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
- 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 cream and continue to beat on medium speed for 1 minute more, adding 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.
- 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.