This Wedding Cupcake Buttercream recipe has been featured in an extensive how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.
This Wedding Cupcake Buttercream recipe was first featured here on RecipeGirl many years ago when I baked cupcakes for my son’s kindergarten teacher’s wedding. She wanted cupcakes and had heard that I might be able to do them for her. I worked for a catering company in college, but this was a little outside my comfort zone and expertise! She loved my blog, and she begged me to help. How could I resist?
I ended up taking on the project, and it was so much fun. Her wedding wasn’t terribly big, but I was tasked with making about 125 cupcakes. My kitchen was covered in cupcakes! It was a lot of work, but it was terribly satisfying to know that I was helping out this sweet teacher.
The wedding cupcakes were a huge hit at her wedding, and everyone specifically noted how much they loved the frosting. This is the frosting recipe! It’s so delicious, and it’s now a big-time favorite for a lot of people.
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! Also visit this post: How to Make Wedding Cupcakes for all of the details on when to make the cupcakes and how to store and transport them to the wedding.
This Wedding Cupcake Buttercream is my go-to recipe for icing basic cupcakes and wedding cake. Every time I share the recipe on Facebook, I hear from other people who say it’s their go-to recipe too. It turns out perfect every time. It’s so easy to make, and it works through a piping bag well. The recipe will frost 12 cupcakes with a generous swirl. Double, triple, or quadruple the recipe to frost more cupcakes!
Note that this recipe also works wonderfully for layer cakes. It spreads on smoothly, and you can pipe on decorations too. I use it for everything. It has been my go-to frosting recipe for so many years!
A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.
This Wedding Cupcake Buttercream is a very popular buttercream recipe- made by thousands who sing this recipe’s praises. I have used this very recipe for all of my cupcakes for so many years now. It’s a keeper recipe!
It does work beautifully for weddings, but it’s not limited to just weddings! This buttercream is a nice one to use for all sorts of occasions. I call it Wedding Cupcake Buttercream because of my original story in using for the first time for the wedding.
There are a few questions that people tend to ask related to this recipe, so I’ll go ahead and address them here.
Do you use salted or unsalted butter?
I like to use salted butter for just about everything, but I definitely use salted butter for this recipe. The salt will tend to cut down on the sweetness a bit. That’s a good thing!
How far in advance should I frost the cupcakes? And should I refrigerate them?
When I make these, I like to frost them the same day if at all possible. If you’d like to frost them the night before, that’s ok too. After adding the frosting, I like to put them in cupcake boxes and refrigerate them until they are ready to serve (overnight is fine). Once you put them out on display, they will defrost nicely and taste just as good as if you’ve made them the same day.
What should I do with leftover Wedding Cupcakes?
Keep leftover cupcakes in a covered container in your refrigerator for a few days. I’ve also frozen them in a covered container and they thaw nicely and taste pretty good that way too!
If you’re looking for more frosting recipes you might also enjoy my Creamy Peanut Butter Frosting or Cookies and Cream Frosting. My Chocolate Buttercream Frosting is another favorite for topping wedding cupcakes. Swiss Meringue Buttercream is a beauty as well.
Wedding Cupcake Buttercream
Recipe Details
Ingredients
- 3 cups powdered sugar
- 1 cup (2 sticks) butter, at room temperature
- 1 teaspoon vanilla extract (use clear extract, if you really want it white)
- 1 to 2 tablespoons heavy or regular whipping cream
Instructions
- In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
- Add vanilla and 1 tablespoon of cream and continue to beat on medium speed for 1 minute more. Add more cream if needed for desired spreading/piping consistency.
- Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
Video
Notes
- *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.
Once you make the buttercream frosting does it have to be used right away or can I use some the next day as well?
You can refrigerate it (covered) and then let it come to room temperature again the next day to use.
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
You’re welcome! Glad they turned out for ya!
About how long should I expect to spend icing 250 cupcakes?
That’s tough to say. I’d definitely recommend making one batch, making note of the timing and then estimate from there.
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! 🙂
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!
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!
Thanks!
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
How much frosting will I need to make to frost 2oo cupcakes?
This recipe will frost 12 cupcakes if you’re using a piping bag and want to do the swirl as shown.
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?
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.
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!
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.
Hi Lala- I don’t think I use anything special. Usually just the store brand. Maybe you just don’t care for it?
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!
Hi, Lori,
Will this buttercream recipe hold up if I make roses with it? Thank you for an awsome website!
I’m not sure- I’ve not ever made roses period! I suppose you’d have to test it out…
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!
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.
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!
Excellent news- thanks so much for letting me know of your success!
what measurement is a cup when converted into grams?
@laura, Googled the answer… 1 cup = 229.92 grams
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.
Should you sift the powdered sugar before you mix it in with the butter?
@Alicia, no need to sift, unless your powdered sugar is looking rather lumpy.
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?
@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…
Hellooooo sorry one question … U recommend salt or unsalt butter? Thanks =)
@Jessica Oliveros, salted is fine 🙂
These are lovely!!! Such an inspiration and help for some we need to make! Thank your for sharing ALL your information!!
can you make this in a chocolate version?????
@Carl, Would probably be best to look for a chocolate buttercream recipe specifically.
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 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…
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.
@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.
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!
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!
@Jamie, Yes, you can find the gel color at a baking supply store. Try craft stores like Michael’s too.