Wedding Cake Frosting
Transform your special occasion cakes into show-stopping creations with this luxurious Wedding Cake Frosting recipe. Perfectly smooth and creamy, this frosting combines the richness of unsalted butter with the stability of vegetable shortening to create a flawless texture that’s ideal for spreading or piping intricate designs. Flavored with a delicate balance of pure vanilla and almond extracts, it delivers a subtly sweet, elegant taste that complements any cake. The addition of sifted powdered sugar and a splash of whole milk ensures a velvety, melt-in-your-mouth consistency, while just a pinch of salt brings all the flavors together. Ready in just 20 minutes, this versatile frosting is the ultimate choice for weddings, anniversaries, or any celebration where only the best will do. Keep it fresh by storing in the refrigerator until you’re ready to bring your dessert masterpiece to life!
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Recipe Information
Ingredients
- 1.5 cups Unsalted butter
- 0.5 cup Vegetable shortening
- 6 cups Powdered sugar (sifted)
- 5 tablespoons Whole milk
- 1.5 teaspoons Pure vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 teaspoons Salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter and vegetable shortening. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Reduce the mixer speed to low and gradually add the sifted powdered sugar, 1 cup at a time, ensuring each addition is fully incorporated before adding the next.
Once all the powdered sugar is incorporated, add the whole milk, 1 tablespoon at a time, mixing well between additions. Scrape down the sides of the bowl as needed.
Add the pure vanilla extract, almond extract, and salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and has a slight sheen.
If the consistency is too thick, add an additional tablespoon of milk. If it's too thin, add a little more powdered sugar, 1 tablespoon at a time, until the desired consistency is achieved.
The frosting is now ready to use. It can be spread smoothly on cakes or piped into intricate designs. If you're not using it immediately, cover the bowl with plastic wrap to prevent it from drying out or refrigerate for up to 1 week.
Nutrition Facts
Calories |
6681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.5 g | 526% | |
| Saturated Fat | 215.0 g | 1075% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 754.8 g | 274% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 736.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 160 mg | 12% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
