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.
A lovely backdrop for a vintage Victorian wedding cake.
Best Wedding Cake Frosting
This wedding cake frosting recipe is an Italian meringue butter cream frosting that was shared with me by my cake associate Sherri of Make A Wish Cakes
This is a good quality stainless steel tri ply pot that is great for making sugar syrup for Italian meringue buttercream. I have this one and a smaller one just for this purpose.
"This is the recipe that I made for my most recent cupcakes. I have tried many different recipes for Swiss and Italian meringue buttercream and after watching the video I decided to go back and make your recipe again. Well, when my husband had a cupcake his words "now that's the buttercream I remember you making, Yummmmmmm. Soooooo delicious" ! Thank you Lorelie. No more trying other recipes. It's a winner".
~Tammy LaPenta~ Buttercream Beauties and Sugar Bouquets by Tammy Lapenta
Best Italian Meringue Butter Cream Frosting Recipe
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
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 will be the consistency of marshmallow.
Slowly add bits of room temperature butter to the 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.
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.