This Crusting Vanilla Buttercream Frosting Recipe is my go-to for cakes, cupcakes, filling and decorating cakes. This large batch holds up well in warm conditions, tastes amazing and pipes beautifully. Also, it can be stored up to 2 weeks when needed.
Originally posted January 2014, updated June 2024
Jump to:
- Crusting Buttercream Recipe
- Video (Vanilla Buttercream made in Bosch Mixer)
- Why You'll Love Classic American Buttercream
- What does "crusting buttercream" mean?
- Tools Needed
- Ingredients
- Substitutions
- How to Make Crusting Vanilla Buttercream
- Pro Tips
- Variations
- A few notes about this recipe:
- Serving Suggestions
- More Frosting Recipes
- Recipe
Crusting Buttercream Recipe
There are many different types of buttercream in the world - including American Buttercream, Italian Meringue Buttercream, Swiss Meringue Buttercream, and more!
But 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. Seriously - I've made it more than any other frosting ever. Even more than my super popular Cream Cheese Frosting.
And this is not a unique recipe. I probably originally got it from a Wilton magazine or a church cookbook back when I started doing cakes as a teenager. I've tweaked it a tiny bit over the years but not much.
Note: this is not an original recipe; it's pretty common and similar to other buttercream recipes. Nevertheless, I'll show you how I do it because I'm often asked.
Video (Vanilla Buttercream made in Bosch Mixer)
Below is a video of me making it in my Bosch Mixer... which by the way... means NO huge cloud of powdered sugar in my kitchen! Before I switched to Bosch (see why I no longer use Kitchenaid here), I used to make my frosting in my Kitchenaid Stand Mixer and while it mixed it up great, the mess it made was always a nightmare.
Why You'll Love Classic American Buttercream
There are so many things to love about this Vanilla Buttercream recipe.
- This American Buttercream recipe makes fluffy frosting that is also smooth and perfect for cake decorating. You can make buttercream flowers, pipe borders and so many other things with this perfect recipe!
- This buttercream can be made ahead of time and kept in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Want to plan ahead for a big order? Make double, triple or quadruple batches long before your busy week of baking!
- It's versatile - you can add lemon extract, almond extract, or any number of other extracts to change up the flavor.
- The shortening in this recipe means that it has a higher melting temperature and is a great recipe to use if you're serving cake outside or on a hot day, in a warm room, or pretty much any time of year in Mississippi in our hot climate 😉
- This easy buttercream great for a cake, layer cake, cupcakes, sugar cookies and more!
- This is a BIG BATCH of buttercream - which means if you make a lot of cakes or cakes with multiple tiers, you can make fewer batches to get the job done.
- This recipe has half butter, half shortening so you get the delicious flavor of butter but the consistency and reliability of shortening. It's a great combo!
- Use gel colors in this frosting for amazing, vibrant frosting and any decorations!
What does "crusting buttercream" mean?
When you hear that a frosting recipe is a "crusting buttercream" that means that the frosting will set up firmly after about 10 minutes. It will be stiff enough so that it can be touched lightly without making a mark. This is the perfect frosting to get a flawless buttercream finish. See how I do that in my post about how to Smooth Frost Cakes with a Viva Paper Towel and a fondant smoother.
Tools Needed
Stand Mixer - because this is a very large batch, I do recommend a stand mixer (like my Bosch or a Kitchenaid). Hand mixers will tend to overheat when making this much frosting!
Ingredients
- Salted butter
- Vegetable shortening
- Confectioners sugar
- Vanilla extract
- Butter Vanilla flavoring - this is my secret ingredient that really takes this frosting to the next level.
- Milk, heavy cream, or water - as much needed to get the consistency you want. I almost always use milk!
Substitutions
Butter - I know I'm probably in the minority using salted butter versus unsalted butter but it's what I've always used with no issues. If you want to use unsalted, you may want to add a pinch of salt at the end to cut the sweetness a bit.
Vegetable shortening - You can double the butter in this recipe and skip the shortening but you must keep in mind that all-butter buttercream will not have the stiffness of frosting with shortening. Also, butter has a lower melting point and it will more easily melt in a warm room or with warm hands on a piping bag. Lastly, if you use all-butter and skip the shortening, the color of your frosting with be a little bit more yellow.
One last note on shortening - I buy and use only Crisco. However, there are many cake decorators that prefer high ratio shortening. I tried it once and yes, frosting made with it is very smooth and creamy. However, because I live in a rural area where I cannot buy it locally, the benefit of a slightly smoother frosting did not outweigh the cost of a more high-end product plus the cost of having it shipped to me. It would have dramatically increased my product costs and I just didn't hink it was worth it considering my clients have had my frosting with Crisco for years with no complaints.
Extracts - the sky is the limit with extracts of flavorings. You can use only vanilla, or vanilla plus another extract to get a different flavor. I love using almond extract with white almond sour cream cake or lemon extract in frosting for lemon cake. For whiter frosting, you can also use clear vanilla extract instead of pure vanilla!
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.
How to Make Crusting Vanilla Buttercream
- First, cream butter and shortening together in a mixing bowl medium speed. I like to use the paddle attachment on a Kitchenaid or the cake paddles on my Bosch Mixer. Scrape down the sides to be sure that it’s completely mixed together.
