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?
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Do you have a chocolate version of this?
Sounds good!
sorry im Scottish and am struggling with the word shortening. can you help explain what it is?
Don’t know if you got a reply but all it is is vegetable lard. Crisco is the most common one that’s used
In the UK, you need to use Trex. It’s the same as shortening and gives me the most consistent results.
Thank you!
Is there a substitute for milk? My friends daughter has milk allergies
Can I use almond milk?
I use almond milk and it works just fine. I do find that I have to add a bit more to get the consistency that I want though. Both my boys have dairy allergies, so we use a nut milk for any recipe calling for milk
I make a very similar icing, but I usually do half Crisco and half-store brand shortening. Its seems to crust over better than just Crisco… could be all in my head, something about the different types of fat maybe…. I use water instead of milk, every time, always with no problems.
Hi Amanda, I tried this recipe, and it is super sweet indeed. You mentioned that I can use less sugar, will it affect the consistency of the buttercream? I live in the Philippines and it is really hot here, especially during the summer months. What I want is a crusting buttercream that would not be super sweet that I can use for a rose cake. Hope you can share your inputs. TIA
I didn’t see any answers to your question. But I add a dash of salt to cut the sweetness and it works wonders 🙂
I am fairly new to baking and I started with this recipe ( all shortening) and it has the tendancy to slide off of the side of my cake? Also the little bit I put ve tween layers sort of buldges out? Is there something I am doing wrong?
Add a dash of salt to any frosting it cuts the sweetness
Please help. I live in the U.K. I am simply a home baker. What is the UK equivalent to Crusco. Thanks. Dawn
Any vegetable shortening should work, Cruso is just a brand.
I have been saving youvrecipes that i know i can try it soon ! No 1 fan here …
Does this frosting crust?
Yes. Same recipe I use for my cakes.