The Perfect Crusting Buttercream

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I use this recipe when making my rose cake,


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


  • 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


  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.

And yes, I sometimes use half crisco/half butter.  This recipe is SWEET.  Super sweet.  If you dont like sweet, simply use less sugar.



*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.

I also share this decorating technique and many others in my new book, Surprise-Inside Cakes!  I am so honored and touched at the world wide support!  Be sure to let me know if you are baking from Surprise-Inside Cakes!




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  1. says

    Hi Amanda, looovveee your rose cakes. You pipe it prettily, and the tutorial is really help me. Thanks for sharing. Also i do exactly as what you wrote here. My buttercream is a mix of 500gr shortening, 150gr margarine (butter is sooo expensive here in Indonesia), 250gr of sugar boiled with 100cc of water(thick simple syrup), 125cc sweet condensed milk and vanilla paste. Summer all year long here (tropical country). Maybe you can try to whip it up for your summer outdoor cake… It stays good both outdoor and indoor.

  2. Alice says

    Dear Amanda,

    I have a question about your perfect crusting buttercream. You mentioned that it’s very sweet and not as creamy. Do you have a second best recipe for the the rose cake decorating that’s less sweet, more creamy but still let the rose hold its shape?


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