Wedding Cake Buttercream: How Much Is Enough?

The amount of buttercream needed for a wedding cake depends on several factors, including the size of the cake, the number of layers, and the desired thickness of the frosting. On average, a standard 8- to 9-inch cake requires 3 to 4 cups of medium-consistency buttercream, while a larger sheet cake would need about 3 cups. For cupcakes, you'd need about 2 to 3 tablespoons of frosting per cupcake, or about 2 cups per dozen. For a wedding cake with multiple tiers, the amount of buttercream needed can vary significantly, but a general rule of thumb is that you'll need enough frosting to cover the top and bottom borders of each layer. Additionally, the style of decoration and the method of application (piping or spreading) will also impact the amount of buttercream required.

How much buttercream is needed for a wedding cake

When it comes to wedding cakes, there are several factors that determine how much buttercream is needed. The size of the cake, the number of layers, and the desired thickness of the buttercream are all key considerations. Most standard cakes have no more than two or three layers to avoid becoming too heavy. For an 8- to 9-inch cake, you will need a minimum of 3 to 4 cups of medium-consistency buttercream.

The style of frosting and decoration will also impact the amount of buttercream required. A thicker buttercream will not go as far as a thinner one, and additional buttercream may be needed for piping or intricate designs. It is generally recommended to make 1 ½ or 2 times the amount of frosting you think you need to ensure you have enough.

Area of a circle x thickness of the layer of frosting x number of layers) + (surface area of a cylinder minus top and bottom) / by cubic inches per cup

Using this formula, you can adjust the variables based on your specific cake dimensions and desired frosting thickness.

Additionally, the type of buttercream can also affect the quantity needed. American buttercream, Swiss meringue buttercream, and Italian meringue buttercream all have different yields and consistencies, so it's important to consider the recipe you are using.

As a general rule, it is always better to have a little more buttercream than you need rather than running out halfway through decorating. So, when in doubt, round up your estimate to ensure you have enough for your wedding cake.

How to calculate the amount of buttercream

The amount of buttercream you'll need for a wedding cake depends on several factors, including the size of the cake, the number of layers, and the desired thickness of the buttercream. Here's a step-by-step guide on how to calculate the amount of buttercream for a wedding cake:

Step 1: Determine the Size of Your Cake

The first step is to measure the diameter of your cake layers. Wedding cakes typically have multiple tiers, so measure each tier separately. Common sizes for wedding cake tiers include 6, 8, 10, or 12 inches in diameter.

Step 2: Calculate the Surface Area

To estimate the amount of buttercream needed, you need to calculate the surface area of each cake layer and the entire cake. The formula for the surface area of a circle is π x radius², where the radius is half the diameter. For example, an 8-inch cake layer would have a radius of 4 inches, so its surface area would be π x 4² inches², or approximately 50 inches².

Step 3: Determine the Thickness of Buttercream

Decide on the desired thickness of buttercream for both the filling between layers and the outer coating. A typical thickness for the filling is 1/3 inch, while the outer coating is often around 1/4 inch thick.

Step 4: Calculate the Volume of Buttercream Needed

To find the volume of buttercream required for each layer, multiply the surface area of the layer by the desired thickness. For example, if you have an 8-inch layer with a surface area of 50 inches² and you want a filling that is 1/3 inch thick, you would calculate: 50 inches² x 1/3 inch = 16.67 cubic inches.

Repeat this calculation for each layer, including the top and sides of the cake.

Step 5: Convert Volume to Cups

Finally, convert the total volume of buttercream needed into cups. There are approximately 14.4 cubic inches in a cup, so divide your total volume by 14.4. For example, if you needed 80 cubic inches of buttercream, you would calculate: 80 cubic inches / 14.4 cubic inches per cup = approximately 5.5 cups.

Step 6: Adjust for Decorations and Piping

If you plan to add decorations, piping, or buttercream flowers, increase the amount of buttercream by 1-2 cups to ensure you have enough. Piping and intricate decorations often require twice as much buttercream as spreading or spooning it.

Step 7: Consider the Type of Buttercream

Not all buttercream recipes yield the same amount, so be sure to check your specific recipe. Some recipes may produce around 3 cups of frosting, while others may yield 5 or 6 cups. Adjust your calculations accordingly.

By following these steps, you can ensure you have the perfect amount of buttercream for your wedding cake, taking into account its size, the number of layers, and the desired thickness of buttercream.

Different types of buttercream

While the amount of buttercream needed for a wedding cake depends on the size of the cake, the number of layers, and the decoration style, the type of buttercream you use is also important. Here are some of the most common types of buttercream and how they differ from each other:

American Buttercream

American buttercream, also known as simple buttercream, is the easiest to make and the most commonly used type in non-professional kitchens. It is typically made with a 2:1 ratio of sugar to butter by weight, making it the sweetest type of buttercream. It is also known as "crusting buttercream" because it forms a thin crust after being exposed to air. This type of buttercream is perfect for simple cakes and cupcakes and can be used as a base for intricate designs. It is stable at room temperature but does not hold up well in warmer temperatures.

Swiss Meringue Buttercream

Swiss meringue buttercream is commonly used in professional pastry kitchens. It is made by heating egg whites and sugar in a double boiler and then beating them into a meringue before adding butter and flavourings. This type of buttercream is less sweet than American buttercream, has a silky smooth texture, and is relatively stable. It is perfect for layer cakes and creating a silky smooth finish. It also holds up pretty well in warmer temperatures.

