This is my go-to recipe for icing basic cupcakes and wedding cake. It’s so easy to make, and it works through a piping bag well. This recipe has been featured in a post on The Recipe Girl blog: How to Make Wedding Cupcakes.
WEDDING CUPCAKE BUTTERCREAM
www.RecipeGirl.com
3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract
1 to 2 Tbs whipping cream
1. In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
Yield: Enough to frost 12 cupcakes
Cooking Tips
*This recipe doubles or triples well.
Recipe Source: Adapted from Food Network
21 Comments
silly question…since there is cream in this recipe do you need to refrigerate the cupcakes after they are frosted? Thanks.
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RecipeGirl Reply:
April 5th, 2009 at 10:06 AM
I refrigerated them, but I left a few out for a couple of days and ate those too- they were just fine
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I’ve been using this recipe for years. It makes the best buttercream ever! And I rarely refrigerate them…although they don’t last for more than two days.
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Wow, they look great – will give the recipe a go soon!
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Was wondering is the butter salted or unsalted? Thanks.
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RecipeGirl Reply:
August 9th, 2009 at 11:33 AM
Debbie- on all of the recipes on this site… if it just indicates “butter,” then use salted. If unsalted is needed, I’ll typically indicate so. Enjoy!
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These look stunning! I’m planning to make some wedding cupcakes for a friend before the end of the month. Would you say this one holds up well enough in the heat? I just don’t want it to melt if it’s a light and fluffy frosting. Thanks!
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RecipeGirl Reply:
August 21st, 2009 at 9:43 AM
Caileigh- I’m not entirely sure. I refrigerated all of them until I handed them off to the bride I made them for. It was a very warm day and I know they did not refrigerate them for several hours after they took them from me (and all worked out fine). I think it would be ok as long as you didn’t keep them in a warm place. You may want to do a little testing beforehand. Good luck!
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Hiya
Your cakes look fantastic!!
does it matter it matter if you use salted or unsalted butter? does it alter the taste in any way?
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Hajra- if you use unsalted butter, it will have a little bit different flavor. I’d throw a pinch of salt in there if you do.
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could you tell me which decorating tip you used to achieve the gorgeous swirls of icing? And I love the colors you chose. Very classy and elegant. Thanks!
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Lori Lange Reply:
September 21st, 2009 at 1:14 PM
Emily- I used a 1G Tip by Bakery Crafts for the simple swirl, and I used a 2D Wilton tip for this more funky pattern. See this post for my how-to: http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
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Will using butter alter the white colour of the frosting? Or do you recommend using shortening for a true white colour?
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Lori Lange Reply:
March 5th, 2010 at 6:19 AM
Jessica- The color you see is the color I got… kind of an off-white. I did you clear vanilla extract, but the color of butter definitely affects the end result. Using shortening will create an entirely different flavor to the icing (it won’t really be buttercream). I found this link http://www.ehow.com/how_4534868_pure-white-buttercream-frosting.html and it looks like they used shortening and then butter “flavor” to try and achieve the same result. Hope this helps!
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Hi,
love these.
I just got my first order to make cupcakes for a wedding. they want 100 cupcakes.
I don’t have a big fridge to put them all in.
How long would it be before the frosting goes bad.
I am going to try and get them all frosted in one day then deliver them the next day.
thanks for any tips
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Lori Lange Reply:
April 11th, 2010 at 5:59 AM
I iced mine the same day that I delivered them. For the best quality for selling them, I’d say that’s the way to go. That being said though, I did keep a whole bunch at room temperature for a few days, in a covered tupperware, which we munched on and I thought they were still good. If I were you I’d make a batch, or a partial batch and test it out. See if leaving them overnight at room temperature meets your expectations for how they still taste the next day.
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Hi,
is there a difference
in using whipping cream then milk??
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Lori Lange Reply:
April 11th, 2010 at 6:00 AM
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.
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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.
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Where did you find the little “pearl-like” beads that you have on your cupcakes? Are they edible?
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Lori Lange Reply:
May 17th, 2010 at 12:48 PM
@Ashley, They carry them at craft stores (like Michael’s) & cake decorating stores. Yep, they’re edible!
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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.
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Lori Lange Reply:
May 24th, 2010 at 7:02 PM
@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.
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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?
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Lori Lange Reply:
June 6th, 2010 at 3:04 PM
@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.
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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.
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Lori Lange Reply:
June 10th, 2010 at 9:20 PM
@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.
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I loved the look of your cupcakes. Did the cups get greasy or did you use a specific type?
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Lori Lange Reply:
August 16th, 2010 at 11:06 AM
@cathi, I don’t recall the liners getting greasy. I just used regular white liners.
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Can you use margarine instead of butter?
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Lori Lange Reply:
August 16th, 2010 at 11:05 AM
@Cathi, not recommended… you won’t get that wonderful, buttery flavor at all!
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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?
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Lori Lange Reply:
August 21st, 2010 at 1:24 PM
@Danielle S., No melting, just mix room temp butter w/ the other ingredients.
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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?
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Lori Lange Reply:
August 22nd, 2010 at 10:06 PM
@Danielle S., Yes, it makes a difference- do not use tub butter! Use regular stick butter- the real stuff!
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I am making 250 cupcakes for son’s wedding. What is the sequence for frosting and freezing? Should I freeze plain cupcakes, and then frost when they thaw? Can I freeze after frosting them? Can I refrigerate for 2 days with frosting on? I will be transporting them 1 hr away,but can keep them very cool during the drive.
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Lori Lange Reply:
August 27th, 2010 at 10:20 AM
@Margene, Freeze the plain cupcakes and then frost them later. Don’t freeze after frosting. I’d refrigerate them 1 day w/ frosting on, but two days might be fine too. Good luck!
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