Jump to Recipe
    • 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
      Total Time
      5 mins

      The Perfect Crusting Buttercream

      Course: Dessert
      Cuisine: American
      Keyword: buttercream
      Servings: 12
      Author: Amanda
      • 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.


      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!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      This site uses Akismet to reduce spam. Learn how your comment data is processed.


    • 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

    • I have used this recipe a few times for my birthday cup cakes love it

    • OMG. I love your sass. My spirit sister!

    • Don't Pass on Dessert!