- Slowly add in the confectioners sugar, a little at a time until completely incorporated. You will want to do this on low speed. Note: this will take time and might make a mess if you're using a Kitchenaid. I like to drape a damp towel completely over the top of my mixer to "catch" the powdered sugar dust. Again, scrape down the sides of the bowl often. UPDATE: Now that I use a Bosch mixer, I don't have the huge mess or need the damp towel. It's all kept in the bowl ... YAY! See my post about that here.
- When all of the sugar has been added, start adding tablespoons of milk or cream to “thin” the frosting to the desired texture. I usually use milk unless I happen to have cream in the frig, but either works just fine. I make a fairly thick icing to cover and fill cakes and make it slightly thinner to decorate. Generally using ½ cup of milk is my favorite consistency.
- You can use this immediately or keep in the fridge in an airtight bowl for up to 2 weeks. It can also be frozen for several weeks. If you’re using it out of the fridge, make sure its completely thawed and rewhip, adding milk as needed to get the right consistency again.
- Spread this frosting between cake layers, use it for frosting cakes,
Pro Tips
Use Room Temperature Butter - warming up your butter to room temperature is the most important thing you can do for frosting success! Do not skip this step!
Less Mess!! To measure shortening, I put my bowl on a food scale, zero it, then add the shortening and weigh it. I do this for 2 reasons – it’s more accurate than trying to measure messy shortening in a measuring cup AND it’s one less greasy cup to wash!
Cover with plastic wrap - Let's say you're making this frosting while your cakes bake. You don't want it to crust in the bowl but you also don't want to put it in the fridge and it get rock hard. What do you do? Cover it with plastic wrap at room temperature so it doesn't crust!
Adjusting the consistency - If your frosting is too stiff, you can add more liquid so that is is a softer consistency. If you add to much liquid, you can adjust the amount of confectioners sugar (add more!) to get a more stiff consistency.
Variations
Pure White Frosting: I mentioned above that you can double the butter and skip the shortening but there's another variation I can't fail to mention. For pure white frosting, you can skip the butter and double the shortening! Shortening-based frostings are the most tolerant to warm temperatures and are also pure white because they don't have the yellow tint that butter brings. If you're going to do this, be sure to also us clear imitation vanilla!
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 cups of butter and yields 8 cups of frosting.
- 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 fridge 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. But you can adjust the amount of sugar to your liking.
- 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.
Serving Suggestions
I recommend this frosting with pretty much any cake and even cookies. Here are some of my favorites:
- White Almond Sour Cream Cake (aka Wedding Cake)
- Vanilla Cake Recipe
- Sugar Cookie Recipe (this is a family favorite and is SO good with buttercream!!)
- Butter Cake
Anyway, the bottom line is, this is a classic, delicious Vanilla Buttercream recipe that you'll love and use over and over again.
More Frosting Recipes
If you're looking for other frosting recipes, please check out these popular recipes:
- Cream Cheese Buttercream
- Chocolate Buttercream
- Easy Strawberry Buttercream
- Lemon Cream Cheese Frosting
- and check out my How to Frost a Cupcake Like a Pro video!
Recipe
Crusting Vanilla Buttercream Frosting Recipe
- Total Time: 20 minutes
- Yield: 8 cups 1x
Description
This Crusting Vanilla Buttercream Frosting Recipe is my go-to for cakes, cupcakes, filling and decorating cakes.
Ingredients
- 2 cups real salted butter (4 sticks), softened
- 2 cups vegetable shortening (14 ounces)
- 4 pounds of confectioners sugar
- 1 Tablespoon clear vanilla extract
- 1 Tablespoon of butter flavoring
- 6-8 tablespoons of milk or cream, or as much needed to get the consistency you want (not pictured)
Instructions
- First, add the butter and shortening to the mixing bowl and cream together. Scrape down the sides to be sure that it’s completely mixed together.
- NOTE: I put my bowl on the scale, zero it, then add the shortening and weigh it. I do this for 2 reasons – it’s more accurate than trying to measure messy shortening in a measuring cup AND it’s one less greasy cup to wash!
- Add the vanilla and butter flavors and mix again.
- Slowly add in the confectioners sugar, a little at a time until completely incorporated. This will take time and might make a mess. I like to drape a damp towel completely over the top of my mixer to "catch" the powdered sugar dust. Again, scrape down the sides of the bowl often. UPDATE: Now that I use a Bosch mixer, I don't have the huge mess or need the damp towel. It's all kept in the bowl ... YAY! See my post about that here.
- When all of the sugar has been added, start adding tablespoons of milk or cream to “thin” the frosting to the desired texture. I usually use milk unless I happen to have cream in the frig, but either works just fine. I make a fairly thick icing to cover and fill cakes and make it slightly thinner to decorate. Generally using ½ cup of milk is my favorite consistency.
- You can use this immediately or keep in the fridge in an airtight bowl for up to 2 weeks. It can also be frozen for several weeks. If you’re using it out of the fridge, make sure its completely thawed and rewhip, adding milk as needed to get the desired texture again.
- Prep Time: 20
- Category: Baking
- Method: Mixing
- Cuisine: American
ziba
Dear Rose,
I have a recipe for butter cream that tastes fabulous but its color is a bit yellowish (the ingredients are: flour,butter, milk and sugar), I need a white cream for icing so I decided to use your recipe, my only problem is finding vegetable shortening (I live in Australia), can I use butter instead of shortening?
