Wedding Cupcake Buttercream

This recipe has been featured in a how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes. 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!

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Wedding Cupcake Buttercream

Yield: Frosting for 12 cupcakes

Prep Time: 10 min

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.


3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream


1. 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.

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.

3. 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.

Source: (Adapted from Food Network)

Leave a Comment

302 Responses to “Wedding Cupcake Buttercream”

  1. 1

    Katie — April 5, 2009 @ 9:17 AM

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

  2. 2

    RecipeGirl — April 5, 2009 @ 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 :)

  3. 3

    Suzanne — May 25, 2009 @ 9:31 AM

    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. :)

  4. 4

    choccycake — June 29, 2009 @ 5:13 AM

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

  5. 5

    debbie — August 8, 2009 @ 6:41 PM

    Was wondering is the butter salted or unsalted? Thanks.

  6. 6

    RecipeGirl — August 9, 2009 @ 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!

  7. 7

    Caileigh — August 20, 2009 @ 11:35 AM

    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!

  8. 8

    RecipeGirl — August 21, 2009 @ 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!

  9. 9

    Hajra — September 11, 2009 @ 7:21 AM

    Your cakes look fantastic!!
    does it matter it matter if you use salted or unsalted butter? does it alter the taste in any way?

  10. 10

    Lori Lange — September 11, 2009 @ 6:11 PM

    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.

  11. 11

    Emily — September 21, 2009 @ 3:51 AM

    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!

  12. 12

    Lori Lange — September 21, 2009 @ 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:

  13. 13

    Jessica — March 4, 2010 @ 3:36 PM

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

  14. 14

    Lori Lange — March 5, 2010 @ 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 and it looks like they used shortening and then butter “flavor” to try and achieve the same result. Hope this helps!

  15. 15

    Kim — April 11, 2010 @ 5:42 AM

    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

  16. 16

    Kim — April 11, 2010 @ 5:50 AM

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

  17. 17

    Lori Lange — April 11, 2010 @ 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.

  18. 18

    Lori Lange — April 11, 2010 @ 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.

  19. 19

    Janet — May 2, 2010 @ 10:15 AM

    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.

  20. 20

    Ashley — May 17, 2010 @ 12:11 PM

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

  21. 21

    Lori Lange — May 17, 2010 @ 12:48 PM

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

  22. 22

    Kathy Brady — May 24, 2010 @ 5:49 PM

    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.

  23. 23

    Lori Lange — May 24, 2010 @ 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.

  24. 24

    Amanda — June 6, 2010 @ 5:24 AM

    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?

  25. 25

    Lori Lange — June 6, 2010 @ 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.

  26. 26

    Kristin — June 10, 2010 @ 12:17 PM

    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.

  27. 27

    Lori Lange — June 10, 2010 @ 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.

  28. 28

    cathi — August 14, 2010 @ 5:36 AM

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

  29. 29

    Cathi — August 14, 2010 @ 5:42 AM

    Can you use margarine instead of butter?

  30. 30

    Lori Lange — August 16, 2010 @ 11:05 AM

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

  31. 31

    Lori Lange — August 16, 2010 @ 11:06 AM

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

  32. 32

    Danielle S. — August 21, 2010 @ 12:21 PM

    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?

  33. 33

    Lori Lange — August 21, 2010 @ 1:24 PM

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

  34. 34

    Danielle S. — August 21, 2010 @ 1:54 PM

    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?

  35. 35

    Lori Lange — August 22, 2010 @ 10:06 PM

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

  36. 36

    Margene — August 27, 2010 @ 9:17 AM

    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.

  37. 37

    Lori Lange — August 27, 2010 @ 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!

  38. 38

    Becky — October 13, 2010 @ 2:25 PM

    Hi Lori!

    Does it matter what kind of coloring you use for this? Gel vs drops?

  39. 39

    Lori Lange — October 14, 2010 @ 2:07 PM

    @Becky, Depends how much color you use… if you use the liquid and you just want to add a few drops then that should be ok. If you’re talking about adding lots and lots of drops, then that will change the texture of the icing. I love the gel!

  40. 40

    Cris Lopez — November 5, 2010 @ 9:11 PM

    wow, this frosting was so easy, looked good, easy to use and make but most of all it was delicious. thank you for the recipe.

  41. 41

    Melissa — December 14, 2010 @ 5:05 PM

    I would like to know if there is any variation on the whipping cream, for instance whipped cream? I live in Mexico and whipping creamis very hard to find. Is it sweetened or just plain cream?? thanks

  42. 42

    Lori Lange — December 15, 2010 @ 10:48 PM

    @Melissa, Not sure- in US we use cream to whip to create whipped cream. If you have cream, that should suffice.

  43. 43

    Michele — December 25, 2010 @ 8:17 PM

    Beautiful!! I am making cupcakes for my brother’s baby shower and will be using your recipe for frosting. My cupcakes are baking right now! I have a couple of questions for you. When you make these for an event, how do you transport them? Do you get the white boxes from a craft store? Do you always use plain white liners? Do you think Wilton liners are any better? Thanks so much for sharing your recipes and photos!

  44. 44

    Lori Lange — December 26, 2010 @ 7:50 PM

    @Michele, I bought cupcake boxes at a baking supply store for transporting. I think plain white liners are best for weddings- don’t know about Wilton.

  45. 45

    Jamie — December 28, 2010 @ 10:41 AM

    Would you find the jell color at a baking store? I’m making 150ish cupcakes for my wedding in August and i want to do some pink ones and some white ones but i wasnt sure how much pink to put in. Thanks so much, these are amazing, you truley have a gift!

  46. 46

    Unrulie Julie — December 28, 2010 @ 5:19 PM

    You can get large, whole sheet cake, boxes at your grocery store for less than purchasing at the baking supply store. They come with the hard card board bottom too. It costs me less than $3. I have priced them, and it’s cheaper. Some may even donate if it’s a one time deal. Doing cupcakes for my daughter’s wedding Jan. 6th. Thanks for the help on recipes!

  47. 47

    Lori Lange — December 30, 2010 @ 1:54 PM

    @Jamie, Yes, you can find the gel color at a baking supply store. Try craft stores like Michael’s too.

  48. 48

    Jamie — January 6, 2011 @ 6:58 PM

    ok i tried to make butter cream, i added cream cheese because the last time i made it how it says on here it was too runny, ugh things cant be simple lol. But anyways, it was a better consistancy this time but still not thick enough it didnt swirl like i wanted and kind of slid to the sides of the cupcakes. Does that mean i need to add more powderd sugar to it? if like it pretty stiff to pipe on, these look like they are pretty stiff (not hard) but just the right consistance. I dont understand what im doing wrong.

  49. 49

    Lori Lange — January 7, 2011 @ 6:18 AM

    @Jamie, not too sure. How can it be runny? Are you using regular butter? Not using margarine or tub butter or melted butter, right? There’s nothing in the recipe that would make this runny unless you’re adding too much whipping cream- only a Tablespoon at a time until you get the right consistency.

  50. 50

    Lori Brown — January 25, 2011 @ 12:48 PM

    How long does it take to make 100 cupcakes?? Do you bake one night frost the next?? If so how long to bake 100 c.c’s and how long does it take to frost c.c’s?? Trying to figure out times… the wedding is on Sat at 6:30 but I have so much to do prior.. so trying to see when to squeeze them in but still look and taste fresh. I am also the bride. If I ask my mother to do it… she will just run off to Kroger!!

  51. 51

    Lori Lange — January 25, 2011 @ 2:18 PM

    @Lori Brown, I wasn’t the bride, but I baked the cupcakes the night before… timing depends on how many pans you have and how many you are baking at once. I frosted the day of, but you certainly wouldn’t want to do that on your wedding day. I’d bake the cupcakes 2 days before, wrap them well, then frost the day before the event so you’re not so frantic. If you are able to store them in the fridge in cupcake boxes, they should be fine the day of the wedding. Better than Kroger! Timing all depends on how quick you are with that sort of thing…

  52. 52

    karenyanda@comcast.n — February 13, 2011 @ 3:04 PM

    @RecipeGirl, horrible recipe. It separated. Was a total mess.

