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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Love that recept
This is a typical American “buttercream” or as Wilton refers to it “decorator white” icing. If you buy cakes at the grocery store (Walmart, Sam’s Club, etc.) this is the most commonly used icing/frosting. This is an excellent recipe for piping and decorations. You can change it up and use all butter, or like I do make it half butter and half shortening. There are many “bakeries” that only use Swiss Merengue buttercream, or Italian Merengue buttercream or even French Merengue buttercream. These all differ in that they use regular sugar and not powdered sugar, and in that they use eggs (either whites or yolks). It is about personal preference and what you are intending to use the frosting for. If you dont like “all shortening”, then just skip this recipe and use something else. People these days are very judgmental and impolite. Just calm down and be nice!!
How long can this be refrigerated for? I’m practicing today and making the actually cupcakes for the party 6 days from now. Thank you!
At least 2 weeks. 🙂
Thanks for the lesson. Still a little apprehensive, but will definitely try.
Do you have a recipe that uses jet puffed marshmallow creme for a buttercream recipe.
Why don’t you use whipping cream..
I have used this recipe many times. Sometimes I like to use almond flavoring.
I love your recipes hard sometimes to change it to uk
Measures but still live them
What is shortening
Shortening is a fat that remains in its solid form. It can be vegetable fat or animal fat. A name brand I have used is Cisco.
I have a question.I make a chocolate peanut butter cupcakes.And my peanut butter frosting slides off my cupcake.what am I doing wrong.and do you have a recipe for a turtle cupcakes..thank you
Just guessing here as I don’t know what your recipe is. That being said you could stiffen it with more powdered sugar. Also, watch the temperature, if it’s too warm the p.b would indeed slide off.