The Perfect Crusting Buttercream

I use this recipe when making my rose cake,

my hydrangea cake, 

or any cake that I want the frosting to be able to hold its shape!

This makes quite a bit, but can be refrigerated quite easily.

Crusting Buttercream

1 bag powder sugar (two pounds or about eight cups)

1 cup shortening (I used original Crisco)

1 tsp vanilla extract (use clear if want white frosting)

1/2 cup - 3/4 cup milk

Cream shortening and vanilla in mixer for 2-4 minutes.  Add in powder sugar, one cup at a time.  If you find your mixer struggling, slowing add in milk.  Use more milk for a creamy consistency, use less milk for a stiff consistency.

Enjoy! 

*Some people seem to get very upset that I call this frosting a buttercream.  And to that I say, "Sorry."  

I dont have  a much better answer.  If you have any suggestions for a better name I am all ears!

 

Comments

[Amy]

So helpful Amanda! I really want to do one of each of those.

[Aleesa McKenna]

Hi there. Do you have to use shortening? never used it for icing before. would butter do the same or not really. thanks!

[Doana]

Curious about butter, too. I hate shortening.

[Kim Jack]

I was wondering if you can add a flavor to this recipe and if I do, do I need to take something out, like the vanilla or just not add as much milk?

[Aleea]

Butter works just fine in place of shortening

[Sophistimom]

Those rosettes give me goosebumps. I love them.

[suzieq]

butter can be used in place of shortening....but it wont hold its shape as well, especially in the warmer temps. i tried to make her hydrangea cake but bc i used just butter i couldnt get the shapes to hold. i now use a recipe that is similar to hers but i use 1 stick of crisco and 2 sticks of butter. it crusts and hold its shape better then just butter but also taste more like regular buttercream. : )

[alycia]

As a flavor snob and a purist who believes that treats should taste as good as they are beautiful, I have to agree that if it doesn't have butter and either egg yolk or egg white then it is not a buttercream! It is frosting. Might not sound as fancy, but an important distinction to make in order to maintain the integrity of the craft.

[JessB]

Hello, I just wanted to say thank you for contstantly amazing and inspiring me with your fantastic baking.

For the first time this weekend, I filled a cake and iced it with buttercream - I've never had so many compliments!

I really appreciate you posting such great recipes, sharing your tips and showing such beautifully decorated cakes and cookies.

[Jus' sayin]

@Alycia then you should have a more constructive comment than telling this wonderful blogger something she already acknowledged in her post, like another name for this excellent, helpful recipe.

[mattlondon]

i know this post is 8 months old, but i just wanted to interject.. that's known as a "decorator's buttercream", hence the perfect crusting and consistency for flowers.. a "real" buttercream is more of a filling/coating