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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!
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.
Ingredients:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping creamDirections:
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.
Tips:
*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: RecipeGirl.com (Adapted from Food Network)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
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.
RecipeGirl replied: — April 5th, 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
karenyanda@comcast.n replied: — February 13th, 2011 @ 3:04 PM
@RecipeGirl, horrible recipe. It separated. Was a total mess.
Lori Lange replied: — February 13th, 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…
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.
choccycake — June 29, 2009 @ 5:13 AM
Wow, they look great – will give the recipe a go soon!
debbie — August 8, 2009 @ 6:41 PM
Was wondering is the butter salted or unsalted? Thanks.
RecipeGirl replied: — August 9th, 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!
Jenna replied: — April 8th, 2011 @ 2:41 PM
@RecipeGirl,
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).
Lori Lange replied: — April 9th, 2011 @ 10:54 AM
@Jenna, Yes, I really use salted. It’s what I prefer.
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!
RecipeGirl replied: — August 21st, 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!
Hajra — September 11, 2009 @ 7:21 AM
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?
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.
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!
Lori Lange replied: — September 21st, 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: http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
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?
Lori Lange replied: — March 5th, 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 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!
Kim — April 11, 2010 @ 5:42 AM
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
Lori Lange replied: — April 11th, 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.
Kim — April 11, 2010 @ 5:50 AM
Hi,
is there a difference
in using whipping cream then milk??
Lori Lange replied: — April 11th, 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.
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.
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?
Lori Lange replied: — May 17th, 2010 @ 12:48 PM
@Ashley, They carry them at craft stores (like Michael’s) & cake decorating stores. Yep, they’re edible!
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.
Lori Lange replied: — May 24th, 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.
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?
Lori Lange replied: — June 6th, 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.
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.
Lori Lange replied: — June 10th, 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.
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?
Lori Lange replied: — August 16th, 2010 @ 11:06 AM
@cathi, I don’t recall the liners getting greasy. I just used regular white liners.
Cathi — August 14, 2010 @ 5:42 AM
Can you use margarine instead of butter?
Lori Lange replied: — August 16th, 2010 @ 11:05 AM
@Cathi, not recommended… you won’t get that wonderful, buttery flavor at all!
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?
Lori Lange replied: — August 21st, 2010 @ 1:24 PM
@Danielle S., No melting, just mix room temp butter w/ the other ingredients.
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?
Lori Lange replied: — August 22nd, 2010 @ 10:06 PM
@Danielle S., Yes, it makes a difference- do not use tub butter! Use regular stick butter- the real stuff!
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.
Lori Lange replied: — August 27th, 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!
Becky — October 13, 2010 @ 2:25 PM
Hi Lori!
Does it matter what kind of coloring you use for this? Gel vs drops?
Lori Lange replied: — October 14th, 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!
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.
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
Lori Lange replied: — December 15th, 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.
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!
Lori Lange replied: — December 26th, 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.
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!
Lori Lange replied: — December 30th, 2010 @ 1:54 PM
@Jamie, Yes, you can find the gel color at a baking supply store. Try craft stores like Michael’s too.
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!
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.
Lori Lange replied: — January 7th, 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.
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!!
Thanks,
Lori
Lori Lange replied: — January 25th, 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…
Carl — February 27, 2011 @ 12:17 PM
can you make this in a chocolate version?????
Lori Lange replied: — February 28th, 2011 @ 8:08 PM
@Carl, Would probably be best to look for a chocolate buttercream recipe specifically.
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!!
Jessica Oliveros — March 4, 2011 @ 3:19 PM
Hellooooo sorry one question … U recommend salt or unsalt butter? Thanks =)
Lori Lange replied: — March 4th, 2011 @ 3:33 PM
@Jessica Oliveros, salted is fine
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?
Lori Lange replied: — March 19th, 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…
Alicia — March 24, 2011 @ 7:51 AM
Should you sift the powdered sugar before you mix it in with the butter?
Lori Lange replied: — March 25th, 2011 @ 9:09 AM
@Alicia, no need to sift, unless your powdered sugar is looking rather lumpy.
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.
laura — April 7, 2011 @ 10:59 AM
what measurement is a cup when converted into grams?
Lori Lange replied: — April 7th, 2011 @ 3:13 PM
@laura, Googled the answer… 1 cup = 229.92 grams
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!
Lori Lange replied: — May 1st, 2011 @ 5:50 PM
Excellent news- thanks so much for letting me know of your success!
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!
Lori Lange replied: — May 14th, 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.
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!
Lori Lange replied: — July 7th, 2011 @ 3:33 PM
I’m not sure- I’ve not ever made roses period! I suppose you’d have to test it out…
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!
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.
Lori Lange replied: — July 13th, 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?
Jenny Craft — July 28, 2011 @ 7:17 AM
I made the wedding cake cupcake recipe and the buttercream icing.
Thanks much!
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.
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?
Lori Lange replied: — August 5th, 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.
Grace — August 9, 2011 @ 11:55 AM
How much frosting will I need to make to frost 2oo cupcakes?
Lori Lange replied: — August 9th, 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.
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
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!
Lori Lange replied: — September 1st, 2011 @ 6:46 AM
Thanks!
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!
Lori Lange replied: — September 18th, 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!
Lisa — September 23, 2011 @ 6:55 AM
About how long should I expect to spend icing 250 cupcakes?
Lori Lange replied: — September 24th, 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.
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
Lori Lange replied: — September 25th, 2011 @ 11:33 AM
You’re welcome! Glad they turned out for ya!
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?
Lori Lange replied: — November 21st, 2011 @ 8:11 AM
You can refrigerate it (covered) and then let it come to room temperature again the next day to use.
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.
Lori Lange replied: — November 26th, 2011 @ 7:49 AM
No! Blue Bonnet is margarine. You need to use actual “butter” for this recipe.
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.
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…..help please!
Lori Lange replied: — December 1st, 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!
Kim Cummings — December 1, 2011 @ 6:50 PM
Can you make the frosting into a chocolate frosting? And if so, how?
Lori Lange replied: — December 1st, 2011 @ 7:09 PM
It’s probably best if you look for a chocolate buttercream recipe. Here’s one that I have: http://www.recipegirl.com/2008/08/20/chocolate-buttercream-frosting/
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?
Thanks
Lori Lange replied: — January 26th, 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.
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!!!
Christine — January 26, 2012 @ 6:35 PM
P.S….
do you have any amazing recipes for Fondant? I need that too for part of my daughter’s birthday cupcakes. she is having a “Lalaloopsy party” so I am making buttons on the cupcakes. Any help is appreciated!!!
Lori Lange replied: — January 27th, 2012 @ 7:04 AM
I have never, ever made fondant. Can’t help you there- sorry!!
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!
Lori Lange replied: — February 1st, 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!
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.
Lori Lange replied: — February 2nd, 2012 @ 11:30 AM
Interesting- I haven’t had that problem, but it’s definitely something to consider!
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 (http://www.wilton.com/store/site/product.cfm?sku=603-1236). It really made a difference.
Lori Lange replied: — February 4th, 2012 @ 6:12 AM
Great tip, thanks!
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.
Julie
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?
Lori Lange replied: — February 7th, 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.
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.
–Marie
Lori Lange replied: — February 7th, 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.
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
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!!