What is the best tasting icing recipe for frosting a wedding cake?

Question

I do not like the traditional shortening frosting recipe used in decorating and I'm looking for ideas for something better tasting that performs as well for decorating.

Answer 1

Buttercream. But if you would like a wedding cake fancier and more decorated, you would want to use buttercream then put fondant over it.

Answer 2

butter cream

Answer 3

royal icing

Answer 4

I don't know what recipe you have, but the one that I use is below.  I get lots of compliments on it.  

If it is the same as yours, sorry!

THE CAKE SHOPPE

ICING RECIPE

2 LBS. POWDERED SUGAR (7-8 CUPS)

¾ CUP CRISCO OR SWEETEX

2/3 CUP WATER

½ TSP. SALT

2 TSP. FLAVORING – IF USING CLEAR VANILLA THEN ONLY 1 TSP.

WITH A MIXER, CREAM SHORTENING AND SALT WITH FLAVORING.  ALTERNATELY ADD POWDERED SUGAR AND WATER.  

TRY FOR A FLUFFY TEXTURE.  

KEEP COVERED.

Answer 5

You can't go wrong with buttercream icing.  Here's Wilton's recipe.  You can go to wilton.com to get hints on how many cups of icing you need for different sized cakes, also how many cups of batter, etc.  I find it very useful.  I put the info on the back of my buttercream recipe card.

Note: This calls for ½ butter and ½ shortening, but if you're tinting the frosting (so it's not totally white) you can use all butter.

Buttercream Icing

½ c. shortening

½ c. butter

1 t. vanilla

4 c. powdered sugar (approx. 1 lb)

2 T. milk

Cream butter & shortening with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar had 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 refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.   Yield: 3 cups

For chocolate icing:

Add 6 T. unsweetened cocoa & 1 T. additional milk to each 1 ½ c. white icing.  Mix until well blended.