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)

388 Responses to “Wedding Cupcake Buttercream”

  1. postedSep 19, 2012 12:21 PM

    Just wanted to say that I have just discovered this recipe and it is awesome. They are so good and so far, everyone who has had one has wanted the recipe. I enjoy cake decorating but hated the wilton buttercream recipe (way too sweet) and other buttercream recipes were too soft. This recipe pipes excellent and tastes perfect. Very light and not too sweet so you can keep eating and eating… 🙂 Thank you for this recipe!

  2. postedSep 25, 2012 9:21 AM

    Will this recipe stand up for icing and decorating a cake?

    • postedSep 25, 2012 10:56 AM


  3. postedSep 28, 2012 12:12 AM

    Lori….just also want to thank you for the great recipe. The BEST flavor on earth is good wedding cake! I have not made yet, and did notice the recipe makes 36 cupcakes, however the buttercream only covers 12. I don’t want to double or triple the icing [as you suggested] since this will be a confection for home indulgers, not a wedding or celebration. I will take your advise and bake as a cake in a 9×13 and believe the icing should cover it if I don’t get fancy…..just frost…..I’m aiming for the taste sensation, rather than the decorative effect.
    You are indeed a good soul Lori! Sweet just like your recipe ?

    • postedSep 28, 2012 11:13 AM

      You’re welcome. Yes, I try to be patient with the questions 🙂

  4. postedSep 28, 2012 1:27 PM

    [@karenyanda@comcast.n replied: — February 13th, 2011 @ 3:04 PM
    @RecipeGirl, horrible recipe. It separated. Was a total mess.]

    This happens when you microwave your butter to bring it to room temperature!! The butter should be taken out of the refrigerator a min. of 3 hrs before you intend to use it. It then helps to add the butter in pieces (a 1/4 stick at time) until you get the consistency you want.

    Lori, I was wondering why you say not to substitute shortening for butter? I’m asking because I live in Texas and it gets really warm and humid here at times! I’ve found the only way to insure my buttercream holds it’s peak in warm weather is to use both Crisco and butter. Just wondering :o) Thanks~

    • postedOct 3, 2012 10:53 AM

      I just don’t care for shortening in my frosting at all. Don’t like the way it makes it taste. Sounds like you’re more experienced than I am- so a combination is probably a good idea for warm weather!

  5. postedOct 6, 2012 4:45 PM

    I made this frosting to practice making cupcakes for a baby shower. However, I found this recipe to be way too sweet. Everyone is saying about how fantastic it is, but I found it to be the opposite. I am wondering though if this is an error on my part. I did not have any salted butter so I used unsalted and intended to add a pinch of salt, but forgot. I also used heavy whilpping cream. Could these two substitutions be the reason why mine was so sweet? I loved the consistency and how easy it is to work with and was bummed with the flavor. Any suggestions to cut down on the sweetness?

    • postedOct 7, 2012 6:14 AM

      Salt definitely cuts some of that sweetness! The cream shouldn’t make a difference though. Buttercream in general is very, very sweet and rich.

  6. postedOct 7, 2012 7:53 PM

    I am making wedding cupcakes for my best friend. I have made one batch of this frosting to color it royal purple. That was tricky but I was able to achieve the color.

    Her wedding is on the 11th (of this Month). How far in advance can I make the frosting and what should I store it in?

    I will have the cupcakes frozen before frosting. Could I frost and refrigerate the night before?

    I am trying to cut down on time and amount of work being done days before the wedding, since I am also in the wedding 🙂


    • postedOct 7, 2012 9:42 PM

      I’ve never made the frosting ahead. If at all possible, make the frosting when you’re ready to frost them. You can definitely frost and refrigerate them the night before- just need to store them in cupcake boxes or some kind of covered container.

  7. postedOct 10, 2012 8:03 AM

    This is a silly question… but an important one I need clarified. Is this recipe using whipping cream- as in the liquid or as in the stuff found in a tub?

    • postedOct 10, 2012 9:22 AM

      whipping cream is liquid (next to half and half and milk)

  8. postedOct 13, 2012 1:11 PM
    Deloris Sutton

    I used this to frost 200 cupcakes for a wedding and they turned out great. Lots of compliments for the “not so sweet” flavor. Using the large tip to decorate with made it go so quickly that I was done in no time.

  9. postedOct 29, 2012 3:43 PM
    Abbey K

    Do you think this recipe will still work if I halve it? When I make a batch of cupcake I usually do half buttercream, half chocolate buttercream because my boyfriend loves cupcakes but will only eat chocolate frosting. I, however, really love traditional buttercream. Thanks!

