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! The extravagant Victorian style cake below is finished and decorated in the 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 compliments the cake in this photo which was taken at the Historic Lounsbury House in Ridgefield Ct.
Brides: Your cakes will look more impressive with a lovely backdrop. Ask your caterer to arrange the best possible place for your display.
Click on the pics to read more about how my video and in depth books will lift your spirit and give you the confidence to WOW your friends, family and customers !!!
This wedding cake frosting recipe below is an Italian Meringue butter cream frosting that was shared with me by the chef at the banquet hall where I worked. Prior to this I used this American recipe, using powdered sugar vanilla mixture, which is very good, but the meringue is one step better.
Multiply the recipe times three for a small wedding cake (12" 8" 6") You will need more for a basket weaved cake or a cake with many buttercream roses, leaves and other embellishments.
Blend the butter in a mixer or use a wooden spoon to mix and soften the butter or chop it up into small pieces. Place the water and sugar into a pot and cook until the temperature reaches 238 degrees (this takes about 8 minutes) You can set your timer and then check the temperature of the whites at 8 minutes with a candy thermometer.
*OPTIONAL: I do not bother with this step anymore. 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. Slowly add the 2 tablespoons 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 will be the consistency of marshmallow.
Now you will need to incorporate the butter into the cooled egg white/sugar mixture.
Slowly add bits of room temperature butter (the butter needs to be soft, you can microwave it slightly to warm it if you need to. You can add it in chunks or pre whip the butter and then add it as I talked about above) to the egg whites and sugar. It will seem to 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.
Watch the video to see how it is done.
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.
By Stephanie from My Little Piece Of Cake
Questions about cake icing?