Use the handy wedding cake icing chart below to help you to determine how much buttercream you will need for your wedding cakes.
You will also find tips for making and using royal icing, Italian meringue buttercream and tips on frosting a cake.
Note: The term frosting and icing are used interchangeably on this website.
Royal Icing-Royal icing is a very stiff meringue. It is used primarily for making flowers and small decorations, intricate designs, monograms, string work, and stands out nicely over fondant.
I refer to this type of frosting as Cake Decorating Frosting You will find a recipe for it and a video about how to make it. It is used exclusively for cake decorating.
Always keep your bowl and pastry bag covered with a damp cloth because your royal icing will dry out very quickly when exposed to air.
Royal will hold up for 3 days and can be re beaten
To make a chocolate version add 2 tablespoons of cocoa to your powdered sugar
"I use Italian Meringue or Swiss Meringue Buttercream on all of my cakes (unless it's Cream Cheese Buttercream) and this time (or anytime) of year it can get (and my hands) warm fast.
I bought a couple of ice packs at the dollar store that I can lay the filled bags on while I pipe. I also wrap them around my machine while I'm whipping the sugar/egg white mixture to help cool down. It also helps my machine because the larger batches take about 20 minutes to cool. Plus it keeps the frosting cool while I'm doing other things."
|Cake Size(2 layer)||Between Layers||For Top||For Sides||Total Amount|
|6 inches||1/2 cup||1/3 cup||1 cup||2 cups|
|8 inches||3/4 cup||3/4 cup||1 1/2 cups||3 cups|
|10 iches||1 1/4 cups||1 1/4 cups||1 3/4 cups||4 3/4 cups||12 inches||1 3/4 cups||1 3/4 cups||2 cups||5 1/2 cups||14 inches||2 1/2 cups||2 1/2 cups||2 1/2 cups||7 1/2 cups||16 inches||3 1/4 cups||3 1/4 cups||3 cups||9 1/2 cupsThis wedding cake icing chart gives generous amounts because it is always better to have more than you need than not enough. Add 1-3 cups of buttercream (depending on the sizes)for decorating three graduated tiers. The chart is from Rose Levys Berenbaum's book The Cake Bible where you can see the full version of the chart.|