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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Thank You so much for the recipe, I’ve never found a better recipe that holds it’s shape than yours! 🙂
Butter works great, but I always add vanilla AND almond extract to give it a much better flavor.
Hi Amanda,
Can this frosting be made ahead of time? And can I thaw it, use it, and refrigerate it again for use later?
Yes, I have made it ahead of time and used it over the course of a few weeks. However, I have never frozen it thawed it and used it again. Sorry cant help more!
i’ve always called the
shortening and powdered sugar frosting “decorator’s frosting”
butter and powdered sugar frosting “quick butter cream”
egg yolk/sugar and butter ‘french butter cream’
cooked egg white/sugar/butter ‘swiss meringue butter cream”
egg white/cooked syrup/butter “italian meringue butte cream’
cooked egg whites/sugar sticky frosting, marshmallow frosting
white mountain frosting or 7 minute
frosting
egg whites /powdered sugar royal frosting
water or milk/powdered sugar confectioner’s icing/glaze
I recommend using Crisco and butter flavoring if you really want a buttery flavor AND if you want to cut the taste of the shortening and the sweetness add Almond extract. I do that and no one can figure out why my frosting is so good, even in my cake decorating classes, they couldnt believe why I was eating my frosting until they tasted it!!LOL, Thanks for the vertical layer tutorial and this one…..I would have done the same thing on the vertical cake, but it is nice to have visuals!!LOL
I’m making cupcakes for an outside wedding in Texas and really wouldn’t want to use any dairy products in the frosting. Could I instead use water in place of milk and add a different extract flavor to create “cream cheese” frosting? I’m trying to remake a cream cheese frosting for the carrot cupcakes found here: http://www.williams-sonoma.com/recipe/carrot-cupcakes-with-mascarpone-icing.html?view=added
I can’t really help with the cream cheese thing…LorAnn has a cheesecake extract you may want to try. But for the non-dairy part. I use powdered coffee creamer like the Coffeemate and mix it with hot water. It gives it a richer taste than water and you don’t need milk. You can also use different flavored coffee creamers.
Hiya guys, 2 quick questions, could I use royal icing instead for the rose cake? I know it would be rock solid but that’s good cause I don’t want it to lose its shape or get prodded and poked!
Also how could I get the frosting an ivory colour? (if using this recipe)
That’s in advance for any replies
P.s anyone in England we can use TREX instead of crisco it’s available in most supermarkets.
Xx
Thanks!***
Using shortining or margarine is the best choice instead of butter! Does no one think about what dairy cows go through in milk production? They end their lives at 4 or 5 years old for cheap hamburger at fast food restaurant a day their offspring for veal. Wake up people! I love cake but these inhumane choices are not worth it!
After reading through all the comments, I decided to make up the icing as follows:
3/4 milk Crisco
1/4 cup salted butter
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp butter flavoring
entire 2lb bag of powdered sugar (8 cups)
3/4 cup milk
It tastes great, and even with the butter, yellow butter flavoring, and brown vanilla extract, it was only very slightly off-white. I added a smidge of Wilton Red Icing Color because I was making a birthday cake for my daughter, but the off white was actually very pretty.
Thanks for the recipe!
What a great adaptation!! Well done!
Thank you- I served the cake yesterday and everyone loved it! I so appreciate the recipe and the tutorials! 🙂