Traditional Wedding Cake Frosting: A Step-By-Step Guide

Wedding cakes are often some of the best-tasting and most beautiful cakes you'll ever eat. The best part is that you can recreate the delicious frosting at home. There are many different types of wedding cake frosting, from fondant to Swiss meringue buttercream, but a simple buttercream frosting is a classic, reliably good option. It's made with butter, powdered sugar, and either milk or cream, and can be finished in a variety of ways. It's also great for outdoor or indoor weddings as it can remain stable for up to six hours in most temperatures. If you're looking for something less sweet, Italian or Swiss meringue buttercream is a good option. For a rich and decadent taste, ganache, a mixture of chocolate and cream, is a popular choice.

Ingredients for traditional wedding cake frosting

Wedding cake frosting is usually a type of buttercream frosting, which is made using butter, powdered sugar, and either milk or cream. The specific ingredients and quantities will vary depending on the type of buttercream and the desired taste and texture. For example, American buttercream is a simple combination of butter, powdered sugar, and milk or cream, whereas Italian or Swiss meringue buttercream is made with meringue for a less sweet and fluffier texture.

American Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 3-4 tablespoons heavy cream
• 2 teaspoons clear imitation vanilla extract

Italian or Swiss Meringue Buttercream Frosting:

• Meringue (egg whites and sugar)
• Butter
• Powdered sugar

Cream Cheese Buttercream Blend:

• Cream cheese
• Buttercream

Simple Buttercream Frosting:

• 1 lb powdered sugar, sifted
• 1/2 cup plus 2 tablespoons shortening
• 1 1/2 teaspoons clear vanilla

Wedding Cake Icing:

• Shortening
• Water
• Vanilla
• Salt
• Almond extract
• 8 cups sifted powdered sugar

It's important to note that the amount of powdered sugar and liquid ingredients (such as milk, cream, or water) can be adjusted to achieve the desired consistency. Additionally, flavourings like vanilla or almond extract can be added to enhance the taste.

Step-by-step instructions for making the frosting

Firstly, gather your ingredients. For a simple buttercream frosting, you will need butter, powdered sugar, and either milk or cream. You can also add vanilla extract for flavour. For a larger batch, you will need 1 cup of unsalted butter, 3-4 cups of powdered sugar, and 3-4 tablespoons of heavy cream.

Next, cream the butter in your mixer on a low setting. If you are using milk or cream, add it to the butter gradually, mixing as you go. You can also add vanilla extract at this stage.

Now, it's time to add the sugar. Gradually add the powdered sugar to the mixture, a cup at a time. If you are making a larger batch, you can alternate adding a cup of sugar and a tablespoon of cream until everything is combined.

Once all the ingredients are combined, turn up the speed on your mixer to medium-high and beat the frosting for around 3 minutes. This will give it a lighter, fluffier texture.

Your frosting is now ready to spread over your cake! If you are making decorations, you can thin the frosting with a little water, or use a little less to create a thicker consistency.

Any leftover frosting can be stored in the refrigerator. Before using, bring it back to room temperature and give it a quick mix.

Tips for frosting in warm weather

Wedding cakes are usually the most beautiful and best-tasting cakes you'll come across. Making a wedding cake at home can be challenging, especially when it comes to frosting in warm weather. Here are some tips to help you achieve the perfect wedding cake frosting, even in warm temperatures:

• Choose the Right Type of Frosting: Some frostings are more heat-resistant than others. Italian meringue buttercream, for example, is known for its stability in warm weather. It has a higher melting point due to the meringue being cooked at a higher temperature. Alternatively, cream cheese frosting is surprisingly resilient in warm weather. The protein in the cream cheese seems to firm up under heat.
• Adjust Consistency with Temperature: If you're using a buttercream frosting, you can adjust its consistency by chilling or warming it. Rewhipping the frosting after temperature adjustments can help with the texture.
• Use a Combination of Fats: Different fats have different melting points. Combining butter with vegetable shortening, for instance, can help stabilize your frosting. Butter melts at 90°F to 95°F, while vegetable shortening stays solid up to 115°F.
• Add Stabilizers: To make your frosting more heat-resistant, consider adding stabilizers such as meringue powder or gelatin. For example, unflavored gelatin can be added to whipped cream to stabilize it.
• Chill the Cake: Before frosting, chill the cake to help the frosting set. A chilled cake will also help prevent the frosting from melting or becoming too soft.
• Transport and Store Properly: If possible, transport and store the frosted cake in a cool environment, such as an air-conditioned car or a refrigerator. This will help the frosting stay firm and reduce the risk of melting.
• Avoid Direct Sunlight: When displaying the cake, avoid placing it in direct sunlight. Keep it in a shaded area, as direct sunlight can cause the frosting to melt more quickly.
• Use a Crumb Coat: Apply a thin layer of frosting as a crumb coat before the final frosting layer. This will help the frosting adhere better to the cake and create a smoother finish.
• Consider the Environment: If the wedding or event is outdoors, take into account the temperature and humidity. Warm and humid weather can cause condensation on chilled frosting, so plan accordingly.
• Work Quickly: When frosting in warm weather, work efficiently to minimize the time the cake is left unfrosted. This will help prevent the cake from drying out and the frosting from melting.