    • postedOct 29, 2012 6:37 PM

      should be fine!

  10. postedOct 30, 2012 8:33 AM

    I’ve uses whole, 1% or skim milk, half& half and cream….depending on what I have in the fridge. This is my go-to recipe for buttercream. Oh, and I always use salted butter.

  11. postedOct 31, 2012 10:01 PM
    Darlene Knight

    I made these for a bridal shower and a 70th birthday party. They were fabulous!! I am thrilled with the results and really appreciate your sharing the recipe with us. I did add the almond extract as suggested before to both the wedding cupcake and the buttercream frosting and it was awesome!! I also made them into the miniature cupcakes. This cupcake is as good as any you get in the specialty shops! I believe people would have put them in their pocket and taken them home if they could have!

  12. postedNov 3, 2012 6:25 AM

    This is the WORST frosting. Please don’t waste your 1/2 lb. of butter on this.

  13. postedNov 8, 2012 11:42 AM

    Out of whipping cream, need to frost and want to use this…can I sub whole milk? I’ve used a VERY similar recipe and it was AWFUL – I mean AWFUL. Nothing but butter and not sweet at all. I’m hoping this is different. As I was taught, I will be using unsalted butter, but per your comments, will throw in a dash of sea salt. I only have one shot at this so I’m hoping your recipe is good! It seems to have received mixed reviews…

    • postedNov 8, 2012 11:46 AM

      I like the sweet, creamy addition of cream… haven’t tried it with milk. I’d say the majority of the reviews are very positive. It’s the only recipe I use for piping buttercream and we love it! Good luck!

  14. postedNov 13, 2012 7:12 PM

    Salted or unsalted butter?

    • postedNov 13, 2012 7:28 PM

      I like to use salted.

  15. postedNov 30, 2012 12:55 PM

    Amazing! just wondering, on the images you put small bauble-like decorative items on the cupcakes, could I get a name for that please?

  16. postedDec 1, 2012 2:47 AM

    Can the vanilla be omitted. I personally don’t like the flavor in other buttercream recipes I’ve used.

  17. postedDec 3, 2012 4:38 AM

    Is it possible to use thickened cream instead of whipping cream? since it’s more heavy maybe only 1 tablespoon or does whipping cream need to be specifically used?

  18. postedDec 3, 2012 5:02 AM

    will the icing harden once refrigerated or stay fluffy?

    • postedDec 3, 2012 9:51 PM

      It hardens, but softens up again at room temp.

  19. postedDec 3, 2012 9:45 PM

    just to clarify, if I were to make the icing two days in advance and refrigerate it will it be okay to use or do i have to make it then pipe it on and then I can refrigerate the cupcakes?

    • postedDec 3, 2012 9:52 PM

      I’ve never made the icing in advance, so I’m afraid I cannot advise you on that. I piped it on after making, then stored and refrigerated the cupcakes overnight.

  20. postedDec 5, 2012 7:35 AM
    Emily L.

    I made this icing this past weekend and it is AMAZING! Rave reviews from my 40+ guests.

    Recipe is pretty accurate that it does 12 cupcakes generously! I love using salted butter too.

    Added about 15 frozen raspberries to one batch for raspberry buttercream – could have added another 1/4 cup icing sugar to balance out extra liquid from berries. SO GOOD!

  21. postedDec 16, 2012 5:36 PM
    Cindy B.

    Excellent recipe…will never use canned icing again! Will try the chocolate buttercream recipe next. I doubled the recipe which was the perfect amount to go along with the white wedding cupcake recipe.

  22. postedDec 17, 2012 10:51 PM

    This is the best icing recipe I have ever used….. I had no cream last time I made it and so I used 2% milk instead. I was afraid it would wreck it but I didn’t even notice a difference. Although I did only use about one tablespoon. Thank you!!

  23. postedJan 11, 2013 10:33 AM

    Best icing ever!!! Perfect on first try and the easiest recipe for icing that I have ever used. Thanks!

  24. postedJan 11, 2013 5:50 PM

    Kudos to your patience with repeated questions. You are so sweet. Can’t wait to make these wedding cupcakes, just because I love wedding cake. Thanks!

  25. postedJan 22, 2013 1:35 PM
    Lynda Lang

    Looking forward to trying this recipe soon. One question though. ” What temperature is the whipping cream when added.”? I know the butter is room temperature, but not sure about the whipping cream. I have read the previous posts and could not find this addressed. I wish to share a comment heard on a television program by a woman in our city who runs a cooking school. In regards to salted vs unsalted butter– she stated — “salted butter has a water content not found in the unsalted variety”. How much water was not mentioned. She preferred the unsalted as she was getting more butter in the unsalted variety.

