Creating Luxurious Butter Icing For Wedding Cakes

Buttercream icing is a sweet and fluffy frosting that is perfect for wedding cakes. It is made by creaming together butter, sugar, and a little bit of milk to make the frosting fluffy, smooth, and spreadable. The key to making the perfect buttercream is to whip the butter first before adding any sugar. Sifting the sugar before adding it to the butter is also important to ensure a smooth consistency. Vanilla is usually added for flavoring, but other flavorings such as chocolate, fruit, or citrus can be used as well.

The best butter to use

When making butter icing for wedding cakes, it is important to use the right kind of butter to achieve the best results. Here are some tips and recommendations for choosing the best butter for your icing:

Firstly, it is generally recommended to use unsalted butter for buttercream icing. This is because different manufacturers use varying amounts of salt in their salted butter, which can make it difficult to ensure a consistent result in terms of taste. Using unsalted butter allows you to control the amount of salt added and creates a more standardised product. That being said, if you only have salted butter on hand, you can certainly use it and simply adjust the amount of salt added to taste.

When it comes to specific brands, one source recommends Lactania and Beatrice unsalted butter for icing. In their test, they found that these brands created fluffier, smoother, and whiter buttercream compared to Dairyland unsalted butter. Beatrice, being the cheaper option, was also the best in terms of value for money.

Another factor to consider is the colour of the butter. For a whiter buttercream, it is important to use a pale-coloured butter. This is especially important if you plan to use food colouring in your icing, as a very yellow butter may affect the final colour.

Finally, it is crucial that the butter is at room temperature when making buttercream. Cold butter will not cream properly with the sugar, resulting in a dense and grainy texture. If your butter is straight from the fridge, cut it into small pieces and microwave them on a plate at 50% power in 10-second intervals until softened.

How to mix the ingredients

To make butter icing for a wedding cake, you will need butter, icing sugar, flavouring, and colouring (optional). The quantities will depend on the size of your cake. For a standard 20cm cake, you will need 600g of icing sugar and 300g of butter.

Before you begin, ensure your butter is at room temperature—soft enough to hold its shape but starting to soften at the edges. This will ensure your buttercream is smooth and spreadable.

First, beat the butter in a bowl until smooth and creamy. You can use a stand mixer with a whisk attachment or a hand mixer for this. Next, gradually add the icing sugar. It is important to add the sugar slowly, 1/2 cup to 1 cup at a time, and beat well between each addition. Sifting your icing sugar beforehand will help to break out any clumps and ensure a smooth consistency. Once all the sugar is incorporated, give it a good whip for at least 3 minutes.

Now, you can add your chosen flavouring and colouring (if using). Vanilla extract is a classic, crowd-pleasing choice, but you can also try almond extract or citrus zest for a tasty twist. If you are using liquid flavourings, such as fruit juice, you may need to increase the amount of icing sugar to maintain the right consistency. Add your flavouring and colouring, if using, and beat until smooth.

Finally, add a small amount of milk to reach your desired consistency. The amount of milk will depend on how thick or thin you want your buttercream to be. Beat the mixture until it is completely smooth and silky.

Your butter icing is now ready to use!

Flavouring the icing

If you want to make vanilla buttercream, you can use vanilla extract. For a chocolate version, cocoa powder can be added. For citrus flavours, add 1-2 tablespoons of zest or curd. If you opt for the latter, skip the cream and only add it if needed. For other fruit flavours, use freeze-dried berry powders. Add 1 tablespoon at a time until you reach the desired flavour. For peanut butter frosting, use peanut butter powder.

You can also add a dash of almond extract or grated citrus zest to a simple vanilla buttercream recipe for a tasty twist.

How to store the icing

To store buttercream icing, place it in an airtight container and keep it in a cool, dark place at room temperature. It can be stored like this for up to three days. After three days, it will need to be refrigerated.

When storing buttercream icing in the fridge, it will last for about a week. It can be kept in the same type of airtight container as before but must be stored in a refrigerator to maintain its freshness. The buttercream will likely harden in the fridge, so you might need to whip it with a whisk or hand mixer to return it to its original fluffy consistency.

For longer-term storage, buttercream icing can be frozen for up to two months. It should be placed in an airtight container and will need to be thawed overnight before use.

If you are storing a cake with buttercream icing, it can be left at room temperature for up to three days. If you need to keep it for longer, it can be stored in the refrigerator for up to a week. It is best to leave the cake uncovered and unwrapped when storing it in the fridge or freezer.

How much icing you'll need

When it comes to making butter icing for wedding cakes, it's important to consider how much icing you'll need. The amount of icing required will depend on several factors, including the size of the cake, the number of tiers, the desired thickness of the icing, and any additional decorations you plan to create with the icing.

As a general rule, it's always better to have more icing than you need rather than running out halfway through decorating. A good rule of thumb is to estimate the amount of icing needed based on the number of servings the cake will yield. A typical wedding cake with three tiers can serve up to 50 people. Using a basic buttercream icing recipe as an example, which yields about 3 cups of frosting, you would need approximately 4-5 batches of the recipe to have enough for a three-tiered wedding cake.

If you're creating a larger cake with more tiers, you'll need to increase the amount of icing accordingly. For a four-tiered cake serving up to 100 people, you would need to double or even triple the amount of icing. It's important to consider the size and shape of each tier, as well as any additional decorations or piping you plan to create.

Additionally, the climate and temperature can also affect the amount of icing needed. If you're working in a hot or humid environment, the icing may need to be adjusted to withstand the conditions. This could include adding more powdered sugar to create a thicker frosting or using vegetable shortening instead of butter to create a firmer texture.

When in doubt, it's always a good idea to consult with a professional baker or someone with experience in creating wedding cakes. They can provide valuable insights and help you estimate the amount of icing needed based on your specific requirements.

Frequently asked questions