The Perfect Crusting Buttercream

filed under: Miscellaneous on February 21, 2011

The Perfect Crusting Buttercream is just that…perfect!


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.

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!)

5 from 13 votes
Lemon Frosting Hydrangea
The Perfect Crusting Buttercream
Prep Time
5 mins
Total Time
5 mins

The Perfect Crusting Buttercream

Course: Dessert
Cuisine: American
Keyword: buttercream
Servings: 12
Author: Amanda Rettke
  • 2 pounds confectioners sugar
  • 1 cup shortening, check alternate method for butter
  • 2 tsp. vanilla extract, use clear if want white frosting
  • 1/2 - 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.


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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  • Amy Pattenden says:

    Can I leave at room temp? Or will it go bad ?

  • Veronica D Cantor says:

    I want to know more about cake decorating

    • Elizabeth Keeney says:

      Hi, Veronica! I work with iambaker and am happy to help with questions. Check out the Decorating page with lots of ideas. Have a great day!

  • Yossu says:

    How well does this buttercream freeze?

  • Jan says:

    Is there any concern with using milk in recipe and safely leaving frosting out for length of time at room temperature? Your recipe looks great!

  • Cheri Hawley says:

    I was given this recipe in a cake decorating class 40 years ago and they called it a buttercream. Over the years I have modified it to make it less sweet by substituting 4 oz cream cheese for 1/2 of the butter.I I don’t know what to call this…it is not a “real” butter cream for the purest and diffidently not cream cheese frosting. Everyone loves it. They don’t care what it’s called.

  • D. Morgan says:

    I use a similar recipe. I also add 1 teaspoon of butter flavoring, 1/8 teaspoon of almond flavoring, and a heaping tablespoon of meringue powder.

  • Linda P Franklin says:

    I love this site…Thank You so much for all the wonderful information…keep up the great work…❤️❤️❤️❤️You are awesome ❤️👍