Best,
Ziba
Rose
Hi Ziba! You can make my recipe with all butter, but it's still going to have a slightly yellow tint because of the butter. I am not aware of a recipe that is pure white without shortening - I'm sorry!
ziba
wow I thought that flour makes it more yellow, does it mean that even my recipe can get whiter with shortening? I am looking for shortening in every store 🙂
Rose
Yes - I would think so!
Mrs Mar
Do you have Kremelta in aussi, as that is what I use in NZ.
Ziba
I used Copha, I figured Copha is our closest substitute and it worked (although I prefer the real Butter's taste more! 🙂 )
Rose
I've never heard of Copha, but I'm glad it worked out... maybe one day you can find a alternative that tastes better!? OH... you have butter flavoring? If so, adding a bit of that might cover up some of the Copha flavor!
ziba
I haven't used butter flavoring but would try to see how it works, BTW Thanks dear Rose for helping me out
Rose
Ziba... NEW information!! Watch this video… there is a GREAT tip here for white frosting with BUTTER : https://www.youtube.com/watch?v=pBl9Gz9eTqg
Ziba
thanks Dear Rose,
that's very nice of you to remember my question, I am impressed,
Cheers,
Ziba
Angel
I’m from Australia we do have crisco here it’s in cake decorating shops and spotlight !!dont use copha it’s too hard and taste awful !!
Rose
Good to know!
Julie
To get the white buttercream, I use Solite (Australia) and it is available at most cake decorating suppliers. It can be kept for ages and gives a white base so when used with colours it is true to colour!
E.holt
Hi,we don't have shortening here in the UK but I use trex instead it works a treat and the taste is lovely.
Leanne
Whip it up cakes supplies is in south Australia and they sell shortening - they will ship to you - the buttercream is so lovely when it's pure white
SARA ROBLES
I've used white butter before to make it more white. It works!!
Rose
I've never even HEARD of white butter!
Lucy
Shortening is 'Copha' in Australia!
Nan
You can also add just a tiny tiny bit of purple food coloring and it will cancel out some of the yellow in your icing
Ana
Try to tint your icing with white colouring for icing.
Jumsky cakes
If you use white margarine in place of butter you get pure white frosting.or use white margarine alone you still get very white frosting.
Debra
Hi Ziba, I also live in Australia and googled and tried everything to make me frosting whiter. I tried a few things. If you have a Costco near you, purchase their butter. It's American and whiter than ours, I use it all the time now. If not, Lurpak butter is your next best choice, I found that in all of the regular supermarkets. Someone on here suggested white food colouring, save yourself the bother, it doesn't work. I have a store near me (Ballarat, Victoria) called Le Kitchen, they sell vegetable shortening and have a great frosting recipe. If you live near, give them a try. It's a great shop with really helpful staff.
Happy baking
Deb
Rose
You might also watch this video... there is a GREAT tip here for white frosting: https://www.youtube.com/watch?v=pBl9Gz9eTqg
Ziba
thanks Deb,
I live in Perth.
Nora
Ziba, i live in perth too. You can buy crisco (vegetable shortening) online from here, http://www.usafoods.com.au/Beverages?search=Crisco.
Shellie Van Ark
Have you tried white food coloring? I use it in my buttercream to make it pure white
Rose
I have not - very interesting!
Amanda Quinn
To make the icing white squeeze a tiny amount of lemon juice into it. This effectively bleaches the yellow out of it and you cannot taste the lemon, hope it helped?...,
A white icing you can make which doesn't crust however is Italian meringue butter cream, it is a little difficult but if your in a cooler climate shouldn't be too hard.
From an Aspiring Patissiere.
Rose
Neat tip about the lemon - I'll have to try it! As for the Italian Buttercream... I've always wanted to try it but haven't gotten around to it yet :-/
Amanda Quinn
its a bit hard to do at first but it simple once you get the hang of it :3 I Love your Blog Btw :3
Ziba
Hi Amanda,
I would try the lemon juice,
thanks for the tip
Terri
I make white butter cream using only butter, the trick is to beat the butter for about 5 or so minutes before adding other ingredients. The butter will turn white.
chris
Hi.. I live in Australia and you can purchase Solite from cake decorating supply stores which is a substitute for shortening used in the buttercream recipes... can be used with half butter if desired...and the more solite to butter ratio makes the buttercream white.
Ann Tilley
Try a very scant amount of purple gel coloring. This will neutralize the yellow.
Angie
Hello Rose. Thank you so much for sharing your recipe. I wanted to experiment before making a full batch so I did cut the recipe in half and it still turned out great. I used Crisco and CLEAR vanila extract and for the first time ever, my icing was white! It tasted a bit too sweet so I would use a little less confectioner sugar next time. Also, just a tip I got from a professional baker... Dominoes confectioner sugar does not need to be sifted - will turn out lump free without sifting! Thanks again for sharing!!
Rose
Thanks for sharing and I'm so happy it turned out well for you!
