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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Hi amanda..am a great fan of ur cakes…it luks so yummy..I do want to try it..bt I’m not getting shortening aanywhere.want wil I do?can it replace or jst skip?do it affect d buttercream?
Shortening is a type of hard, white, vegetable fat, the best to use is Holsum or Wooden Spoon Margarine. In most cases shortening can be substituted for butter.
can we talk about shortening? I am curious about butter-flavored shortening! does it give this crusting buttercream a good taste? or is it the devil & I should stay away from it? LOL I have made this buttercream several times but I was looking for a butter-y taste without having to add some butter because I want to keep the “crusting” not introduce “melting”. also, I have a fear of TOO buttery of a flavor because I know someone who uses an excessive amount of butter in her frosting & it makes me sick every time I eat it 🙁 …sorry for the long story, anyone ever use the butter-flavored shortening??
Yes, I have tried it once. Personally, I like almond flavoring in my frosting, so the butter didn’t really taste that great to me, but another consideration is that the yellowy color of the butter-flavored Crisco makes the tinting process a little more difficult. You might be better off using regular Crisco and butter flavoring.
I use it…works just fine. I use half regular, half butter flavor. And I use almond flavoring. Always have. It’s a winner to me 🙂
Years ago, 25-30, I did catering, mostly wedding work. The butter flavored cisco with clear vanilla extract resulted in a perfect ivory, candlelight color for brides who did not want white white.
If you don’t use it all how long is it still good? and do you store the extra in the fridge or cabinet?
I used to make a buttercream frosting for humid weather ,it was 2 pounds of powdered sugar, 2 Tbs of dream whip , Tablespoon of flour ,water , 1 3/4 cups of crisco.
If I take the refrigerator 3 hours before give to the buyer the butter cream steel hard of they put a little bit soft thanks
I made a buttercream frosting tonight and I thought it was to sugary ! The recipy was 250 gram of butter / 4 cups of icing , ect… I don’t really like it …I’m going to put Crisco next time ! Oh yeah ! It was hard to put frosting on the cupcakes with out making a big mess 🙁 lol But me and my Boy had fun 🙂
I have been decorating cakes as a hobby for 11 years. This recipe is a buttercream. I’m not hating on this recipe. I learned with this icing. However, I’ve moved on. The recipe I use is half unsalted butter and half crisco. It also has meringue powder in it to aid in crusting. Here’s the thing. If you are happy with your results/quality of product when using this icing, then use it. However, if you arent so happy with the greasey mouthfeel, but use it because your Wilton teacher at your local craft store said you had to inorder to get white icing. I’m telling you that if done properly, you can get a white icing with a part butter part crisco recipe. Don’t ever let someone tell you its not possible.
I totally agree with you.. white icing is possible with your method. 🙂 I have a recipe like that on my site called “decorator’s buttercream” 🙂
I would like to make a blush pink frosting, should I use a gel or liquid food coloring and should it be red or pink to get the blush pink color.
Not sure anyone answered you so l will share that l used red liquid food colouring. I made a doll cake and had three borders of varying size swirls and added a drop of food colouring for the first layer and additional drop of food colouring per border which produced 3 different shades of pink. I made a ruffle at the botton to match the first pink layer. Hope this helped.
I always use:
-CRISCO brand “shortening”- (butter- for cream colored icing –or– regular for white icing)
-WILTON-or-WATKINS Clear Vanilla AND Butter FLAVOR too!
-WATER
-DASH OF SALT
-powder sugar
Errmm…. Why would anyone be upset that you call it Buttercream? Would they prefer Lardcream Frosting? Criscocream? It is in fact considered American Buttercream. There are tons of variations, this one simply does not contain eggs like many other types of buttercream do.
Psshh.. Antyways, I am excited to use my recipe like this with cupcakes.. Oh! and a little curious surprise taste to go with the vanilla extract, try 1/2 tsp of almond extract OR 1/2 tsp butter extract OR almond and butter..
I like to make a batch of this frosting, divide it up into several small bowls (or baggies to save dishes), and play around with all types of extract flavors. Make note of the ones you fancy and add them to your recipe book for icing & frosting..
Hi I know you guys are going to be like seriously?but I’m new to baking and was looking for a frosting and found this one however I’m using a kitchen aid and was wondering do you use a beating attachment or the whisk?
I always use the beater attachment with my Kitchenaid. I bought the beater with the rubber scraper, it works great for frosting.