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  • The Perfect Crusting Buttercream

    filed under: Miscellaneous on February 21, 2011

    Rosecake

    I use this recipe when making my rose cake,

    Hydrangeacake1

    my hydrangea cake,

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    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.

    The Perfect Crusting Buttercream

        Ingredients

        • 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

        Instructions

        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.
        2. Alternate Method:
        3. 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.

        Enjoy!

        IMG_6818.buttercreamrosecookie

        *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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        Comments

        Why don’t you use whipping cream..

        I have used this recipe many times. Sometimes I like to use almond flavoring.

        I love your recipes hard sometimes to change it to uk
        Measures but still live them

        What is shortening

          Shortening is a fat that remains in its solid form. It can be vegetable fat or animal fat. A name brand I have used is Cisco.

        I have a question.I make a chocolate peanut butter cupcakes.And my peanut butter frosting slides off my cupcake.what am I doing wrong.and do you have a recipe for a turtle cupcakes..thank you

          Just guessing here as I don’t know what your recipe is. That being said you could stiffen it with more powdered sugar. Also, watch the temperature, if it’s too warm the p.b would indeed slide off.

        Does the cake have to be refrigerated. Because of the milk

        I love this recipe, use it all the time. South TX kills my frostings so this worked out perfectly. How would I make it chocolate?? Cocoa powder? Melted chocolate? How much?
        Thank you for your recipes!

          Cocoa powder is what I use. I swirl it with regular. It’s very pretty. Dark cocoa is yummy!

        This is a great recipe for areas of high humidity. I am desperately looking for a cookie frosting for Christmas cookies that must be maile, so the frosting needs to harden. Can you 0lease help me?

        Thank you for sharing this recipe!

        Is it the shortening that makes it crust? Just curious because I can’t get shortening where I live. I do know what it is but I can only use butter or margarine. 🙁 really like this type of frosting.

        Add 1?Tablespoon butter wither the shortening and you have buttercream frosting lol !!! 😁 I use Butter flavoring and vanilla in mine and call it whipped buttercream frosting ! 😂. Everyone talks about how you can taste and smell the butter in the frosting . Lol !!! 😅😂🤣

        dont like using crisco can I use only butter thank you

        My mother taught me to scorch the milk first. It helps to bled the flavors.

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