Wedding Cupcake Buttercream

wedding-cupcake-buttercream2
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




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21 Comments

  1. Katie
    Posted April 5, 2009 at 9:17 AM | Permalink

    silly question…since there is cream in this recipe do you need to refrigerate the cupcakes after they are frosted? Thanks.

    [Reply]

    RecipeGirl Reply:

    I refrigerated them, but I left a few out for a couple of days and ate those too- they were just fine :)

    [Reply]

  2. Posted May 25, 2009 at 9:31 AM | Permalink

    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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  3. Posted June 29, 2009 at 5:13 AM | Permalink

    Wow, they look great – will give the recipe a go soon!

    [Reply]

  4. debbie
    Posted August 8, 2009 at 6:41 PM | Permalink

    Was wondering is the butter salted or unsalted? Thanks.

    [Reply]

    RecipeGirl Reply:

    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!

    [Reply]

  5. Caileigh
    Posted August 20, 2009 at 11:35 AM | Permalink

    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!

    [Reply]

    RecipeGirl Reply:

    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!

    [Reply]

  6. Hajra
    Posted September 11, 2009 at 7:21 AM | Permalink

    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?

    [Reply]

  7. Posted September 11, 2009 at 6:11 PM | Permalink

    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.

    [Reply]

  8. Emily
    Posted September 21, 2009 at 3:51 AM | Permalink

    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!

    [Reply]

    Lori Lange Reply:

    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/

    [Reply]

  9. Jessica
    Posted March 4, 2010 at 3:36 PM | Permalink

    Will using butter alter the white colour of the frosting? Or do you recommend using shortening for a true white colour?

    [Reply]

    Lori Lange Reply:

    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!

    [Reply]

  10. Kim
    Posted April 11, 2010 at 5:42 AM | Permalink

    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

    [Reply]

    Lori Lange Reply:

    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.

    [Reply]

  11. Kim
    Posted April 11, 2010 at 5:50 AM | Permalink

    Hi,
    is there a difference
    in using whipping cream then milk??

    [Reply]

    Lori Lange Reply:

    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.

    [Reply]

  12. Janet
    Posted May 2, 2010 at 10:15 AM | Permalink

    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.

    [Reply]

  13. Ashley
    Posted May 17, 2010 at 12:11 PM | Permalink

    Where did you find the little “pearl-like” beads that you have on your cupcakes? Are they edible?

    [Reply]

    Lori Lange Reply:

    @Ashley, They carry them at craft stores (like Michael’s) & cake decorating stores. Yep, they’re edible!

    [Reply]

  14. Kathy Brady
    Posted May 24, 2010 at 5:49 PM | Permalink

    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.

    [Reply]

    Lori Lange Reply:

    @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.

    [Reply]

  15. Amanda
    Posted June 6, 2010 at 5:24 AM | Permalink

    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?

    [Reply]

    Lori Lange Reply:

    @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.

    [Reply]

  16. Kristin
    Posted June 10, 2010 at 12:17 PM | Permalink

    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.

    [Reply]

    Lori Lange Reply:

    @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.

    [Reply]

  17. cathi
    Posted August 14, 2010 at 5:36 AM | Permalink

    I loved the look of your cupcakes. Did the cups get greasy or did you use a specific type?

    [Reply]

    Lori Lange Reply:

    @cathi, I don’t recall the liners getting greasy. I just used regular white liners.

    [Reply]

  18. Cathi
    Posted August 14, 2010 at 5:42 AM | Permalink

    Can you use margarine instead of butter?

    [Reply]

    Lori Lange Reply:

    @Cathi, not recommended… you won’t get that wonderful, buttery flavor at all!

    [Reply]

  19. Danielle S.
    Posted August 21, 2010 at 12:21 PM | Permalink

    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?

    [Reply]

    Lori Lange Reply:

    @Danielle S., No melting, just mix room temp butter w/ the other ingredients.

    [Reply]

  20. Danielle S.
    Posted August 21, 2010 at 1:54 PM | Permalink

    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?

    [Reply]

    Lori Lange Reply:

    @Danielle S., Yes, it makes a difference- do not use tub butter! Use regular stick butter- the real stuff!

    [Reply]

  21. Margene
    Posted August 27, 2010 at 9:17 AM | Permalink

    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.

    [Reply]

    Lori Lange Reply:

    @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!

    [Reply]

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