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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Is powder sugar the same as powdered sugar?
I am from Denmark😏
Yes, same thing. Different spelling. (Also called icing sugar in some places.)
Buttercream/not buttercream I don’t care what you call this frosting I call it DELICIOUS! Made some today to try out and decided this will be the recipe I use to frost 125 cupcakes for my son’s Eagle Court of Honor next month!
HI. I have been searching for a crusted Decorating icing like this for over 30 years now. You have a gold mine recipe here! So simple, but with such great flavor and crusty texture. Your recipe turned my Birthday cupcakes for my twin sons birthday into a non stop raving review of them. I want to thank you so very much, Dale
I’m looking for a buttercream that can be refrigerated and remain soft as I have a fruit filled cake to make and the customer wants it frosted with buttercream—not cream cheese nor whipped cream— (as I usually make an all butter buttercream) would this recipe—or subbing all of the butter out for shortening work?
Thanks so much!
How much buttercreM does this make?
Delicious. !!! thanks for the recipe..m.
Can you use heavy whipping cream instead of milk?
yes!
Can I use water instead of BUTTEr… I don’t eat cream either. Bit of a diary thing.
Use shortening (think crisco) instead of butter. You can buy butter flavor and add it to the frosting to give it the buttercream taste without the dairy!
CAN’T please everybody.. sad u had to even comment about ppl getting mad.. i mean really its fosting whats to get mad over ? =)
Will water work in place of milk? I have a bad dairy protein allergy in the family.
I have made buttercream with no liquid, it works. You just use less sugar. Also, if you like coconut, coconut milk works well!
I love baking but dont have oven
Pray you will get one soon. 🌝