    • postedJan 22, 2013 7:26 PM

      The whipping cream can come right out of the refrigerator.

  26. postedJan 26, 2013 8:56 PM

    This is the most delicious buttercream recipe! I just made some to ice a batch of cupcakes for an Australia Day party I’m attending and it turned out perfect even in the middle of our hot, humid Australian summer weather. I split the mix in half and used green and yellow colour gel and I am so pleased with them 🙂 Thank you so much! Can’t wait to show them off!

  27. postedJan 27, 2013 5:57 PM

    Made 1-1/2 batches today and used tip 2D icing all 36 of the wedding cupcakes with just a little bit of icing left over.

  28. postedFeb 3, 2013 10:59 AM

    Hello! I am a novice cupcake baker, but I am considering making your vanilla wedding cupcakes for a bridal shower I am hosting. How long in advance can I make them? How should I package them so they stay fresh?

    Thanks so much!


  29. postedFeb 7, 2013 5:33 AM

    Going to try the frosting recipe this weekend. Can you use Cool Whip instead of homemade whipping cream? Very anxious to try. Thank you.

    • postedFeb 7, 2013 10:39 AM

      You need liquid cream for this recipe, not “whipped” cream. Look for it near the milk/buttermilk.

  30. postedFeb 9, 2013 3:43 PM

    I read the instructions, 3 times, and I don’t see when to add the powdered sugar. Am I missing it?

    • postedFeb 9, 2013 8:04 PM

      “In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed.”

  31. postedFeb 19, 2013 2:27 PM

    What do you put the cupcakes in to transport them?

    • postedFeb 24, 2013 4:51 PM

      I purchase cupcake boxes from a local baking supply store.

  32. postedFeb 20, 2013 7:30 PM
    Kendra Mills

    We had a snow day here, so I decided I would bake some cupcake ideas for my wedding (which is over a year away)… But, the excitement is killing me. 🙂 These are absolutely incredible. I love Pinterest or I may have never found it. Thanks for sharing with everyone! These will definitely be a hit on May 10, 2014, or who knows, this recipe may come in handy sooner. 🙂 Thanks so much!

  33. postedFeb 20, 2013 7:33 PM
    Kendra Mills

    I just read a previous comment that asked about Whipped cream. I used the Great Value whipped Cream by the Cool Whip. Ooops. Still delicious. lol

  34. postedMar 3, 2013 11:13 AM

    This continues to be my go-to recipe for frosting…cupcakes, cakes, even cinnamon rolls. SO easy, and yet tastes like it took me a great deal of work. Thanks for sharing!!

  35. postedMar 11, 2013 8:46 AM
    Amy (DishonDesignGal)

    I made this buttercream frosting for a wedding shower yesterday and they were fabulous. It was light, fluffy, delicious and my new favorite. I doubled the recipe and used three tablespoons of whipping cream. It iced 36 cupcakes. Had a request this morning for the recipe from someone who bakes all the time. Also, I used salted butter and it was perfect.

    I also used the wedding cake recipe and added a raspberry filling by Emerile using fresh raspberries. They were delicious. Thanks Lori!

  36. postedMar 17, 2013 10:10 AM

    I had to add about 6 cups of powdered sugar to make this recipe work, not 3, when using a whole cup of butter. Seems like there is something a little off with the recipe… Wish I had known that before I went ahead and made twice as much as the recipe is supposed to yield because I followed the recipe.

    • postedMar 18, 2013 5:47 AM

      I’m sorry the recipe didn’t work out for you- if you had to add 6 cups of powdered sugar then something went terribly wrong. 3 is all you should need for the consistency shown per 1 cup (2 sticks) of butter.

  37. postedMar 22, 2013 5:42 PM

    Best buttercream frosting ever…I have made it more times than I can count and everyone loves it!

  38. postedApr 4, 2013 11:15 AM

    This icing is AMAZING! I have tried all sorts of recipes and this one is by far the best. Amazing taste, great texture, and perfect for decorating. I don’t use anything else! Thanks for sharing!

  39. postedApr 4, 2013 7:42 PM
    Janet Gano

    Our son will be getting married in June and his fiancé would like a variety of flavored cupcakes can you use different flavored cake mixes with this recipe? I will also be making a variety of colors to match the cake mixes are there any colorings that have flavors added to them?

    • postedApr 5, 2013 9:45 AM

      I don’t know of colorings that are also flavored…

    • postedApr 5, 2013 9:46 AM

      Are you talking about the WEdding cupcakes recipe on my site? I would recommend using lemon cake mix and using lemon juice or extract in place of vanilla + added lemon zest. I also have a chocolate wedding cupcake recipe on the site.

