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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i know this post is 8 months old, but i just wanted to interject.. that’s known as a “decorator’s buttercream”, hence the perfect crusting and consistency for flowers.. a “real” buttercream is more of a filling/coating
This stuff is wonderful, I especially love giving it a citrus spin with lemon and orange extract and a bit of butter flavoring!
I made this today and loved it. Consistency is amazing. I substituted chai latte concentrate for the milk and added 2 bags of chai tea to it. Mmmmmmmm!
Used butter flavored Crisco though and not sure about that…wanted butter flavor in a frosting that would hold up better than buttercream. Way strong butter aftertaste. Suggestions, anyone?
you can get butter flavoring in a bottle. Of course it is yellow in color but will give you that hint of flavor, about 1/4 tsp is what I use. I mix it with the Crisco before adding anything else! Hope this is helpful
How about whitening powder? I’ve heard of it but never used it…
I use a little buttermilk about a tablespoon or so. Organic is best due to taste. It will give a buttery taste and still allow your frosting to crust. It also kills a bit of the sweetness.
Can I add Lorann’s Marshmallow Flavoring and if so, how much?
@Jenny, I don’t know if anyone ever answered you or if you still need an answer, i didn’t realize all of this was from 2011! At any rate, Lorann’s is, for me, just a “teeny bit at a time” deal. I actually use an eye-dropper with mine, that stuff is strong! I haven’t tasted the marshmallow, but if it sounds yummy, i would just start with a little bit – like a section of extra frosting – and drop in a teeny bit, taste, then see what you think and slowly add in as needed.
I always like to try the recipe “as is” as much as possible, except when i am subbing for a food allergy situation. Hope that helps :0)
I was wondring if you have a good sugar cookie on a stick. We want to make a sugar cookie bouquet for my daughters baby shower this week. We bought a airplane cookie cutter and we wanted to put them in a vases for our center pieces. Also can I use buttercream frosting for decorating or should I use icing ?
https://iambaker.net/christmas-cookies-cookie-recipe Here is my favorite sugar cookies recipe, and you can most definitely use it for cookies on a stick! I use both buttercream and glaze icing for cookies, and find they both work great. Hope the baby shower is wonderful!
Stunning cakes!!! Almost too pretty to eat 🙂
I’m making a champagne cake for a Chanel-themed baby shower and wanted to do a champagne icing as well. Can I substitute champagne for some of the milk in this recipe and have the icing still stand up or will that affect the consistency too much?? THANKS!!
Champagne buttercream sounds delish! I think you could easily add it in place of milk, but I would start with a small amount, like a tablespoon, and go from there. Have a wonderful day!
If you are making champagne flavored icing, I would look into reducing the champagne down, so you don’t have to use all the water that comes along with the champagne. I boiled my champagne down from 2 cups to 4 tablespoons. It seemed to work out fine.
I use champagne flavoring so as to not add too much liquid and to get enough of a “flavor bump.” I have also been reading lots of the post regarding Butter cream butter versus shortening. I usually add some meringue powder to help stabilize my frosting/icing whether I use all shortening, or shortening/butter blend. The problem with doing that is if the cake is for someone else you have to let them know in case anyone that will consume it has an egg allergy, the same goes for Italian, Swiss or French butter creams which all have eggs either whites, yolks or whole eggs. The problem I find with all butter is that you cannot get a true bright wedding white frosting if it’s part of the recipe. As far as taste goes a big problem I seem to see lots is that salt is omitted from frosting/icing recipes. This is REQUIRED as far as I am concerned because it cuts down on sweetness and enhances the other flavors. I usually use fine (popcorn) salt and dissolve it in the liquid that will be incorporated into the butter cream. Just my two cents worth.
I love the rose cake, it is beautiful. The recipe for the “butter cream frosting” could be called “White Icing” The CIA recipe for butter cream is quite simple, 2#butter 1/2-3/4# crisco 4# confectionery sugar, any flavoring you would like, it holds up well to piping, doesn’t get crusty and makes enough to frost and decorate a half sheet cake, sides and top
1/2 butter, 1/2 crisco + butter flavoring (near the vanilla) + a 1/4 t. almond extract = Great taste and excellent texture.
I am new to this ans want to try the rose cake but I have a question. Is the # symbol in the CIA recipe meaning cups? Thanks!!
The # symbol just means pounds! So 1# is just 1 pound haha. We use it in cooking school just to shorten recipes. 🙂