First published May 18, 2015. Last updated April 21, 2025 for editorial improvements.
Table of Contents
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
Print Rate RecipeIngredients
- 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
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.
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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!
Kaylee says
Could I use the butter flavored crisco instead of adding the butter flavoring?
Marye says
You could - but your frosting would be yellow and not white.
Kay says
How do you smooth this icing out on a wedding cake? Can you use the paper towel method? Does it crust like an actual butter cream icing?
Marye says
You can use any method you like to smooth it. I prefer a flat spatula. It does crust like regular buttercream. 🙂
Barbara says
I will be making a wedding cake for a vegan couple and am looking at this frosting recipe. Can I use fresh lemon juice for flavoring?
Marye says
sure!
Terry R says
I have a small 3.5 quart mixer. Can I cut this recipe in half and make a few batches of it?
Marye says
Sure that should be fine. You know, if you hover over the serving sizes you can change them higher or lower and the measurements in the recipe will change automatically.
Shirrell says
I made this recipe this weekend for my daughter’s first birthday cake. The frosting wouldn’t stick to the cake. And then the frosting that I tried to pipe onto the cake wouldn’t stick. I tried different amounts of water to change the texture with no luck. I made it work but it didn’t look as nice as I would have liked. The thing is it tasted fantastic.
Marye Audet says
Generally we thin frosting with milk..it sounds like it was just too dry.