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.

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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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📖 Recipe
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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

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

Total Time: 15

Servings:

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.

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!