  53. 53

    Lori Lange — February 13, 2011 @ 3:17 PM

    @karenyanda@comcast.n, Hmmmm- wish I knew what happened… did it separate as you mixed it? If so, that means that you likely let it mix too long. So sorry the recipe didn’t work for you…

  54. 54

    Carl — February 27, 2011 @ 12:17 PM

    can you make this in a chocolate version?????

  55. 55

    Lori Lange — February 28, 2011 @ 8:08 PM

    @Carl, Would probably be best to look for a chocolate buttercream recipe specifically.

  56. 56

    A. G. — March 1, 2011 @ 8:35 AM

    These are lovely!!! Such an inspiration and help for some we need to make! Thank your for sharing ALL your information!!

  57. 57

    Jessica Oliveros — March 4, 2011 @ 3:19 PM

    Hellooooo sorry one question … U recommend salt or unsalt butter? Thanks =)

  58. 58

    Lori Lange — March 4, 2011 @ 3:33 PM

    @Jessica Oliveros, salted is fine :)

  59. 59

    lynda — March 17, 2011 @ 6:11 PM

    Made this frosting today, It looked good and had great flavor, but it tasted grainy, like the confectioners sugar wasn’t totally incorporated. What did I do wrong. I used a kitchen aid mixer and beat it according to directions. I am looking for a buttercream recipe like the ones the fancy cupcake bakeries make it feels like you are biting into a cloud of frosting. Suggestions?

  60. 60

    Lori Lange — March 19, 2011 @ 8:29 AM

    @lynda, Grainy? I’m not sure! I’ve never had it turn out anything but smooth and creamy. Wish I could think of what might have gone wrong for you…

  61. 61

    Alicia — March 24, 2011 @ 7:51 AM

    Should you sift the powdered sugar before you mix it in with the butter?

  62. 62

    CherieZ — March 24, 2011 @ 8:11 AM

    any idea how far in advance these can be made for a wedding? any tips for making 150 of these? freezing, frosting before freezing etc… thanks for your help.

  63. 63

    Lori Lange — March 25, 2011 @ 9:09 AM

    @Alicia, no need to sift, unless your powdered sugar is looking rather lumpy.

  64. 64

    laura — April 7, 2011 @ 10:59 AM

    what measurement is a cup when converted into grams?

  65. 65

    Lori Lange — April 7, 2011 @ 3:13 PM

    @laura, Googled the answer… 1 cup = 229.92 grams

  66. 66

    Jenna — April 8, 2011 @ 2:41 PM


    You really use salted butter for American Buttercream? The rule of thumb for all baked goods is unsalted unless called for, and for cooking it is the opposite. Otherwise the chemical reactions are different in baking (salt is a chemical catalyst for the gluten) if there is too much or not enough salt, or the flavor is off (in candy and creams).

  67. 67

    Lori Lange — April 9, 2011 @ 10:54 AM

    @Jenna, Yes, I really use salted. It’s what I prefer.

  68. 68

    Rebecca — May 1, 2011 @ 7:13 AM

    I just made your wedding cupcakes with this frosting and it was so easy! I’ve never made buttercream before, nor have I used my new piping kit, so I was a little nervous to make cupcakes for a bridal shower today. Thank you for a recipe that was easy to work with!

  69. 69

    Lori Lange — May 1, 2011 @ 5:50 PM

    Excellent news- thanks so much for letting me know of your success!

  70. 70

    Ami — May 13, 2011 @ 9:07 PM

    Awesome recipe!! Not only was it super easy & quick to make, but also had some tough critics say it was excellent, so I knew it had to be good! Thanks for sharing! Any recommendations, though, for a good piping kit? I used Wilton’s Cookie Master Plus (Cordless Cookie Press) that had a frosting tool with it…but I hated it!

  71. 71

    Lori Lange — May 14, 2011 @ 7:21 AM

    Ami- glad it was a great success! I just use tips that I purchase individually and plastic piping bags. That seems to work well for me.

  72. 72

    Joan — July 7, 2011 @ 8:58 AM

    Hi, Lori,

    Will this buttercream recipe hold up if I make roses with it? Thank you for an awsome website!

  73. 73

    Lori Lange — July 7, 2011 @ 3:33 PM

    I’m not sure- I’ve not ever made roses period! I suppose you’d have to test it out…

  74. 74

    Jennifer Schwendiman — July 9, 2011 @ 2:46 PM

    I used this recipe and it’s the first time for me that frosting hasn’t melted and fallen off cupcakes. =) Thanks for sharing it!

  75. 75

    Lala — July 12, 2011 @ 10:36 AM

    May I know what brand of powdered sugar you use for making the frosting. I wonder why my buttercream taste “soapy” or there’s a certain taste I didn’t like. I used Land O Lake butter and a bag of powdered sugar from our grocery.

  76. 76

    Lori Lange — July 13, 2011 @ 11:43 PM

    Hi Lala- I don’t think I use anything special. Usually just the store brand. Maybe you just don’t care for it?

  77. 77

    Jenny Craft — July 28, 2011 @ 7:17 AM

    I made the wedding cake cupcake recipe and the buttercream icing.
    Both turned out PERFECT! Thank you so much. I had been looking for a recipe to mimmic wedding cake and this worked out great.
    I used all almond extract and added another tablespoon of extract to both the cake and icing. :) Thanks much!

  78. 78

    Deborah — August 4, 2011 @ 4:29 PM

    I love the look of the cupcakes. I am doing my sisters’ wedding cake and cupcakes and am going by your instructions. I’m wanting to use Dulce De Leche frosting. My recipe called for 1 can of vanilla frosting, 1 can of Dulce De Leche and adding powdered sugar for thickness. However, it is still a bit too creamy and won’t hold up very well after piping in the tip you recommended. Got any suggestions to make it a bit more stiff without making it over the top sweet with extra powdered sugar?

  79. 79

    Lori Lange — August 5, 2011 @ 6:31 AM

    Hi Deborah, some frostings just aren’t good for piping- sounds like that’s probably one that doesn’t have a good consistency for that. I’m not sure how to turn it into the right consistency- I’d probably look around for another recipe that is better for piping.

  80. 80

    Grace — August 9, 2011 @ 11:55 AM

    How much frosting will I need to make to frost 2oo cupcakes?

  81. 81

    Lori Lange — August 9, 2011 @ 10:18 PM

    This recipe will frost 12 cupcakes if you’re using a piping bag and want to do the swirl as shown.

  82. 82

    Tonya — August 29, 2011 @ 8:59 AM

    Made this buttercream over the weekend and everyone loved it. I doubled the recipe and had a big spoonful left over and ate it by itself LOL

  83. 83

    Amanda — August 31, 2011 @ 8:20 PM

    All time favorite frosting! Best cupcakes. I have used them for so many things so far since making them two weeks ago. And they make awesome baby cupcakes! I recommend this blog to everyone now!

  84. 84

    Lori Lange — September 1, 2011 @ 6:46 AM


  85. 85

    Melinda — September 17, 2011 @ 5:33 PM

    I can’t wait to try this recipe! One quick question, though: If I wanted to make the frosting ahead of time, would it keep in an airtight container? Should I refrigerate it? If you’ve already answered this on another post, I’m sorry! I can’t find it! :)

  86. 86

    Lori Lange — September 18, 2011 @ 6:30 AM

    I have not tried to make it ahead of time, but if I were to experiment…I’d put it in an airtight container but then place a piece of plastic wrap right up against the frosting in the container. Keep it refrigerated, but then bring to room temp before icing. Please test it out to make sure this method works before your big day!

  87. 87

    Lisa — September 23, 2011 @ 6:55 AM

    About how long should I expect to spend icing 250 cupcakes?

  88. 88

    Lori Lange — September 24, 2011 @ 2:33 PM

    That’s tough to say. I’d definitely recommend making one batch, making note of the timing and then estimate from there.

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    shannon — September 25, 2011 @ 10:25 AM

    I made these wedding cup cakes with the buttercream frosting, for a baby shower and they were to die for, everyone love them, there none left had to make more the next day for family, thank you

  90. 90

    Lori Lange — September 25, 2011 @ 11:33 AM

    You’re welcome! Glad they turned out for ya!

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    Marilyn — November 21, 2011 @ 4:06 AM

    Once you make the buttercream frosting does it have to be used right away or can I use some the next day as well?

