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, I am looking for a sturdy enough to pipe cream cheese frosting for my red velvet cake. Have you tried substituting the butter or Crisco for cream cheese before? Or do you have a different recipe that I could try?
Hey Amanda. I’m making My Daughter a Birthday cake. Your crusting buttercream sounds Wonderful.Is it okay if I add some fresh or frozen strawberries to the mix? Or maybe some strawberry jello? I’m making a strawberry cake. Thanks
I have used this recipe a few times for my birthday cup cakes love it
OMG. I love your sass. My spirit sister!
Thanks so much for sharing this recipe! It is light, fluffy & delicious. I don’t care what it’s called it’s a great icing. Thanks again.
I love that you called this buttercream. It’s how I found it through searching. I used it this weekend for confirmation cupcakes that needed to be milk-free & butter-free. I used unsweetened almond milk to sub for the regular milk and it worked great!
If someone is looking for a vegan frosting – this works well.
Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers a great find
Will this crust enough to pipe on sugar cookies and then stack them after it is crusted? I usually do 1/2 butter 1/2 shortening combo…wondering if this crusts better.
I am making unicorn cake pops. My question is, will this buttercream recipe stiffen up enough to put in cane pop bags
Yes, it will. You can always try using less liquid to achieve the consistency you want!
Can I put cocoa in this recipe to make it chocolate ? If so how much? I e made this before but wanted it plain this is The Best recipe I’ve tried thus far !!!!!