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  • The Perfect Crusting Buttercream

    filed under: Miscellaneous on February 21, 2011


    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.

    5 from 5 votes
    The Perfect Crusting Buttercream
    Prep Time
    5 mins

    The Perfect Crusting Buttercream

    Course: Dessert
    Cuisine: American
    Keyword: buttercream
    Servings: 12
    Author: Amanda
    • 2 pounds powdered sugar
    • 1 c shortening check alternate method for butter
    • 2 tsp. vanilla extract use clear if want white frosting
    • 1/2 c to 3/4 cup whole milk
    • pinch salt
    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.

    Alternate Method:
    1. 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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    Hi, I am looking for a sturdy enough to pipe cream cheese frosting for my red velvet cake. Have you tried substituting the butter or Crisco for cream cheese before? Or do you have a different recipe that I could try?

    Hey Amanda. I’m making My Daughter a Birthday cake. Your crusting buttercream sounds Wonderful.Is it okay if I add some fresh or frozen strawberries to the mix? Or maybe some strawberry jello? I’m making a strawberry cake. Thanks

    Don't Pass on Dessert!