  40. postedApr 9, 2013 6:58 PM

    I had plenty of icing from one batch to ice 36 cupcakes liberally.

  41. postedMay 14, 2013 12:46 PM
    joan Schmittel

    How many cupcakes will one batch of frosting cover using the tip you used?

  42. postedMay 26, 2013 7:07 PM

    Your recipe sounds wonderful!! My friend wants a cream cheese buttercream frosting for her wedding cake. Have you ever done that and what measurements would you use?

    • postedMay 28, 2013 5:36 PM

      I have not- sorry.

  43. postedMay 28, 2013 12:11 PM

    My friend wants me to make a wedding cake with cream cheese buttercream frosting. Have you every done that, will it hold up and what measurements do you think would work? Thanks

    • postedMay 28, 2013 5:26 PM

      I would probably feel most comfortable asking you to Google around and look at wedding cake recipes that have cream cheese buttercream frosting to find one that people have used that works well.

  44. postedJun 25, 2013 3:43 PM

    Hi there I have what’s probably a really stupid question but I would rather be safe than sorry. So my boyfriends mom wants me to make her daughters birthday cake and I would like to use this recipe for the frosting so I was wondering if the frosting would hold up well on a cake and for a two layer cake should doubling it be enough or should I triple it?

    • postedJun 26, 2013 5:43 AM

      Yes, definitely. I’d probably double it.

  45. postedJul 13, 2013 11:19 AM

    I want to make your wedding cupcakes and buttercream frosting for my daughters birthday party. The only problem is that it is a beach party. Do you think it would be okay to put frosting in piping bag, refrigerate overnight, stick in ice chest and quickly frost before eating?

    • postedJul 14, 2013 11:41 AM

      I supposed so- though they’d probably be okay if they’re frosted and in the ice chest. I’d look for cupcake boxes for transport (bakeries and baking supply stores)

  46. postedJul 19, 2013 5:55 PM
    Amanda Carroll

    Love this recipe!!! My new favorite!!

  47. postedSep 7, 2013 3:54 PM

    I’d like to address some of the questions regarding this buttercream recipe.

    I bake and decorate cakes professionally and I too use a real butter based frosting that is similar. I can tell you that you CAN make and freeze it well in advance of your event. Just put in a container and cover tightly. When you need it, let it come to room temp and then beat it again to get it ready to use. It’s a great time saver.

    As a side note you can also freeze cake batter. I’ve done this many times and my cakes and cuppies come out great.

    The use of unsalted butter and ‘chemistry’ issues may apply to baked goods but this is frosting people! It’s perfectly fine. I ONLY use salted butter…and sometimes have to add a touch more to cut sweetness.

    Cool whip is NOT whipped cream! It is a non-dairy whipped topping. Real cream thins and adds richness. If used sparingly as the recipe indicates, it will not be runny and indeed will whip a bit to create a lighter textured frosting.

    Grainy frosting is a result of a bad batch of powdered sugar. Even the top brands can have bad batches…ask me how I know! :). Use only pure cane and test a small amount with a little butter if you’re worried.

    If you want a whiter frosting try creaming the softened butter for several minutes to add air, which in turn will ‘whiten’ the butter…then slowly add your powdered sugar. Another trick is to add the most minuscule touch of violet or blue food color to the buttercream to cancel the yellow shade. But use the tip of a toothpick amount.

    There is nothing like the taste of a real butter buttercream. Margarine has more water and will make your frosting runny too. If this has been your issue, you probably have used margarine and not real butter. The color yellow is the only thing they have in common.

    Sorry this is so long, but I’ve been going crazy reading the same questions over and over so I thought I’d address several issues that I’ve had experience with all at once. This is a yummy recipe and as long as people follow it exactly, they should have no problem. Thanks for posting it!

    • postedSep 8, 2013 10:05 PM

      Thanks so much for addressing so many of the questions in the same place. Much appreciated!

  48. postedSep 10, 2013 1:10 AM

    What kind of whipping cream did you use for this recipe or rather what kind do you suggest I use?
    e.g. the already whipped kind like Cool Whip, or the pour and whip kind?

    • postedSep 10, 2013 7:43 AM

      Hi Mary- Don’t use Cool Whip! Whipping Cream is sold in a carton (just like milk), and it’s sold near the milk and other dairy products. Use that!

  49. postedSep 22, 2013 5:55 AM

    Hi! Silly question but can i use this recipe for the buttercream frosting for a rose swirl cake, rather than cupcakes?

