The Perfect Crusting Buttercream is the perfect frosting that goes on your cakes easily and sets which makes it perfect for a solid base as well as decorating into shapes that will keep their form. Try my American Buttercream Frosting for another versatile frosting recipe.
The Perfect Crusting Buttercream
This buttercream is sweet, and I do mean sweet! (You could probably guess that by looking at the amount of confectioners’ sugar in the recipe.) However, you can always use less sugar if you don’t want the crusting buttercream to be quite as sweet. You will also notice the recipe uses a cup of shortening. I have also provided instructions on making the buttercream using half shortening and half butter.
The Perfect Crusting Buttercream Ingredients
Sugar: Yes, you are reading that amount correctly…a 2-pound bag of confectioners’ sugar is used in this recipe (approximately 7 1/2 cups). You can always use less for less sweetness.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. If you don’t want to use a full cup of shortening, I did provide instructions to make crusting buttercream with half shortening and half butter.
Vanilla: If you want white frosting, use clear vanilla extract.
Milk: Start by adding the minimum amount of whole milk to the frosting mixture. You can always add more until the buttercream reaches your desired consistency.
How to Make the Perfect Crusting Buttercream
This recipe is the recipe I use when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! To get it made, first, cream together the shortening and vanilla. Next, add the confectioners’ sugar one cup at a time. Finally, mix in the milk, adding more until you have reached your desired consistency, and add the pinch of salt. This makes quite a bit, but can be refrigerated quite easily.
If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly. It will last about a week in the refrigerator.
How to Make Crusting Buttercream with Shortening and Butter
If you are using half shortening and have butter, the method to make the buttercream is a little different. First, add the butter (make sure it is room temperature) and the shortening to the bowl of a stand mixer. Next, pour all of the confectioners’ sugar on top. Then, add the vanilla, milk, and salt. Start mixing on low; then, turn the mixer to medium-high and mix for 2-4 minutes.
Looking for More Frosting Recipes?
Chocolate Buttercream Frosting
The Perfect Crusting Buttercream
Ingredients
- 7 ½ cups (2 pounds / 937 g) confectioners' sugar
- 1 cup shortening, or ½ cup room temperature butter and ½ cup shortening (See alternate method of making buttercream if using butter and shortening.)
- 2 teaspoons vanilla extract, use clear if want white frosting
- ½-¾ cup whole milk, as needed for desired consistency
- 1 pinch kosher salt
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream shortening and vanilla (2-4 minutes).
- Add in the confectioners' sugar, one cup at a time. If you find your mixer struggling, slowly add in milk. Use more milk for a creamy consistency; use less milk for a stiff consistency. Finally, add salt.
Alternate Method (Using ½ cup butter and ½ cup shortening)
- Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt.
- Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes. Add more milk, if needed, to reach desired consistency.
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
To add flavor without using butter or butter flavored shortening, add a small (and I mean small) amount of almond extract. Start with 1/4 tsp. and add more as your taste prefers. It really is a delicious frosting, butter or no butter! Thanks for sharing! 🙂
I would love to know if you have a tutorial on your hydrangeas!! That cake is absolutely beautiful!
Hi! I love your recipes!
In my country they dont sell Crisco or Shortening.. Can I use regular butter? In that case, how much should I use?
Im really looking forward to make this cake, and I want the roses to be perfect.
Thank you (:
Yes, you can use butter. It is an equal substitution for the shortening. Then it would be a traditional buttercream. 🙂 It may not hold the roses as well, but it will be delicious.
I LOVE this recipe!!! It is seriously my go-to buttercream recipe for the rest of my life.
Thank you 🙂 I’m going to make this cake for my 7 year old’s birthday. She’s fallen in love with it and so have I and it looks so easy but lets hope I can pull it off x
I made this rose cake for a lady’s birthday at work. It came out beautifully thanks to this tutorial.
After reading all the comments below about the crisco in the frosting I was a little worried about what it would taste like. After all that worrying .. It tasted wonderful! I got so many complements. My coworkers were going back for seconds. I followed the buttercream frosting receipe on this site to the T.
Thank you so much for this tutorial. I could not have done such a beautiful and great tasting cake without it! ~~~ Courtney
Hi there would love some help please!!
I can make swiss meringue buttercream and its beautiful, ive always had good results, looks feels tastes like whipped cream, but ive run into a problem. the last 3 batches of cakes ive frosted have gone waxy! the frosting whips nicely and pipes beautifully but after i leave the cakes out for a bit they seem to be going hard with a waxy rubbery look and feel, they also taste rubbery too! I am using the same ingredients, brands and methods butsomething is wrong somewhere, like i said ive always had success until now what could be causing this? i have noticed lately that the frosting is whipping to a stiifer consistency than it used to, like clotted cream, whereas it used to be a bit thinner like whipped cream (i can remember thinking it wouldnt pipe or hold its shape the first time i made it) anyways, today i made another batch of cupcakes so decided to use classic buttercream frosting…and yup..you guessed it…the exact same thing has happened! so i cant blame the egg whites..could it be the butter? over mixing? kitchen temp? please help!!
Hi Em- I actually dont make SMB. So I am no help! I bet Sweetapolita might have some insight for you. 🙂
Thank you! Thank you! I just used this to frost a birthday cake for my son who is allergic to gluten, dairy, and artificial dyes. (Try to find something on the store shelf to meet those requirements.) This looks great and tastes really good. I made a half batch for one small cake. I used mostly regular crisco and a dab of butter flavored, for good measure. Very happy with the results.
Hi,
I was just wondering as you said that the icing recipe is very sweet if I cut down the icing sugar content would that make a difference?? I mean would the icing be thinner because I really need a good recipe
I would like to flavor this with raspberry, but not using an extract. How would I go about doing that? Also, beautiful job with those cakes!