Wedding Cake–Flavored Buttercream Frosting
This wedding cake–flavored buttercream is light and fluffy, and pairs perfectly with this white velvet cake recipe.
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Servings: cups
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.
