Wedding cake flavor is a classic buttercream frosting flavor made with vanilla and a hint of almond. It was always the most requested flavor in my cake business. If you’re looking for a wedding cake–flavored frosting, I’ll show you exactly how I make it.
Why Wedding Cake Flavor Is So Popular
What I noticed when I would do a wedding cake tasting is that traditional cake flavors tend to win. Even though I offered a variety of cake and frosting combinations for brides to choose from, most settled on the classic wedding cake flavored frosting, paired with a soft white velvet cake. It is a great combination when you want a delicious dessert that everyone will rave about.
Isn't Wedding Cake Flavor Just Vanilla & Almond?
Adding almond extract to vanilla buttercream comes close to creating the classic flavor, but it's still missing something. I originally made it this way, but I still wanted that distinct taste of wedding cake flavor. I started asking other wedding experts how they flavored their wedding cake frosting.
That's how I learned about Lorann Oils Princess Cake and Cookie Flavoring.
LorAnn Princess Cake and Cookie Emulsion is a classic white wedding cake flavor. An emulsion is a water-based flavoring that won’t evaporate when baked, which gives you a stronger, more consistent flavor than traditional extracts.
You can find LorAnn Princess Cake and Cookie Emulsion at Hobby Lobby, Michaels, and on Amazon.
Cakes That Pair Well With Wedding Cake–Flavored Frosting
White wedding cake–flavored buttercream is a classic for a reason. It’s light, familiar, and wedding guests love it.
The most traditional pairing is:
- White velvet cake + white wedding cake frosting
This is a popular choice and the one most people picture when they think of a wedding cake. It works especially well for large weddings or formal wedding themes because it’s simple, timeless, and crowd-pleasing.
You Don’t Have to Stop at White Cake
Over the years that I spent as a cake decorator I saw that wedding cake–flavored frosting works with much more than just white velvet cake.
Some of my favorite wedding theme combinations include:
- White cake + lemon curd + wedding cake frosting
- White cake + raspberry filling + wedding cake frosting
- White cake + thin chocolate ganache + wedding cake frosting
At cake tastings, I always told brides that our goal was simple. We wanted guests talking about the cake almost as much as they talked about the dress!
Wedding Cake Flavors for Every Season
I always like to have wedding cake flavor options for each season. Here are some of my favorite flavors.
Summer Wedding Cake Flavors
When I'm baking for warm-weather weddings in the summer months, I focus on lighter flavors and fresh fruit fillings. These combinations are popular for summer weddings.
- White cake + lemon curd + wedding cake frosting
- White cake + fresh raspberries + wedding cake frosting
- Coconut cake + pineapple filling + wedding cake frosting
Fall Wedding Cake Flavors
For a fall wedding, brides often wanted something a little cozier, while still keeping the cake elegant.
- Cinnamon spice cakes + wedding cake–flavored buttercream
- Carrot cake + wedding cake–flavored buttercream
Winter Wedding Cake Flavors
Winter weddings are a good time to go with bolder cake flavors while still keeping the frosting light and balanced.
- Chocolate cake + wedding cake–flavored buttercream
- Red velvet cake + wedding cake–flavored buttercream
- Funfetti cakes + wedding cake frosting
Spring Wedding Cake Flavors
- Lemon cake + wedding cake frosting
- Classic vanilla cake + fresh fruits + wedding cake frosting
- Pistachio cakes + wedding cake frosting
One thing all of these different types of wedding cake flavors have in common is that they all start with a flavorful cake base. Adding a wedding cake flavored frosting to them creates a lasting impression.
Ingredients for Wedding Cake Flavored Buttercream
- Butter-Unsalted butter is the best choice for frosting
- Powdered sugar-Gives the buttercream structure and sweetness.
- Clear Vanilla extract-Excellent choice if you are going for a pure white frosting
- Princess Cake and Cookie Flavoring-This creates the wedding cake flavor.
- Milk-Adjust the consistency as needed.
- Salt- Enhances all the other flavors
How to Make Wedding Cake Buttercream
Start With Soft, Room-Temperature Butter
Begin with soft, room-temperature unsalted butter. The butter should be easy to press with your finger but still hold its shape. Place the butter in the bowl of a stand mixer fitted with the paddle attachment.
