The Perfect Crusting Buttercream

Rosecake

I use this recipe when making my rose cake,

Hydrangeacake1

my hydrangea cake,

or any cake that I want the frosting to be able to hold its shape!

This makes quite a bit, but can be refrigerated quite easily.

The Perfect Crusting Buttercream

Ingredients

  • Crusting Buttercream
  • 1 bag powder sugar (two pounds or about eight cups)
  • 1 cup shortening (I used original Crisco)
  • 2 tsp vanilla extract (use clear if want white frosting)
  • 1/2 cup - 3/4 cup milk

Instructions

  1. Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
  2. Alternate Method:
  3. Use 1/2 cup butter and 1/2 cup shortening. Place room temp. butter and shortening in mixer. Put entire bag of powder sugar on top, then add vanilla and 1/2 cup milk. Turn mixer on low and mix until all ingredients are incorporated. Turn mixer up to med-high and mix for 2-4 minutes. Can add more milk to reach desired consistency.
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And yes, I sometimes use half crisco/half butter.  This recipe is SWEET.  Super sweet.  If you dont like sweet, simply use less sugar.

Enjoy!

IMG_6818.buttercreamrosecookie

*Some people seem to get very upset that I call this frosting a buttercream. 

I’m sorry.  I dont have a much better answer.  You are welcome to yell at me all you want in the comments. (Some already have!)


*****

See more examples of how I use this frosting on my Rose Birthday Cake and Royal Wedding Cake.