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 am planning on making my friend’s wedding cupcakes in May. I am looking forward to trying your white cake recipe. I was reading other’s comments on your buttercream frosting and have a couple things. Whipping cream tastes way better than milk in this recipe. I can’t describe how creamy and yummy it is with whipping cream. Second, Wilton sells white dye to make the frosting whiter (http://www.wilton.com/store/site/product.cfm?sku=603-1236). It really made a difference.
Great tip, thanks!
Someone mentioned their frosting was grainy. I have found using cheaper powdered sugar makes grainy frosting. So, if I’m doing somethiing special, I splurge and get the good stuff.
Interesting- I haven’t had that problem, but it’s definitely something to consider!
We used the butter cream frosting recipe for my wedding in October. The frosting yield was WAY off. We figured the recipe was good for 12 cupcakes so figured out how much we’d need to make for 400 cupcakes…we were left over with GALLONS of frosting… We put a pretty good amount on each cupcake as-well soo be careful when using this recipe. I would say the recipe will frost between 36-48 cupcakes NOT 12.
On a positive note – the frosting tasted amazing!! Everyone LOVED them!
I suppose it depends on how you apply the frosting for the cupcakes. If you pipe it on generously with a piping bag (as pictured), it will only frost 12 cupcakes. If you spread a thinner layer, you’ll be able to extend the recipe to more cupcakes. Glad you liked the frosting!
P.S….
do you have any amazing recipes for Fondant? I need that too for part of my daughter’s birthday cupcakes. she is having a “Lalaloopsy party” so I am making buttons on the cupcakes. Any help is appreciated!!!
I have never, ever made fondant. Can’t help you there- sorry!!
I am the worst at cooking & baking. I did a practice round today ~ Not gonna lie ~ this recipe is PERFECT!!!!!! I screw everything up … not this. Amazing! my kids tested it and loved it!!! Thanks. I am going to try the cupcake recipe tomorrow!
A million thanks!!!
Hi there
This is an interesting recipe to try out. Juts a question, did you use the same whip cream that we use for cake decoration? Which is the non dairy for topping?
Thanks
use “whipping cream” or just “cream,” as it’s sometimes referred to. It’s in the dairy section next to the milk.
Can you make the frosting into a chocolate frosting? And if so, how?
It’s probably best if you look for a chocolate buttercream recipe. Here’s one that I have: https://www.recipegirl.com/2008/08/20/chocolate-buttercream-frosting/
I’ve looked everywhere for the regular whipping cream but the stores only seem to have heavy and since I’m not really a baker and just trying these on my own I have no idea how to substitute whipping cream in the frosting…..help please!
Kelly- where do you live? All regular grocery stores should sell “Whipping Cream” and “Heavy Whipping Cream.” If you are unable to find it, ask the manager. They should all have it!
I made the Wedding cupcakes and took them to my son in-laws I made different flavors and they were a hit the adults loved them more than the children. So for Christmas I will have a bake party with my granddaughters and I will let them pick the flavors.
Will Blue Bonnet work for the butter? It doesnt state on the box if it is salted or not so im guessing it is.
No! Blue Bonnet is margarine. You need to use actual “butter” for this recipe.