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.
End rant.
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:
Clear Danncy Pure Mexican Vanilla Extract From Mexico
Simply Organic Almond Extract, Certified Organic, 4-Ounce Container
Watkins All Natural Extracts, Butter, 11 Ounce
Whipped Wedding Cake Frosting Recipe
Print SaveIngredients
- 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.
Susan
I used this recipe on a cake I made this week Feb 19, 2022. It was absolutely the best cake icing I’ve ever made. Thank you so much for this recipe. It turned out just perfect, I followed the recipe as directed. I had to travel about 30 minutes to deliver the cake and it held up very well. I will be using this recipe again as my go to cake icing. Loved it ❣️
Jennifer Crowe
We don't have butter flavor where I live here in Canada. Can I just leave it out?
Thank you.
Marye
it will change the taste but yes you can.
Sierra McCarty
This is ALWAYS my go to recipe for all my cakes and cupcakes, thank you SO much!!
Sierra McCarty
I also never comment on posts, that is how much I love this frosting!! 🙂
Dani
Does this icing crust slightly..?
Marye
yes it does.
Nancy
Have you made this with high ratio shortening before? I’ve used high ratio shortening before (only a couple of times) in other, more traditional recipes (no whipping) and it seemed to help keep the icing stable but I’m curious as to what impact you think it could have on this recipe as I’d like to try making it his weekend.
Marye
I have not so I really can't say. Sorry.
Annie
Just curious, crisco is not the same as 20 years ago, I used this recipe till their formula changed and it slides off the cake now. Any thoughts?
Marye
I haven't had a problem with it so I don't know. Sorry. :/
Christa
Perfect and thanks for responding. I will use clear vanilla extract.
Christa
Do I have to use almond extract? If I dont use any extract, will it still taste great?
Marye
you need some kind of extract - at least vanilla.
Dianne
Do you think butter could be used to replace the crisco?
Marye
It doesn't hold up as well.
Amanda
Why does it recall for water should be using milk that's what I've always used in my wedding cake frosting and it's a number 1 hit for everyone. People want me to make and design cakes for them all the time.
Marye
I guess because this isn't your recipe? The water helps it develop a thin crust on the exterior.