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!
Marie says
Marye I will try to make this and let you know how it goes. And Do NOT let that So called of a person that said all that Nasty stuff to you Bother You at all. She is One Rotten Bitch in my book. Maybe she just isn't that SMART to do anything. And perhaps she is just White TRASH and collets everything for FREE FREE FREE. And maybe She had a MAN and he got Sick of her Hateful ways and LEFT her for a BETTER Person. What ever her Problem is. She is a Nobody. Your doing Great with everything. And I know you have a lot on your Plate. Good Luck with all you do. And Keep Laughing. Much Love. ❤️ Marie from Florida 🌴
Brenda says
Marye, please remove the comment calling you a snide b…h. Nobody wants to see such negativity when all we are here for, is a recipe. They need to kick rocks and go back to their test kitchen and follow the recipe!
I have used this recipe repeatedly for about 3 years now. It turns out perfectly EVERY TIME. It doesn’t seem to change consistency even on the hottest or coldest days. Ms. negativity obviously made a miscalculation when putting the ingredients together and sadly, took their bad day out on you. Just want you to know I, for one, appreciate you and this recipe tons! This frosting whips up wonderfully, goes on a cake smoothly, and holds up to hotter days much better than any other recipe I have tried over the past 40+ years and I have baked cakes and cookies both personally and as a small business. Sounds pretty crazy for some no account to tell a bestselling author and writer of 10 cookbooks, that their recipe failed. SMH. (eyeroll)
Marye says
Thanks Brenda. I approve comments like that because I've been accused of only allowing "good" comments and having my "friends" rate the recipes highly. And I promise you that one is mild compared to a lot of them! Thank you for having my back, though - it's readers like you who comment that keep me loving what I do. Have a great day.
Susan Sehring says
I have used this same recipe for the past 40 plus years as a cake decorater. You cannot beat this recipe for stability and holding up in humidity. The only thing different is , I add hot water to mine after I whip my crisco for the full ten minutes, it gives a lighter and fluffier iciing yet is still firm for decorations.
Marie says
Is it possible to use actual butter instead of the butter extract, and how much butter would that be?
Marye says
I haven't done it that way. The reason we use crisco is so it stays stable in transit and in the heat.
April says
Will this frosting crust?
Marye says
Yes it does.