    • postedSep 23, 2013 8:11 AM

      It pipes pretty well, so you might just be able to!

  50. postedOct 18, 2013 10:57 AM

    Made the wedding white cupcakes and buttercream today. It is so good. Thanks for the recipe!

  51. postedOct 28, 2013 6:24 PM
    Shannon R

    They didn’t turn out for me at all. The icing never stiffened just stayed liquid, I noticed after I went through the comments to only use stick. lol

    Next time I will make sure i have stick butter

    • postedOct 30, 2013 11:02 AM

      Definitely stick!

  52. postedNov 8, 2013 9:36 PM

    Really, really delicious buttercream recipe.Added a touch more vanilla and I did use unsalted butter (to each his own). I typically don’t eat cakes with any type of icing on them, but I did have one (or two) cupcakes with this buttercream!
    Thanks for the recipe, it’s a keeper!

  53. postedNov 17, 2013 5:14 PM

    Our cupcakes came out hard. I think it was because 350 was the wrong temperature for the cake mix we bought??? We turn it up to 350 after the cupcakes were still barely cooked at the end of 20 min. Unfortunate, since I served them at my daughter’s 4th bday party…

    • postedNov 17, 2013 9:42 PM

      I’m not sure- I’ve never had that happen!

  54. postedDec 10, 2013 9:37 AM

    This is my go to recipe, everyone LOVES it and raves every time. I’m making a layer cake using a 6″ x 3″ and 9″ x 3″, round. Do you think taking the above recipe x 7 would make enough to ice/decorate both using a pattern all over the cake similar to what you have on your cupcakes?

    • postedDec 12, 2013 7:07 PM

      no idea- You’ll have to experiment and see!

  55. postedDec 26, 2013 8:04 PM

    Hi. I am about to make these for a shower on Saturday. It is Thursday night. Do you think the Pearls will melt or shrink? Do you think I should wait to put them on Saturday before the party?

    • postedDec 27, 2013 2:53 PM

      I would not add the pearls until the day you are serving the cupcakes.

  56. postedDec 30, 2013 10:01 AM

    I have made this and it was so good. I’m needing a good cream cheese icing recipe. Do you think I could just add cream cheese to this? If so how much?

    • postedDec 31, 2013 7:23 AM

      I haven’t done it, so I’m not sure!

  57. postedJan 9, 2014 4:07 PM
    kim h

    Will this work well with findant fondant? I’m making a cat in the hatshowerr cake and I can’t find a good icing. Do you think this would hold up?

    • postedJan 11, 2014 11:21 AM

      I’ve never used fondant, so I have no idea.

  58. postedJan 22, 2014 3:52 PM
    J McInnis

    salted or unsalted butter?

    • postedJan 23, 2014 6:38 PM

      Either… I like to use salted.

  59. postedJan 30, 2014 6:06 AM
    La La

    This is the best icing I have EVER made! I followed the recipe exactly and it was wonderful. My family loved it and were all trying to lick the bowl!!

  60. postedFeb 14, 2014 12:59 PM
    Jen Franzwa

    Do not over beat this!

  61. postedMar 1, 2014 1:42 PM

    I made the wedding cake cupcakes with this frosting last year for concessions at a volleyball tournament and they were great. Getting ready to make them again this coming week for this year’s tournament. I have had problems in the past with buttercream and it being grainy when I have made it. Perhaps I am not using higher end powdered sugar. I unfortunately have to bake on a budget. What HAS worked for me is to do 1/2 butter & 1/2 butter flavored Crisco instead of all butter. That’s what I did when I made this frosting recipe last year and it came out perfect. The taste was great and it was smooth, I got tons of compliments and the double batch of cupcakes I had made sold out completely over the course of the day. Wish I could attach a pic of them because they were darn cute, if I do say so myself. :o) And I am NOT a baker or an artist but I cut out small white fondant discs and then drew a volleyball design in edible marker. Everyone loved them. Hoping this years batch turns out as well as last year’s.

    • postedMar 3, 2014 6:17 AM

      Excellent- glad to hear!

  62. postedMar 5, 2014 2:22 AM

    Hi I am making this now in a double batch but its just not combing together . I have lumps of butter and sugar that wont combine to form the cream 🙁 I have added a little whipping cream but it didnt really help?

    • postedMar 8, 2014 6:30 AM

      I’m not sure what happened!

  63. postedMar 7, 2014 7:05 AM

    I think I figured out a way to show you my cupcakes from last year. See if this link works. It’s a link to a pic of the cupcakes posted on our vball club Facebook page. It’s public so you should be able to see it. :o) Getting ready to mix up the frosting shortly for this year’s batch to be on sale in concessions at our tournament tomorrow.