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    Lori Lange — November 21, 2011 @ 8:11 AM

    You can refrigerate it (covered) and then let it come to room temperature again the next day to use.

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    Amber R — November 26, 2011 @ 7:48 AM

    Will Blue Bonnet work for the butter? It doesnt state on the box if it is salted or not so im guessing it is.

  94. 94

    Lori Lange — November 26, 2011 @ 7:49 AM

    No! Blue Bonnet is margarine. You need to use actual “butter” for this recipe.

  95. 95

    Linda Rhodes — November 29, 2011 @ 2:40 PM

    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.

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    Kelly baker — December 1, 2011 @ 4:23 AM

    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… please!

  97. 97

    Lori Lange — December 1, 2011 @ 6:37 AM

    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!

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    Kim Cummings — December 1, 2011 @ 6:50 PM

    Can you make the frosting into a chocolate frosting? And if so, how?

  99. 99

    Lori Lange — December 1, 2011 @ 7:09 PM

    It’s probably best if you look for a chocolate buttercream recipe. Here’s one that I have:

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    Joan — January 26, 2012 @ 6:42 AM

    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?


  101. 101

    Lori Lange — January 26, 2012 @ 3:54 PM

    use “whipping cream” or just “cream,” as it’s sometimes referred to. It’s in the dairy section next to the milk.

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    Christine — January 26, 2012 @ 6:31 PM

    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!!!

  103. 103

    Christine — January 26, 2012 @ 6:35 PM


    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!!!

  104. 104

    Lori Lange — January 27, 2012 @ 7:04 AM

    I have never, ever made fondant. Can’t help you there- sorry!!

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    Heidi — February 1, 2012 @ 8:49 AM

    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!

  106. 106

    Lori Lange — February 1, 2012 @ 10:23 AM

    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!

  107. 107

    Leslie — February 1, 2012 @ 5:42 PM

    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.

  108. 108

    Lori Lange — February 2, 2012 @ 11:30 AM

    Interesting- I haven’t had that problem, but it’s definitely something to consider!

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    Sarah — February 3, 2012 @ 5:42 PM

    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 ( It really made a difference.

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    Lori Lange — February 4, 2012 @ 6:12 AM

    Great tip, thanks!

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    Julie — February 5, 2012 @ 3:28 AM

    I just made this frosting to frost cupcakes for my daughter’s baby shower. They were a huge hit! So many people commented on the delicious frosting – I noticed many guests gobbling down 2 and 3 cupcakes each! It was my first attempt making cupcakes, and I was really nervous about serving so many people. But they turned out perfect! Thanks so much for the great recipe.


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    Courtney — February 6, 2012 @ 9:34 PM

    Question…I have tried recipe before and it was delicious but after refrigerated the icing hardened just like butter would do if chilled. After bringing to room temp it just didn’t taste right and would not remix well. I tend to use a shortening based recipe now but it’s never as yummy as ‘real’ buttercream. Any suggestions?

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    Marie — February 7, 2012 @ 6:33 AM

    Hi Lori!

    I have a question for you. Okay, first, I didn’t realize until now that you had a buttercream icing recipe posted or I would have used yours instead lol. I ended up using the following recipe a few weeks ago and tried not one but two times to get it right, thinking that maybe I did something wrong, but all I did was waste ingredients :( I noticed that you use whipping cream in your recipe. Could that be what is missing here? Mine was all liquidy and sugary, GROSS! The vanilla extract was overpowering as well.

    •1/2 cup butter, softened
    •4-1/2 cups confectioners’ sugar
    •1-1/2 teaspoons vanilla extract
    •5 to 6 tablespoons 2% milk

    That’s the recipe that was so horrible. I found it somewhere on the internet. Any store bought icing was DEFINATELY better than this. I want to try yours. The pics looks great, but I know there had to be something missing from the recipe I used. I have seen other buttercream icing recipes and they at least use shortning as well. This one didn’t call for that OR whipping cream.


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    Lori Lange — February 7, 2012 @ 6:34 AM

    Are you talking about preparing it, refrigerating it, and then trying to re-mix and frost at a later time? I’m not sure if I would make ahead like that.

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    Lori Lange — February 7, 2012 @ 6:36 AM

    There appears to be far too much liquid in that one. To be safe, I always add the liquid just a little at a time until I get the consistency I’m looking for. Yes, the whipping cream tends to make the frosting nice and creamy.

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    Marie — February 7, 2012 @ 7:33 AM

    Thank you! I will try your recipe when I make my valentine cupcakes & I’ll let you know how it turns out :)

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    Holly — February 8, 2012 @ 7:51 AM

    I just made this recipe and it is super yummy!! Very buttery and creamy!
    For those who wonder if it makes good decorations.. Yes and no… I was able to successfully make roses with it right after I made it, while it was still cold. However, as I continued to test out decorations my hand warmed it up and it was much too soft and melty to even make good stars! I tried to cool it off in a bowl of ice but it just wasn’t much good after it got too warm.. For decorations, I mean! I’m sure it would make a great base frosting for cakes and cupcakes or even a delicious filling. Very tasty!!

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    mspickle — February 11, 2012 @ 6:03 PM

    Made this today for the strawberry cupcakes on this site and it was fabulous! Parents even asked for the recipe.

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    alli — March 4, 2012 @ 10:08 AM

    great recipe…tastes very creamy. however, you CAN cut the butter with shortening (1/2 cup each) without it really affecting the taste at all. it simply makes for a stiffer icing that holds flowers & decorations nicely…also works better for higher humidity conditions than using just butter in the recipe.

    can’t wait to try this cupcake recipe today – i have 125 cupcakes to make for a wedding this summer & this seems like the PERFECT recipe to test for it.

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    Natalie — March 16, 2012 @ 10:10 AM

    I just have to thank you for posting this recipe. It was a SMASH!

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    Natalie — March 16, 2012 @ 10:35 AM

    I made cupcakes for St Patty’s day so I made the wedding cupcake recipe with a box of funfetti and added some mint, then made this buttercream. I didn’t have any whipping cream so I added my Bailey’s Coffee Creamer instead. It worked! Added great flavor and with my green food coloring, it made them the most raved about goodies I’ve brought to a party!

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    Lori Lange — March 16, 2012 @ 9:26 PM

    Love this idea!

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    Julie — March 17, 2012 @ 1:41 PM

    Just made these for a Pinterest Party/Brunch tomorrow! My hubby said they are the best cupcakes he has ever tasted! I am storing them in the fridge, uncovered until tomorrow. Should that be ok? So afraid of smooching the pretty icing!

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    Lori Lange — March 18, 2012 @ 7:52 AM


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    Randrea — March 19, 2012 @ 6:59 PM

    Great Recipe!!! I used the white cake recipe for a family gathering and they loved them.

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    Tami — April 12, 2012 @ 3:30 PM

    Just an FYI for all you cupcakers — this cupcake goes REALLY WELL with a salted caramel buttercream! OMG!

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    Melissa M. — April 24, 2012 @ 8:30 AM

    This frosting is delicious and super easy to make!

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    Kat — April 26, 2012 @ 4:35 PM

    HELP ME!!! I Made this and added to much vanilla, it is very soth, but with the xtra vanilla it has a bitter after taste, is there something I can do? or do I have to toss it out :(. Getting ready for wedding cupcakes on Sunday.


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    Lori Lange — April 26, 2012 @ 9:12 PM

    How to counteract the bitter flavor from too much vanilla? More sugar? I’m really not sure!

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    Kim — April 27, 2012 @ 12:55 PM

    HELP!! I made the frosting.. followed recipe but wow super runny.. was it really from using margarine and not real butter? I also used heavy whipping cream. Was excited to get the fluffy look of whipped cream with the buttercream taste… :-(

    should i try again with real butter?

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    Kat — April 27, 2012 @ 2:02 PM

    It is from adding 2 much vanilla.

