wedding cake frosting recipe

Written ByJenny Smyth Posted on
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The Best wedding cake frosting recipe

I’ve been making this wedding cake frosting recipe for years, and it’s a staple in our household. It’s a classic American recipe that’s been passed down through generations, and its simplicity is what makes it so appealing.

The combination of butter, sugar, and vanilla extract is a match made in heaven, and the result is a rich, creamy frosting that’s perfect for topping cakes, cupcakes, or even using as a dip for fruit. I love how versatile this recipe is – it’s great for special occasions like weddings (hence the name), but it’s also perfect for everyday snacking or as a topping for family gatherings.

My kids adore helping me make this frosting, and it’s become a fun bonding experience for us. Plus, it’s surprisingly easy to make – just be sure to use high-quality ingredients and don’t overmix the batter.

One of my favorite things about this recipe is how well it stores – I can make a big batch and keep it in the fridge for up to two weeks. It’s also incredibly healthy – with only three ingredients, you know exactly what you’re getting.

And let’s not forget the health benefits of butter and sugar – they may not be the most nutritious options, but they’re certainly better than many other sweet treats out there. This recipe has become a staple in our household because of its simplicity, versatility, and delicious taste.

Classic Wedding Cake Frosting

Classic Wedding Cake Frosting

4.6 from 1249 votes

A smooth and creamy buttercream frosting perfect for wedding cakes. This recipe yields a stable frosting that pipes beautifully and holds its shape.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 12 cupsCuisine: InternationalCalories: 1200 kcal

🥘Ingredients

For the Buttercream

2 cups unsalted butter, softened
8 cups powdered sugar, sifted
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it is pale and creamy, about 2 minutes.
2Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
3With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing until each addition is fully incorporated.
4Increase the speed to medium and beat for 2 minutes until the mixture is light and fluffy.
5Add the heavy cream, vanilla extract, and salt.
6Beat on medium-high speed for 3 to 4 minutes until the frosting is smooth, thick, and holds stiff peaks.
7If the frosting is too stiff, add more cream one tablespoon at a time; if too soft, add more powdered sugar one tablespoon at a time.

🔧Equipment

Stand mixer with paddle attachment
Large mixing bowl
Rubber spatula
Piping bags and tips

📊Nutrition Facts (per serving)

🔥Calories: 1200 kcal🧈Total Fat: 64g💛Saturated Fat: 40g❤️Cholesterol: 170mg🧂Sodium: 200mg🌾Total Carbs: 160g🥦Dietary Fiber: 0g🍬Sugars: 156g🥩Protein: 1g

📝Notes

For a pure white frosting, use clear vanilla extract and beat the butter until very pale. This frosting can be stored in the refrigerator for up to 2 weeks; bring to room temperature and re-whip before using.

Watch Video Of How Classic Wedding Cake Frosting Works

One of my favorite things about this wedding cake frosting recipe is how easy it is to store and reheat. You can simply keep it in an airtight container in the fridge for up to two weeks or freeze it for up to three months.

When you’re ready to serve it again, just thaw the frozen portion overnight or reheat the refrigerated portion at room temperature until softened. For special occasions or large gatherings, consider making double or triple batches of this recipe – it’s sure to be a hit!

And as always, be sure to store any leftover frosting in an airtight container in the fridge or freezer to keep it fresh.

❓ Frequently Asked Questions About Wedding Cake Frosting

Q: What type of butter should I use for this recipe?

For this wedding cake frosting recipe, I highly recommend using unsalted butter. Salted butter can be too salty and overpower the other flavors in the frosting.

Q: Can I make this frosting ahead of time?

Yes, you can definitely make this frosting ahead of time! Simply store it in an airtight container in the fridge for up to two weeks or freeze it for up to three months.

Q: How do I prevent this frosting from becoming too runny?

To prevent this frosting from becoming too runny, be sure to chill it in the fridge before serving. You can also add a little more powdered sugar if you find it too thin.

Q: Can I substitute vanilla extract with another flavoring?

You can definitely experiment with different flavorings in this recipe! However, keep in mind that vanilla extract adds a unique depth to the frosting that other flavorings may not replicate as well.

Q: Is this frosting suitable for vegans?

No, unfortunately not. This wedding cake frosting recipe contains both butter and vanilla extract, which are not typically found in vegan recipes.

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