Cynthia
I am looking forward to trying a new buttercream recipe. I am making a wedding cake and trying out flavors before hand. In Canada most stores that carry cake supplies have an icing whitener made by Wilton. A couple drops is all you need. I found if making a large batch I hold back last tablespoon of liquid until after I add the whitener to ensure the icing is stiff enough.
Kellie Gray-Rogers
Isnt Copha vegetable shortening?
Rose
Yes!
Tiffany
This is amazing! Thanks for posting this. Ive been trying to find the perfect frosting to work with and no luck until now. Thanks again.
Arlette
Hi Rose, thanks for sharing your vanilla buttercream recipe. I've always only used butter and never shortening - I should give it a try. A question please: I'm always skeptical on using milk or cream into icing as (i) it can go bad hence storing leftover is not an option even if frozen (ii) having the milk included in the buttercream can make it go bad whilst the cake is being decorated in fondant at room temperature.
Am I crazy to think so!?? I've seen others use it as well but am always worried about these things. Appreciate your feedback.
Cheers
Arlette
Rose
I can only speak from personal experience, but I have had cakes sit out for days with buttercream and it does not spoil. I think the sugar in the frosting acts as a preservative for the milk just as it does for the butter. I have also frozen buttercream, thawed it in the frig and used it weeks later and it's been wonderful! I just use my mixer to fluff it up again and it's great!
Arlette
Thanks Rose, yes, you must be right. Let me Google it out as well. Thanks for your reply :)!
Irene
Dear Rose
Can i substitute butter flavouring with more vanilla flavouring?
Rose
Sure!
nbm
I don't have clear vallina extract. I have the regular vanilla extract which is the light brown color. Can I use it? And will that have any effect if I'm using gel colors to color my icing? Please help!!!!
Rose
The regular vanilla will just give it a very, very slight brown tint. Most people won't even notice! It won't affect the gel colors in any noticeable way!
Erica
hello!
thank you for this recipe, i found you through YouTube. I know you said I could make the frosting thinner to decorate, but I am hoping to make roses out of this.
1) Does it need to be thinner to make the roses?
2) Can I freeze the roses ahead of time and attach them to the cake later?
3) Do I need to thaw them first before attaching?
4) What will the appearance be of the roses (in your opinion) after they have thawed? I am going to make many different shades of the roses (colors) and I am just worried about them running or looking a bit "off."
THANK YOU!!!
-Erica
Rose
I have not made roses with it but I think it would need to be stiff to make roses. I do not know anything about freezing roses so I could not give you good advice on that. So sorry!
Mindy
Erica,
My mom made cakes for years. She often made flowers in advance and let them air dry. Once they were dried she put would put them into a container until she was ready to use them.
Amy Trent
Hi! I have made the messy ruffle buttercream cake in the past and had it slide off the side of the cake (not to be confused with melting - but actually seems like it is not sticking to cake). Just wondering if this has ever happened to you or what you may think is the cause. I usually use a buttercream recipe very similar to yours and a somewhat thick consistency. What is the consistency of your buttercream when you do the messy ruffle on your cakes?
Thanks so much!
Amy
Rose
I don't know how to describe it - I mean, it's basically the same consistency I use for all piping. Not too soft - to the point of runny - but not so stiff that it's hard to squeeze out of the bag. Have you watched the video I have on Youtube? You might can see there the stiffness. Two things come to mind that might help. First, be sure you have a fresh crumb coat under the ruffles... you need "wet" frosting to stick to "wet" frosting. If you pipe the ruffles onto frosting that's already crusted - it will fall off. Second, be sure you're pushing the back end of your tip into the frosting on the cake. Make sure it's making good contact so that it sticks. I have had it fall off in small places and looking at it, I realized it wasn't really making any contact. I hope that helps!
Amy Trent
What consistency do you use for your messy ruffle cake?
Thanks!
Amy
Rose
I don't know how to describe it - I mean, it's basically the same consistency I use for all piping. Not too soft - to the point of runny - but not so stiff that it's hard to squeeze out of the bag. Have you watched the video I have on Youtube? You might can see there the stiffness. Two things come to mind that might help. First, be sure you have a fresh crumb coat under the ruffles... you need "wet" frosting to stick to "wet" frosting. If you pipe the ruffles onto frosting that's already crusted - it will fall off. Second, be sure you're pushing the back end of your tip into the frosting on the cake. Make sure it's making good contact so that it sticks. I have had it fall off in small places and looking at it, I realized it wasn't really making any contact. I hope that helps!
ziba
oh Rose, this is so helpful to remember the "wet frosting", Thanks lot!!!
ziba
Hi Rose,
Finally I am going to bake a 1 layer 23cm round cake and decorate it with those beautiful roses that shared before, as this is my first time making a rose cake, I don't have any idea about how much butter cream I need??, would you please help me??
Rose
I've never really measured how much frosting I use on a roses cake, but I'd think for that size, probably 5-6 cups?! I could be totally wrong... sorry!
ziba
actually with how much I meant do I need the whole recipe? more? *2 or *3 or.....
thanks Rose for answering my silly questions
Rose
One of this recipe would be plenty!
Kara
U was wondering the difference between crusting buttercream and regular buttercream?
Rose
Crusting will actually form a "crust" that allows you to smooth it with a paper towel or sheet of paper. You can actually touch it lightly and not damage it. Non-crusting buttercream stays sticky or wet - you can't touch it without leaving a mark.
