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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I am trying this recipe for the first time. If I am making a 4 layer cake should I double this recipe . The layers are thin and 9” circle in size .
Finally I fun You . I was looking since 2013 and I lost contact .
You litterally saved me, and not a moment to soon! Day before Thanksgiving and I am making a mini cake for my Niece to give her tomorrow. I was using another recipe from another website tbat is in no way connected with you. Long story short, an epic failure from taste to broken icing! If that wasn’t enough, I didn’t have enough ingredients for another batch.
Frantically, I searched for another recipe and remembered reading your website before. Clicked on your recipe. What a saver. Even though I didn’t use your recipe, I was able to compare methods and ingredients, which ended up saving the icing! I cannot thank you enough. Creamy, holds together, and is a dream to work with!
I really think I will learn a lot about cooking cookies and icing . Thank you very much for accept
ing me.
Hi,
I’m trying make Abby Cadabby cupcakes from Sesame Street. Can you please help, this is the only character I’m having a problem with. Thank you
Your frosting is the same one Wilton Cake decorating classes had us use. Yes, it is a Butter cream frosting, because of the consistency not because it contained butter. Using butter you can not achieve the consistency and make the roses or have your piping turn out looking as nice as a bakery. Try adding Butter flavor instead of Vanilla extract if you want the flavor.
I’ve adopted this recipe as my go-to for buttercream. Both vanilla and chocolate. And even a chai buttercream. But I’m stumped. I want to make a peanut butter buttercream and am wondering how I can use this recipe but incorporate peanut butter into it?
Thank you for sharing this. I use it all the time.
Hi Amanda, i want to pipe rosettes, 8″ cake, 3 layers, should i double or triple this recipe
Thank you
Doubling would be plenty. 🙂
I forgot to ask you about the shortening, is this hi ratio or i can use regular shortening crisco, the new crisco doesn,t have hi ratio
Thank you