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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This recipe makes enough for a one layer 8 inch rose cake?
About how many rose cupcakes? (20?)
Also, do you sift the powdered sugar first? (Please say no please say no LOL)
If the bag of powdered sugar has never been opened, and it says “10X”, you don’t have to sift it. The 10X means it’s been sifted 10 times already, but once that bag has been opened, you have to sift the leftovers.
Wanna come hang out in my kitchen? I have a feeling you could share a ton of useful tips! 🙂
The 10X refers to the GRIND–it’s 10 times more finely ground than granulated sugar. And it IS sifted at the factory, but then it’s shipped, stored, shipped again. Exposure to temperature extremes in shipping and storage allows condensation to form inside the bag.
I’ve ruined too many recipes with rock-hard sugar pellets to take a chance! It’s just not worth ruining a beautiful frosting. Just sift into another bowl before you start; t takes 5 minutes and kids love to help.
This is amazing!!!!!!!!!!!!!!! I have used TONS of powdered sugar and never knew this!!!! So, “3X” would mean it had been sifted three times?!? Very interesting!!
Hi,
I adore your recipes they are truly fantastic ! Can I ask if this recipe for the crusted buttercream will go hard or does it remain soft –I want to make it but want the roses to be soft —also how long before its eaten can it be stored .
Thank you
Sandra
I use the Wilton buttercream recipe, but I do half butter and half crisco for the taste of butter with the staying power of crisco. Also, the Wilton recipe has merengue powder for additional staying power. Another trick I use is frosting the layers and doing the crumb coat in all butter buttercream (or other frosting of choice), and that way the only part that has shortening is the decorations, which people don’t usually eat all of anyway, so that way you have the exceptional taste of real buttercream, with beautiful decorations that will stay even in warmer temps.
Does this icing harden enough to package rosette cookies if used? Thank you
Should you refrigerate cakes with this frosting because of the milk? Or is it ok at room temperature?
just a thank you! I have never made a cake from scratch before but your site inspired me – I made the white cake with this frosting – came out great – so a big thank you from a 40 year old first time mom who never baked before! I started as I don’t want to be an embarrassment for my daughters first birthday!
I love it Cari!! Way to go!!
Maybe I shouldn’t of used the half butter option. I did and got buttercream that never crusted.
So sorry Kevin! I have used the half butter option had it did crust a bit after a few hours in the fridge. I wonder if humidity was an issue? Are you in a humid place?
Hey there. Just made this frosting, and I have to say, super easy and super delicious. I love that you use an entire bag of powdered sugar, it’s so much easier than trying to measure it out. Powdered sugar loves to be anywhere it shouldn’t. I also wanted to tell you that I totally agree with your decision to use shortening and not butter. Not only is butter super unhealthy, but it makes it taste overwhelmingly like butter, and it doesn’t last as long. Using shortening makes it (slightly) healthier, lasts longer, and makes a great base for flavoring it however you like. I work in a bakery, and my bosses use shortening in their frosting (although they make batches about ten times this recipe, and don’t use milk either). They call it buttercream, too! I think really any basic white frosting is buttercream. I used the LouAnn Coconut Bakery Emulsion instead of vanilla extract, and I have to say, it tastes fabulous. I’m going to try making the rose cake, and at some point, I’ll try making your white cake recipe. Right now, I’ve tried too many bad cake recipes and am going back to boxes for a little while.
Just wanted to lend some support for shortening based buttercream frosting. Some people just don’t know the truth about ‘real’ buttercream. :3
Can you make this into chocolate by adding coco powder? How much would you add?
In the uk what shortning would you recommend if any please?