    • postedMar 8, 2014 6:22 AM

      Those look great!!

  64. postedMar 12, 2014 12:01 PM
    Rhonda ara

    These are absolutely the best cupcakes ever. I’ve made them several times since finding your post and we LOVE them. I read a few of the naysayer comments about salted vs. unsalted and separating so on. Let me just say that following your instructions has produced a perfect product every time so I HIGHLY recommend these cupcakes. I’ve adapted the entire process using chocolate cake mix and making chocolate buttercream with the same great results.

    • postedMar 12, 2014 12:17 PM

      Excellent- so nice to see comments like this. Thank you!

  65. postedMar 21, 2014 6:44 PM

    Hi ! I am going to make the WEDDING cupcakes for my daughter’s Bridal Shower and I will be using your Buttercream recipe but I was wondering if instead of the heavy cream I could use a liquor like Bailey’s Irish cream !! Thank You !!

    • postedMar 31, 2014 9:02 AM

      Sounds like a great idea, but I’ve never tried it so I don’t know!

  66. postedMay 1, 2014 12:31 PM
    Rachel H

    I have used your wedding cake/cupcake recipe with great success, thank you! I love the almond flavor in it as well. I’m curious…have you ever used almond flavoring in the frosting too? Too much?
    Thanks for your help!

    • postedMay 2, 2014 7:20 AM

      I haven’t tried using almond extract.

  67. postedMay 11, 2014 6:27 PM

    So I did something I never thougt I’d never have the nerve to do… made my own simple wedding cake for a small backyard wedding yesterday. I used your icing recipe and it was amazing!

  68. postedMay 15, 2014 7:19 AM

    Can’t wait to make the wedding cupcakes and the butter cream , I have a great peanut butter butter cream I got many years ago. I would like to share it with you and your readers if that is ok ,

  69. postedMay 24, 2014 5:40 PM

    My frosting is gritty. How can I make a smooth frosting?

    • postedMay 28, 2014 9:42 PM

      It shouldn’t be gritty… did you use an off-brand powdered sugar, by chance?

  70. postedJun 8, 2014 1:31 AM

    I’m making a 3 tiered wedding cake using your white wedding cake. . How does your butter cream icing do for frosting and decorating with? It looks and sounds very delicious. Any comments welcomed.

    • postedJun 11, 2014 7:31 AM

      Should be great!

  71. postedJun 15, 2014 7:23 AM

    Can you use this recipe for a wedding cake? How much frosting does it make?

    • postedJun 16, 2014 8:19 PM

      It makes enough to frost 12 cupcakes generously.

  72. postedJun 25, 2014 12:43 PM
    Carol M

    Do you need to refrigerate the frosted cake or cupcakes or can this frosting stay out for a day?

    • postedJun 25, 2014 2:27 PM

      I’d keep them covered and refrigerated if it’s going to be any length of time before you serve them.

  73. postedAug 7, 2014 9:01 AM
    Peggy M

    Hello Lori,
    Quick question I love Cream Cheese Frosting because its not too sweet. But Does not hold its form very well. I would like to try this recipe but Is it very sweet. I really dislike store bought frosting because of how sweet it is. Any suggestions.
    Thanks Again in Advance. 🙂

    • postedAug 12, 2014 4:06 PM

      You’ll just have to try it out and see what you think. I personally really like this one a lot. It’s all a matter of personal preference though!

  74. postedAug 17, 2014 9:20 PM

    Hello, I have a question. I did this frosting on Thursday and it didn’t have the look as yours, mine I feel it was very soft. Do you have an idea why? I did two batches, and first I put what you asked for whipping cream, the second I put only one and like it better. The color was like yours, but my cake didn’t look that good as your cupcakes.

    • postedAug 20, 2014 7:54 AM

      My guess is that it has something to do with the butter you used? Was the butter very soft?

  75. postedAug 23, 2014 5:16 PM

    I actually make this exact recipe with shortening…have a family member with a dairy allergy…it’s always great, and I always get compliments on it!

  76. postedSep 15, 2014 7:33 AM

    This buttercream was delicious! I just made the WASC cake for my cousin’s wedding with this buttercream and it was perfect! Tasted delicious (not too sweet – they salted butter is definitely key!) And was the perfect off-white for a rustic wedding. Received lots of compliments. I was worried about how much to make because there has been conflicting comments above but I tripled this recipe and it was the perfect amount to frost a 2-layer 8 inch round and 2-layer 6 inch round (plus the 6 extra cupcakes I had with a few spoonfuls left over.) For the x3 I did end up using about 10 cups of powdered sugar and only 2 tablespoons of whipping cream (everything else was x3).

