Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
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
Jump to Recipe
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
Table of Contents
  • 📖 Recipe
  • 💬 Comments
5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
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
Print Save Recipe Saved! Rate Recipe
Prevent your screen from going dark
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.
 

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!

  • A thick layer of white frosting on the whisk attachment of a mixer.
    Whipped Cream Cheese Frosting
  • A closeup of cream cheese frosting on the beater.
    Buttercream vs Cream Cheese Frosting
  • Closeup of a square of strawberry cake with a berry on top.
    Strawberry Sheet Cake with Cream Cheese Frosting
  • A closeup of a slice of spice cake with maple cream cheese frosting being removed from the pan.
    Spice Cake Recipe with Maple Cream Cheese Frosting


More Southern Cakes for All Occasions

  • A square of strawberry shortcut cake being served from a spatula.
    Strawberry Shortcut Cake
  • Sliced tomato cake with powdered sugar on top.
    Aunt Lenore's Tomato Cake
  • Closeup of squares of gingerbread on a cake plate.
    Homemade Gingerbread
  • Two slices of fruit cake on a white plate.
    Fruit Cake Recipe {Best in the World!}

Love it? Share it!

82.9K shares
  • Facebook
  • Flipboard

About Marye

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)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. Diane says

    July 26, 2024 at 11:51 am

    I use to use Crisco years ago in my icings, but I figured with all the changes in products maybe Crisco wouldn’t work the same as it use to. Thank you for confirming it’s still okay.
    And thank you for the great recipe

    Reply
  2. Claudette says

    June 27, 2024 at 2:14 pm

    Hi Marye: can you tell me what is "clear butter flavor" . I never heard of this and is there a substitute for it? Thanks so much.

    Reply
    • Marye says

      July 01, 2024 at 10:54 am

      It's just a flavoring like vanilla. You can get it on Amazon. (affiliate link) https://amzn.to/3L9a7Qe

      Reply
  3. sheila kirklin says

    May 09, 2024 at 6:05 pm

    5 stars
    I'm so glad I found this recipe, I haven't made homemade frosting in 20 years, back then Crisco was used, and until I found your page I couldn't find any recipe that used Crisco. Thanks I know my frosting will be great.

    Reply
  4. Maria says

    April 25, 2024 at 4:19 am

    Looking forward to trying this recipe for my daughter’s 16th birthday cake next weekend. She would like a vintage look with piping decoration.
    Thank you

    Reply
  5. Debbie says

    April 09, 2024 at 6:03 am

    5 stars
    I make this exact frosting for my red velvet cakes. Most like cream cheese frosting, but I rather have this one because the cream cheese taste overpowers the delicious cake, this one doesn't, giving the cake the focal point.
    It does not leave a greasy film or taste in your mouth. I highly recommend this recipe for buttercream, literally the best!
    (In my opinion)

    Reply
  6. Rebeca Berberyan says

    April 02, 2024 at 9:22 pm

    I was wondering doesn't it taste like shortening? Does it leave an oil taste in your mouth. Could I used this crisco shortening sticks or great value all vegetable shortening

    Reply
    • Marye says

      April 04, 2024 at 7:12 am

      I would stick with old-fashioned crisco. It doesn't taste like shortening.

      Reply
  7. Lisaj says

    March 23, 2024 at 7:13 pm

    I’m diabetic and adjust recipes with sugar alternatives. I tried a butter based icing and it didn’t work well. Going to give this a try. Thanks for posting

    Reply
  8. Lynette says

    March 12, 2024 at 12:51 pm

    Do you have a recipe or an idea how to make one for a cookie filling that tastes more like ice cream and doesn't have a very icing like texture?

    I found your recipes to be fantastic, that is why I ask.

    Reply
    • Marye says

      March 13, 2024 at 7:24 am

      Im glad you liked the frosting. No, I don't have a recipe like that. It sounds interesting.

      Reply
  9. Patricia Reeson says

    March 03, 2024 at 5:23 pm

    I’ve used this recipe for white frosting for sixty years on my birthday and wedding cakes. Ever

    Reply
  10. Lisa Frerichs says

    February 19, 2024 at 7:50 pm

    Can I freeze the frosting?

    Reply
    • Marye says

      February 20, 2024 at 8:33 am

      Yes, it freezes very well!

      Reply
  11. Candy says

    January 26, 2024 at 3:07 am

    I had a question, when using the solid crisco. Does it leave that film in your mouth? Almost a greasy type film? Is that why you whip it for 10 minutes? I've been trying to find a recipe that was more cost efficient to making swiss or Italian buttercream without the over sweet of American buttercream. What do you think?

