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Wedding Cake Buttercream Frosting (Great for Cupcakes Too) Recipe

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★★★★★

5 from 67 reviews

This Wedding Cake Buttercream Frosting is a smooth, creamy, and fluffy icing perfect for wedding cakes, cupcakes, and other desserts. Combining butter, vegetable shortening, and delicate flavor extracts, this frosting offers a balanced hint of lemon, almond, and vanilla, with a texture that spreads beautifully and holds up well. Adjust the consistency and flavor to your liking, making it an ideal choice for elegant, classic celebrations.

Ingredients

Scale

Buttercream Base

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup vegetable shortening
  • 1/8 teaspoon salt

Flavorings

  • 1 teaspoon lemon juice
  • 2 teaspoons clear vanilla extract
  • 1/4 teaspoon almond extract
  • ½ – 1 teaspoon butter extract

Sweetener and Liquid

  • 6 cups confectioner’s sugar
  • 2–3 tablespoons milk

Instructions

  1. Mix Butter and Shortening: Add the room-temperature butter, vegetable shortening, and salt to a large mixing bowl. Using an electric mixer on medium-high speed, beat the mixture until it becomes very smooth and well combined.
  2. Add Flavorings: Pour in the lemon juice, clear vanilla extract, almond extract, and butter extract. Continue mixing on medium-high speed until all the extracts are fully integrated and the mixture is uniform.
  3. Incorporate First Half of Sugar and Milk: Add three cups of confectioner’s sugar and two tablespoons of milk to the bowl. Mix on low speed initially to combine without a sugar cloud, then increase to medium-high speed to fully blend.
  4. Add Remaining Sugar: Add the last three cups of confectioner’s sugar and mix again on low speed to combine. Once incorporated, increase to medium-high speed until smooth.
  5. Taste and Adjust Flavors: Sample the frosting to assess flavor balance. Add up to an additional teaspoon of lemon juice for tartness, a bit more almond extract for a stronger floral note, or more butter extract for enhanced buttery flavor. Add small amounts at a time, mixing thoroughly and tasting after each addition until you achieve the desired subtle flavor profile.
  6. Adjust Consistency: Evaluate frosting thickness. If too thick, add one teaspoon of milk, mix and recheck until the desired spreadable consistency is reached. If too thin, add ½ cup of confectioner’s sugar, mixing well to thicken. Repeat adjustments as necessary for ideal texture.
  7. Final Whip: Once satisfied with flavor and consistency, beat the frosting on medium-high speed for several minutes to achieve a light, fluffy texture and a whiter color. Alternatively, mix on low speed if a smoother but less fluffy finish is preferred.
  8. Consult Notes: Review the notes section for important information about ingredient substitutions and tips to optimize flavor and texture.

Notes

  • Vegetable shortening is not the same as lard; it provides stability and structure to the frosting without altering flavor.
  • The 1 teaspoon lemon juice is for subtle acidity and freshness, not to impart a strong lemon flavor.
  • Butter extract quality matters; if using all butter and no shortening, omitting butter extract may be preferable.
  • Small amounts of almond and butter extracts go a long way—add incrementally and taste to prevent overpowering the frosting’s delicate balance.
  • If you need a dairy-free or vegan option, substitute the butter with plant-based butter and ensure shortening is vegan-friendly.
  • This frosting is excellent for wedding cakes as it holds shape well and has a classic, elegant texture and flavor.

Keywords: wedding cake frosting, buttercream frosting, cupcake frosting, butter and shortening frosting, smooth buttercream, vanilla almond buttercream

Find it online: https://servedbynora.com/wedding-cake-buttercream-frosting-great-for-cupcakes-too-recipe/