  77. postedOct 9, 2014 2:48 PM
    Victoria Babcock

    Hello there! I was wondering what kind of butter do I use, unsalted unsweetened or what. Help me out here please! Going to use this recipe for a surprise party and well be making tomorrow! thanks!

    • postedOct 11, 2014 7:08 AM

      I like to use salted butter, but either is totally fine.

  78. postedNov 23, 2014 11:43 AM

    I have had horrible experiences making different frostings, and was apprehensive, to say the least about making my own buttercream.

    I used this for a wedding cake (decorated with rosettes) and 75 cupcakes…and it was a huge hit! Thank you so much for sharing this recipe!

    The recipe tripled well, was firm enough for decorating and tasted delicious!

    Do you have any good recommendations for a chocolate buttercream or a cream cheese frosting for red velvet cupcakes/cake?

  79. postedNov 26, 2014 4:58 PM
    gisselle Rodriguez

    Can I use regular sugar or does iy have to be powdered sugar?

    • postedDec 3, 2014 9:52 AM

      Powdered sugar only!

  80. postedMar 5, 2015 4:26 PM

    Could you use this as a gob filling ? I am trying to find a recipe that doesn’t use Crisco .

    • postedMar 21, 2015 7:00 AM

      not sure…

  81. postedMar 20, 2015 2:42 PM

    If cupcakes will be displayed in a tower tier, see if there will be spotlights on them. Yes, had this happen and the frosting on the top two tiers started sliding off, the spotlights were that hot. The spotlights were six feet above the top tier in an AC room at a hotel. The hotel catering was so enamored with the cupcakes and displayed in a tower, they wanted them spotlit as a focal point in the reception room. They were mortified when they had to call me to see if they could be fixed, after they figured out they were the cause.

    • postedMar 21, 2015 6:47 AM

      Yikes! that’s something I’ve never thought of. Thanks for letting us know.

  82. postedMar 20, 2015 11:14 PM

    3 cups of icing sugar…its too much sweet i think..

  83. postedMar 21, 2015 12:41 AM

    Is your sugar icing sugar or castor sugar please? Australia maybe calls it something different.

  84. postedMar 21, 2015 11:26 AM

    What if you want white icing, won’t the butter keep it from being white 

    • postedMar 27, 2015 4:44 PM

      Some butter is whiter than others. But it should still turn out a white frosting.

  85. postedMar 21, 2015 11:40 AM

    A few things, butter is one of those things that varies quite a bit based on water content. The cheaper the butter, the more water it typically has. This might be part of the puzzle for those who are getting grainy results. Also, if you want white or close to white, avoid grass fed butter. The fat from grass fed cows is yellow so while it might be what you want to use for other things, don’t use it for frostings unless you like pale yellow or you plan on flavoring it or coloring it. In my area I splurge on Plugra butter for all my buttercream recipes regardless of the type of buttercream. There truly is a difference, you won’t regret it! The texture is much richer, creamier and the butter is much whiter in color. Salted or not is personal preference. Know that each stick of butter has approximately 1/4 tsp of salt but this also varies by brand so you are usually better off just going the unsalted route and adding your own…at least for consistency sake. Also, get a bottle of white Americolor gel, it’s much higher quality than Wilton and tends to last longer. Wilton gels tend to dry out if you don’t use them fast enough.

    Another texture problem might be the result of not creaming the butter and sugar long enough. You really need to whip butter and sugar to get a good creamy base. This is true anytime you are told to cream butter and sugar. It will usually even change color, getting lighter the closer it is to being done. This is where the fluff and lightness will come from.  

    Also, about the powdered sugar debacle. You can get powdered sugar without cornstarch, you just might have to plan ahead to find it and I’d imagine it’s more expensive. Personally, I use Amazon for all my baking products except perishables. I live in Montana so I have very limited access to high quality products. But this only works if you have time to plan ahead right? Supposedly you can make your own cornstarch free powdered sugar in a blender. I don’t have a blender so I can’t try it. I’d imagine if you have a decent quality machine, it would work just fine.  

    As for flavoring, many have asked about chocolate? Be careful to use high quality dark chocolate or your recipe will end up way too sweet. You want to shoot for close to 72% if possible. I always get the chocolate just melted, and dump it in my frosting when I know it’s not going to melt the butter. Easy peasy. 

    Just my tips as a reasonably seasoned baker who’s made a bunch of Swiss Meringue Buttercream, German Buttercream and American Buttercream (the style of this recipe). Happy Baking!