Michelle
okay, So I am going to make a John Deere cake, and I don't really want to make fondant. could I use this crusting buttercream instead or will it not look good??
Rose
It really depends on your skill level with buttercream and what type of cake you're trying to do (3-D, flat, etc.) but personally I think it would look best with fondant.
Sarah
I've tried this a few different times and I LOVE the taste and the look! But no matter what I do, it is gritty. Any ideas what I'm doing wrong?
Rose
My guess would be that you need to try a different brand of powdered sugar OR try sifting it first!? The only time mine was ever gritty is when I used powdered sugar from a different store and it did not turn out well. A friend of mine also says that different brands of shortening work differently for her, but Crisco is all I use and I don't have any trouble with that.
Monalisa
Hey Rose, do you use salted or unsalted butter cream?
Rose
I used salted butter in my buttercream.
Ema
What type of cream can I use instead of milk?
Rose
I use heavy whipping cream.
Sabrina
Coffee creamer works well, too.
Leah
Can you please tell me how many cups of icing this recipe makes? I'm making a 3-tier wedding cake - 16 X 4 1/2, 12 x 4 1/2, and 8 x 6 1/4. I know how many cups of icing I need from a previous cake. I'm assuming I will need 2 batches of this icing.... Any thoughts would be MUCH appreciated!
Rose
about 12 cups 🙂
Leah
Thank you!!!
Molls
Hi I make cupcakes more often than large cakes so if I halve this recipe should it be enough to cover say 20 cupcakes?
I've always struggled with buttercream tasty tangy and melting so my swirls always look awful! I'm in the UK so weather is not exactly a problem. Will this buttercream hold its shape and not melt?
Thanks for a simple recipe also! 😀
(I follow you on Pinterest I think!)
Rose
Yes!
Lori
I'm going to make this icing today to decorate a Spider-Man 3d bust cake tomorrow. How long does this one take to crust? I'm using the Viva method to smooth it. I usually use a different crusting recipe, but I've never been really happy with it. Plus I need about 10 cups of icing for the cake. Thank you
Rose
I use a paper towel after 10 minutes and it works great!
Lori
It worked great! The cake looked great and the frosting tasted wonderful! Thanks!
patty
does this have to be refrigerated?
Rose
I have left it out for a couple of days at room temp (67-72°F) and it does fine. If it gets too warm, it will begin to melt and separate.
linda
hello, Is it ok if warmer temps to place in fridge?
Also, if I bake cakes the night before, and cover with saran wrap, can I place in fridge and just put crumb coat on the next day or should I crumb coat before placing in fridge?
Rose
Either way would be fine!
linda
Thank you so much.
Whitney
I have tried several,I mean SEVERAL, buttercream recipes. This is HANDS DOWN the besssssst! It fluffs up beautifully and crusts perfectly as well! I use it EVERY SINGLE TIME. & everyone loves it. Thank you so so so much for the recipe!
Alissa Daniel
I love this recipe! I am also in love with a champagne frosting that I use...do you think if I use the champagne instead of milk it would be okay?
Rose
I *think * it would work just fine, but having never done it before, I'd say do a trial run. Maybe make a half batch, or even a quarter batch and try the substitute!
Alissa Daniel
Thanks so much, I really enjoy your blog so much 🙂
Kelly Kreimer
What type of shortening do you use? Just crisco, or high ratio?
Rose
I use Crisco. I live way out in the sticks and have never found anywhere to buy high ration. I have tried the generic brand available here but it leaves a bad aftertaste, so I buy Crisco only!
Kelly Kreimer
Thank you!! 🙂
Ayesha
Hi would half of this recipe be enough for 40 mini cupcake rose icing?
Rose
Should be!
Josie
Hi Rose,
Do you use this recipe when covering a cake in fondant or just when decorating with buttercream?
Thanks,
Josie
Sone
Just found your site, wow and a huge tremendous THANK YOU!! Everyone is so kind and helpful with their tips, hints and sharing. Just getting back into baking and all of you are making it such a joy, so thanks to Rose and the rest of the community it really does means so much to an older chick like me, LOL 🙂
Anna
Im new on baking big cakes. What is the difference between a regular buttercream to a crust buttercream? Thank you
Kat
Hi
Is this a good recipe to use under fondant - will it harden up enough to give a perfect finish?
Monica
Rose your Vanilla Crusting Buttercream is AWESOME! My whole cake life has changed because of this and I want to say Thank You so much for sharing!
Elvia Uresti
4 pounds of confectionars sugar?
Rose
Yes, this is a big batch!
Liz
Hi Rose, thanks for sharing this frosting recipe. I am trying to bake a wedding cake and am looking for a frosting recipe that can withstand the tropical weather here in Southeast Asia (I'm from Singapore). Do you think this recipe can withstand being out in the open for at least 4-5 hrs?
Thanks in advance for your help.
Liz
Syazleena
Hi Rose, how do I keep my buttercream icing stiff? It tends to melt Everytime i frost my cake, within minutes.
Rose
What recipe are you using?
Syazleena
2 sticks of butter, 450g icing sugar and 2tbsp of milk. thank you
stephanie
Hello!
I love this recipe and have used it a few times. Last time, I thought it tasted too "buttery". Do you ever just leave the butter flavoring out or can you substitute another flavor and it turn out yummy?
