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.
Hi there! I made this frosting recently for my cousin’s sweet 16 cupcake pull apart cake that I made! It turned out awesome, and the frosting crusted nicely. However, I had some left over cupcakes I kept for myself and stored them in a Tupperware container with a lid. The frosting quickly become soft and almost runny while stored in there. Should I keep cupcakes frosted with this loosely covered, or maybe in the fridge? I’m making my other cousins 2nd birthday cake in to few weeks and may have to store it overnight and I’m worried about it getting soft and runny! Thanks!
Refrigeration is a great option, or in a cool and dry air tight container.
I followed the directions exactly but it didn’t work out for me 🙁 my flowers came out beautifully, but after about an hour the all dropped and fell off! So I took all the icing off and thickened it up a little. They stayed for a while but then started drooping a bit. The weather is cold here and it’s not hot in the house, temp is at 65f. I used crisco vegetable oil shortening
Crisco vegetable oil shortening, imitation clear vanilla, 1 2lb bag powdered sugar, about 1/2 c milk
How much does this recipe typically make? I need to make 13 cups of icing at the last to ice a cake I am making and then I need a bit more for about 2-3 dozen cupcakes. I wanted to see how much supplies I need to go and buy, I’ve made this recipe before but never measured out how much I got out of it, also two thumbs up, I love it every time.
I would say you get roughly 8 cups from one recipe. 🙂
Hola Amanda!!!…en esta receta para el “Crusting Buttercream” puedo usar agua en vez de leche???
Me encantan todas tus recetas y quiero practicar con esta .
Gracias
Francis
Hi Amanda, looovveee your rose cakes. You pipe it prettily, and the tutorial is really help me. Thanks for sharing. Also i do exactly as what you wrote here. My buttercream is a mix of 500gr shortening, 150gr margarine (butter is sooo expensive here in Indonesia), 250gr of sugar boiled with 100cc of water(thick simple syrup), 125cc sweet condensed milk and vanilla paste. Summer all year long here (tropical country). Maybe you can try to whip it up for your summer outdoor cake… It stays good both outdoor and indoor.
Beautiful cake, love the piping skills you have.
Dear Amanda,
I have a question about your perfect crusting buttercream. You mentioned that it’s very sweet and not as creamy. Do you have a second best recipe for the the rose cake decorating that’s less sweet, more creamy but still let the rose hold its shape?
Hello, Amanda!
I came across one of your stunningly beautiful Rosette Cakes yesterday and eventually stumbled upon your site/blog. Very nice work, I am baker!!! 🙂 You rock!
I adore your gorgeous cake creations, the rosette cakes are exquisitely elegant! I love the beautifully done photographs of your cakes as well. Do you do them yourself? Do you have a food stylist who works with you? Your images are so well done – absolute perfection!
Thanks to your blog, I have found great inspiration for an Easter Cake. I will make a version of your incredible Spumoni Cake. All your cakes are just so amazing! You do a fantastic job on everything, and I wanted to take a moment to tell you that!! I love your wonderful work and very much enjoy the style in which you write, as well.
You have accomplished what some of us foodie types can only dream about…
I would love to meet you some day! 🙂 Where in MN do you live? Where did you go to school? Did you go to any culinary type of school? Business School? I saw you have a book out as well, hope my local library has it. Can’t wait to check it out.
Love, love, love what you do! 🙂
With much admiration, appreciation and gratitude,
Lisa
… in Apple Valley
since the icing is made with milk would I need to refrigerate the cake after icing it?