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Home » Recipes » Cake Recipes

Whipped Wedding Cake Frosting Recipe

Published: May 18, 2015 · Updated: Apr 24, 2025 by Marye

A light, whipped white frosting with a delicate almond flavor -- perfect for wedding cakes because it holds up really well. This makes 4 cups, enough for 2 9-inch layers.
Total time for the recipe to be finished.Total Time 15 minutes minutes
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Whippedweddingcakefrostingwithalightalmondflavor soeasyanddelicious!RestlessChipotle.com

First published May 18, 2015. Last updated April 21, 2025 for editorial improvements.

This whipped wedding cake frosting recipe is creamy, light, and holds up well to decorating, transporting, and warm temps. RestlessChipotle.com
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Reader Review
Used this for our daughter's wedding cake and got more compliments than I ever have before. It held up perfectly and it was delicious~!
Trish

This whipped wedding cake frosting recipe has been in my favorites file for probably 20 years. I've used it on every wedding cake I have made and the results are always delicious. It's light and creamy with a delicate almond flavor and it holds up well for decorating, too. You don't have to use it on wedding cakes, of course! It's sure to become a favorite.

📖 Recipe

Whippedweddingcakefrostingwithalightalmondflavor soeasyanddelicious!RestlessChipotle.com

Whipped Wedding Cake Frosting Recipe

4.57 from 299 votes
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A light, whipped white frosting with a delicate almond flavor -- perfect for wedding cakes because it holds up really well. This makes 4 cups, enough for 2 9-inch layers.
Course Frosting
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings:4
Calories:
Author:Marye Audet-White

Ingredients

  • 1 cup Crisco
  • ½ teaspoon kosher salt dissolved in 1 teaspoon warm water.
  • 1 ½ teaspoons vanilla, clear keeps the frosting bright white
  • ½ teaspoon clear butter flavor
  • ½ teaspoon almond extract
  • ½ cup water
  • 2 pounds Confectioner's sugar, 8 cups

Instructions

  • Beat the Crisco, the salt solution, the vanilla, butter flavor, almond extract, water, and 1 pound of the Confectioner's sugar in a mixer at low speed with the whisk attachment until combined.
  • Turn the mixer to highest speed and beat the mixture for a full 10 minutes, stopping occasionally to wipe down the side and mix in to the frosting.
  • After 10 minutes turn the mixer off.
  • Add the remaining Confectioner's sugar.
  • Turn the mixer on to low and mix until the sugar is blended in.
  • Add a little water if necessary to achieve the texture you want.

Notes

storage
Store at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze for up to 3 months.
 
You'll find more helpful tips and variations in the body of the post.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

This whipped wedding cake frosting is perfect for just about any kind of decorated cake. It's light and creamy, fluffy and has just a touch of almond flavor. It works great for decorating and holds up in transport, warm temperatures, and inquisitive children with grimy fingers.

Not that that has ever happened.

Whipped wedding cake frosting with a light almond flavor - so easy and delicious! RestlessChipotle.com

If you have leftover frosting then you can keep it tightly covered in the fridge. You can add food coloring to make it any color you like. You can add other flavorings, lemon instead of almond for example. The only thing difficult about this wedding cake frosting recipe is making sure to whip it a full 10 minutes before adding the remaining powdered sugar. You HAVE to do that... do not cut corners!

Flavorings make all the difference. Use real stuff whenever possible and the highest quality that you can find. Experiment with different brands until you find what you like!

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Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.57 from 299 votes (279 ratings without comment)

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  1. Anna says

    January 22, 2025 at 10:02 pm

    Hi,
    Quick question…would the crisco you are using be high ratio shortening or crisco vegetable shortening from a container
    Excited to make this.. I’m looking for a frosting that is like the ones you see cake shops decorate their cakes and cupcakes!!

    Reply
    • Marye says

      January 26, 2025 at 9:39 am

      white crisco from the container.

      Reply
  2. Debra Green says

    November 16, 2024 at 5:58 pm

    5 stars
    Looks very good

    Reply
  3. Celeste says

    September 19, 2024 at 10:44 am

    Marye can I use this recipe for cookies? I make cookies for Christmas and granddaughters come and ice them. Can i add colored gel after making a batch of frosting?

    Reply
    • Marye says

      September 20, 2024 at 7:29 am

      Yes you can. 🙂 The icing will crust over a bit but it will stay soft so if the cookies are stacked it will smear.

      Reply
    • Melissa says

      October 13, 2024 at 5:14 pm

      How far in advance could I make this?

      Reply
      • Marye says

        October 14, 2024 at 9:35 am

        At least a week - more if you freeze it.

  4. Deb McLaughlin says

    July 31, 2024 at 8:17 pm

    How does the icing hold up if you have to make the cake in advance and refrigerate? Will it be real crusty or smooth up a bit when it comes to room temperature?

    Reply
    • Marye says

      August 01, 2024 at 9:07 pm

      Yes. It forms a thin crust.

      Reply
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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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