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    Lori Lange — April 27, 2012 @ 2:09 PM

    Yes! This recipe will not yield the same results with margarine! You’ll need to use butter if you’re making buttercream. Real butter :)

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    Zachary — May 11, 2012 @ 10:54 AM

    Hey, my name is zach and I am a keen baker. I am making about 130 cupcakes for my friends 10th anniversary party. Have you got a recipe for butter cream to ice that many cupcakes? Thanks so much =) <3

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    Lori Lange — May 11, 2012 @ 11:34 AM

    If you are piping the frosting thickly onto the cupcake as pictured, this recipe will frost 12 cupcakes. 10X this recipe and you’ll probably have enough for 130 :)

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    Zachary — May 11, 2012 @ 3:06 PM

    Thank you very much! That’s very helpful! XxX <3

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    Stefanie — May 15, 2012 @ 11:51 AM

    Made today and taste is good but waaaay grainier than my shortening based recipes. Just a casual cake so I won’t toss it, but too, too grainy.

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    Colleen — June 15, 2012 @ 5:53 AM

    I made the frosting last night for cupcakes that I am making for a bake sale. After I made it I noticed it looked grainy. I left it sit for about an hour and a half and still looked like that. The flavor however is amazing! I have left them out overnight and seem to be fine but it still looks a bit grainy. Any idea what went wrong for me?

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    Lori Lange — June 15, 2012 @ 7:35 PM

    Not sure… Did you use an off brand of powdered sugar?

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    Lorraine — June 19, 2012 @ 11:57 AM

    Lori: I was amused at the salted/unsalted butter comments. My daddy’s mother always added a pinch of salt to every baked good she did. Said it enhanced the sweet flavor. I was comparing recipes with some of my aunts one day and said I had Mamma T’s recipe for mincemeat pie in my daddy’s handwriting. They were “disputing my claim” until they read it and saw it called for a pinch of salt. It was then decided that it had to be Mamma T’s recipe :) I am one of the odd ones who LOVES wedding cake so am looking forward to making your recipe! THANKS!

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    Lorraine — June 21, 2012 @ 7:00 PM

    I made the cupcakes and icing…they were delicious but my icing was ‘grainy’ as well, not smooth and fluffy…well fluffy, but not smooth. Didn’t affect the taste though. Thanks.

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    Mari — June 21, 2012 @ 11:35 PM

    Mmm… This sounds very yummy!!! My daughter’s birthday party is this Saturday (june 23th)and i will be making the cupcakes and honestly i have never make any kind of frosting… This one looks to be very easy to make and very yummy and now i’m just praying that everything comes out great… My question is if the whipping cream ou used is the one that says Heavy whipping cream or heavy cream??? And how many cupcakes can i frosted with this amount of frosting? I need about 60 cupcakes.. Thank you so much!!!!!!

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    Lori Lange — June 22, 2012 @ 7:26 AM

    At the market, you should be able to find “whipping cream” and “heavy whipping cream” (or heavy cream- same thing). You’ll need regular whipping cream for this recipe- not heavy. If you frost them w/ a good swirl of frosting like you see in the photo, this recipe makes enough to frost 12 cupcakes.

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    Lori Lange — June 22, 2012 @ 7:33 AM

    I’ve never had any problems with these being grainy- so a few thing to check… Are you using regular whipping cream and not heavy? Be sure to use a good brand of powdered sugar, and be sure to mix the frosting for the full amount of time- maybe even a little longer if you do not have a stand mixer. Hope that helps!

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    Carrie — July 16, 2012 @ 8:57 AM

    Will heavy whipping cream greatly effect this recipe? I have tried several stores in our part of KS and cannot find regular whipping cream anywhere. Even asked about it and still no luck. :(

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    Lori Lange — July 16, 2012 @ 9:40 AM

    Carrie- it should be fine. I’ve just learned that regular whipping cream isn’t available everywhere. Who knew!?

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    heather — July 18, 2012 @ 8:00 PM

    simple perfection!

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    Brianne — July 20, 2012 @ 8:01 AM

    This sounds silly, but will this icing work well on a cake? I’m making a little personal cake for a boys birthday tomorrow and don’t want to go through the hassle of swiss meringue butterceam for such a small cake! I wasn’t sure if it would be easy to smooth out on a cake or not

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    Alli C — July 20, 2012 @ 9:16 PM

    I wanted to comment as a baker on why this may turn out grainy for some- powdered sugar is not pure sugar in most of our American grocery stores anymore- we purchase powdered sugar which has cornstarch added (ew!), check the ingredients listed. If available, purchase PURE powdered sugar- even brands which CLAIM to be “pure cane sugar” on the front packaging are often not- to my dismay. I have visited the big brand stores in my area (Jewel, Dominick’s, Butera and Target) all ONLY selling powdered sugar WITH cornstarch :( I will be seeking out better options a little further out at Mariano’s, Garden Fresh and Sunset Foods, hoping to find the ingredients list to NOT include cornstarch!!

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    Lori Lange — July 22, 2012 @ 1:49 PM

    This is GREAT information! Looks like we have the answer now as to why it turns out grainy for some and not for others. Thank you SO SO much for sharing this information!

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    Lori Lange — July 22, 2012 @ 1:59 PM

    Sorry for the late reply (was on vacation!), but yes… I use this recipe for cakes all the time!

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    Michaelia — July 23, 2012 @ 5:17 AM

    I would like to know how many batches of the buttercream are needed to frost the 6″ 2 layer cake and decorate as shown in the picture? Thank you :)

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    Lori Lange — July 30, 2012 @ 10:12 AM

    I’m not sure exactly… I made a full recipe of the buttercream, frosted the cake and then used the rest to frost cupcakes.

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    Heather T — August 1, 2012 @ 10:08 PM

    It turned out bad because I used the wrong type of butter. I didn’t see the star at the bottom about butter until after I made it. I think the butter requirements should be at the top for newbies like me lol! I plan to remake this again tomorrow with the right type of butter.

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    Deb P — August 2, 2012 @ 7:52 PM

    Great recipe!!! VERY easy, easy to read and follow recipe and tastes wonderful. I made the cupcakes and buttercream! Thanks!

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    Eliza — August 7, 2012 @ 5:57 PM

    Just a suggestion–adding a dash of whiskey cuts the sweetness of any buttercream frosting and makes it taste all the more fancy–but no one can isolate the flavor. I add 1/2 Tbsp or just a touch more…I just make icing to taste and if it’s too sweet, I add a touch more whiskey. Sounds odd–but very good trick. I don’t even drink–but have had the same big bottle of Jack Daniels for 10 years to use just for buttercreams! I think this would work for the person who had written in that she added too much vanilla and needed something to counterbalance it. Good luck. Also, for those that say that the icing is too wet–your butter may be too soft from over mixing or the temp of your kitchen. Don’t be afraid to add more powdered sugar to help firm it up–just 1/4 cup or so at a time. And I agree, whipping cream/heavy whipping cream is a standard grocery item….in a tiny milk carton on the milk aisle. I would think you could use half and half (which is half whole milk and half cream) if need be though or even whole milk really–but it’s not cool whip or already whipped cream. I think that may be throwing off some people here. And finally, i always use salted butter. Good Luck!

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    Lori Lange — August 8, 2012 @ 8:03 AM

    Thanks for the tips!

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    Danielle — August 20, 2012 @ 3:11 PM

    Just made this… turned out fantastic! Tinted beautifully, piped lovely, tasted great. This is definitely a keeper. Thanks so much!

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    cathy — August 23, 2012 @ 3:39 PM

    How does your butter cream frosting stay white with that much butter?
    Thanks, cathy

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    Pat — August 24, 2012 @ 11:19 AM

    I have a frosting recipe that people have loved and requested the most over the years. Never thought I could find one that makes choosing one as the best so difficult. Your recipe is a true knockout. I used your wedding cupcake recipe and this frosting – what a winning combination. Thank you so much for sharing this heavenly recipe.

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    Lori Lange — August 24, 2012 @ 7:57 PM

    If you use a better brand of butter, it is usually not so yellow- plus use clear vanilla extract found at a baking supply store.

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    Steph — August 26, 2012 @ 3:50 PM

    Hi how much more ingredients would I need for 40 cupcakes?

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    Lori Lange — August 26, 2012 @ 5:01 PM

    Sounds like you’ll need to quadruple the recipe, and then you might have a little frosting left over. Maybe X3 and see if you can stretch it out.

