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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Watkins sells a chocolate extract that would be great in this frosting. They also sell the clear vanilla and almond extract along with many other flavors. I made a Christmas cake with mint green flavored frosting and Christmas decorations and it was great. The frosting held up all day and everyone loved it.
Hi, I was wondering if you know whether this recipe is enough to cover a 9″ rosette cake or if I will need to double the recipe? This will be my first time making a rosette cake and i’m scared that I might have too much or too little frosting when decorating. Please help!!!
Thank you.
Hi there!
I am planning to use this recipe for my decoration on a 20cm round cake. I am going to scatter some flowers on top of the cake to make it pretty 🙂
Can I use this frosting and then make the flowers (drop flowers, or I might try your hydrangea flowers) on a baking paper, chill them and then transfer them onto the cake?
I am a bit scared to pipe them straight onto the cake ^^’
thanks!
Hi! You can most certainly pipe directly onto the cake. If you make a mistake it can easily be wiped away and the frosting re-used. Of course, if you want to practice on baking paper, that is a great option too!
Oh my gosh, HOW do you make those hydrangea petals?!?! That’s frigging adorable.
what can I use besides 1 cup shortening (Crisco) ?! I have butter or coconut oil, would either of those work?! 🙂 thank you
Can I refridgerate the cake after decorating or should it be left at room temperature?
Thanks!
Yes! You can definitely put in fridge.
I have baked cakes and such for years. I even bake and ice cakes for a local restaurant. If you use Crisco or some,Vegtable Oil, you can buy a clear butter flavoring that gives it the taste of using butter. To be honest, I use unsalted butter and get amazing results. If you want to use the recipe above, try the clear butter flavoring. You will get a beautiful white icing.
I also call this recipe buttercream. It is delcious but oh so sweet.
As you warned at the bottom of the recipe, it is VERY sweet. How much sugar can I get away with cutting out? I’ll also have to try adding some salt next time.
People would surely be upset if you call this frosting without using butter, butter cream frosting, I would rather call this frosting BETTER CREAM frosting to silence your critics for not being PC.