Rose
I don't ever skip the butter flavor but you certainly could if you prefer!
Ashley
Hi rose, I have tried so many buttercream recipes this one seems simple and promising, one quick question, I have tons and tons of unsalted butter how much salt would you add to it using unsalted or do I just need to run and get salted? Thank you!! 🙂
Rose Atwater
I'd just use a pinch of salt - it won't take much!
Amy
I am making a 3 teir cake in a few weeks and am wondering how many batches of this frosting do you think i will need. The teirs will be 12 x 5, 10 x 5, and 8 x 5. This is the biggest cake I've made and am struggling to figure out how much I would need (thank goodness its for family!!!). Do you have an easy way to figure it out, or any tips you would be willing to share? Also how many cups of frosting does this make? Thank you so much!!!
Rose Atwater
I wish I could help but honestly, I can't tell you. I make SO much frosting when I work on cakes that I don't even keep up anymore. I make a big quadruple batch and start working... when that runs low, I make another, and another until I'm done with all of my cakes.
Heather
HELP!!! The recipe and directions have DISAPPEARED from this page!!!! I have lost my printed copy and have a minion cake to do next weekend...I was going to make the frosting today! Please help, yours is the best recipe I've found and I don't want to use any other! If you could even email it to me that would be fantastic!!!!
Rose Atwater
Sorry - I'm working on getting this fixed but I'll email a copy in the meantime.
Dorthe
Hi
Im Sorry to comment on some of the first comments. But I saw the question about getting a white buttercream and that is possible. I never use shortening only butter, confection sugar and vanilla. (2 sticks af butter can easily consume 2 large boxes of sugar) If you just leave it in the kitchen aid for about 10 minutes with the paddle going. it will be totally white. Living in Denmark we are not really big fans of shortening.
Rose Atwater
Great tip - thank you!
Terry
Hi Rose,. I love your blog. I use your recipe for Crusting Vanilla Buttercream. Do you ever stiffen this buttercream when using it as a filling? Also, do you think it would still crust if only using 1 stick of butter? Living in the panhandle of Florida I'm having some issue with separation but I still need it to crust. I realize the more fat the better the crusting.
Thank you.
Carrie
What can u use in place of shortening?
Any options?
Coconut oil?
Thanks
Your cakes look beautiful
Rose Atwater
I'm not sure - there are no substitutes for it that I know of.
Michele
I can't wait to try this!!
P.s. I also have a red hand mixer lol
Rose Atwater
🙂
Teresa
Hi, Rose. I love your blog and have used several of your recipes. I made this buttercream last night, and it did not crust for me. What did I do wrong? I only used 5 T. of milk to thin. Could overbeating be the problem? I want to use this recipe for my parents 50th anniversary cake next week, but I need it to be crusted for the one-hour travel time to deliver it. I completely trust your recipes, so I know the fault is mine. I just don't know what to do differently next time. Thanks so much! Teresa
Rose Atwater
Hi Teresa, I'm not sure! How long did you let it sit out? Was it on the cake or did you just have it sitting in the bowl? Generally the amount of liquid won't affect it. I frost my cakes and within 10 minutes it's crusted enough for smoothing and within a few hours, it's really a good crust. Did you immediately refrigerate it before letting it set up?
Teresa
I frosted the cake last night, and it's still not crusted today. It has not been refrigerated at all.
Rose Atwater
I really have no idea! A Crisco-based frosting like this has always set up for me. 🙁
Rose Atwater
You didn't forget to put the Crisco in, did you? Sorry if that's an obvious question, but that's all I can think of.
Tamara
Hi Rose!
Your posts are so awesome! If I freeze the frosting, do I need to thaw and then add more milk or whipping cream and whip before use? If so, how much do you think I should add?
Susan at RoseBakes.com
Hi Tamara! Thanks for stopping by the blog! Once thawed, whip the buttercream in your mixer, and it should be good. If you find that you need to adjust the consistency for softer icing, then add a very little liquid at a time until it's the desired consistency. Hope that helps!
tonya
Will adding lots of gel color have an effect on crusting and if so can more sugar be added?
Thanks
Rose Atwater
You shouldn't need to add so much that it will affect the texture but if if gets soft, then yes, you could add more.
Erin
Forgive me for the silly question but once you frost the cake with this frosting, do you need to refrigerate the cake? Thanks!
Rose Atwater
Generally it's not necessary but I supposed if your cake had fresh fruit, then you might want to!
Erin
Thanks for replying Rose! I just wasn't sure since you kept the extra frosting in the fridge 🙂
Shelly Poteracki
What kind of butter flavoring do you use? I don't even know where to find butter flavoring in a store. By the vanilla and other extracts, maybe?
Rose Atwater
I use CK brand, but you can also buy the Wilton brand and hobby stores or Walmart in the cake decorating aisle.
monica
How can i make this recipe chocolate?
Rose Atwater
Here's my chocolate buttercream recipe: http://rosebakes.com/chocolate-buttercream-frosting/
Sabrina
Hi I am trying this for the first time and was told crusting buttercream was the best for making ruffled frosting. This the recipe I was specifically shown for it from my sister. Do you have any advice for ruffling the frosting?
