"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Wedding Cupcake Buttercream Recipe

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This recipe for Wedding Cupcake Buttercream, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devon Monroe-McClintic


3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla
1 teaspoon vanilla extract
1 to 2 tablespoons of whipping cream

In a large bowl, with the hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes.

Add vanilla and cream may continue to beat on medium speed for one minute more, and more cream if needed for desired spreading/piping consistency.

Scoop into a piping bag and pipe decoratively and cupcakes, or spread onto cupcakes as desired.


This recipe doubles or triples well.

There is no need to sift the powdered sugar, unless you’re worried that your sugar is quite lumpy.

Do not try to replace the butter with margarine or shortening it doesn’t work out well.

Add in color, if desired. Use gel paste instead of liquid food coloring, then you’re not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold in craft stores and baking supply shops.




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