By following these tips, you can create a beautiful and stable wedding cake frosting, even in warm weather. Remember to plan ahead, choose the right ingredients, and work with the temperature to ensure a successful and delicious outcome.

Pros and cons of different frosting types

Fondant

Fondant is a firm sugar icing that is one of the most popular wedding cake coatings due to its clean, polished look. It is extremely versatile, allowing for pretty stencilling and decorative elements such as edible illustrations, sugar crystals, and flowers. It can be easily dyed and won't stain your guests' mouths. Fondant also holds up well in warmer temperatures and keeps the cake fresh.

However, some people may not like the taste of fondant, finding it too thick or sweet. It is also the most expensive option.

American Buttercream

American buttercream is a combination of confectioners' sugar, butter, and either milk or cream, making it much sweeter than other options. It is a good choice for rustic designs and pairs well with fresh flowers.

On the other hand, American buttercream may be more difficult to apply due to its "grittiness". It might be tricky to achieve smooth sides and sharp corners with this type of frosting. It can be dyed, but darker hues may stain mouths.

Italian or Swiss Meringue Buttercream

Italian and Swiss meringue buttercream are made with meringue, resulting in a light, fluffy, exceptionally smooth, and less sweet buttercream. Their silky textures give the cake a shiny finish.

However, these types of buttercream are susceptible to melting in moderate to high temperatures, so they may not be suitable for outdoor summer weddings. They will also stain mouths if dyed with darker colours.

Cream Cheese Buttercream Blend

The cream cheese buttercream blend is a delicious option, especially if you're pairing it with a carrot cake, red velvet cake, or lemon cake.

One downside of this frosting is that it can have a yellowish tint due to the nature of the cream cheese.

Whipped Cream Frosting

Whipped cream frosting is both delicious and light, made with whipped cream and powdered sugar.

However, it can only be used for a smooth frosting finish and is not suitable for the outside of cakes as it can only be out of a cooler for a limited time.

Ganache

Ganache is a mixture of chocolate and cream, perfect for chocolate lovers. It holds colour and flavour well and has a glossy finish that looks beautiful in photos. Ganache can handle high levels of heat but is susceptible to temperature variations, so it's important to consider transportation and venue conditions.

The cost of ganache can be higher, depending on the quality of the chocolate used.

How to store frosting

Storing your frosting and cake properly is essential to ensure that your wedding cake tastes as good as it looks. Here are some tips on how to store frosting and frosted cakes:

Storing Frosting

The type of frosting you choose for your wedding cake will depend on factors such as flavour preferences, the cake design, and the temperature at which it will be displayed and served. Here are some common types of frosting and their storage considerations:

• American Buttercream: Made with butter, powdered sugar, and milk or cream, this frosting can be left at room temperature for several days if stored in an airtight container. However, if you want to prolong its freshness, it's best to refrigerate it.
• Swiss Meringue Buttercream: This type of frosting contains meringue and has a fluffy texture. It needs to be stored in the refrigerator due to its perishable ingredients.
• Cream Cheese Buttercream: The addition of cream cheese to buttercream gives it a delicious flavour, but it should be refrigerated due to the perishable nature of cream cheese.
• Whipped Cream Frosting: This frosting is made with whipped cream and powdered sugar. It must be kept chilled and will only last for several days, even when properly stored.
• Ganache: A mixture of chocolate and cream, ganache can handle high levels of heat but is sensitive to temperature changes during transport. It can be stored at room temperature or in the refrigerator.

Storing a Frosted Wedding Cake

Now that you've chosen and prepared your frosting, it's time to think about storing the entire cake. Here are some tips:

• Room Temperature Storage: Unless your frosting contains perishable ingredients, your frosted wedding cake can be stored at room temperature for several days. Cover it with a cake dome, large bowl, or box to prevent it from drying out and to protect it from dust or insects.
• Refrigeration: If your frosting contains perishable ingredients such as cream cheese, whipped cream, or fresh fruit, your cake should be refrigerated. Chill the cake uncovered for 15-20 minutes to harden the frosting, then cover it loosely with plastic wrap. Toothpicks can be used to prevent the plastic wrap from touching the frosting.
• Freezing: If you want to store your frosted wedding cake for longer periods, consider freezing it. Let the frosting harden in the fridge first, then wrap the cake in two layers of plastic wrap and an additional layer of aluminium foil to prevent freezer burn. Frosted cakes can be stored in the freezer for up to three months.

Frequently asked questions