Catherine
Question on Buttercream:
I live in Louisiana and its sooo hot! I just make cakes for my kid's birthdays. Well, when i make a cake and have to transport it by the time i get to the location the cake looks like its melting. Perfect before we leave but a mess when we get to location. I keep it in the refrigerator up until the minute before we leave. The kids don't like fondant. Any tips on what i can be doing wrong or how to keep this from happening?
Rose
I'm in southern Mississippi - less than an hour from Louisiana. I feel your pain! But this recipe holds up really well for me. If you still struggle, you could replace all butter with shortening and it will have a slightly higher melting point.
Momof5
Omg i just wanted to say thank you for sharing this recipe I've made 5 different recipes for frosting and this is my number 1 its not to sweet and i love it now i can make my daughter baptism cupcake with this for Sunday 🙂
Susan
Thanks for stopping by the blog! Thanks for your sweet comment. Happy caking!
Maureen
I don't have a Kitchen aid mixer (anothe brand) so don't have paddles. Will it work with only whisks? Thanks!
Megan R.
Hi Rose, me again!
I couldn't find if it had been asked already, but if I'm tripling your "Durable Vanilla Cake" recipe, do I triple this recipe as well? Thanks in advance (again)!
Rose
It really depends on how thick you make your filling, how much decorating you need to do, etc. I don't normally make triple batches, but I do make multiple batches as needed. Sorry that's probably not much help.
Marah
Does this recipe divide easily? I'm only needing about half the amount this calls for.
Rose
Yes!
Barb
does this frosting hold up well in the heat? My daughter is getting married in August and it is an outdoor wedding.
Rose
It really depends on how hot it is and how long it'll be exposed. Personally I wouldn't recommend it for extreme heat. It'll hold up okay, but for best results in heat, it's better to use an all-shortening based frosting.
Alexandra
How many cups does I need for a 3 layers cake?
(8" each layer)
I made a unicorn cake so I want to frosted all the cake and pipe some frosting for the "hair"
Julie Nye
Thank you so much for the idea to weigh the shortening. Genius!!
Rose
You're welcome 🙂
Amelia
Hi! I know I'm a little late to the party but I have mastered this recipe a few times now using my dad's Kitchenaid mixer, but I'll be going back to college soon and can't exactly take that with me. Do you think it would be completely impossible/ruin the crusting if I were to try it with the hand mixer? I only make half the recipe at a time as it is just because the one time I tried to make it all at once there was powdered sugar...everywhere...haha. I am still quite new to baking, so I'm a little wary to try using the hand mixer without first asking! BTW, I LOVE this recipe! I have gotten tons and tons and tons of compliments on this frosting.
Danielle Bond
I am new to a lot of this! I am making a graduation cake. Half sheet size 12x18. Two layers, using your vanilla cake recipe Do you know how many of these recipes I would need for the cake and frosting? Also what is the paper towel method for smoothing it? Also I was reading that decorations will fall off once it's crusted. I was going to pipe the bottom and top edges decoratively. Do I need to do that as soon as I frost it before it crusts? Thank you
Jean
Hi
I have just found your site and I'm really excited to try this recipe.
I am from the UK and we don't use 'cup' sizes. Could you possibly convert these quantities to grams or ounces?
Jeanx
Marlena Villines
I just have a question. Some say only use pure cane powered sugar. Do you? For buttercream and also for fondant? Or does sam's brand which I googled and says its the beet sugar. Or I believe thats what it sais. Its been a while since I checked. I am just starting a home baking and I need all the help I can get. Thank you
Rose
I use Great Value Confectioners Powdered Sugar for everything!
Marlena
Thank you so much.
BRENDA
Would you happen to know how many cups of icing the recipe makes
Carol Sturgess
Can you tell me what is shortening & crisco please
Rose
They're vegetable based fats. In some other countries it's also called Trex, Flora White, Copha or Cookeen.
star gordon
Hi .. I am wondering .. and you might have already answered this question .. sorry in advance 🙂 Will this buttercream be stable enough for a 2 tiered fondant covered cake? Also will sprinkles stick to the bottom tier for a "sprinkle cake" ? One more ?? Can I also add a layer of raspberry jam ( made from reduced raspberries) be added to the layers between layers of buttercream and still have it stable enough for fondant ?/
Thanks for you time,
Star
Rose
I use this buttercream under fondant all the time. I'm not sure what you mean about the sprinkles. I have used fruit filling but I also use a stiff frosting "dam" between my tiers and I'd do the fruit filling VERY thin!!
Mickey
How long can this buttercream remain out of the fridge ? How long is the shelf life?
Julia
Where is the recipe in this post? I don't see it at all. I'd really like to try it 🙂
Rose
OH goodness... I updated this post recently and apparently deleted ONE character that caused half the post to disappear. Thanks for commenting - it's all fixed now 🙂
Chris
If I use Crisco butter flavor shortening...do I eliminate the butter flavoring
Rose
I've never used the Crisco Butter flavor, but you can certainly eliminate the butter flavoring and give it a shot!
Tammy
I LOVE this buttercream frosting recipe. Works perfectly every time!
Rose
Awesome - thank you Sunny!!
Mariah Meads
Hi Rose. I know it's hard to predict but how many cupcakes do you think 8 cups of this would frost? I have a wedding in two weeks that needs 320 cupcakes. I'd love to use this recipe but am struggling to calculate how much to buy!
