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!

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.

A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.

This 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!

Yield: Frosting for 12 cupcakes

Prep Time: 10 minutes

Wedding Cupcake Buttercream

Ingredients:

  • 3 cups powdered sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

Directions:

  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)

381 Responses to “Wedding Cupcake Buttercream”

  1. postedJul 4, 2016 6:41 AM
    Donna g

    Will the Wedding  Cupcaje Buttercream Frosting hold up for an outdoor wedding in late summer in South Carolina?  Temps should be in high 70s to low 80s. 

    • July 7th, 2016 @ 5:04 AM

      It’s hard to say. The best advice I can give is to sample the recipe and see how it holds up in similar weather before you rely on the recipe for the big day!

  2. postedJul 4, 2016 6:56 PM
    Lori

    Just made these today. Used Betty Crocker mix, I taste a raw flour in the cupcake. Next time I will use a little from a second box or can I cut back equal amounts of flour & sugar? I added a little almond extract to one dozen & some frosting, nice results. If I added lemon zest and substituted fresh lemon juice instead of whip cream to the vanilla frosting would that work? 
    Thanks

    • July 7th, 2016 @ 4:59 AM

      Hi- I can’t recommend any changes because I’ve only made the recipe as written…

  3. postedJul 8, 2016 5:40 AM
    ana

    Do we put them on the oven it or just refigerate and for how long until the cupcakes are edible?

    • July 13th, 2016 @ 4:29 AM

      I’m not understanding your question…

  4. postedJul 20, 2016 10:51 AM
    Ashley

    How many cups of frosting does this make?

    • July 27th, 2016 @ 9:22 PM

      I’m not sure about cups… it’s enough to generously frost 12 cupcakes.

  5. postedAug 4, 2016 10:19 AM
    Karen

    Want to try this tomorrow but for the cream….would that be 10%…15% or 25% fat in the cream….thanks

    • August 20th, 2016 @ 7:38 PM

      Any cream should work fine in this recipe.

  6. postedAug 17, 2016 6:26 AM
    monique

    Can I use heavy cream instead of whipping cream?

    • August 17th, 2016 @ 12:11 PM

      That should be fine.

  7. postedAug 31, 2016 3:27 PM
    susan regenold

    I would like to tell you how awesome this recipe is along with your white wedding cupcakes. I’m getting married Saturday and just did about 125 of these lovelies. They are bakery quality and will add this to my cupcakes at my store. Thank you

    • August 31st, 2016 @ 6:27 PM

      awesome!!

  8. postedSep 1, 2016 8:32 PM
    Nita Haberkorn

    I made your Wedding Cupcake Buttercream. It is wonderful! Could you tell me if the buttercream will crust. I need to know asap. My cake is due next week. Thank you

    • September 2nd, 2016 @ 5:40 AM

      I’m not sure… best to make it and experiment so you know for sure what texture you’re looking for!

  9. postedSep 5, 2016 4:39 AM
    Sara

    …And this was the first recipe I tried from your website. This is now officially my fave icing recipe that I keep in in my special recipe collection.

  10. postedOct 8, 2016 12:11 PM
    Elizabeth

    This recipe sounds easy and delicious. I am going to make pink CC for Breast cancer awareness to be sold at a bake sale. I don’t know if this question has been answered or not, but I want to use bubblegum flavoring. I would be using Lor-Ann oil, do I substitute the same amount of oil for the extract?

    • October 12th, 2016 @ 9:19 PM

      I am not familiar with that product, so I’m not sure!

  11. postedOct 10, 2016 12:44 PM
    Beverly

    Do you have a good Raspberry filling recipe I could use to get that true wedding layer cake taste?

    • October 11th, 2016 @ 6:50 AM

      I do not- sorry!

  12. postedOct 12, 2016 12:08 PM
    Cristina

    Hi there! Does this recipe yield enough frosting to frost the inside and outside of a 3-layer 9-inch cake or should I plan to double?

    • October 12th, 2016 @ 9:13 PM

      I would double it – just to be safe!

  13. postedOct 13, 2016 11:46 PM
    Lani Neto

    Crazy question in frosting when using whip cream is you use the liquid or whip it first ?? 