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    DeAnna Neville — August 29, 2012 @ 9:59 PM

    I’ve made a lot of cupcakes, usually my own creations or ones you might not see as it’s always disappointing when some one requests a plain white, yellow or brown cupcake..sheesh, no creativity there but…I make cupcakes to make people be happy and if plain white cheers them up, I’ll do it! Was lucky enough to be reading your blog and saw something about the wedding cupcakes and wedding buttercream. the bridal shower is Friday so I made a tester batch today and can only describe them with one word, AWESOME! best cupcake and frosting hands down…I could even use both of the recipes when I tweak my flavor. Read and followed all the directions and had no issue but, will mention none of the white cake mixes are 18.25 oz anymore… BC is 16.25 and pillsbury and DH Are both 15.25 but I just bought two of the pillsbury and determined 3 oz is very close to ONE THIRD CUP (actually 2.6 oz) so guesstimated that last .40 oz and got around that roadblock (: fabulous with the white buttercream you have posted with this…LOVR YOUR BLOG & RECIPES

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    Lori Lange — August 30, 2012 @ 1:35 PM

    This is very helpful information for others… just buy an extra cake mix and add roughly 1/3 cup to the one you’re using to create the old 18.25-ounce version again. Thank you!

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    Heather — September 8, 2012 @ 9:03 PM

    I am looking for a new buttercream recipe. I am making a children’s cake and will be putting a design on it. Does this buttercream work well smoothing? Does it “crust”? Should I make any alterations for framing work on the cake? I know most buttercreams you need to thin out with corn syrup for writing and details. Any suggestions will help. I have been using wilton’s buttercream but looking for something different.

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    Lori Lange — September 9, 2012 @ 7:04 AM

    Hi Heather, I think you’d have to play with it and find out if it works for what you need. I’ve used it to frost layer cakes before, but I don’t know about using it for writing & details. Test it out!

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    debbie — September 10, 2012 @ 9:15 PM

    these are so cute! my daughter doesn’t want bright white icing but ivory instead what is the best way to achive this…drop of yellow or brown coloring?

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    Lori Lange — September 10, 2012 @ 9:51 PM

    Use regular vanilla instead of clear- should turn out ivory instead of bright white.

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    Monica — September 15, 2012 @ 6:40 AM

    Lori, if I use stock butter, how many sticks of butter are equivalent to 1 cup of butter? Thanks!! :)

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    Lori Lange — September 16, 2012 @ 6:07 AM

    I’m not sure what “stock butter” is, but two 4-ounce sticks = one cup of butter.

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    Ashley — September 16, 2012 @ 12:05 PM

    I just made a test batch of this buttercream (testing recipes for my daughter’s birthday here in a few week) and it’s fabulous! I didn’t have whipping cream on hand so I used 1 Tbs of 2% milk and it worked just fine. I will use the whipping cream for her birthday though. Just thought people should know it will turn out with milk!

    Thanks for the recipe!

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    Laura — September 19, 2012 @ 12:21 PM

    Just wanted to say that I have just discovered this recipe and it is awesome. They are so good and so far, everyone who has had one has wanted the recipe. I enjoy cake decorating but hated the wilton buttercream recipe (way too sweet) and other buttercream recipes were too soft. This recipe pipes excellent and tastes perfect. Very light and not too sweet so you can keep eating and eating… :) Thank you for this recipe!

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    Michelle — September 25, 2012 @ 9:21 AM

    Will this recipe stand up for icing and decorating a cake?

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    Lori Lange — September 25, 2012 @ 10:56 AM


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    jackie2830 — September 28, 2012 @ 12:12 AM

    Lori….just also want to thank you for the great recipe. The BEST flavor on earth is good wedding cake! I have not made yet, and did notice the recipe makes 36 cupcakes, however the buttercream only covers 12. I don’t want to double or triple the icing [as you suggested] since this will be a confection for home indulgers, not a wedding or celebration. I will take your advise and bake as a cake in a 9×13 and believe the icing should cover it if I don’t get fancy…..just frost…..I’m aiming for the taste sensation, rather than the decorative effect.
    You are indeed a good soul Lori! Sweet just like your recipe ?

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    Lori Lange — September 28, 2012 @ 11:13 AM

    You’re welcome. Yes, I try to be patient with the questions :)

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    Swirls Cup-Cakes — September 28, 2012 @ 1:27 PM

    [@karenyanda@comcast.n replied: — February 13th, 2011 @ 3:04 PM
    @RecipeGirl, horrible recipe. It separated. Was a total mess.]

    This happens when you microwave your butter to bring it to room temperature!! The butter should be taken out of the refrigerator a min. of 3 hrs before you intend to use it. It then helps to add the butter in pieces (a 1/4 stick at time) until you get the consistency you want.

    Lori, I was wondering why you say not to substitute shortening for butter? I’m asking because I live in Texas and it gets really warm and humid here at times! I’ve found the only way to insure my buttercream holds it’s peak in warm weather is to use both Crisco and butter. Just wondering :o) Thanks~

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    Lori Lange — October 3, 2012 @ 10:53 AM

    I just don’t care for shortening in my frosting at all. Don’t like the way it makes it taste. Sounds like you’re more experienced than I am- so a combination is probably a good idea for warm weather!

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    Heather — October 6, 2012 @ 4:45 PM

    I made this frosting to practice making cupcakes for a baby shower. However, I found this recipe to be way too sweet. Everyone is saying about how fantastic it is, but I found it to be the opposite. I am wondering though if this is an error on my part. I did not have any salted butter so I used unsalted and intended to add a pinch of salt, but forgot. I also used heavy whilpping cream. Could these two substitutions be the reason why mine was so sweet? I loved the consistency and how easy it is to work with and was bummed with the flavor. Any suggestions to cut down on the sweetness?

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    Lori Lange — October 7, 2012 @ 6:14 AM

    Salt definitely cuts some of that sweetness! The cream shouldn’t make a difference though. Buttercream in general is very, very sweet and rich.

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    Starr — October 7, 2012 @ 7:53 PM

    I am making wedding cupcakes for my best friend. I have made one batch of this frosting to color it royal purple. That was tricky but I was able to achieve the color.

    Her wedding is on the 11th (of this Month). How far in advance can I make the frosting and what should I store it in?

    I will have the cupcakes frozen before frosting. Could I frost and refrigerate the night before?

    I am trying to cut down on time and amount of work being done days before the wedding, since I am also in the wedding :)


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    Lori Lange — October 7, 2012 @ 9:42 PM

    I’ve never made the frosting ahead. If at all possible, make the frosting when you’re ready to frost them. You can definitely frost and refrigerate them the night before- just need to store them in cupcake boxes or some kind of covered container.

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    Kristin — October 10, 2012 @ 8:03 AM

    This is a silly question… but an important one I need clarified. Is this recipe using whipping cream- as in the liquid or as in the stuff found in a tub?

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    Lori Lange — October 10, 2012 @ 9:22 AM

    whipping cream is liquid (next to half and half and milk)

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    Deloris Sutton — October 13, 2012 @ 1:11 PM

    I used this to frost 200 cupcakes for a wedding and they turned out great. Lots of compliments for the “not so sweet” flavor. Using the large tip to decorate with made it go so quickly that I was done in no time.

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    Abbey K — October 29, 2012 @ 3:43 PM

    Do you think this recipe will still work if I halve it? When I make a batch of cupcake I usually do half buttercream, half chocolate buttercream because my boyfriend loves cupcakes but will only eat chocolate frosting. I, however, really love traditional buttercream. Thanks!

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    Lori Lange — October 29, 2012 @ 6:37 PM

    should be fine!

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    3-Oaks — October 30, 2012 @ 8:33 AM

    I’ve uses whole, 1% or skim milk, half& half and cream….depending on what I have in the fridge. This is my go-to recipe for buttercream. Oh, and I always use salted butter.

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    Darlene Knight — October 31, 2012 @ 10:01 PM

    I made these for a bridal shower and a 70th birthday party. They were fabulous!! I am thrilled with the results and really appreciate your sharing the recipe with us. I did add the almond extract as suggested before to both the wedding cupcake and the buttercream frosting and it was awesome!! I also made them into the miniature cupcakes. This cupcake is as good as any you get in the specialty shops! I believe people would have put them in their pocket and taken them home if they could have!

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    Laurie — November 3, 2012 @ 6:25 AM

    This is the WORST frosting. Please don’t waste your 1/2 lb. of butter on this.

