The Perfect Crusting Buttercream is the perfect frosting that goes on your cakes easily and sets which makes it perfect for a solid base as well as decorating into shapes that will keep their form. Try my American Buttercream Frosting for another versatile frosting recipe.
The Perfect Crusting Buttercream
This buttercream is sweet, and I do mean sweet! (You could probably guess that by looking at the amount of confectioners’ sugar in the recipe.) However, you can always use less sugar if you don’t want the crusting buttercream to be quite as sweet. You will also notice the recipe uses a cup of shortening. I have also provided instructions on making the buttercream using half shortening and half butter.
The Perfect Crusting Buttercream Ingredients
Sugar: Yes, you are reading that amount correctly…a 2-pound bag of confectioners’ sugar is used in this recipe (approximately 7 1/2 cups). You can always use less for less sweetness.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. If you don’t want to use a full cup of shortening, I did provide instructions to make crusting buttercream with half shortening and half butter.
Vanilla: If you want white frosting, use clear vanilla extract.
Milk: Start by adding the minimum amount of whole milk to the frosting mixture. You can always add more until the buttercream reaches your desired consistency.
How to Make the Perfect Crusting Buttercream
This recipe is the recipe I use when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! To get it made, first, cream together the shortening and vanilla. Next, add the confectioners’ sugar one cup at a time. Finally, mix in the milk, adding more until you have reached your desired consistency, and add the pinch of salt. This makes quite a bit, but can be refrigerated quite easily.
If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly. It will last about a week in the refrigerator.
How to Make Crusting Buttercream with Shortening and Butter
If you are using half shortening and have butter, the method to make the buttercream is a little different. First, add the butter (make sure it is room temperature) and the shortening to the bowl of a stand mixer. Next, pour all of the confectioners’ sugar on top. Then, add the vanilla, milk, and salt. Start mixing on low; then, turn the mixer to medium-high and mix for 2-4 minutes.
Looking for More Frosting Recipes?
Chocolate Buttercream Frosting
The Perfect Crusting Buttercream
Ingredients
- 7½ cups (2 pounds or 937g) confectioners' sugar
- 1 cup shortening, or ½ cup room temperature butter and ½ cup shortening (See alternate method of making buttercream if using butter and shortening.)
- 2 teaspoons vanilla extract, use clear if want white frosting
- ½-¾ cup whole milk, as needed for desired consistency
- 1 pinch kosher salt
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream shortening and vanilla (2-4 minutes).
- Add in the confectioners' sugar, one cup at a time. If you find your mixer struggling, slowly add in milk. Use more milk for a creamy consistency; use less milk for a stiff consistency. Finally, add salt.
Alternate Method (Using ½ cup butter and ½ cup shortening)
- Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt.
- Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes. Add more milk, if needed, to reach desired consistency.
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Hi , THANK you so much for your wonderful blog ! I’m glad to found it ..
Yesterday I made a cake to my brother and I wanted to decorate it by roses but the recipe that I used from the you tube wasn’t good maybe because it’s with butter not Crisco ..!
but I’ll try your frosting nearly ..:)
I seen a lot of blogs and websites in my day, and I have to be honest – your cake decorating is outstanding. I have 3 favorite bloggers and I am adding you today.
I offer homemade recipes on my website and my cakes are just that – cakes. These are masterpieces. You should be very proud of your skill. I am amazed at the talent you have and want to thank you wholeheartedly for your tutorials and recipes. God Bless…
My goodness! You are beyond kind to say such things!! Thank you so much!
To those of you screaming this isn’t a buttercream. How about you take a course and you’ll learn that this is used to decorate. The reason buttercream isn’t used is because it wont hold it’s shape very long. Rather than critizie someone for their contribution how about be appreciative cause I’m sure half of you complaining used the recipe.
Who cares what it’s called?! All I know is that it turns out right every time, without fail. I use half butter and half shortening because I need it to freeze when I make a butter cream transfer. The frosting won’t freeze and set if there isn’t any butter in the recipe. I also need it to be white and not off white so using the shortening makes it nice and bright white (along with using the clear imitation extract). Really read what’s in the cake frosting at your local grocery store bakery, lots of preservatives. This may not be true butter cream frosting, but at least you know what is in it. Thank you for posting this recipe, I come back to it every time!
Excellent point Veronica!! I love it for the same reasons you have listed. Thanks for the great feedback!!
I use shortening all the time. It is the ONLY way you can get the pure white. I guess everybody turns up their nose at Crisco, because it is bad for you or it tastes bad–Crisco basically tastes like nothing. Which is why it is the perfect vehicle for adding flavors. They have ruined Crisco for the bakers by taking the trans fat out. Now we have to buy high ratio shortening which has the fat added in or put in lard (YES–lard). The only other way you can get the pure white (if you use butter) is to use Icing White, which is a dye–so much better for you. and the heart of a good tasting icing butter or otherwise is the flavoring you use. I use a flavoring called Creme Bouquet which has a mix of Vanilla, Lemon, Almond and other flavors. I am known for my pure white buttercream frosting because of this flavoring.
Best line ever… (YES-lard) Ha! Love it!! Great tips, thank you Susy!
I just made a batch of this and I like it. The taste is different but I think it is good. Thanks for sharing the recipe.
I took a Wilton cake decorating class and this is the buttercream recipe they also use.
Really? That is so interesting! I checked their site and could not find this specific recipe. I wonder if they updated?
I took the wilton class as well.. same buttercream recipe 🙂 I call it american buttercream 🙂 and whenever i visit L.A I always encounter this type frosting 😀
This is the recipe for pure white frosting. If you don’t need pure white frosting use butter. I make my buttercream with crisco. I use 1/2 vanilla and 1/2 almond extract. I also add 1/2 teaspoon of butter extract. As suggested I add salt. It makes a difference. I also use fine salt, such as popcorn salt.
Love this cake! You are right, so EASY! Made the butter cream icing recipe and decorated, came out amazing. Thank you!!!
Hello, I am Dutch,
beautifull rose cake!!!!
1 cup shortening (I used original Crisco)
can you please tell me what is “shortening”?
thank you very much!
Nicky