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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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.
Been making it this way for close to 30 years. Always my favorite and everyone has always loved everything I frosted with this.
Thanks for sharing because I wish everyone would make it this way 🙂
Absolutely nothing against this recipe it was on point and delicious. I should have known better than to use a buttercream in 80° weather anyway, but i did everything i knew to do. The cakes cooled overnight, then i froze it with a crumb coat on, changed my pastry bags twice so i didnt warm the frosting with my hands, then i added the rosettes and kept it in the freezer til the party. Unfortunately the once thick beautiful delicious tasting frosting slid completely off. Wish i could post pic for you to see. So sad 🙁 ;( so while i will definitely be making this again i will wAit for cool weather. 🙂
I too have used this half butter half shortning for 30 or more years and it has never failed me. I am so in love with cake decorating and being able to use my skill to bring smiles and swoons…pure unadulterated joy! I would love to show you my latest creation ..just to zee what you think. I’m 71 and still a giddie little girl over this fun artwork!
Every recipe your post I make comes out so good thank you so much for your show you are amazing
It’s amazing. I have one question. How is your icing so white? My buttercream frosting is always yellowish because of the butter.
I also Hv this same question..
Beat the butter and crisco alone until it turns white. Takes about 2-5 mins!!
Whip your butter longer. The longer you whip the butter the whiter it gets. I believe 5-7 min.
Best kept secret…use no-salt butter! If you compare, the butter with salt is much more yellow!
I do like so many of your recipes and ideas. Thank you.
Should tapioca powder be used in the frosting. I was taught to use it for icing that doesn’t move!
Do you think the perfect crusting buttercream would be good for a unicorn cake? I loved it on my rose cakes!
Amanda…thank you so much for posting all the wonderful recipes that you share with us. I just made cupcakes for the July 4th holiday. I have never had so many people rave about my baking. I will use this recipe and others that you have shared from now on. I think you are a great baker and a warm and funny person too. I love watching your live episodes too. Thank again and ignore the mean folks! Some people just can’t be nice!😊❤️🎊🎂🍰
I have been using this recipe for almost thirty years. I don’t do this professionally, but I do cakes for friends and family’s birthdays and weddings!!! It can’t be that bad when I was asked to do three different weddings in four months. 😉 Everyone raves about this BUTTERCREAM. I will also add almond for that extra touch. Everyone loves it, but can never guess what that extra something is!!! Thx for sharing!!! I love and have tried many things from your blog, and just ordered your book!!you are Amanda the Amazing!!!