Comments on: Wedding Cupcake Buttercream

By: Lori Lange

Lori Lange — Fri, 05 Mar 2010 14:19:04 +0000

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!

By: Jessica

Jessica — Thu, 04 Mar 2010 23:36:17 +0000

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

By: Lori Lange

Lori Lange — Mon, 21 Sep 2009 21:14:09 +0000

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/

By: Emily

Emily — Mon, 21 Sep 2009 11:51:00 +0000

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!

By: Lori Lange

Lori Lange — Sat, 12 Sep 2009 02:11:54 +0000

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.