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    Annie — November 8, 2012 @ 11:42 AM

    Out of whipping cream, need to frost and want to use this…can I sub whole milk? I’ve used a VERY similar recipe and it was AWFUL – I mean AWFUL. Nothing but butter and not sweet at all. I’m hoping this is different. As I was taught, I will be using unsalted butter, but per your comments, will throw in a dash of sea salt. I only have one shot at this so I’m hoping your recipe is good! It seems to have received mixed reviews…

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    Lori Lange — November 8, 2012 @ 11:46 AM

    I like the sweet, creamy addition of cream… haven’t tried it with milk. I’d say the majority of the reviews are very positive. It’s the only recipe I use for piping buttercream and we love it! Good luck!

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    Diana — November 13, 2012 @ 7:12 PM

    Salted or unsalted butter?

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    Lori Lange — November 13, 2012 @ 7:28 PM

    I like to use salted.

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    Adela — November 30, 2012 @ 12:55 PM

    Amazing! just wondering, on the images you put small bauble-like decorative items on the cupcakes, could I get a name for that please?

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    JAK — December 1, 2012 @ 2:47 AM

    Can the vanilla be omitted. I personally don’t like the flavor in other buttercream recipes I’ve used.

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    Lori Lange — December 1, 2012 @ 6:14 AM


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    Lori Lange — December 1, 2012 @ 6:25 AM

    Please read through the details on this post:

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    Yafa — December 3, 2012 @ 4:38 AM

    Is it possible to use thickened cream instead of whipping cream? since it’s more heavy maybe only 1 tablespoon or does whipping cream need to be specifically used?

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    mary — December 3, 2012 @ 5:02 AM

    will the icing harden once refrigerated or stay fluffy?

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    Emma — December 3, 2012 @ 9:45 PM

    just to clarify, if I were to make the icing two days in advance and refrigerate it will it be okay to use or do i have to make it then pipe it on and then I can refrigerate the cupcakes?

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    Lori Lange — December 3, 2012 @ 9:51 PM

    It hardens, but softens up again at room temp.

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    Lori Lange — December 3, 2012 @ 9:51 PM


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    Lori Lange — December 3, 2012 @ 9:52 PM

    I’ve never made the icing in advance, so I’m afraid I cannot advise you on that. I piped it on after making, then stored and refrigerated the cupcakes overnight.

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    Emily L. — December 5, 2012 @ 7:35 AM

    I made this icing this past weekend and it is AMAZING! Rave reviews from my 40+ guests.

    Recipe is pretty accurate that it does 12 cupcakes generously! I love using salted butter too.

    Added about 15 frozen raspberries to one batch for raspberry buttercream – could have added another 1/4 cup icing sugar to balance out extra liquid from berries. SO GOOD!

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    Cindy B. — December 16, 2012 @ 5:36 PM

    Excellent recipe…will never use canned icing again! Will try the chocolate buttercream recipe next. I doubled the recipe which was the perfect amount to go along with the white wedding cupcake recipe.

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    Dana — December 17, 2012 @ 10:51 PM

    This is the best icing recipe I have ever used….. I had no cream last time I made it and so I used 2% milk instead. I was afraid it would wreck it but I didn’t even notice a difference. Although I did only use about one tablespoon. Thank you!!

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    Brandi — January 11, 2013 @ 10:33 AM

    Best icing ever!!! Perfect on first try and the easiest recipe for icing that I have ever used. Thanks!

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    Mary Beth — January 11, 2013 @ 5:50 PM

    Kudos to your patience with repeated questions. You are so sweet. Can’t wait to make these wedding cupcakes, just because I love wedding cake. Thanks!

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    Lynda Lang — January 22, 2013 @ 1:35 PM

    Looking forward to trying this recipe soon. One question though. ” What temperature is the whipping cream when added.”? I know the butter is room temperature, but not sure about the whipping cream. I have read the previous posts and could not find this addressed. I wish to share a comment heard on a television program by a woman in our city who runs a cooking school. In regards to salted vs unsalted butter– she stated — “salted butter has a water content not found in the unsalted variety”. How much water was not mentioned. She preferred the unsalted as she was getting more butter in the unsalted variety.

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    Lori Lange — January 22, 2013 @ 7:26 PM

    The whipping cream can come right out of the refrigerator.

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    Laura — January 26, 2013 @ 8:56 PM

    This is the most delicious buttercream recipe! I just made some to ice a batch of cupcakes for an Australia Day party I’m attending and it turned out perfect even in the middle of our hot, humid Australian summer weather. I split the mix in half and used green and yellow colour gel and I am so pleased with them :-) Thank you so much! Can’t wait to show them off!

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    Penny — January 27, 2013 @ 5:57 PM

    Made 1-1/2 batches today and used tip 2D icing all 36 of the wedding cupcakes with just a little bit of icing left over.

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    Joanna — February 3, 2013 @ 10:59 AM

    Hello! I am a novice cupcake baker, but I am considering making your vanilla wedding cupcakes for a bridal shower I am hosting. How long in advance can I make them? How should I package them so they stay fresh?

    Thanks so much!


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    Lori Lange — February 3, 2013 @ 2:14 PM

    Hi Joanna, It might be helpful to read through the wedding cupcakes comments to see the various questions asked and answers given. Lots and lots of information on that post and the link to the how-to post too!

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    Betty — February 7, 2013 @ 5:33 AM

    Going to try the frosting recipe this weekend. Can you use Cool Whip instead of homemade whipping cream? Very anxious to try. Thank you.

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    Lori Lange — February 7, 2013 @ 10:39 AM

    You need liquid cream for this recipe, not “whipped” cream. Look for it near the milk/buttermilk.

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    Kate — February 9, 2013 @ 3:43 PM

    I read the instructions, 3 times, and I don’t see when to add the powdered sugar. Am I missing it?

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    Lori Lange — February 9, 2013 @ 8:04 PM

    “In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed.”

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    Terry — February 19, 2013 @ 2:27 PM

    What do you put the cupcakes in to transport them?

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    Kendra Mills — February 20, 2013 @ 7:30 PM

    We had a snow day here, so I decided I would bake some cupcake ideas for my wedding (which is over a year away)… But, the excitement is killing me. :) These are absolutely incredible. I love Pinterest or I may have never found it. Thanks for sharing with everyone! These will definitely be a hit on May 10, 2014, or who knows, this recipe may come in handy sooner. :) Thanks so much!

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    Kendra Mills — February 20, 2013 @ 7:33 PM

    I just read a previous comment that asked about Whipped cream. I used the Great Value whipped Cream by the Cool Whip. Ooops. Still delicious. lol

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    Lori Lange — February 24, 2013 @ 4:51 PM

    I purchase cupcake boxes from a local baking supply store.

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    Karen — March 3, 2013 @ 11:13 AM

    This continues to be my go-to recipe for frosting…cupcakes, cakes, even cinnamon rolls. SO easy, and yet tastes like it took me a great deal of work. Thanks for sharing!!

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    Amy (DishonDesignGal) — March 11, 2013 @ 8:46 AM

    I made this buttercream frosting for a wedding shower yesterday and they were fabulous. It was light, fluffy, delicious and my new favorite. I doubled the recipe and used three tablespoons of whipping cream. It iced 36 cupcakes. Had a request this morning for the recipe from someone who bakes all the time. Also, I used salted butter and it was perfect.

    I also used the wedding cake recipe and added a raspberry filling by Emerile using fresh raspberries. They were delicious. Thanks Lori!

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    Julia — March 17, 2013 @ 10:10 AM

    I had to add about 6 cups of powdered sugar to make this recipe work, not 3, when using a whole cup of butter. Seems like there is something a little off with the recipe… Wish I had known that before I went ahead and made twice as much as the recipe is supposed to yield because I followed the recipe.

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    Lori Lange — March 18, 2013 @ 5:47 AM

    I’m sorry the recipe didn’t work out for you- if you had to add 6 cups of powdered sugar then something went terribly wrong. 3 is all you should need for the consistency shown per 1 cup (2 sticks) of butter.

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    Buffy — March 22, 2013 @ 5:42 PM

    Best buttercream frosting ever…I have made it more times than I can count and everyone loves it!

