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
- 7½ cups (2 pounds or 937g) 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 make mine the same.. To make it to where it taste like buttercream, use 1 tablespoon of butter flavor extract
To make it have the butter flavor, add 1 tablespoon of Butter Flavor Extract. Makes the frosting taste just like the bakeries.. 🙂
Hi
Firstly thanks for this recipe, I’ve done the rose cake a few times now. I’ve looked around but can’t find the older buttercream recipe you used to show for this and was hoping you could help? I know it had similar ingredients but had heavy cream and some salt in it. I just can’t remember the quantities? Thanks
Could these roses be made using a cream cheese icing?
No I just tried it tonight with the cream cheese frostin and it looked terrible. Its not nearly stiff enough and just slides off the cake ..even with it being cooled.
Try using less liquid for a stiffer consistency. 🙂
Hello,
Can I use “butter flavor” Crisco shortening rather than the “regular” Crisco shortening?
thank you,
The butter-flavored Crisco has a very strong butter flavor to it. It’s a pretty artificial flavor too. I would suggest using a bit of butter extract instead, from what I have heard that’s how a lot of bakeries make their frostings so yummy. Hope this helps a bit, good luck!
I use butter flavor Crisco and the frosting is delicious. My family loves it. Plus it crusts beautifully. Butter just doesn’t work the same.
I am thinking out loud here, so to speak, I would like to do these roses all over a flat cake (2 9×13 cakes placed beside each other) for an anniversary cake. What would you suggest in creating a space that I can write Happy Anniversary? Some sort of a flat surface to write on? Any suggestions appreciated.
By the way LOVE the way this cake looks.
I use a 1/2 and 1/2 recipe for my cakes 1/2 butter and 1/2 shortening and they always taste great and hold up great. 🙂
This is almost the exact decorator’s icing recipie that my grandmother passed down to me. She has been using it to decorate birthday, wedding and occasion cakes for over 50 years! The only adjustment I have made to it (because I do like a little butter flavor in my icing) is that I use buttavan from sugarcraft as opposed to regular vanilla or clear vanilla extract. I find it gives the icing a more creamy buttery-vanilla flavor that is unique to this area. People tell me my cakes taste like cakes from expensive bakeries in the city! I know sugarcraft is sold out of buttavan right now and I am freaking out because I am almost out, but hopefully they will have it available again soon. You should give it a try!
My problem is the following: Crisco is not available in my country. what could I use instead of shortenings? Butter or margarin maybe?
Thanks a lot
,,I have my Grandmas cookbook.In this cookbook is a yellowed newspaper clipping with a recipe for buttercream frosting,MADE WITH SHORTENING..That is what buttercream is,,,scrape the frosting off before you eat the cake or don’t think about it..(It does sound gross)..also,where I live, Crisco and butter cost about the same ..
This is the PERFECT recipe for yummy frosting! I tweaked it slightly (added a tablespoon of butter extract to the milk, as several people suggested), but I also added a bit of almond extract and a few dashes of salt too. It was DELISH and was perfect for the rose cake. I made a “Barbie” version (you know, where the cake forms the dress) and had to transport it about 45 minutes, so I was worried about regular buttercream sliding off the steep sides of the cake as soon as the sun hit it in the car. The slight crust this frosting formed ensured the cake was way more stable than I was expecting and made transport so much easier. I’m a sweet freak, so I didn’t mind that it was super sweet, but utilizing the extracts gave it a bit of a flavor beyond just “sugar” and I’m thinking experimenting with other extracts for the future…peppermint would be devine…
THANK YOU for providing a simple AND sinful icing recipe! This one will hold a spot forever at the front of my recipe box.