    • postedMar 27, 2015 4:44 PM

      Thanks for all of the tips!

  86. postedMar 21, 2015 7:42 PM

    Hi!!! I have been on the hunt for an awesome buttercream icing recipe!   If i pipe the cupcakes the way you have them piped in your picture, approximately how many cupcakes does one batch of icing cover?  🙂

  87. postedMar 21, 2015 7:45 PM

    Okay, I just scrolled up and saw that the yield is 12 cupcakes so I think I just answered my own question… 🙂

  88. postedMar 22, 2015 3:32 PM

    This looks fantastic! Will definitely be using this recipe and thank you for the share! I don’t quite understand why people have to be so rude, frankly if they don’t like it or it isn’t for them, then they need to just move on. Please keep the wonderful posts coming! 🙂

  89. postedMar 24, 2015 7:35 AM

    How much buttercream does this make?

    • postedMar 27, 2015 4:40 PM

      It makes enough for 12 cupcakes, if you frost them as you see in the photo.

  90. postedMar 24, 2015 2:35 PM

       This recipe looks wonderful! I’ve been trying out several frosting ideas for a wedding cake that I’ll be making for a friend in a month. I’m wondering if you think this would be a good recipe for a cake? I’ve been using very similar recipes for buttercream, but it’s my first time baking a wedding cake, so I’m open to suggestion.

    Thank you!

  91. postedMar 27, 2015 6:40 PM

    Hi there, I use this recipe all the time, adding cocoa for chocolate frosting.  Also, at Michaels, Joann’s, and any store that sells cake supplies, you can find white food coloring by Wilton.  It is in a little squeeze bottle, not regular coloring containers.  I use it all the time to make my frost in white, not a big fan of the butter, off white color!

    • postedApr 8, 2015 5:16 PM

      Thanks for the great tips!!

  92. postedApr 9, 2015 1:33 PM
    Joan Winston

    I am making these now for the third time.  I wish I had written down how many cupcakes the frosting really makes.  Seems like it would frost more than 12. Help!!

  93. postedJun 1, 2015 9:54 PM
    Emily Faria

    Lori I made your cupcakes and loved them. I have looked to see if I could find other flavors. Like chocolate what do you add to them vanilla as well? Do you have anywhere that gives different variations of flavors for the batter? Thanks Emily

  94. postedJul 4, 2015 9:01 AM

    Wow! Just made this buttercream for my cupcakes!  Very happy with the consistency, nice and smooth! I think I will try next with the unsalted butter, just because I like it real sweet.  I added extra vanilla!

  95. postedJul 4, 2015 10:44 AM
    Nana Jan

    I have used this recipe for years.  I use half and half though, not cream.  I have never had a problem
    with this frosting,,,,if it is to juicy, just add more sugar.  If it is to stiff, add more half and half.  It’s a no brainer.

  96. postedJul 20, 2015 7:02 AM

    I use the same basic ingredients and amounts, but I use buttermilk or even Greek yogurt instead of cream and it cuts the sweetness a little (my preference). I also find if I whip the butter on high until it changes color from light yellow to almost white and then add the sugar and remaining ingredients it makes an even better frosting. Love buttercream frosting, and for cupcakes and cakes I prefer it to cream cheese frosting every time! Oh, another thing to try is 1/2 almond extract instead of all vanilla, makes it a bit more complex flavor wise and I really like it that way.

    • postedJul 20, 2015 9:40 PM

      Thank you for the tips!

  97. postedOct 22, 2015 9:29 AM

    @Jenna, I have been a cake decorator for several decades, and have been using this recipe for almost as long.  I never use unsalted butter; using unsalted butter in most things is about the same to me as using Vaseline.  As for your concern about the gluten in the icing, there is no flour in the icing, so there is no gluten.  

  98. postedJan 31, 2016 7:31 PM

    I tried this today and loved it. Best frosting ever. I used milk instead because I did not have cream. It was so good.

  99. postedMar 30, 2016 11:01 AM

    does the wedding cupcake buttercream frosting need to be refrigerated once on cupcakes?

    • postedMar 31, 2016 12:38 PM

      If you’re serving same day, I think it will be fine (I frosted in the AM and served at an afternoon wedding), but if it’s a warm day then they should be refrigerated.

  100. postedMay 12, 2016 11:02 AM

    I made the white and chocolate cupcakes…..Delicious!!!! I have a wedding on Saturday and am traveling 6 hours on Friday. Have you ever made the frosting ahead of time and refrigerated it? If so how did it turn out? 

    • postedMay 12, 2016 6:51 PM

      The frosting stiffens up quite a bit when refrigerated… so I’m not sure!

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