Introduction

This Wedding Cake Buttercream Frosting is a classic, smooth, and fluffy frosting perfect for wedding cakes and cupcakes alike. Its subtle flavors of vanilla, almond, and a hint of lemon make it a delightful complement to any cake without overpowering the sweetness.

A single yellow cupcake in a white paper liner sits on a white plate with a small white spoon filled with pink and white round sprinkles beside it. The cupcake has one layer of smooth yellow cake topped by a thick, creamy swirl of white frosting being piped from a white frosting bag with a metal tip. In the background, there is a white cake stand holding three more cupcakes with similar yellow bases and pink or white swirled frosting with small red sprinkles. The scene is set on a white marbled surface with a bright pink cloth partially visible to the side, giving a clean and soft look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature (2 sticks)
1 cup vegetable shortening (not lard; see notes)
1/8 teaspoon salt
2-3 tablespoons milk
1 teaspoon lemon juice (not enough to taste lemon; see notes)
2 teaspoons clear vanilla extract
1/4 teaspoon almond extract (see notes)
½ – 1 teaspoon butter extract (use quality extract; omit if using all butter instead of shortening; see notes)
6 cups confectioner’s sugar

Instructions

Step 1: In a large mixing bowl, combine the room-temperature butter, vegetable shortening, and salt. Beat with an electric mixer on medium-high speed until the mixture is very smooth.
Step 2: Add the lemon juice, clear vanilla extract, almond extract, and butter extract. Mix well on medium-high speed to combine.
Step 3: Add 3 cups of confectioner’s sugar along with 2 tablespoons of milk. Mix on low speed until combined, then increase to medium-high speed until well mixed.
Step 4: Add the remaining 3 cups of confectioner’s sugar. Mix on low speed until combined, then beat on medium-high speed until fully incorporated.
Step 5: Taste the frosting and adjust flavoring if desired. For more tartness, add another teaspoon of lemon juice. For a stronger almond note, add a bit more almond extract. For more buttery flavor, add additional butter extract in small amounts. Mix and taste after each addition to avoid overpowering the flavors.
Step 6: Check the consistency of the frosting. If it’s too thick, add a teaspoon of milk and mix again. If it’s too thin, add ½ cup more confectioner’s sugar and mix. Repeat as needed to reach desired texture.
Step 7: For a fluffier and whiter frosting, beat on medium-high speed for a couple of minutes. For a smoother texture, mix on low speed.
Step 8: Refer to the notes section for additional important tips on ingredients and flavorings.

Tips & Variations

Use clear vanilla extract to keep the frosting bright white instead of tinted.
Vegetable shortening provides structure and whiteness; avoid substituting with lard as it differs in texture and flavor.
Butter extract enhances the buttery flavor, especially if using shortening in place of some butter; omit if you use all butter.
Adjust extracts cautiously—these are potent and can quickly overpower the delicate flavor.
For a dairy-free version, use a non-dairy milk substitute.

Storage

Store the buttercream frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and rewhip with a mixer to restore its creamy texture. For longer storage, freeze the frosting for up to three months, thaw in the refrigerator overnight, then rewhip before use.

How to Serve

The image shows a glass mixing bowl filled with a thick, fluffy white cream. The cream is smooth and peaks slightly where it clings to the metal beater which is lifted above the bowl. The beater has some cream hanging from its edges and looks light and airy. The bowl sits on a white marbled surface with a plant in the background to the left and a white kitchen machine behind it. A black and white checkered cloth is partly visible next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of butter and shortening?

Yes, you can substitute all butter; however, the frosting may be softer and less white in color. Using shortening helps achieve a lighter, fluffier texture and whiter appearance.

Why do you use clear vanilla extract instead of regular vanilla?

Clear vanilla extract keeps the frosting bright white, which is especially desirable for wedding cakes. Regular vanilla extract has a brown tint that can darken the frosting.