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    Anna — April 4, 2013 @ 11:15 AM

    This icing is AMAZING! I have tried all sorts of recipes and this one is by far the best. Amazing taste, great texture, and perfect for decorating. I don’t use anything else! Thanks for sharing!

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    Janet Gano — April 4, 2013 @ 7:42 PM

    Our son will be getting married in June and his fiancé would like a variety of flavored cupcakes can you use different flavored cake mixes with this recipe? I will also be making a variety of colors to match the cake mixes are there any colorings that have flavors added to them?

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    Lori Lange — April 5, 2013 @ 9:45 AM

    I don’t know of colorings that are also flavored…

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    Lori Lange — April 5, 2013 @ 9:46 AM

    Are you talking about the WEdding cupcakes recipe on my site? I would recommend using lemon cake mix and using lemon juice or extract in place of vanilla + added lemon zest. I also have a chocolate wedding cupcake recipe on the site.

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    lauren — April 9, 2013 @ 6:58 PM

    I had plenty of icing from one batch to ice 36 cupcakes liberally.

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    joan Schmittel — May 14, 2013 @ 12:46 PM

    How many cupcakes will one batch of frosting cover using the tip you used?

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    Lori Lange — May 15, 2013 @ 5:40 AM

    1 dozen

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    Koni — May 26, 2013 @ 7:07 PM

    Your recipe sounds wonderful!! My friend wants a cream cheese buttercream frosting for her wedding cake. Have you ever done that and what measurements would you use?

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    Koni — May 28, 2013 @ 12:11 PM

    My friend wants me to make a wedding cake with cream cheese buttercream frosting. Have you every done that, will it hold up and what measurements do you think would work? Thanks

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    Lori Lange — May 28, 2013 @ 5:26 PM

    I would probably feel most comfortable asking you to Google around and look at wedding cake recipes that have cream cheese buttercream frosting to find one that people have used that works well.

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    Lori Lange — May 28, 2013 @ 5:36 PM

    I have not- sorry.

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    Jessica — June 25, 2013 @ 3:43 PM

    Hi there I have what’s probably a really stupid question but I would rather be safe than sorry. So my boyfriends mom wants me to make her daughters birthday cake and I would like to use this recipe for the frosting so I was wondering if the frosting would hold up well on a cake and for a two layer cake should doubling it be enough or should I triple it?

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    Lori Lange — June 26, 2013 @ 5:43 AM

    Yes, definitely. I’d probably double it.

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    Jocelyn — July 13, 2013 @ 11:19 AM

    I want to make your wedding cupcakes and buttercream frosting for my daughters birthday party. The only problem is that it is a beach party. Do you think it would be okay to put frosting in piping bag, refrigerate overnight, stick in ice chest and quickly frost before eating?

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    Lori Lange — July 14, 2013 @ 11:41 AM

    I supposed so- though they’d probably be okay if they’re frosted and in the ice chest. I’d look for cupcake boxes for transport (bakeries and baking supply stores)

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    Amanda Carroll — July 19, 2013 @ 5:55 PM

    Love this recipe!!! My new favorite!!

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    Jan — September 7, 2013 @ 3:54 PM

    I’d like to address some of the questions regarding this buttercream recipe.

    I bake and decorate cakes professionally and I too use a real butter based frosting that is similar. I can tell you that you CAN make and freeze it well in advance of your event. Just put in a container and cover tightly. When you need it, let it come to room temp and then beat it again to get it ready to use. It’s a great time saver.

    As a side note you can also freeze cake batter. I’ve done this many times and my cakes and cuppies come out great.

    The use of unsalted butter and ‘chemistry’ issues may apply to baked goods but this is frosting people! It’s perfectly fine. I ONLY use salted butter…and sometimes have to add a touch more to cut sweetness.

    Cool whip is NOT whipped cream! It is a non-dairy whipped topping. Real cream thins and adds richness. If used sparingly as the recipe indicates, it will not be runny and indeed will whip a bit to create a lighter textured frosting.

    Grainy frosting is a result of a bad batch of powdered sugar. Even the top brands can have bad batches…ask me how I know! :). Use only pure cane and test a small amount with a little butter if you’re worried.

    If you want a whiter frosting try creaming the softened butter for several minutes to add air, which in turn will ‘whiten’ the butter…then slowly add your powdered sugar. Another trick is to add the most minuscule touch of violet or blue food color to the buttercream to cancel the yellow shade. But use the tip of a toothpick amount.

    There is nothing like the taste of a real butter buttercream. Margarine has more water and will make your frosting runny too. If this has been your issue, you probably have used margarine and not real butter. The color yellow is the only thing they have in common.

    Sorry this is so long, but I’ve been going crazy reading the same questions over and over so I thought I’d address several issues that I’ve had experience with all at once. This is a yummy recipe and as long as people follow it exactly, they should have no problem. Thanks for posting it!

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    Lori Lange — September 8, 2013 @ 10:05 PM

    Thanks so much for addressing so many of the questions in the same place. Much appreciated!

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    Mary — September 10, 2013 @ 1:10 AM

    What kind of whipping cream did you use for this recipe or rather what kind do you suggest I use?
    e.g. the already whipped kind like Cool Whip, or the pour and whip kind?

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    Lori Lange — September 10, 2013 @ 7:43 AM

    Hi Mary- Don’t use Cool Whip! Whipping Cream is sold in a carton (just like milk), and it’s sold near the milk and other dairy products. Use that!

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    Dina — September 22, 2013 @ 5:55 AM

    Hi! Silly question but can i use this recipe for the buttercream frosting for a rose swirl cake, rather than cupcakes?

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    Lori Lange — September 23, 2013 @ 8:11 AM

    It pipes pretty well, so you might just be able to!

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    Rowena — October 18, 2013 @ 10:57 AM

    Made the wedding white cupcakes and buttercream today. It is so good. Thanks for the recipe!

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    Shannon R — October 28, 2013 @ 6:24 PM

    They didn’t turn out for me at all. The icing never stiffened just stayed liquid, I noticed after I went through the comments to only use stick. lol

    Next time I will make sure i have stick butter

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    Lori Lange — October 30, 2013 @ 11:02 AM

    Definitely stick!

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    Coleen — November 8, 2013 @ 9:36 PM

    Really, really delicious buttercream recipe.Added a touch more vanilla and I did use unsalted butter (to each his own). I typically don’t eat cakes with any type of icing on them, but I did have one (or two) cupcakes with this buttercream!
    Thanks for the recipe, it’s a keeper!

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    Aliza — November 17, 2013 @ 5:14 PM

    Our cupcakes came out hard. I think it was because 350 was the wrong temperature for the cake mix we bought??? We turn it up to 350 after the cupcakes were still barely cooked at the end of 20 min. Unfortunate, since I served them at my daughter’s 4th bday party…

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    Lori Lange — November 17, 2013 @ 9:42 PM

    I’m not sure- I’ve never had that happen!

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    1GoodBaker — December 10, 2013 @ 9:37 AM

    This is my go to recipe, everyone LOVES it and raves every time. I’m making a layer cake using a 6″ x 3″ and 9″ x 3″, round. Do you think taking the above recipe x 7 would make enough to ice/decorate both using a pattern all over the cake similar to what you have on your cupcakes?

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    Lori Lange — December 12, 2013 @ 7:07 PM

    no idea- You’ll have to experiment and see!

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    Chris — December 26, 2013 @ 8:04 PM

    Hi. I am about to make these for a shower on Saturday. It is Thursday night. Do you think the Pearls will melt or shrink? Do you think I should wait to put them on Saturday before the party?

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    Lori Lange — December 27, 2013 @ 2:53 PM

    I would not add the pearls until the day you are serving the cupcakes.

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    Michelle — December 30, 2013 @ 10:01 AM

    I have made this and it was so good. I’m needing a good cream cheese icing recipe. Do you think I could just add cream cheese to this? If so how much?

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    Lori Lange — December 31, 2013 @ 7:23 AM

    I haven’t done it, so I’m not sure!

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    kim h — January 9, 2014 @ 4:07 PM

    Will this work well with findant fondant? I’m making a cat in the hatshowerr cake and I can’t find a good icing. Do you think this would hold up?

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    Lori Lange — January 11, 2014 @ 11:21 AM

    I’ve never used fondant, so I have no idea.