Whip the Butter Until Very Light and Pale
Beat the butter on medium speed until it is extremely smooth, light, and almost white in color. This step takes a few minutes, so be patient. You’re not just mixing. You’re whipping air into the butter. The butter should look noticeably lighter and feel very soft and fluffy before moving on.
Switch to the Whisk Attachment
Once the butter is whipped and pale, switch to the whisk attachment. The whisk helps incorporate more air, which gives the buttercream its fluffy texture. I go into more detail about this in this blog post about the best Kitchen Aid attachments for frosting.
Add the Sugar, Milk, Salt, and Vanilla
Add the sugar, milk, salt and vanilla.Mix on low speed. Mixing on low keeps the powdered sugar from going everywhere and helps everything combine smoothly. After all the ingredients are added, increase the mixer speed to medium and continue whipping until the buttercream is light, fluffy, and smooth. (If the frosting is too stiff, add milk by the tablespoon until you reach your desired consistency.
Add the Wedding Cake Flavor Gradually
Now it’s time to add the wedding cake flavor. Start with a small amount and mix until it’s fully incorporated into the buttercream.
Taste, then add a little more if needed, adjusting to your personal taste. You can always add more flavor, but you can’t take it away, so this step is best done slowly.
Mix Until Smooth and Spreadable
Continue mixing until the buttercream is smooth, fluffy, and easy to spread or pipe. The texture should feel light and airy, not dense.
Let the Buttercream Rest
Whenever possible, transfer the buttercream to an airtight container and let it sit overnight. This gives air bubbles time to settle and results in a smoother finish when frosting. If you’re short on time, you can use the buttercream right away.
How to Store Buttercream Frosting
Store buttercream frosting in an airtight container to keep it fresh and prevent it from absorbing odors from the refrigerator.
If refrigerating or freezing, let the frosting come fully to room temperature, then re-whip briefly before using to restore the light, fluffy texture.
How Long Buttercream Frosting Lasts
- At room temperature: Up to 1 day, depending on room temperature
- In the refrigerator: Up to 7 days
- In the freezer: Up to 2 months
For best results, always check texture and flavor before using.
More Recipes You’ll Love
Wedding Cake–Flavored Buttercream Frosting
Ingredients
- 2 sticks Butter Unsalted, softened
- 4 cups Powdered Sugar
- ½ teaspoon Clear Vanilla Extract
- ¼ teaspoon Salt
- 2 tablespoon Milk
- ¼ teaspoon Lorann Princess Cake and Cookie Emulsion
Instructions
- Using an electric or stand mixer fitted with a paddle attachment, beat softened butter until it is soft and smooth. Approx 5-10 minutes depending on how soft the butter was to start with. You may need to scrape the sides to fully incorporate the butter.
- Add the powdered sugar, salt, vanilla, and milk. Begin mixing on low speed then slowly increase to medium. Continue mixing until the buttercream is light and fluffy.
- Add the Lorann Princess Cake and Cookie Emulsion flavoring, starting with ¼ tsp. Mix to combine and taste. Adjust to suit your preferences by adding more a few drops at a time. Go slowly, since a little goes a long way with this flavoring.
Notes
Recipe Notes
- Flavoring: LorAnn Princess Cake and Cookie Emulsion gives this frosting its classic wedding cake flavor. You can find it on Amazon, Hobby Lobby, or Michaels.
- Add flavor last: Make a basic vanilla buttercream first, then add the wedding cake flavor a little at a time.
- Adjust as needed: If the frosting is too thick, add a little milk. If it’s too soft, add a small amount of powdered sugar.
- Make ahead: Store in an airtight container in the refrigerator. Bring to room temperature and re-whip before using.
Gail E says
I made this exact recipe for my son’s wedding cake. The icing came out so smooth and silky and I was able to easily frost the cake. Not only was I able to easily frost the cake, it was also perfect for piping. The cake looked beautiful, but it tasted wonderful as well. I received compliments all evening about how good the cake was and the icing was out of this world. I will definitely add this recipe to my go to recipe for cakes to come.