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.
I mentioned a couple of weeks ago that I was making a wedding cake and a grooms cake for my eldest daughter’s best friend’s wedding. I’ll be posting that strawberry poundcake recipe soon, I promise, but this wedding cake frosting recipe is one that I think you’ll want on file. it’s so light and creamy, fluffy and just a touch of almond flavor but it works great for decorating and holds up in transport, warm temperatures, and inquisitive children with grimy fingers.
Not that that has ever happened.
Although the recipe calls for clear vanilla I prefer to use my own homemade vanilla which is certainly not clear. Still, with the amount of frosting the color is white or at the most a very light ivory. Feel free to use what you like.
Now, let’s talk sugar. Technically Confectioner’s sugar is Confectioner’s sugar no matter what brand you use BUT I ALWAYS use Imperial Sugar (nope they didn’t pay me) because it is pure cane sugar and not the cheaper, GMO infested beet sugar that other sugars are. If GMOs don’t bother you then use whatever you like… if they do then get a sugar that says “pure cane sugar” on the label. Yes, I know that my family ingests some GMOs in the things we eat anyway but I like to cut it back as far as possible and sugar is an easy place to make sure I am getting something I consider to be high quality.
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!
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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! Here are the flavorings used in this recipe:
Whipped Wedding Cake Frosting RecipePrint Add to Collection Go to Collections
- 1 cup Crisco
- 1/2 teaspoon kosher salt dissolved in 1 teaspoon warm water.
- 1 1/2 teaspoons vanilla, clear keeps the frosting bright white
- 1/2 teaspoon clear butter flavor
- 1/2 teaspoon almond extract
- 1/2 cup water
- 2 pounds Confectioner's sugar, 8 cups
- 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.