Italian Meringue Buttercream

Italian meringue buttercream is the most stable type of buttercream but also the most difficult to make. It is made by streaming a boiling hot sugar syrup into whipped egg whites. This process requires great care to avoid burning and getting the sugar syrup to the right temperature. Italian meringue buttercream is perfect for standing up to higher temperatures and creating intricate designs. It has a pale white colour and a luxurious mouthfeel.

French Buttercream

French buttercream is a lesser-known style that uses egg yolks instead of egg whites, giving it a naturally yellow colour. The process of making it is similar to Italian meringue buttercream, but the sugar is heated to 240 degrees F and poured into the mixer while the egg yolks are beating. French buttercream tastes similar to custard and is very rich and silky smooth. However, it is not very stable and does not hold up well in heat. It is perfect for using as a filling in a cake or as a topping for cupcakes.

German Buttercream (Creme Mousselline)

German buttercream, also known as creme mousseline, is a custard-based buttercream. It is made by mixing whole eggs, cornstarch, and sugar, and then pouring warm cream into the mixture and cooking it until thickened. This type of buttercream is softer than meringue or American buttercreams, and it does not hold up well in hot temperatures. It has a light yellow colour, a lightly sweet flavour, and a very silky smooth texture. German buttercream is perfect for filling cakes and piping on top of cupcakes.

Russian Buttercream (Sweetened Condensed Milk Buttercream)

Russian buttercream is another lesser-known style made with just two ingredients: whipped butter and sweetened condensed milk. It has a very strong milk flavour and the texture of slightly thicker whipped cream. It is much lighter than other buttercreams and does not hold up well over long periods or in heat. Russian buttercream is best for cakes or cupcakes that will be served quickly or as a filling between layers.

Piping vs. spreading buttercream

When it comes to decorating a wedding cake, there are two main ways to approach it: piping and spreading. Both methods have their advantages and disadvantages, and the final decision will depend on the desired look and complexity of the cake design. Here is a detailed comparison between piping and spreading buttercream:

Piping Buttercream:

Piping buttercream involves using a piping bag and various nozzles to create intricate designs, such as rosettes, swirls, and borders. It is a versatile technique that allows for more complex and detailed decorations. Piping is ideal for creating three-dimensional designs and adding height to the cake. It is also useful for writing messages or adding personalized touches, such as monograms. Additionally, piping can be used to cover imperfections and create a neater finish. However, piping requires more buttercream than spreading, as the process removes air pockets, making the frosting denser. It is also more time-consuming and requires some practice to master different techniques.

Spreading Buttercream:

Spreading buttercream, on the other hand, involves using a spatula or knife to apply and smooth the frosting over the cake. This method is generally faster and requires less buttercream. It is ideal for creating a smooth, sleek finish or a textured look, such as a semi-naked or naked cake. Spreading buttercream is perfect for achieving a simple and understated design. However, it may not be suitable for intricate details or complex patterns. The spread buttercream may not be as dense as piped frosting, but it can still be used for piping if a thinner consistency is desired.

When deciding between piping and spreading buttercream for a wedding cake, it is essential to consider the level of detail and complexity desired. Piping allows for more intricate designs and three-dimensional elements, while spreading is perfect for a sleek or textured finish. Additionally, the amount of buttercream required and the time involved in each method should be considered. Ultimately, both techniques can be used together to create a beautiful and delicious wedding cake.

How to make American buttercream

The amount of buttercream you'll need for a wedding cake depends on several factors, such as the size of the cake, the number of layers, and the desired decoration style. Most sources suggest that a typical 8-inch cake will require at least 3 to 4 cups of buttercream, while a larger cake or one with more layers may need up to 6 cups or more.

Now, here's a step-by-step guide on how to make American buttercream:

Ingredients:

• Unsalted butter (softened at room temperature)
• Powdered sugar (also known as confectioner's sugar)
• Heavy cream or milk
• Salt
• Vanilla extract or other desired flavourings

Optional Ingredients for Variations:

• Cocoa powder
• Jams or curds
• Food colouring

Instructions:

• In a stand mixer, combine the softened butter and salt. Mix at medium-low speed until well combined.
• With the mixer running on low speed, slowly add the powdered sugar in small portions. Be careful not to inhale the powdered sugar cloud!
• Once all the sugar is added, increase the mixer speed to medium-high and beat until the mixture is fully combined and smooth.
• Add the heavy cream or milk, a little at a time, to adjust the consistency as needed. The ideal consistency should be thick and pipeable.
• Mix in your desired flavourings and/or food colouring. For a vanilla buttercream, add 1-2 teaspoons of vanilla extract.
• If you're making chocolate buttercream, add 1 cup of sifted unsweetened cocoa powder.
• For a "wedding cake" flavour, add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
• To make fruity flavours like lemon, strawberry, or raspberry, add zest, juice, or seedless preserves.
• Mix on low speed at the end of the process for a couple of minutes to remove any air bubbles that may have formed during mixing.
• Your American buttercream is now ready to use! Pipe or spread it onto cakes, cupcakes, or cookies.

Storage:

American buttercream can be made ahead of time and stored. It can be kept at room temperature for up to 2 days, in the refrigerator for up to a week, or frozen for up to 3 months. If chilled or frozen, allow it to come back to room temperature and give it a good stir before using.

Frequently asked questions