Thanks!
Rose
You're right - it depends on SO many things. Do you pile on the frosting? Or pipe it on like a single buttercream rose? I estimate 1-2 oz. of frosting per cupcake if that helps.
Jackie Wooten
Hello Rosa, I have made several of your recipes and they are great. Will the crusting vanilla buttercream frosting work with my Russian piping tips?
Thanks.
Jackie
Rose
Yes! Just thin it as needed.
Jackie Wooten
Thanks
Scottie Hudson
Any suggestion on amount of cocoa to add for chocolate buttercream? Thanks!
Rose
Check out this recipe for my chocolate buttercream.
Cristina Steele
I was looking for a good crusting buttercream frosting recipe, as we live in the south and it gets pretty steamy... and I don’t need my buttercream getting droopy. This recipe is great. Good consistency & flavor, I just added a bit more vanilla because that is how I prefer my buttercream.
Rose
So happy to hear it!
Cathy Stephens
Hello can I use half margarine for butter in this recipe?
Thank you Cathy
Rose
I have never used margarine in buttercream so I can't give you any advice on how well it will work (or not).
Mimsie
I love icing, and cake is only the vehicle for getting it into my mouth! This recipe is one of the best and has such great flavor! However, even though I am a seasoned baker and weighed the ingredients and followed the directions to a T, this icing didn't crust for me. My house is fairly cool, and it was even softer the next morning. If I try it again using 2/3 Crisco and 1/3 butter, I'm sure the flavor will be compromised. Do you have any suggestions for protecting the flavor while getting a firmer/crusting icing? Any other suggestions? Thank you for your time!
Chris
Can you use this frosting for sugar cookies and have it crust enough to stack the cookies??
Rose
I don't think so.
Louise
Hi Rose,
Now that Crisco is trans-fat free, would your recipe work? Hi ratio is also now trans fat free. I've had alot of trouble with my buttercream getting smooth and not gritty.
Any suggestions would be appreciated.
Rose
Yes, I continue to use it all the time.
Louise
I made this using Crisco and was so surprised and happy at the way it turned out! It was delicious and so smooth. I got many compliments with this frosting. It is now my go to buttercream. Thanks so much Rose!!
Mimsie
The recipe calls for clear vanilla extract, but in the video it looks like regular (dark) vanilla extract was used. Since the flavors are different, which do you prefer? If you use clear, which brand do you recommend? Thank you!
Rose
I prefer real vanilla extract! I used to only use the clear for fear it would affect the color of my buttercream but after I started using real, the flavor far outweighed any tiny change in color! I really should update the recipe...it's been years since I wrote it 🙂
Lisa
I’m trying to make your petit fours recipe and wanted to also use the buttercream recipe that’s linked to it. But I wish you could’ve made it a bit easier, an 8 cup recipe is the 1x yield, wish I could change the website setting to half it.
Michelle
This is almost identical to my recipe except I use High Ratio Shortening instead of a vegetable shortening. Whats your thoughts on this?
Thank you!
Rose
I purchased high-ratio once and I liked it but my clients didn't really notice a difference and I couldn't justify the expense so I went back to Crisco!
Mona Leo
Rose, I love your emails. Sorry to be ignorant, but what is butter flavoring? Thanks!
Rose
It's easily found in cake supply stores or grocery stores in the Unites States: https://amzn.to/2Stuu2C
patty
Can s please give the mixer speeds for mixing? They are not in the recipe directions
Rose
Usually my frosting is made on speed 2 or 3.
Kim
I am in the process of getting 32 cookie kits together. Can I put the little icing bags, finished in the fridge? When my customers want to use it will it take long for it to come to room temperature or will the warmth of their hands soften it enough?
Thanks
Rose Atwater
I'd maybe include an instruction card to let them know they can knead it with their hands to warm it up to room temp to be pipeable.
Alyssa
I’m planning on making this and also the rainbow pull apart cupcakes you’ve recently posted. About how much frosting would I need for those 4 dozen cupcakes? Thanks!
Rose Atwater
You would need around 6 cups of buttercream if you pipe like I do. My recipe makes 8 cups so it should be more than enough.
Courtney
I absolutely love this recipe for frosting my sugar cookies! There have been a few times where my frosting is a little "clumpy" and when my cookies set, you can see discolored dots (when the frosting is colored). If I had to guess- id say it looks like butter not mixed in all the way. any ideas/tips for that? I always use softened/room temp butter and mix it for at least 5 minutes ... could it possibly be the powdered sugar? do you sift it? and if so, sift before or after you measure out 4 pounds. sorry for all the questions, but I will so appreciate any assistance you can provide!
Randi
I can’t thank you enough. My grandmother used to make this whenever we went to visit around the holidays. It was a special treat and I never knew how she made a frosting that crusted. Now I know. Only took about 65 years for me to find out. Thanks for the memories!
Rose Atwater
Awww, so happy to help!
Emma
I am making a plain white cake then it will have dried flowers added to it several hours after it's been frosted. Will the flowers not stick due to the "crusting" nature of this recipe?
Rose Atwater
That is a possibility. You could use tiny dots of fresh frosting to "glue" them to the cake though.