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


  • 3 cups powdered sugar
  • 1 cup (2 sticks) 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)