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!)
The Perfect Crusting Buttercream
- 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
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.
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.
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!