Wedding Cupcake Buttercream

4.76 from 54 votes

This is my go-to frosting recipe for all cakes and cupcakes. It turns out perfect every time!

Prep Time10

Course: Dessert

Cuisine: American

Keyword: buttercream, frosting, wedding, wedding cupcake buttercream

Servings: servings

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.

*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.

For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting. The Wilton 1M tip works perfectly for these too.