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.
Did you make this recipe?
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.
I doubled this recipe and used regular and half butter flavored crisco. I doubled the amount of vanilla and used 1 1/4 c milk. It was a huge success. The frosting held better than any bakery frosting and was just as sweet. Thank you so much for sharing. I’ve never done the rose technique before, but I did tonight and paired with this frosting it looks like a professional cake. 🙂
I made 2 batches of this icing for granddaughter’s birthday party. 15 children plus some parents decorating cupcakes. A few friends have dairy allergies, so I made it with water instead of milk. Turned out great. It is very sweet, but what I expect of buttercream
Ahhh, sweet variations! Granddaughter & I baked a devils food cake and decided orange buttercream would be a nice pairing. We added orange zest and used orange juice in place of milk. Delicious! Not sure how it will be piping, but we really just made it flavored because we like the orange with chocolate. 🙂 cheers to a versatile buttercream and thanks for sharing.
Pharmer Cathy
THEY ARE OUT OF 1M TIPS EVERYWHERE!!! I BLAME YOU AND YOUR PERFECT ROSETTE CAKE!! (HAHAHAHAHAHA ;c) j/k)
I’m trying a similar star tip, we’ll see how it goes!!
lol You are too cute. You can also try a 2D tip! 🙂
WORST recipe for buttercream, I swear. It was too runny and tasted like powdered sugar. Threw out my cake I baked and had to start over because this recipe.
#Disappointed follower.
Sorry you feel that way. If it was too runny then there may have been a disconnect in the directions. If you ever encounter that problem again, feel free to add more sugar. If it tasted like powder sugar, that may be because the recipe is 80% powder sugar. If you did not like it, may I inquire as to why you then put it on the cake anyway? Feel free to email me if you encounter issues with consistency and flavor in the future, I am happy to offer up suggestions as both are relatively easy fixes.
I can’t wait to try this recipe! I have my first order for a 3 tier cake covered in butter cream coming up, I think this is just going to be perfect!!! Thanks for sharing!!!
I tried the crusting buttercream recipe tonight only I altered it to 3/4 cup of Crisco and 1/4 cup butter. I refrigerated the frosting for about 2 hours before using. When I began making my roses, before I even finished a few of them, the frosting began melting and dripping. I was working relatively fast, granted I am a beginner at this. Upon finishing the roses, I literally had a horrible dripping mess. I’d like to try again without any butter, but is there anything else I can do to prevent the same from happening again?
Thank you.
hi amanda. your work is beautiful. can i just use 1 cup butter if i have no shortening? we dont sell shortening where I live.thnx
Does this crust if you use less sugar? Way too sweet, even with the addition of salt and vanilla.
Hi,
I was wondering, if we reduce the amount of icing sugar for it to be less sweet…will the consistency of the icing shape and not form into daffodils nicely?
Thank you,
Abina
I’ve been using this recipe for years and was always know as Decorator’s Frosting. And if you want a less sweet flavor you can try these things: 1) add 1/4 tsp (3-4 g) salt per pound of sugar used to the milk and stir to dissolve before adding it to the sugar 2) use half real almond extract and half real vanilla – imitation vanilla changes the flavor completely 3) for a richer flavor and still keep the frosting pure white add 1/2 tsp (2.5 ml) butter flavor per pound of sugar used