• 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.

    The Perfect Crusting Buttercream


        • 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.
        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.



        *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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        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

        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.

        Don't Pass on Dessert!