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.
If you want butter flavor, add some butter extract. 1 teaspoon is good. You can do this whether you use butter or not.
Why shortening is used instead of butter?
Butter will give it an off white color. Shortening gives a white color.
Buy butter that doesn’t have yellow coloring in it. Many European butters don’t!
Shortening also has a higher melting point so it will hold up better in hot and humid weather!
to ensure that it can crust and dry out as shortening has less water in it than butter
How is the mouth feel of this “buttercream”? Is it going to coat the inside of your mouth with a thick oily layer that won’t go away because the shortening doesn’t melt at body temperature? Or does the milk help to prevent that? I feel that the overall taste and eating experience would trump ease of decorating.
I’ve been using this recipe forever and don’t have any problem with it costing your mouth. It’s not as much shortening as grocery store frosting uses.
Crisco changed its recipe since the trans fats were banned and now you have to buy high ratio shortening if you want to prevent that greasy layer left in your mouth.
Most likely the largest variety of cakes you have eaten in your life are basically the same as this.
I use a high ratio shortening…and I use creme bouquet for flavor. I always use shortening in my icing for cakes and most cupcakes. I have some special recipes (like praline cupcakes) that call for using butter…but you have to be very careful because they cannot tolerate heat. Shortening hold up much better. NO it does not taste greasy…but you must use a good shortening.
What is an example of high ratio shortening?
Should I sift the powder sugar?
I don’t sift mine and it turns out fine. The mixer helps it to get all in there.
Crisco is Hydrogenated cotton seed oil. Extremely unhealthy.
Don’t eat it every day!
Ummm…we are talking about CAKE here, aren’t we?
Can anyone tell me how long this buttercream takes to form a crust? I’m using it on cookies that I need tomorrow for a party. Thank you for any information you can give me!
I have a decorator icing that doesn’t call for milk Have always been hesitant to use a recipe w/milk. Just say’n.
I have been using this recipe to decorate cakes and cookies for about 40 years and my customers rave about it. I picked up the recipe in a Wilton class, where they called it buttercreme. I too thought it was ironic, since it contained neither butter nor cream, but go to a sweet shop in New York and order an eggcream. Go figure. I personally
don’t care what they call it, it has been making me a good livong most of my life.
hi terry, I habe a question… when do you add coloring or anh flavoring.. do you replace de vanilla?
just tried this recipe & your rose cake tutorial and it turned out amazing I love this thank you!
Concerned about milk being in the recipe, won’t the milk spoil the frosting sitting out for long periods with-out refrigeration?
Sugar acts as a preservative towards the milk. All that sugar will allow the icing not to spoil
I use to worry about that too. The sugar keeps it from going bad.