This Crusting Vanilla Buttercream Frosting Recipe is my go-to for cakes, cupcakes, filling and decorating cakes.
- 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 1/2 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
Keywords: buttercream, vanilla, frosting, vanilla buttercream, crusting buttercream, large batch