This delicious Fluffy Vanilla Buttercream Frosting is crusting recipe that is perfect for cake decorating! This American Buttercream is similar to our Classic Vanilla Buttercream recipe, however, it has a lighter, fluffier texture due to the shortening in the recipe.
This fluffy frosting pipes and crusts beautifully. Because it is a crusting recipe, it works great with the Viva Paper Towel method of smoothing as mentioned here: Leopard Print Buttercream (using the Viva Paper Towel Method).
The shortening in this recipe makes it a bit lighter in color as well as more resistant to heat, but still has a nice flavor from the butter in the recipe.
If heat is more of a concern, you could switch to an all shortening (no butter) frosting recipe like this one: High Ratio Frosting. All frostings will melt if the weather is hot enough, but shortening certainly is more resistant than butter.
If you are looking for a crusting frosting that does not contain any shortening, we love our Classic Vanilla Buttercream recipe also. You can find it here!: Classic Vanilla Buttercream.
** Important note about the sugar: We’ve had great results with Domino’s confectioners sugar and US Sugar (we buy ours from Costco). Some brands of confectioners sugar don’t work as well with buttercream frosting recipes. If a package doesn’t say pure cane sugar, it contains beet sugar which is more likely to give you a grainy outcome. In addition to that, we’ve noticed that even some brands that say “Pure Cane Sugar” will give a grainy consistency. So frustrating! One example is Dixie Crystals (although it used to work great for us a few years ago.) Something has changed…it’s a mystery. Anyway, this recipe should not be grainy, and so if it is, experiment with a different brand of confectioners sugar.
Fluffy Vanilla Buttercream
Ingredients
- 2 lbs. confectioners' sugar 910 g
- 1/2 cup (1 stick) (113 g ) unsalted butter softened (soften on countertop rather than microwave for best results)
- 1 1/2 cups solid vegetable shortening (such as Crisco or Trex) 286 g. or 10 oz. by weight. *** If using hi ratio shortening, see below)
- 2 Tablespoons clear vanilla extract 24 g
- 1/4 to 1/2 teaspoon butter flavoring (if you are leaving out the butter and using all shortening)
- 1/4 teaspoons lemon or almond extract 1 g (OPTIONAL )
- 1/4 cup milk ( 57 g) any milk is fine but I like milk with higher fat content. You could substitute water too (See below)
- 1/2 teaspoon salt to cut the sweetness. We use popcorn salt because of its fine grain. If using table salt, you can dissolve it in the milk before adding.
Directions
- Cream butter, shortening , salt and extracts until creamy and smooth.
- Add powdered sugar and milk. Mix thoroughly on medium speed for approximately 8 minutes. For the last two minutes decrease the mixing speed to VERY SLOW ( number 2 speed on a KitchenAid) until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process.
- ***If I use a high ratio shortening (such as CK or Sweetex brand) I decrease the shortening amount to 1 1/4 cups (236 g.) and increase the milk, 1/4 cup plus 2 to 3 Tablespoons milk or enough to make it the consistency you like.
- ***I used to always use water for this recipe, but I switched to milk for flavor & also because when you use a higher fat milk for your liquid, the buttercream still has a nice crust to it, but it doesn't crust quite so quickly or so hard as if you use water.
- **Makes about 6 cups of frosting-- you can half it, or freeze the leftovers if you don't need this much! (One cup of frosting frosts about 12 cupcakes with a simple swirl using a 2D tip)
Has anyone else noticed in the ingredients that there is one listed as 1/2 teaspoon but teaspoon of what isn’t put on there. Now I’m assuming since you begin talking about popcorn salt that this is suppose to be 1/2 teaspoon salt but the actual ingredient isn’t listed in the ingredients.
Hi Pamela, Yes, it should read salt. Thanks for letting us know, I have made the correction.
I just made this recipe with the hi ratio shortening and it really is delicious and fluffy! I wish you would add how to store and for how long in fridge or freezer to the instruction part. I feel like I spend so much time reading thru the comments to find how long this will keep.
My question is…today is sunday and will be frosting my cakes on friday. Should I keep this in freezer till Thursday or should I keep it in the fridge? How long will this keep in freezer and in fridge.
Thanks!
Ansa
Hi Ansa, If the butter and milk used in the recipe are not near their expiration date, it will be fine to keep the frosting in the refrigerator. We have frozen frosting for 2 months with no problem. Whether you refrigerated or freeze, once it comes to room temperature you will need to stir or remix to fluff it up a bit before frosting your cake.
Hi, How many batches of this icing will I need to frost a 2 layer 8″ cake?
Hi Gloria, The recipe makes 6 cups frosting. You need approximately 4 cups to frost a 2 layer 8 inch cake. The recipe will give you extra frosting for any decorative piping you might want to do. I want to let you know that on the home page of the site, you will see the Member Resources Heading on the right side of the screen. Click on Select a Page and you will find the Wilton Serving Chart that gives batter and frosting amounts. This will help you get a quick answer in the future.
My icing is crumbling before I get it all applied. Does it need more liquid?
Hello, I have two questions, did you use a flat beater or the whisk beater for this recipe? Also, my son is allergic to nuts. Can I use the almond extract?
Hi Debbie, We use the flat beater for this recipe. The almond extract is an optional ingredient so you can leave it out with no problem.