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Perfect D.I.Y. Weddings!

Wedding Cake Icing Recipes

Buttercream Icing
  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine
  • 1 tsp. Clear Vanilla Extract
  • 4 cups sifted confectioners sugar
  • 2 Tbsps. milk
  • Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
    Scrape bottom and sides of bowl often.
    When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
    Keep icing covered with a damp cloth until ready to use.
    For best results, keep icing bowl in refridgerator when not in use. Refrigerated in an air tight container, this icing can be stored for 2 weeks.
    Re-whip before using
    Yeilds 3 cups

    French Buttercream
  • 2/3 cups sugar
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 3/4 cups milk
  • 1 cup cold butter
  • 1 tsp. clear Vanilla Extract
  • Place sugar, flour and salt in sauce pan and mix thoroughly; stir in milk.
    Cook over medium heat and stir constantly until very thick.
    Remove from heat and pour into a medium mixing bowl.
    Cool at room temperature.
    Add 1/2 cup butter at a time and beat at medium-high speed until smooth.
    Add vanilla and beat well.
    Chill icing for a few minutes before decorating.
    Iced cake must be refrigerated until serving time.
    Yeilds 2 cups

    Snow White Buttercream
  • 2/3 cup water
  • 4 Tbsp Wilton Meringue Powder Mix
  • 12 cups sifted confectioners sugar
  • 1 1/4 cups solid shortening
  • 3/4 tsp. salt
  • 1/2 tsp. almond extract
  • 1/2 tsp. Clear Vanilla Extract
  • 1/4 tsp. Butter Extract
  • Combine water and meringue powder; whip at high speed until peaks form.
    Add 4 cups sugar, one cup at a time, beating after each addition at low speed.
    Alternately add shortening and remainder of sugar.
    Add salt and flavourings; beat at low speed until smooth.
    Yeilds 7 cups

    Chocolate Buttercream
  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine
  • 1 tsp. Clear Vanilla Extract
  • 4 cups sifted confectioners sugar
  • 2 Tbsps. milk
  • 3/4 cup cocoa
    OR 3, one ounce unsweetened chocolate squares
  • Follow instructions for the Buttercream Icing
    and then
    Add 3/4 cup cocoa or three 1 ounce unsweetened chocolate squares, melted, and an additional 1 - 2 Tbsp. milk to recipe.
    Mix until well blended

    Cream Cheese Icing
  • 3 - 8 ounce packages slightly softened cream cheese
  • 3 cups sifted confectioners sugar
  • Beat cream cheese until smooth.
    Add confectioners sugar and mix thoroughly.
    Beat at high speed until light and fluffy.
    Yeilds 3 1/2 cups


    When filling layers, use less filling than you usually would.
    Your dam of icing should also be far enough from the edge so the filling doesn't flow out and form a bubble in the icing.
    The Wilton cake icer tip (# 789) is an invaluable timesaver in icing wedding tiers.
    You will have fewer crumbs when icing, if cakes are baked a day in advance.

    Basic Royal Icing Recipes
    Back to Do-It-Yourself Project Library

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