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’m here because I’m searching the web for a buttercream recipe but measured in American cups. In the UK, this recipe made with butter is always called ‘ buttercream’. We don’t need eggs or meringue in buttercream; at its best it should taste buttery sweet. We have royal icing, if you need something firm.
I’ll be back to try this, for a cake topping. Thank you for sharing. Love those buttery ribbon roses!
I use high ratio shortening instead of Crisco on wedding cakes. Since Crisco took the trans fat out, it just doesn’t have the came smooth consistency. Some people actually DO like the bakery pure white Crisco frosting, so I accommodate them whenever possible. I do use a flavoring called Cream Bouquet (almond, vanilla, butter and a few more flavors) by Magic Line–it is YUMMY and give your cake a distinctive flavor and smell (in a good way). Also on a wedding cake I like to add butter to make the cake off white–if the cake is pure white, the photographer’s flash will blow out all the detail and the lighting can become odd on the bride and groom standing behind it. If you must make a white white cake, using Crisco, the addition of the half and half will bring the fat content up and make it smoother.
Another thing I have found is that confectioner’s sugar is not what it used to be, some of the cheaper brands use cornstarch and beet sugar as filler. I go to Sam’s and buy the 5 pound bag of Domino brand, it is only about $5 as opposed to 2.75 for 2 pounds in the grocery store.
Beautiful work, great job decorating, and thanks for all you did to put this blog together for us. I am always looking for alternative ways or new ways that people see on how to get the same thing accomplished…not all of us are purists or focus on word semantics.
Just made this for my “practice” bday cake, I’m making a 4 layer, pink ombre cake and wanted to make sure this would work out. Perfect!!! Tastes wonderful and holds the gorgeous rose shape. I dyed half the batch hott pink and the other orange and filled the bag 1/2 and 1/2. wish I could show you a pic, it’s gorgeous. Thanks for the great recipe!
I just made my first ever fondant cake and used this butter cream reciepe and it came out so good. Love the texture and the taste. I used crisco and added butter flavoring to it and the end results were awesome. I have been looking for something so good yet so simple and I totally found it here. Thank you for sharing this with all of us!
Does crisco has to be cold or room tempeture? a regular mixer would help or do I need a big one?? and finally, do u think that the weather may change the results… i live in a very hot and humid weather.
sorry for the questioning but im trying the rose cake on a bachelorette paty =S
thnxs
Diana: In hot and humid weather – it’s pretty essential to use Crisco in the frosting. Otherwise, it will slide right off the cake when outside. If your event is indoors with A/C, I encourage use of at least half unsalted butter with the other half Crisco. (room temp is fine) The flavor of real butter is unmatchable. (is that a word?) If your are making it in your own home, crank the A/C and frost away. If you have a stand mixer – use it. Not essential, however, just more tiring using a hand mixer. I flavor isn’t a huge issue – then use all Crisco! I guess it all depends on your ‘consumers’. Will they care or not?
I happen to have a few chickens – and I will use a raw egg in the frosting (just the white for light colored frosting – whole thing for dark colored or chocolate frosting) – as it makes the frosting ‘silkier’. I would not, however, use an egg from the grocery store. Too scary. Hope this helped!
How much frosting does this recipe make? Thank you!
may i know what tip you use in making the rose piping?? many thanks!
Hi Babes, I have two full tutorials on my blog, as well as a video tutorial. I use a 1M or 2D tip.
Hi i really love your cakes but i am a bit confused in regards to frosting and icing the cake as mentioned above to crumb coat the cake should i use confectionery cane sugar or icing sugar ,I am a beginner in baking cakes and i am really inspired by your creative ideas and i love them to bits.Would really appreciate if you could assist me on this..
Hi Natasha- The sugar in this recipe is powder sugar, confectionery sugar… its got a fine powder like consistency. Happy Baking~
Haha that made me laugh out loud. Really some
One yelled at you over a frosting name?
Well thank you for taking the time to post a
Recipe for all if us. Even those with anger issues.
I hope that’s the worst thing that ever happens
To them…not liking the name of something.
Too silly but still I had to comment in it. 🙂