if this question has been answered or not, but I want to use bubblegum flavoring. I would be using Lor-Ann oil, do I substitute the same amount of oil for the extract?
I am not familiar with that product, so I’m not sure!
…And this was the first recipe I tried from your website. This is now officially my fave icing recipe that I keep in in my special recipe collection.
I made your Wedding Cupcake Buttercream. It is wonderful! Could you tell me if the buttercream will crust. I need to know asap. My cake is due next week. Thank you
I’m not sure… best to make it and experiment so you know for sure what texture you’re looking for!
I would like to tell you how awesome this recipe is along with your white wedding cupcakes. I’m getting married Saturday and just did about 125 of these lovelies. They are bakery quality and will add this to my cupcakes at my store. Thank you
awesome!!
Can I use heavy cream instead of whipping cream?
That should be fine.
Want to try this tomorrow but for the cream….would that be 10%…15% or 25% fat in the cream….thanks
Any cream should work fine in this recipe.
How many cups of frosting does this make?
I’m not sure about cups… it’s enough to generously frost 12 cupcakes.
Do we put them on the oven it or just refigerate and for how long until the cupcakes are edible?
I’m not understanding your question…
Just made these today. Used Betty Crocker mix, I taste a raw flour in the cupcake. Next time I will use a little from a second box or can I cut back equal amounts of flour & sugar? I added a little almond extract to one dozen & some frosting, nice results. If I added lemon zest and substituted fresh lemon juice instead of whip cream to the vanilla frosting would that work?
Thanks
Hi- I can’t recommend any changes because I’ve only made the recipe as written…
Will the Wedding Cupcaje Buttercream Frosting hold up for an outdoor wedding in late summer in South Carolina? Temps should be in high 70s to low 80s.
It’s hard to say. The best advice I can give is to sample the recipe and see how it holds up in similar weather before you rely on the recipe for the big day!