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
- 7½ cups (2 pounds or 937g) 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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My icing recipe is VERY similar… I use just 1/2 cup shortening for 2lbs of sugar… Add almond extract and use water instead of milk. It’s a crowd pleaser and very easy to make… Hardly ever I sift the sugar.
To lessen the sweetness put a dash of popcorn salt into while mixing it will cut down the sugary taste 🙂
Great idea!
I have my sister-in-love’s wedding that I would love to use this buttercream recipe on, but I was unsure how it will hold up in Alabama in August. (wedding and reception on the farm outside).
I am a home baker with no formal experience, any advise would be greatly appreciated.
I’ve made many wedding cakes and cupcakes with this exact recipe. It holds up very well in heat as long as it doesn’t get in direct sunlight. Perfect wedding cake frosting.
I’m a pro pastry chef who started out as a cake decorator.
The trick to making a buttercream iced cake in summer heat…is to go butter-free!
I usually use a cooked french buttercream. BUT that uses real butter, which doesn’t hold up to summer heat at all! So, when making cakes for outdoor weddings, I always use butter flavored Crisco and a no-cook recipe like this one. Because the Crisco is made with stabilized oils, it’ll stand up to the heat no problem & hold it’s shape. Using the butter flavored Crisco helps ensure a closer flavor to fancy French buttercream (as opposed to this American-style frosting recipe) without the risk of a cake collapse!
What kind of shorting is that? What is it called and where do you get it?
Won’t using butter flavored Crisco make the frosting an off white color?
Yes, it will. Butter flavored crisco is completely yellow.
Hi! I am starting to bake for others, and while I hesitate to use shortening in my recipe, I have to agree that cakes and cupcakes for display need to have shortening in the recipe.
May I ask if I use entirely shortening, will it taste waxy and greasy? Thanks!
Hi! I’m wanting to make lemon buttercream for a cake. can I use lemon extract instead of vanilla? should I put the same amount in? should I put any vanilla in it?
You can substitute lemon for the vanilla, but taste as you go. 🙂
Hi! I am looking forward to trying this recipe, but if there a reason. You don’t use pure butter? The 2 buttercream w recipes I’ve tried call for 1c butter (one had heavy cream and the other milk, with the milk recipe achieving a nice crusty frosting) anywho…just curious how the crisco changes the frosting? Thanks!
The reason for using crisco instead of butter is to give it the pure white color for wedding cakes. If you use butter your frosting will have a yellow tint.
Every cake decorating book I own or have read uses shortening in the buttercream frosting recipe. I had no idea there was such controversy! Personally I would stay away from Crisco and use a high ratio shortening . Baker’s quality shortening gives the icing a fine, smooth and creamy texture without a greasy aftertaste.
I am NOT a baker, but I’ve always wondered how to get a buttercream that crusts over. I love that consistency, so I’m going to give it a try myself. I do not like that greasy feeling Crisco leaves on the roof of my mouth. Where do I purchase a higher quality shortening for home use? Any suggested brands?
More sugar=more crusting. A high ratio shortening will help also.
I am wanting to use this for a hello kitty cake for my daughter’s 5th birthday…I’m nervous to do it in the first place since I am a mid-level baker. My question is how much does this recipe make? I need 4-5 cups of buttercream and I have to dye some red, yellow and black. Do I need to double the recipe or is it fine? Any suggestions on color product to dye the icing?
Love your writing & the recipes look great but the ads are making me crazy!!
Sorry Joni! It costs a lot (a LOT) of money to bake 4-5 times a week, not to mention photography and web hosting and props. Ads are a way for me to not be losing money by blogging. Unfortunately for those that are offended by them, they are here to stay.
Have you ever made a chocolate version of this icing? Need to make a choc iced cake sat and would love to use this if you have tried it and can help me with what to add or change to still get a great flavor 🙂
I grew up w this icings but add Vodka not milk. The vodka evaporates no flavor, ad only a tablespoon or so w the white favorings, vanilla, lemon, peppermint, etc.
I am so glad I found your page via pinterest. The frosting came out perfect and the roses are a perfect on top of my grams 91st birthday cupcakes. I will definitely be keeping this in my go to box. Thank you so much.