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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Hi! Can anyone tell me if I use this crusting buttercream to frost a cake…can the cake be refrigerated? Will the crusting buttercream “crack” ? Hope someone can reply me :)!!
Brandie, I often see the # symbol used to indicate weight, as in “#” meaning “pound”. Hope your cake is wonderful — both visually and flavorfully :D!
I’m going to try the strawberry version substituting a seedless blackberry puree I made and froze last summer. I’m guessing it will be a light purple, doesn’t that sound enticing? 😀
I absolutely love this rose cake. It’s simply gorgeous. I do have an issue with the icing however. I decided to go by this recipe rather than using my usual recipe for buttercream frosting. When I made this recipe, I found the frosting too grainy and it tasted way too much like sugar straight out of the bag. It also reacted funny when I tried to color it. I ended up doubling the amount of crisco because in my usual recipe, it was 1 cup of crisco to 4 cups of powdered sugar, rather than 8 cups. When I added the extra cup of crisco, everything balanced out and it was perfect.
i just want to ask,you said ( it was 1 cup of crisco to 4 cups of powdered sugar, rather than 8 cups. When I added the extra cup of crisco, everything balanced out and it was perfect.)that extra cup crisco is put in that for 4 cups sugar or 8 cups???thanks
I love the rosette cake and have pinned it about 22 times! 🙂 I am curious what tip you use when making the rosettes on the large cake?
I Love the cake!!! I do have one question though. In your very first pictures i see this is a tiered cake…how did you tier the cake without messing up the bottom tier’s roses? Did you use any pillars for this?
You have a wonderful blog which is not only inspiring but also easy to follow. Im new to this so I have a basic question about buttercream. Whenever I tried to frost my cake with buttercream made with butter or eggs, and put the cake in fridge to cool, the buttercream hardens like solid butter and when it comes time to eat it then it tastes really bad. This happens especially when there is leftover cake…it almost always spoils it. So I was wondering what they use in the bakeries because traditional bakery cakes which are in the displays always have smooth white frosting which doesn’t harden…thanks, I appreciate your time!
i dont think putting the cake in fridge is necessary if your main intention is to preserve the cake (including leftovers).if your buttercream holds well when youre decorating the cake,then it should be fine in room temperature (normal room temp,not too hot) in terms of maintaining the shape of the cake.and most buttercream wont spoil/become poisonous if you left them covered/stored in airtight cont for a day or two in room temp.
I love this frosting technique, it looks very elegant and Victorian. My daughter wants me to use it on her wedding cake; however, I have two questions:
Does adding Dream Whip aide in the crusting ability of the frosting, in much the same way as adding meringue powder? Could Swiss Meringue Buttercream be used successfully with this rose technique?
Any help that could be offered would be greatly appreciated!
i think shortening is used if you want your icing to be white. If you use butter it wouldn’t turn out to be super white. it’s a matter of how you want to make it look.
Thank you! I was looking for a easy crusting buttercream and this is it.
This is a great tutorial and those rosettes are just beautiful. Although, I do have to agree that the icing is not very indicative of buttercream. I would definitely classify it in the sugary frosting category. I’m sure it holds up to decorating much, much better than true buttercream, but if taste outweighs appearance, swiss meringue buttercream would be the better alternative. I’m sure it may be hard to get those rosettes to look half as good with the real deal, though.