The Perfect Crusting Buttercream

filed under: Miscellaneous on February 21, 2011
  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • Rosecake

    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 7 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 Rettke
    • 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!

  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • 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    Your email address will not be published.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.


  • Rohini says:

    Why don’t you use whipping cream..

  • Jeanmarie G Harris says:

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

  • Shaz brown says:

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

  • Shui says:

    What is shortening

    • Katie says:

      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.

  • Sandy says:

    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

    • Jenni says:

      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.

  • Lucy says:

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

  • Jennifer says:

    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!

    • Lss says:

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

  • Judy Kane says:

    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?

    • Jill Wagurak says:

      Use royal icing

  • Jan says:

    Thank you for sharing this recipe!

  • Rebekah says:

    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.

  • Hettie Wilkerson says:

    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 !!! 😅😂🤣

  • Haydee says:

    dont like using crisco can I use only butter thank you

  • NAdine says:

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

  • Kathy says:

    How to use frosting tips for gorgeous flowers on cakes

  • Dorothy Francis says:

    I love your recipes. Am using all the time. All are good. Keep up the good work. Merry Christmas!

  • Kaye Trevarthen says:

    Love love love! Made my granddaughters bday cake. We had an hour travel time in a flooding rain. Held up beautifully! ( I used cut marshmallows under the cake board to use a brakes and shocks, so it didn’t slide around!). Frosted and d3corated the night before, not refrigeration needed. Made perfect cuts!

    • Terri says:

      Great review! Thank you for the tips and information.

  • Eliza says:

    Wondering how long this will keep refrigerated. Would like to make the frosting ahead of time.

  • Karen says:

    Looks delicious! Curious what the flavor difference is between the all shortening recipe and the half and half recipe?

  • Kathy says:

    How long can you keep buttercream icing on sugar cookes out? I use part butter part crisco

  • Latiefa Nanga says:

    What is “shortening?(ps..i live in cape town.)

  • Joan Amell says:

    I follow you..💜 new at cake decorating so i eagerly watch you😊..practice is what i need..

  • Connie says:

    Thank you for sharing your recipes!! I am a self taught chef and baker! I have used this recipe many times. It is called butter cream from many years ago! So you got it right!! Happy New Year!

  • maria elena herrera colunga says:

    i love all your recipes i follow you more then a year from mexico

  • Colton says:

    I owe you a world of thanks for this recipe.. 55 years ago I used to get a birthday cake with a very sweet frosting and would get a crust on it when left out.. For over 20 years I have asked every baker I could find trying to find out what frosting that was.. I believe your frosting is the one I have been searching for.

  • Vivangeli Rios says:

    Good morning!
    My name is Vivangeli, i am hobby baker. I have a question… i made the rosette cake and the flower start to fall, any suggestion? I feel frustrated.
    Thank you!!

  • Don't Pass on Dessert!