    Reply
    • Marye says

      January 28, 2024 at 10:27 am

      I would not ever make Swiss, Italian, or French buttercream with anything but butter.

      Reply
  12. Carol says

    January 16, 2024 at 6:36 am

    For that fairly large amount of frosting you use only a half tsp of the butter flavouring, which I have never heard of before, so it leads me to wonder if it can be omitted? Is there some other flavouring that might be substituted? I will get it if it is absolutely necessary, but I hate these items that you might use for one recipe then years down the line you have to put the expired product in the garbage after it has hardly been touched.

    Reply
    • Marye says

      January 16, 2024 at 6:05 pm

      it will affect the flavor but you could leave it out.

      Reply
    • Lesa says

      June 01, 2024 at 9:41 pm

      So I am wondering if the amount of 1 C shortening is accurate as I've seen similar with 2 C when using 2 lb. Sugar. Also, what consistency is it and does it work well for piping flowers and borders? Does it smoothe well when icing sides and tops of cakes?

      Reply
      • Marye says

        June 02, 2024 at 9:36 am

        Yes it is accurate. Yes it pipes well. Yes it is smooth. I used this for my daughter's wedding cake and if you'll look at the comments and the ratings you'll see that there are many happy readers. 🙂

  13. Trish S says

    December 13, 2023 at 5:28 pm

    5 stars
    Used this for our daughter's wedding cake and got more compliments then I ever have before. It held up perfectly and it was delicious~!

    Reply
  14. Michelle says

    October 27, 2023 at 7:21 pm

    Thank you! This sounds just like the recipe that my mom used to make and I have been searching for the recipe for a long long time! I can't wait to try it

    Reply
  15. 57haddreams says

    October 22, 2023 at 6:58 am

    What kind of Crisco? Oil or solid?

    Reply
    • Marye says

      November 01, 2023 at 5:47 pm

      Solid.

      Reply
  16. Sheila says

    September 13, 2023 at 3:13 pm

    Hello. Just wondering when do I add the coloring dye to mixing? I have gel colors. Thank you.

    Reply
    • Marye says

      September 13, 2023 at 6:12 pm

      Anytime during the mixing process.

      Reply
  17. Carol Stuart says

    August 24, 2023 at 10:28 am

    Hello Marie, Thank you for this recipe! I am making my granddaughter’s wedding cake and have to travel 4 hours mid September (in Ontario) to get it to the venue. I purchased the Watkins butter flavouring on Amazon - it it weren’t for you, I never would have known that that product existed! But as we have someone who is allergic to nuts, I will swap that flavouring with cream cheese flavouring. It will be going onto a carrot cake. I will make a regular cream cheese icing for between the layers but will use your icing to frost the cake. Thank you! If you have any recommendations for me, I am open to them! Take care,

    Reply
    • Marye says

      August 25, 2023 at 7:47 am

      Wonderful! No recommendations but thanks for commenting!

      Reply
  18. Martha Lichtenberg says

    August 05, 2023 at 2:17 am

    Thank you for this recipe. I am making my daughters wedding cake and needed a bright white frosting that will hold up it the heat of an August evening and I wanted a bit of that almond taste. This recipe is great!

    Reply
    • Marye says

      August 05, 2023 at 6:24 pm

      I used it for my daughter's April (in Texas) wedding and it held up beautifully!

      Reply
  19. Wanda says

    April 02, 2023 at 7:00 am

    Looks like a wonderful icing recipe. I swore off Crisco/shortening years ago. Does this recipe do well if you substitute unsalted butter? Thank you!

    Reply
    • Marye says

      April 03, 2023 at 8:29 am

      Not really. The whole point of the Crisco is that it doesn't melt easily and holds it's texture for days.

      Reply
  20. Debbie says

    March 04, 2023 at 7:52 am

    5 stars
    Hi Mary, I haven’t made this yet, but I am going to try it this weekend. I have a lot of sweet fresh strawberries so I’m going to make a strawberry cake with fresh strawberry glaze in between the layers. So I was going to try your icing with my cake. I have a quick question. Why would you use water instead of milk? Is that a preference? This resembles wedding cake frosting, which I’ve made in the past but using milk and not water. I do like the idea of using butter flavor instead of using direct butter again keeping the icing white.

    Reply
    • Marye says

      March 05, 2023 at 6:28 am

      Hi Debbie. The water allows it to crust over. For a cake like you are making I'd suggest this whipped cream cheese frosting - https://www.restlesschipotle.com/whipped-cream-cheese-frosting/

      Reply
« Older Comments
Newer Comments »
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.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.