    • October 14th, 2016 @ 5:07 PM

      Add the liquid cream to the bowl with the other ingredients, then beat.

  14. postedOct 23, 2016 4:13 PM
    Linda

    Please email me the recipe. When I go to the link there is no recipe.

    • October 28th, 2016 @ 9:22 AM

      If you are viewing this on a mobile device, you need to click the yellow “read more” button to view the entire post and see the printable recipe.

  15. postedOct 30, 2016 7:15 AM
    Kristin

    I have used this recipes many times for cupcakes and I love it! Have you used this to frost a cake?

    • November 1st, 2016 @ 5:22 PM

      Yes, many times- it’s my go-to frosting recipe for everything!

  16. postedNov 2, 2016 2:33 PM
    Maria

    Do you happen to know how much 1 batch of the icing will make? About how many cupcakes can be iced? Thanks in advance????

    • November 11th, 2016 @ 11:03 AM

      1 batch will generously ice 12 cupcakes if you are using a piping bag and swirling the frosting on thick.

  17. postedNov 21, 2016 6:23 PM
    Kathleen Hayford

    Great recipe! Spreads well on cakes.

  18. postedJan 8, 2017 12:57 PM
    Haleigh Grubb

    Hello, I have recently just made this icing plus the white wedding cake cupcakes and they were loved so much

    I have been ask to make a small 6 inch cake and a 14 inch white wedding cake like the one in another post. However, I’m not sure how to make enough buttercream icing for both. Do you have a recipe for the icing of the two cake so I can make sure to make enough icing? Thanks so much!

    • January 20th, 2017 @ 5:30 PM

      I’m not sure how to help with amounts for that. Sorry!

  19. postedJan 26, 2017 3:54 AM
    Betty Salazar

    Made these cupcakes 4 days ago best recipe ever!  I used almond flavoring in the frosting instead of vanilla absolutely delicous taste just like the wedding cakes I remember..  Never refriderated them have one left taste just like the First day.
    Today I’m making the chocolate ones can’t wait.  Thanks for sharing

  20. postedFeb 4, 2017 4:34 PM
    Linda benitez

    I am not a baker but I tried this for the very first time and the cupcakes come out great and the buttercream was awesome as well

  21. postedFeb 22, 2017 8:14 PM
    Noemi

    It was my friend’s wedding, I offered to make the cupcakes knowing it was my first time making them. So I was looking for a recipe for the frosting, I came across this one, my friend love the cupcakes and the frosting too she said they were perfect, this will be my recipe from now on. Thank you !!! 

  22. postedFeb 23, 2017 3:39 PM
    Arvella

    I made this and loved it! One question though the recipe calls for whipping cream which I used but was wondering if it should have been heavy whipping cream? THANKS!

    • March 1st, 2017 @ 9:22 AM

      Either should work just fine.

  23. postedMar 16, 2017 9:18 AM
    Lenora

    Does this buttercream crust?

  24. postedMar 22, 2017 6:22 PM
    Cheryl

    I made the recipe exactly…I used c & h powdered sugar, knudsens whipping cream, great value butter (walmart brand) , and Schilling pure vanilla…the frosting started out crumbly as someone commented earlier but I added a little more cream as your directions recommend, however there is an aftertaste. I don’t know how else to describe it but it tastes like maybe something wasnt fresh even though I bought all of the ingredients today and I could taste more of the butter than anything else  which should be a good thing but…but it just had an aftertaste…didnt like…what happened?

    • March 26th, 2017 @ 12:12 PM

      I have absolutely no idea! I’ve never had anyone describe an aftertaste before. Not sure!

  25. postedMar 24, 2017 10:25 AM
    Ann

    Love this frosting. I’m making a wedding cake for my daughter. First time ever so I thought I would practice. I found this recipe on pinterest and it’s not only delicious but super easy even having to make my own whipping cream. Turned out better than I could have ever hoped. Thanks so much!

  26. postedApr 8, 2017 9:15 PM
    Angie

    This recipe is fantastic!! Easy to work with! The flavor is out of this world! Do you have have a chocolate buttercream with this same consistency? I would love to have the recipe for it.

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