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This is the BEST wedding cake frosting for icing a wedding cake. It's so rich creamy and luxurious that you will fall in love just tasting it!
This extravagant Victorian style cake is finished and decorated in this silky butter cream frosting recipe.
An old fashioned wedding cake with fresh flowers like this one fits well in a setting such as an old mansion or Victorian home. Even the vintage wall paper design complimentsthe cake in this photo which was taken at the Historic Lounsbury House in Ridgefield Ct.
Testimonial - It's a Winner
"I've tried many different recipes for Swiss and Italian meringue buttercream. After watching your video I decided to go back and make your recipe. Well, when my husband had a cupcake his words were "now that's the buttercream I remember you making, Yum. So delicious" ! Thank you Lorelie. No more trying other recipes. It's a winner".
~Tammy LaPenta~
Two of the Best Wedding Cake Frosting Recipes
Italian Meringue Butter Cream
Ingredients
Makes enough to fill and frost an 8 or 9 inch cake
- 2 cups of unsalted butter
- 1/3 cups water
- 1 1/4 cups of granulated sugar (divided)
- Optional 3/4 teaspoon of cream of tartar
- 6 egg whites at room temperature (put the eggs in warm water for 5- 10 minutes if necessary)
- 1 teaspoon of vanilla or almond extract to taste
- Optional: pinch of salt
Method
Prepare the butter in a mixer or use a wooden spoon to mix and soften it or chop it up into small pieces.
Place the water and sugar into a pot and cook until the temperature reaches 250 degrees (this takes about 8 - 10 minutes) *OPTIONAL: Using a pastry brush dipped in water occasionally sweep around the edges of the boiling sugar to make sure all of the sugar is incorporated and to keep it from forming crystals on the pot. (if you keep the boil low you should not have to do this)
While the sugar syrup is cooking, start preparing the egg whites. Begin by beating the whites on low to medium until frothy. Add the optional cream of tartar at this point. Slowly add the 1/4 cup of sugar to the frothy whites. Increase the speed to high and beat them until soft peaks form. (stiff but not dry)
Slowly add the hot syrup to the whipped egg whites. Mix the egg whites and syrup until the egg whites are shiny and the peaks are firmer. It takes at least ten minutes to cool and It will be very thick and fluffy. You can use ice packs around the bowl to help cool the mixture down.
Once the meringue is cooled slowly add bits of room temperature butter to the cooled meringue. It not mix very well at first (in fact it may look a little curdled for a bit) but it will come together and be very smooth and creamy in the end.
You can store this wedding cake frosting in the fridge for a couple of weeks well covered. When you are ready to use it again let it come to room temperature or soften enough so that you can re-whip it.
Build Your Skills and Confidence
Click on the picture of Roxie to see how Wedding Cakes with Lorelie Step-by-Step will help you build confidence to create beautiful cakes and cherished memories.
Impress your friends, family and customers with the same tried and true recipes that I have used with great success since 1985. The book comes with perks...
- A membership to our Cake Crew on Facebook
- A special page on this website just for you
Swiss Meringue Buttercream
A new favorite for a wedding cake frosting. The Swiss meringue is equally as elegant as the Italian version, but a little less exacting.
The egg whites and sugar are heated to a temperature of 120 degrees over a pan of hot water, beaten and cooled until stiff but not dry, the butter is then added along with the extract of vanilla or other flavor. Watch the video and follow along with me as I make this delectable icing.
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Questions about cake icing?
This article was printed from Wedding-Cakes-For-You.com
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