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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hey just wondering how long this buttercream can stay out of the fridge for?
Thanks!
Hi Amanda! I have let it out for about a week. While it still tastes good, the texture is a bit more dry than I prefer after so many days. Blessings!
I like the butter flavored shortening in the resealable stick containers.
Hi I was wondering if you could melt chocolate and beat it in the the crusting butter cream and sugar ?
Love the recipe can’t wait to try it.
How many cups of icing does your buttercream recipe make? I know these roses take a lot of icing. I’m making a four tier wedding cake with roses covering each tier (6″,8″,10″, and 12″). Do you have any sort of estimate how many recipes of buttercream it would take for that size cake?
I would also like to know much this makes.
I’m doing about 25 cupcakes and a double layer, 6inch round “smash cake”
Do you use this to ice your cake as well, or just to decorate with? If you use a different icing for the crumb coat can you please tell me the directions. Also do you have a recipe for a good vanilla or strawberry cake?
I made this rose cake using your buttercream recipe but with butter rather than shortening, it was wonderful! The roses held their shape and even a couple of days later were still fine, no melting! Thank you so much!
Hey ya’ll! So I used this recipe on my mom’s birthday rose swirl cake yesterday. And although it did hold up and pipe well, crusting is right! I would have preferred it to be a bit smoother. And boy was this sweet. But with 2 lbs of sugar, what did I expect, right? I think I’ll have to play around with the recipe until I’m happy with it.
I make mine with lard instead of shortening and condensed milk for the milk. I also add powder milk for flavor. Some might say “oh! Lard? Are you serious? That’s disgusting!!” but believe me the taste is good and it’s healthier than using shortening.
Sounds great! 🙂
I just want to say that I love this recipe. Traditional buttercream is great but won’t stand up to deep south Texas humidity. Just made some brain cupcakes and I love the way the frosting came out. Perfect!
I LOVE this Buttercream recipe for all you haters out there. Don’t knock it before you try it. I used Crisco’s butter flavored shortening and made this exact cake. My Mother-in-law actually complimented me and said this was better than the buttercream Publix uses (and she adores them). It held it’s shape VERY well. I have been using this recipe ever since I discovered it. I live in GA and it is a miracle if a cake survives just a few hours between the months of April and September. I LOVE the taste. I;m making a pumpkin shaped cake tonight and may add a smidge of butter extract just to experiment. Other than that, I will not deviate.
Why fix something that’s not broken??