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    J McInnis — January 22, 2014 @ 3:52 PM

    salted or unsalted butter?

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    Lori Lange — January 23, 2014 @ 6:38 PM

    Either… I like to use salted.

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    La La — January 30, 2014 @ 6:06 AM

    This is the best icing I have EVER made! I followed the recipe exactly and it was wonderful. My family loved it and were all trying to lick the bowl!!

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    Jen Franzwa — February 14, 2014 @ 12:59 PM

    Do not over beat this!

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    Stacey — March 1, 2014 @ 1:42 PM

    I made the wedding cake cupcakes with this frosting last year for concessions at a volleyball tournament and they were great. Getting ready to make them again this coming week for this year’s tournament. I have had problems in the past with buttercream and it being grainy when I have made it. Perhaps I am not using higher end powdered sugar. I unfortunately have to bake on a budget. What HAS worked for me is to do 1/2 butter & 1/2 butter flavored Crisco instead of all butter. That’s what I did when I made this frosting recipe last year and it came out perfect. The taste was great and it was smooth, I got tons of compliments and the double batch of cupcakes I had made sold out completely over the course of the day. Wish I could attach a pic of them because they were darn cute, if I do say so myself. :o) And I am NOT a baker or an artist but I cut out small white fondant discs and then drew a volleyball design in edible marker. Everyone loved them. Hoping this years batch turns out as well as last year’s.

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    Lori Lange — March 3, 2014 @ 6:17 AM

    Excellent- glad to hear!

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    shara — March 5, 2014 @ 2:22 AM

    Hi I am making this now in a double batch but its just not combing together . I have lumps of butter and sugar that wont combine to form the cream :( I have added a little whipping cream but it didnt really help?

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    Stacey — March 7, 2014 @ 7:05 AM

    I think I figured out a way to show you my cupcakes from last year. See if this link works. It’s a link to a pic of the cupcakes posted on our vball club Facebook page. It’s public so you should be able to see it. :o) Getting ready to mix up the frosting shortly for this year’s batch to be on sale in concessions at our tournament tomorrow.

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    Lori Lange — March 8, 2014 @ 6:22 AM

    Those look great!!

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    Lori Lange — March 8, 2014 @ 6:30 AM

    I’m not sure what happened!

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    Rhonda ara — March 12, 2014 @ 12:01 PM

    These are absolutely the best cupcakes ever. I’ve made them several times since finding your post and we LOVE them. I read a few of the naysayer comments about salted vs. unsalted and separating so on. Let me just say that following your instructions has produced a perfect product every time so I HIGHLY recommend these cupcakes. I’ve adapted the entire process using chocolate cake mix and making chocolate buttercream with the same great results.

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    Lori Lange — March 12, 2014 @ 12:17 PM

    Excellent- so nice to see comments like this. Thank you!

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    connie — March 21, 2014 @ 6:44 PM

    Hi ! I am going to make the WEDDING cupcakes for my daughter’s Bridal Shower and I will be using your Buttercream recipe but I was wondering if instead of the heavy cream I could use a liquor like Bailey’s Irish cream !! Thank You !!

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    Lori Lange — March 31, 2014 @ 9:02 AM

    Sounds like a great idea, but I’ve never tried it so I don’t know!

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    Rachel H — May 1, 2014 @ 12:31 PM

    I have used your wedding cake/cupcake recipe with great success, thank you! I love the almond flavor in it as well. I’m curious…have you ever used almond flavoring in the frosting too? Too much?
    Thanks for your help!

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    Lori Lange — May 2, 2014 @ 7:20 AM

    I haven’t tried using almond extract.

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    Amy @ The Blond Cook — May 11, 2014 @ 6:27 PM

    So I did something I never thougt I’d never have the nerve to do… made my own simple wedding cake for a small backyard wedding yesterday. I used your icing recipe and it was amazing!

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    Betty — May 15, 2014 @ 7:19 AM

    Can’t wait to make the wedding cupcakes and the butter cream , I have a great peanut butter butter cream I got many years ago. I would like to share it with you and your readers if that is ok ,

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    Jenn — May 24, 2014 @ 5:40 PM

    My frosting is gritty. How can I make a smooth frosting?

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    Lori Lange — May 28, 2014 @ 9:42 PM

    It shouldn’t be gritty… did you use an off-brand powdered sugar, by chance?

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    Jean — June 8, 2014 @ 1:31 AM

    I’m making a 3 tiered wedding cake using your white wedding cake. . How does your butter cream icing do for frosting and decorating with? It looks and sounds very delicious. Any comments welcomed.

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    Lori Lange — June 11, 2014 @ 7:31 AM

    Should be great!

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    Brenda — June 15, 2014 @ 7:23 AM

    Can you use this recipe for a wedding cake? How much frosting does it make?

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    Lori Lange — June 16, 2014 @ 8:19 PM

    It makes enough to frost 12 cupcakes generously.

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    Carol M — June 25, 2014 @ 12:43 PM

    Do you need to refrigerate the frosted cake or cupcakes or can this frosting stay out for a day?

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    Lori Lange — June 25, 2014 @ 2:27 PM

    I’d keep them covered and refrigerated if it’s going to be any length of time before you serve them.

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    Peggy M — August 7, 2014 @ 9:01 AM

    Hello Lori,
    Quick question I love Cream Cheese Frosting because its not too sweet. But Does not hold its form very well. I would like to try this recipe but Is it very sweet. I really dislike store bought frosting because of how sweet it is. Any suggestions.
    Thanks Again in Advance. :)

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    Lori Lange — August 12, 2014 @ 4:06 PM

    You’ll just have to try it out and see what you think. I personally really like this one a lot. It’s all a matter of personal preference though!

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    Mimi — August 17, 2014 @ 9:20 PM

    Hello, I have a question. I did this frosting on Thursday and it didn’t have the look as yours, mine I feel it was very soft. Do you have an idea why? I did two batches, and first I put what you asked for whipping cream, the second I put only one and like it better. The color was like yours, but my cake didn’t look that good as your cupcakes.

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    Lori Lange — August 20, 2014 @ 7:54 AM

    My guess is that it has something to do with the butter you used? Was the butter very soft?

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    Sadie — August 23, 2014 @ 5:16 PM

    I actually make this exact recipe with shortening…have a family member with a dairy allergy…it’s always great, and I always get compliments on it!

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    Charity — September 15, 2014 @ 7:33 AM

    This buttercream was delicious! I just made the WASC cake for my cousin’s wedding with this buttercream and it was perfect! Tasted delicious (not too sweet – they salted butter is definitely key!) And was the perfect off-white for a rustic wedding. Received lots of compliments. I was worried about how much to make because there has been conflicting comments above but I tripled this recipe and it was the perfect amount to frost a 2-layer 8 inch round and 2-layer 6 inch round (plus the 6 extra cupcakes I had with a few spoonfuls left over.) For the x3 I did end up using about 10 cups of powdered sugar and only 2 tablespoons of whipping cream (everything else was x3).

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    Victoria Babcock — October 9, 2014 @ 2:48 PM

    Hello there! I was wondering what kind of butter do I use, unsalted unsweetened or what. Help me out here please! Going to use this recipe for a surprise party and well be making tomorrow! thanks!

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    Lori Lange — October 11, 2014 @ 7:08 AM

    I like to use salted butter, but either is totally fine.

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    Melissa — November 23, 2014 @ 11:43 AM

    I have had horrible experiences making different frostings, and was apprehensive, to say the least about making my own buttercream.

    I used this for a wedding cake (decorated with rosettes) and 75 cupcakes…and it was a huge hit! Thank you so much for sharing this recipe!

    The recipe tripled well, was firm enough for decorating and tasted delicious!

    Do you have any good recommendations for a chocolate buttercream or a cream cheese frosting for red velvet cupcakes/cake?

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    Lori Lange — November 23, 2014 @ 8:45 PM

    I like the cream cheese frosting that I use for this recipe:, but I’m not sure how well it would work for piping.

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    gisselle Rodriguez — November 26, 2014 @ 4:58 PM

    Can I use regular sugar or does iy have to be powdered sugar?

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    Lori Lange — December 3, 2014 @ 9:52 AM

    Powdered sugar only!