This Crusting Vanilla Buttercream Frosting Recipe is my go-to for cakes, cupcakes, filling and decorating cakes. This is a large batch that holds up well in warm conditions, tastes amazing and pipes beautifully. Also, it can be stored up to 2 weeks when needed.
Crusting Vanilla Buttercream Frosting Recipe
Over the years, I’ve made hundreds… no, thousands of batches of buttercream and this is by and far the one I make the most.
Actually, a few years ago my son started making it for me (yay for older kids)! He has the recipe memorized he’s made it so often. Seriously – I’ve made it more than any other frosting ever. Cream Cheese FrostingEven more than my super popular .
And this is not a unique recipe. I probably orginally got it from a Wilton magazine or a church cookbook back when I started doing cakes as a teenager. I’ve tweeked it a tiny bit over the years but not much.
The base recipe is pretty common and similar to other buttercream recipes. But nevertheless, I’ll show you how I do it because I’m often asked.
So… here it is, my Crusting Vanilla Buttercream Frosting Recipe. In some circles, this is also called American Buttercream, but there are variations of that too.
A few notes about this recipe:
- I make a huge quantity of frosting because I usually make large cakes and I need lots of frosting. This recipe has 4 pounds of powdered sugar, 2 pounds of butter and yields 8 cups of buttercream.
- By mixing such a large quantity at once, the mixer blade is completely hidden in the frosting*, therefore not mixing in a lot of air. This keeps the frosting especially creamy and smooth for decorating. *this was true when I was using a 4.5 quart Kitchenaid. Of course, it may not be true depending on your mixer.
- This frosting will keep in the frig for up to 2 weeks in an airtight container.
- You can cut the recipe in half or fourths easily for smaller batches.
- I find that about half a cup of milk yields the perfect consistency for frosting a cake.
- Yes, you can skip the shortening and use all butter but your frosting will not be as stable. The all-butter version is softer and melts easier. I share more about shortening vs. butter in this post.
Here’s a video of me making it in my Bosch Mixer… which by the way… means NO huge cloud of powdered sugar in my kitchen: