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.
Fluffy Vanilla Buttercream: A Crusting Recipe
- What is a crusting buttercream? As the name suggests, crusting frostings like this one develop a very thin crust when exposed to air. In as little as 5-10 minutes, a cake frosted in a crusting buttercream can be lightly touched without removing any of the frosting. Beneath that thin layer, the frosting remains soft.
- Many cake decorators love to use the “Viva Paper Towel method” of smoothing when working with crusting buttercreams. Simply frost the cake, sweep around the sides and top with your spatula (or bench scraper) of choice, and then allow it to sit for a few minutes before smoothing over it with a paper towel.
- (Viva brand paper towels are a popular choice for this paper towel method of smoothing because it has no quilting or impressions.)
- You can find more information on this method of smoothing here: Leopard Print Buttercream (using the Viva Paper Towel Method).
Helpful Hints
- This Fluffy Vanilla Buttercream frosting contains both butter and shortening. Because of the shortening, it is slightly more heat resistant than an all-butter frosting recipe, and it is lighter in color than an all-butter buttercream 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.
- We often use clear vanilla in our buttercream frosting recipes because real vanilla gives vanilla buttercream more of an off-white or ivory color. However, this may not bother you! It simply comes down to personal preference or the design of your cake.
** 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 Frosting
This fluffy vanilla buttercream recipe is perfect for piping and works great with the viva paper towel method! Good flavor, and contains shortening which makes is a bit more heat resistant.
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.
Instructions
- 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.
Notes
*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)
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Thanks BeBe! :)
Sorry BeBe, I have another question. I will be finished with the cake the day before. What is the best way for me to store it, because it won’t be covered in fondant. Will one night outside be ok. Or should I keep it in the fridge cause of the butter and milk… And how do you cover it if you put it in the fridge. My cake is pretty high so I can’t put it in a container… And cling wrap will damage my buttercream.
Thanks again :)
Hi Avril, because of the amount of sugar in the buttercream your cake should be fine for 3 days if not refrigerated. I would keep it in the coolest part of your house. It would also be good to put it under a cake cover. If you do not have one that is tall enough, maybe some other type container could cover it. If you want to refrigerate but don’t have a container, chill your cake uncovered in the refrigerator until the buttercream has firmed up, then you will be able to cover it with plastic wrap without damaging your buttercream……..wrapping it loosely without pressing tightly against the buttercream. It would be fairly airtight. When bringing back to room temperature, remove the plastic wrap before the buttercream softens up.
Thanks – really appreciate you guys always getting back to me so quickly! That helps a lot :)
I made this last week and forgot to freeze my leftovers. Can I still freeze it?
Also, forgot – how many cups does this make? Is it enough to frost a 10″ round with 4 layers of cake and 3 layers of filling, plus crumb coating or should I double it?
Hi Pamela, if you have kept it in the refrigerator and the ingredients used were not near expiration date it should be fine.
This is a link to the Wilton Party Serving Chart http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm The recipe makes 6 cups. According to Wilton’s chart you would need 5 cups of batter for a 2 layer four inch tall cake. We tend to use a lot of frosting on our cakes so I would probably double the recipe and freeze the leftovers.
BeBe…I plan on making this for cupcakes for a reunion on August 3, 2013. Can I say make this on Monday, refrigerate it until Thursday or Friday, and then ice the cupcakes. Please advise and Thank you so much
Marlene
Hi Melissa & BeBe,
How many cups are in 2 lbs?
Thank you!!
Hi Krislyn, if the powdered sugar is unsifted 3 1/2 cups = l pound
if it is sifted, 4 cups = l pound.
Sifting adds air and increases the volume of the powdered sugar
This one reason why you often need to adjust the amount of liquid to get it to the consistency you like to work with.
HELP… I can not get this buttercream to crust.. even over night it didn’t crust! I followed the directions to the letter! I live in Arizona so not humid, its only 90 and I keep my house temp at 79,80 degrees! any ideas?????
Hi Kelly– I’m sorry, that is strange! The most common cause of the frosting not crusting is if the final coat of frosting was applied while the cake was cold. Was this by chance the case with you? Even if it was, I am surprised that it didn’t eventually crust overnight.
You can try placing in front of a fan, or you may have to move to plan B and use the hot knife method of smoothing in which case you would freeze or chill for a few minutes, take a hot knife and glide over the icing. (If doing this method, I like to have a little bit of fresh buttercream on hand also to glide over any imperfections with the hot knife.) –
I live in Hawaii where it is very humid n around 80 degrees most of the time. Does anyone live in a similar climate and have experience w this frosting?
I’m wondering if it will crust despite the humidity and of it could b suitable for a wedding cake that will be displayed outside for an hour or so. I plan on not doing any heavy techniques that will slide or droop…
Mahalo! (Thank you!)
Hi Anon, if there is high humidity it could take it longer to crust, you could increase the amount of confectioners’ sugar and that would help give you a firmer crust. It should be find to be outside a few hours, preferably in a shady area. The High Ratio Buttercream recipe would also be a good one to use if you have access to high ratio shortening in Hawaii.
Hi, Melissa! I enjoy all your videos and use many of your recipes – especially this one! But I have such a hard time getting my cakes as smooth as yours look in the videos. When I push the frosting across the top of the cake, I get what looks like popped air bubbles. It takes SO long to smooth, and I wonder if I am doing something wrong. Perhaps the icing is too thick . . .? Do I beat it too long when mixing it . . .? I so want my cakes to look as smooth as yours! Any suggestions? (I do use the viva towel method, but somehow it never is as smooth as yours). Thank you!
Hi JeanF, when we are making this recipe we let it mix around 6 to 8 minutes, during the last 2 or more minutes we slow down the mixing speed, this will greatly reduce the popped air bubble look. You also may need to add more liquid if you feel it is too thick, adding it a teaspoon at a time, this will help with the popped bubble look also. Let us know if the problem improves.
Hello ladies! I’m looking to make a raspberry buttercream that will crust. Could I just make the Fluffy Buttercream and add raspberry extract? Thank you! I love this site!!!
Hi Ellen, yes, you can add raspberry extract to the Fluffy recipe. You can also add a very small amount of pink color if you want it to have a raspberry look. We have tried adding raspberry preserves for the color and it just does not work…..just gives a brownish color. Thanks for your nice comment about the site.
Thanks BeBe! Should I still use the almond extract in addition to the raspberry or replace the almond with raspberry?
Hi Ellen, I would replace the almond with raspberry. Do a taste test until it is what you like.
Hello, will you possibly think about doing a video tutorial for this recipe? Thanks in advance for your response.
Hi can I use this fluffy buttercream under fondant? or just fondant accents? Sometimes my fondant pieces pull the buttercream away from the cake or run down the sides???
Hi there,
It’s very humid here (Hawaii) so I use this recipe for piping flowers as it’s more likely to hold shape. However, I have been experiencing jagged edges on my petals. Any tips on how to fix? More shortening or milk maybe? Corn syrup?
Hi Jess, If your frosting is too stiff it can cause the jagged edges. If you feel that the consistency of your buttercream is right, then I would add a small amount of light corn syrup. You will also want to rule out that there is not a small bit of dried frosting in the piping tip because that can cause problems also. Because this is a crusting buttercream, you can also tap down any jagged edges with your finger or a dry paint brush…..but if you are doing a lot of roses this would be too time consuming.
Tried this recipe on my Thanksgiving cake and it was very good. I made the adjustments you suggested when using high ratio shortening. Came out perfect.
Hi Joan, that’s great, thank you for your post!
Hi, Melissa and BeBe! I have a question for you or any fellow cake makers with a possible answer. Have you ever turned this recipe into a strawberry buttercream and if so then what do you add to it? Thanks!
Hi OxyJenandTonic ;) I have not turned this into strawberry buttercream. I think that there are some strawberry buttercream recipes floating around out there that use strawberry puree (from frozen strawberries), but if I were trying to convert this one, I would probably experiment with strawberry extract so that the flavor will be more intense without adding too much additional liquid.
Just as a side note, I also like to spread the inner layer of my cakes with pureed frozen strawberries and then use a cream cheese filling when I’m looking for a subtle strawberry flavor, it’s a good combination! ;0)
could you please think about making a video making this buttercream.? thanks!
Hi, Melissa can you tell me what to use instead of crisco, we do not have it here in Australia . Thankyou Anna
Hello Melissa. Can I use this for my piping also? This is Scott your humble new student.
And greetings everyone.
Scott in Texas
Hi Melissa and BeBe,
I made this frosting today, but did not add the lemon extract as I had run out! Although it tasted delicious, I found that it did not crust as much as I’d hoped and I wonder whether the missing ingredient was the cause?
Regards, Sue
Hi Sue, leaving out the lemon extract would not have been the cause. Were you having higher humidity than usual, that could have been the cause. Did you use milk with a higher fat content than usual? Using whole milk or whipping cream will give a softer crust than using 2 % or skim milk.
Thanks BeBe, I did use high fat content milk so I’ll try it with skimmed next time. I was also pushed for time and I’m not sure I left it for long enough to crust if I’m honest – loved the flavour though and have never made frosting with shortening before. Just another tip from this super site which I’m so glad I happened upon!
Hi ladies. Can I use this frosting to do some scroll work? As I have it right now it doesn’t seem smooth enough to do it. What can add to get it a smoother consistency ?
Thanks,
Katie
Hi Katie, Yes, you can. If it seems to stiff, add additional milk a teaspoon at a time, mixing it in until it reaches the consistency needed for piping the scrollwork.
This is the best buttercream, YUM!
I’m so happy you like it!
I am going to crumb coat and let it settle Saturday. Then Sunday frost and decorate.. I am going to dye the frosting orange. Two questions, does the frosting do okay with a dye? Second, is it okay to let the frosting sit overnight? Covered on the counter or covered in the fridge? Thanks!!!!!
Hi Tracy…This is my go to recipe for crusting buttercream and it colors very well. I use gel colors (I’ve never used regular food coloring and since you didn’t specify what type of ‘dye’ you’re using, I just wanted to clarify) and the gel colors work beautifully. This frosting can sit out for up to 3 days. IT’S IMPORTANT that you cover it quickly after making it so it doesn’t begin crusting on you in the bowl. I cover with a large piece of plastic wrap gently pressed down onto the icing all the way to the edges of the bowl, then cover the whole bowl once again with another sheet of plastic wrap. I freeze it this way as well.
I want to know what is the better icing recipe for a wedding cake
Hi, what’s the difference between using butter instead of margarine for butter cream frosting. Or can you use margarine. Thank you.
Hi Linda, it is a matter of preference, you can use margarine but I think you will get better richer flavor with butter. I have heard that the brand, “I Can’t Believe it’s Not Butter” margarine is a good substitute but I have not tried it.
Hello Melissa and BeBe!
I was wondering about the taste when substituting all shortening for butter? I’m doing cupcakes for a ‘party boat’ birthday party. The cupcakes will be in the shade, but the bottom deck of this boat is open air. I’m in Texas and the temps are easily hitting the mid 90’s and the humidity is around 75%. I’ll take ANY advice you have to give! :o)
XOXO
Holly
Hi Holly, I think with those temps and humidity I would use all shortening in this recipe. If you have access to high ratio shortening, I would use that rather than Crisco. It has a lighter fluffier feel. You can add butter flavoring to replace the butter you are leaving out, I am not a fan of the butter flavoring but you could add a bit at a time to see what you think. I think you will still like the taste minus the 1/2 cup butter.
Hi Melissa, can you tell me if the shortening is at room temperature or am I ment to heat it a litttle first?
Thanks
Caroline
Hi Caroline, the shortening we use (Crisco or Hi Ratio) does not need to be refrigerated, so it is at room temperature.
What is your preferred icing for piping including roses. Thanks Deb K.
Hi Deb, This recipe (Fluffy Buttercream) is the recipe that Melissa uses most often. The Classic Buttercream (all butter) and Hi Ratio are good for piping also, it becomes a matter of personal preference on which one a decorator likes to use.
I have searched for sweetex high ratio shortening where I live but I am not able to find it. I looked at Walmart, Sams Club & Kroger. Are there specific chains that carry it or do I need to order it online?? Thank you for your recipe, I am going to try it. Thank you also for the tutorial, I always wondered what created the piping effect. I can’t wait to try it on my next cake! Love this site!!!
Hi Cheryl, if you have a bakery supply store in your area you may be able to buy it there, otherwise you will have to buy online. You can find it at globalsugarart.com, shopbakersnook.com, amazon and others…….compare prices the shipping is often high
What is the best way to get bright vivid colors using this recipe? I always have trouble getting bright purple usually comes out as lavender, I dont like to put so much color gel due to the bitterness.
I just made this using whole milk but the buttercream is not smooth. I take a spatula and run it on the surface of the buttercream and it has ridges and not smooth at all! Is this how this fluffy buttercream is supposed to look like?
Hi Lani, Is the buttercream spreading consistency? You may need to add more milk, a very small amount at at time. I also would suggest beating it at low speed for several minutes, it should take on a smooth look. Let me know how things go.
I just want to say I tried this Buttercream, 1st with milk coudnt get the sweetex to smoothe, so I threw that out I made this with my hot water and coffee creamer I LOVE THIS RECIPE, its smooth crusting and have been looking for this or years…….I am happy Thank you Thank you
is this good for cupcakes? Im looking for a buttercream that doesn’t crust as much. I also live where the weather is really warm so I need a buttercream that can stand the heat.
cash and carry has the sweetex so much cheaper than the shipping , 50lbs is a lot but i paid 75.00 wont run out to soon love this sight and the both of you are amazing. Malissa you are so talented perfect for cake making. pat
Hi! Is this recipe best to use when piping shell borders and letters on a cake? Thanks:)
Hi Ally, this works great for piping shell borders & letters, etc. Our “Classic” vanilla buttercream recipe works well also (if you prefer a recipe that does not contain shortening).
hi ladies,i heard that the butter on buttercream wont make it as white as snow…i know you’ ve used half shortening and butter…how did you get it tobe so bright white like that? love the color of it…
Hi Ana, You will find that some brands of butter are a lighter color than others and that will affect the color. Some bakers will add Americolor Bright White gel color to their frosting and that will whiten it, we do not do that very often. On our videos the white of the frosting probably looks whiter than it is because of the contrast to the colored piping on the cake.
Do you not sift your powdered sugar,in this recipe or any of yours?
Hi Cakerjoy, The safest thing to do is sift but sometimes when I am opening a new bag (and if I know that brand is reliable for not having lumps) I do not sift. I always sift the powdered sugar from a previously opened bag.
Hi Bebe!
I’m living in a humid country, the temp can hit up to 95 deg. Is this frosting suitable for an outdoor wedding cake? Should i substitute any ingredients?
hi!
instead of using butter flavoring what if I use all butter flavored Crisco?
@Nora, I’m sorry that we didn’t see your question earlier! While this recipe is more heat stable, even an all shortening based frosting will suffer in extremely hot conditions. It’s best to keep frosted cakes out of the heat of the day–at least, keep them indoors until absolutely necessary, and out of the direct heat of the sun.
@Amber- I’ve never tried it with butter-flavored Crisco but it seems that it would work fine! I imagine that it would have slightly yellowish tint though with the additional coloring in the butter flavored crisco.
When using this recipe or the other buttercream recipe, they both call for milk. If using milk Can I leave the cake out, or should it be refrigerated? It’s close to 95 degrees here in the northeast mountains of Georgia and I don’t want the icing to spoil if it’s too hot
Hi Julie, If you are serving the cake outside, I would keep refrigerated until about 1 hour, keeping it inside until just before serving outside. The amount of sugar in the recipe keeps the buttercream from spoiling, but 95 degrees is just too hot. We think it is best if eaten within 3 days in a normal air conditioned home. It is also fine to refrigerate the completed cake, letting it come back to room temperature before serving.
I used the fluffy buttercream recipe yesterday on my granddaughters watermelon cake. The tutorial is on your site. When I made the buttercream it was very stiff, so I added extra milk. I believe this made it softer and runny. Could the temperature inside the house (78) have played a part in it being softer than normal? It didn’t crust and I even refrigerated it before using.
The ruffles just mushed together and were wet looking.
Everyone loved the decoration of the watermelon and loved the buttercream icing. I just wasn’t happy and thought I could have done a better job.
Thank you both for doing this for us starting out in cake decorating. I am a hands on person, and watching the videos have helped me tremendously.
Hi Julie, I am sorry you had a problem. I don’t think the temperature of 78 degrees was a problem. You were correct to add additional milk if the buttercream was too stiff. The milk should be added a teaspoon at a time because a small amount of liquid can soften up the buttercream quickly. In the future, if the buttercream consistency becomes too soft, just add additional powdered sugar to get back to a consistency you like. Also, a crusting buttercream such as this one will not crust ( or will take forever to do so) if the cake is cold when frosted. The cake should be room temperature before the final coat of buttercream. Hope this helps. You are just starting out so please be too hard on yourself.
I am making my nephews wedding cake and want to try this icing for the cake. I bought high ratio shortening for the first time and have a question on your recipe…do you use both Cisco and high ratio together? If so, how much of each? I am having a hard time determining that in the recipe. Thank you very much
Hi Diane, We don’t use Crisco and high ratio together. You would use only the high ratio shortening with the butter. In the paragraph beginning. If I use Sweetex………..you will find that the high ratio shortening is decreased to 1 1/4 cups . This is because when using high ratio in a recipe it will accept more liquid than when using Crisco. Here is a link to the High Ratio Buttercream recipe, if you would like to try a recipe using only High Ratio shortening . https://www.mycakeschool.com/recipes/fluffy-hi-ratio-buttercream/. Let us know if you have other questions.
Does this frosting taste food? I dont like using Crisco but I dont have Sweetetx?
Hi Heidi, My favorite buttercream is the Classic Vanilla Buttercream, it is an all butter buttercream. However, if a cake is going to be in hot or humid conditions it does not hold up very well. I do like the taste of Fluffy Buttercream and it is more reliable in warm weather.
Hello ladies i have a question for you. When you say “pop corn salt” what brand are you using? I did search it in the internet and found several brands like pop secret, morton popcorn salt, flavacol, etc. Is this realy the salt we are using. I am sorry but i am new to this. HOpe to get an answer soon. Thanks in advance. Annj
Hi Ann, We often use Pop Secret but any brand would be fine, just make sure it is not a flavored popcorn salt.
Hi! Do you think this would be the best icing to make a complete sprinkle cake? My daughter is about to have a Sprinkles and tutu party but I’m worried about which frosting to use! Thank you :-)
Hi Becca, It will be fine to use the Fluffy Buttercream recipe. You could also use the Classic Vanilla Buttercream which is all butter. You will be pressing on the sprinkles before the icing begins to crust. You will have a bit more time before the frosting dries with the Fluffy, but either recipe would be great to use. Such a cute party idea!!
have you tried grocery outlet thats where i get my hi ratio shortening sweettex
I tried this recipe & it was very yummy … as well as easy to work with. I did have some dryness using the high ratio shorting modification. Rereading the recipe I now realize I did not add the additional milk. I will definitely be making this recipe again … following the measurements this time. ?
How many cups of sugar do i add?
Hi Aidan, Two pounds powdered sugar is approximately 8 cups. You can use less if you reach the spreading consistency you like to work with.
I am so so confused :( 1st time making shortening based buttercream, trying to pair with WASC cupcakes, which are amazing btw!
My problem: I followed directions, including weighing ingredients, and following advice of Christine on March 5, 2013 post. BUT my buttercream is not working. It has zero flavor (tastes like nothing, or shortening) even though I put flavorings in plus 2 lbs of sugar. I have made this twice now with same texture and grainy flavorless result, even though I have sifted first, and beat on high for a long time. What could be wrong please? I am using Spectrum Organic All Vegetable Shortening instead of Crisco and I have read that it is really good in buttercream. Could this be the culprit? Even so, why would my buttercream come out with zero flavor and grainy?
I LOVE THIS RECIPE!! It was so easy to work with and the recipe is spot on with measurements!! LOVE, LOVE, LOVE this recipe- it made the icing process a breeze! Thank you!!!
hi bebe
if im using this recipe what would be the best way to frost it. can I use the hot knife method and put it in the freezer and then frost again and keep repeating. and if I use the classic all butter buttercream can I use the hot knife method. im confused because I use an all butter buttercream crumb coated it then placed it in the freezer to firm up then I applied another layer of frosting and smoothed it with a hot bench scrapper. from what I read I was suppose to let the cake come to room temperature before frosting it. can you please explain which buttercreams that are used for the hot knife method and which ones for the viva towel. im confused. my buttercream also streaked I colored it pink with the gel color.
Hi Linda- When we want smooth buttercream, we use this recipe (or any crusting recipe) and the Viva Paper towel method of smoothing 99% of the time. The main rule to keep in mind with the Viva method is that the cake needs to be frosted at room temp….or at least, brought to room temp before frosting the final coat. Otherwise, it will take a very long time to crust. Both the Viva and Hot Knife Methods of smoothing are in our Basics section of video tutorials if you’d like to see:
https://www.mycakeschool.com/video-tutorials/basics/
For the hot knife method, yes it can sometimes cause a bit of color variation in the frosting. If you are using white vanilla buttercream it isn’t an issue…but sometimes with tinted buttercreams, it can bring out some (usually subtle) color variation. I’m not sure why this is…it’s just a tradeoff of the technique. When using the hot knife method, I frost my cake and smooth it as best I can with my bench scraper & rotating on the turntable. Then, I chill it for 5-10 minutes in the freezer until firm. Then go in with the hot bench scraper and smooth out any imperfections, adding fresh buttercream as needed.
I hope this helps!
Hello ladies! I REALLY need help! I need to know what I am doing wrong…my icingson more often than not have grit in it. I asked before and BeBe told me to make sure my sugar does not contain beets. I use dominos 10x. It still comes out the same. Can you think of anything else I may be doing wrong. Is there a fix to it or must i throw away yey another batch…please help. It’s awful to have a beautifully decorated cake but doesn’t taste equally as well as it looks…thanks!
Here’s what I use:
Unsalted butter
Hi ratio shortening
Pure cane sugar (Domino)
Heavy cream
Pure vanilla
Pure almond
I’ve read the you can beat thee butter for a long time. But mixing should be at a minimum after adding the shortening & sugar. I’m not sure how much truth there is to that.
I also sift the sugar
Hi Terri, I am sorry you are still having the problem. My brand of confectioners sugar is Dominos. Recently I brought Dixie Crystals brand, also a pure cane sugar and my buttercream was grainy. I went back to Dominos and it was not grainy, so now I am stumped by that. Are you creaming the butter, shortening and flavorings until smooth and very creamy with no lumps of butter? After gradually adding the powdered sugar, you may need to beat longer than 8 minutes. If you are using a hand mixer, you will need to beat longer. Test to see if it is grainy, if so beat a bit longer. Let me know how it goes.
Hi BeBe, I adhered to your advice and it turned out wonderful! I was not creaming the butter and other ingredients…I justmixed them with the milk and confectioners sugar. ..what a difference! Thanks BeBe! You saved me!!!!!
Hi Terri, Wonderful!! Thanks so much for letting me know!
Thank you again BeBe, the cake turned out wonderful! I have another question…what is the best icing to write on a cake or cake board? I think I have heard someone say chocolate? Would that be buttercream? My buttercream on the cake board is just okay at best..smudges easily..I am looking for something with a more polished look. How would I achieve that look? Thanks so much in advance!!
I have the same exact problem as the one posted by Coreen Mora in April. Sadly I don’t see a reply to her post. I made this frosting last night and it is completely flavorless and very, very grainy. I’m in desperate need of a quick fix . I volunteer at a school for special needs and will be there tomorrow – I teach a class a decorating cupcakes and need to bring the frosting tomorrow – the girls are going to be decorating approx. 350 cupcakes for sale, but can’t let them use this frosting. HELP. FYI, where I live cannot get hi ratio shortening, nor can i order online, international shipping would put me in debt. We have a store that caters to our small international community and carries items such as Crisco (can you believe it?) which is what I used..followed recipe to the T
Hi Max, I’m sorry that you are having an issue with the buttercream being grainy. BeBe and our member, Terri Tate, had a conversation about this about a week ago (June 3) – I’m pasting below, and I hope that this helps you too. If you are making this again, you can reduce the amount of sugar based on your consistency preference. As for the flavor, adjust the vanilla/flavoring amounts to your liking. The tradeoff of using shortening in place of butter is that you do lose some of the flavor that the butter normally provides. You may prefer our Classic Vanilla Buttercream which has the benefit of the flavor from the additional butter. :
BeBe June 3, 2016 at 2:08 pm • Edit
Hi Terri, I am sorry you are still having the problem. My brand of confectioners sugar is Dominos. Recently I brought Dixie Crystals brand, also a pure cane sugar and my buttercream was grainy. I went back to Dominos and it was not grainy, so now I am stumped by that. Are you creaming the butter, shortening and flavorings until smooth and very creamy with no lumps of butter? After gradually adding the powdered sugar, you may need to beat longer than 8 minutes. If you are using a hand mixer, you will need to beat longer. Test to see if it is grainy, if so beat a bit longer. Let me know how it goes.
Terri Tate June 3, 2016 at 3:34 pm • Edit
Hi BeBe, I adhered to your advice and it turned out wonderful! I was not creaming the butter and other ingredients…I just mixed them with the milk and confectioners sugar. ..what a difference! Thanks BeBe! You saved me!!!!!
My buttercream has also come out grainy with this recipe before. The last time I made it I put my shortening in the fridge about a day before I made it and it came out beautiful and was not grainy at all. My butter was room temp, but since shortening is easily creamed I decided to refrigerate that and it came out so much better. Hope this helps someone! Also, I do not overwhip my butter and shortening I cream it until just combined- I have noticed this will create an airy buttercream and I, myself do not like working with it like that. It’s everyone’s own preference, just thought I’d share!
That is really interesting about the chilled shortening, Valerie. I’ve never heard of that before but I appreciate the feedback! Figuring out why a recipe misbehaves for some and not for others can be a puzzle. Every little bit of input helps!
Hi BeeBee! I absolutely love the pink top with bow and ruffle bottom tiered cake. I wondered (I looked), it you might have a white chocolate buttercream recipe….or something without crisco/hi ratio shortening??? Thanks.
Hi Lisabeth, Thank you for the nice compliment on the cake. I’m sorry that we do not have a white chocolate buttercream, we need to post one. We have the Classic Buttercream recipe that is an all butter buttercream, here is a link, https://www.mycakeschool.com/recipes/classic-vanilla-buttercream/. Also the Cream Cheese recipe has no Crisco/hi ratio.
Hi all, I was wondering if you sift your confectioners sugar when making the fluffy, or any, of your buttercreams? And if you do, are the amounts used before or after sifting. Thanks so much!
Hi Terri, The amount is before sifting. However, sometimes when opening a new plastic bag of confectioners sugar it will not need sifting. The amount of confectioners sugar given in the recipe will vary, you may need a bit more or less depending on where you live and the humidity.
I weigh the powdered sugar then sift
BeBe and Jenny, thank you both very much!! I LOVE this site!!!!!!??
This sounds delicious! Will I be able to pipe “monster fur” with this recipe? I plan to use the grass tip for one cake and star tip 18 or 21 for the fur on the second cake. Will this be stiff enough to hold up? Thanks!
Hi Gloria, Yes, it will be stiff enough for your piping. The stiffness will vary due to the heat and humidity in your area. If it is not stiff enough, just add more powdered sugar until it is the consistency you need.
I have a question. My icing gets greay while on the cake after a day or so and I ont refrigerate due to drying out. so is there something I’m doing wrong?
I meant greasy. lol
Will this icing be snow white in color? If not, would adding some Americolor bright white gel paste help? Thanks
Hi Deborah, It does look white, but is not perfectly white because it has one stick of butter. It would be fine to add Americolor bright white if you would like to.
Hi! I used this recipe as frosting for my daughter’s birthday cake, wondering if you can help me troubleshoot as to why when I tried piping rosettes it literally fell off the cake? At one point half the cake of rosettes fell off. I ended up mixing an all butter-buttercream and it eventually stayed on the cake. I want to use this recipe as it tasted good and the colour was a nice white for a wedding cake I’m going to be making soon.
Thanks!
Hi Alexina, I’m sorry that you had trouble with the rosettes falling off! Were you piping rosettes all over the cake? Next time I would crumb coat the cake and immediately start your piping. This will help the rosettes to attach a bit better than if you were trying to pipe onto a fully crusted crumb coat. If this wasn’t your situation, then it could be that the frosting was a little too stiff to properly attach (you could just add a bit more liquid). Or, finally, it could be that the rosettes were attaching partially to the rosettes beneath it rather than to the cake itself and the weight eventually caused sliding. I hope that this helps!
Thanks for the reply! I think it was a combination of those you mentioned of crumb coating and too stiff. Yea the whole bottom tier was covered in rosettes. I didn’t apply the rosettes right away once I crumb coated, I wasn’t sure if it needed time to ‘set.’ I will definitely do this next time. I’m not sure if I read it here or somewhere else but to apply this recipe of crusting buttercream to a room temperature cake, that if it’s cool the buttercream will not crust like it’s supposed to? Can you please confirm this?
Thanks so much!
Hi Alexina,
A crusting buttercream takes forever to crust if applied to a cold cake due to condensation. This doesn’t really matter unless you are planning to do the Viva paper towel method of smoothing which only works if the buttercream has crusted.
As a side note, you can settle your filled, unfrosted tiers before doing the crumb coat. (I usually wrap the unfrosted tier in plastic wrap and place a book on top to apply a steady (but not crushing) pressure for a few hours. Then you can apply the crumb coat and final coat to the cake.
Let me know if you have any more questions!
Thank you! I haven’t used this buttercream as a filling yet but wondering if it will still have that slight crust to it if used as a filling. You mentioned before to use a little less powdered sugar if I wanted it to have less of a crust if using a a filling.
Thanks!
No, a crusting buttercream doesn’t form a crust when used as a filling since it’s not exposed to the air (and the crust is so thin that even if it did form you wouldn’t notice). You can use less powdered sugar for a frosting that crusts less…not so much for the filling but if you are doing cupcakes, you may prefer a softer frosting. It’s just personal preference.
Thank you! I’m curious if you have a non crusting buttercream that is made with shortening and butter so that it’s still more white than an all butter- buttercream? Or maybe just use less sugar with this recipe? If so how much less sugar would you recommend?
Thanks a million
Is it safe to leave cake out if using this frosting
Hi Sylvia, Yes, it can be left out. It can be left out approximately 3 days unless you are in a very hot, humid climate. After that amount of time it begins to have an “off” taste.
Hi Sylvia can I add cream cheese and make it a cream cheese crusting frosting? Thank you.
Hi Sylvia, This is a Crusting Cream Cheese recipe from one of our members that you might like, Crusting Cream Cheese Frosting
1/2 cup shortening
1/2 cup (1 stick) unsalted butted
8 oz. cream cheese – slightly softened
1 Tablespoon clear Vanilla Extract
2 lbs. powdered sugar
1/2 tsp. salt
In the mixer combine the shortening, butter, salt and cream cheese
Add vanilla
Gradually add powdered sugar
Mix until combined
Once cooled in the fridge can you paint a watercolor picture on this icing?
Hi Samantha, you can paint on this buttercream after it has crusted using a very light touch. I haven’t experimented with painting on the cake when it is cold. If you’d like to try it, you could experiment with this by frosting a plate, chilling, and painting to make sure that condensation will not be an issue for you.
(There’s a Tulip Cake in our member cake video section where I painted tulips all over the buttercream if you’d like to see!) https://www.mycakeschool.com/video-tutorials/painting-on-buttercream-video-field-of-tulips/
Hi, is there a nice crusting recipe using a coconut crisco and/or dairy and soy free butter and also a non dairy milk? I have a child allergic to soy and dairy.
Hi Jennifer, I am sorry but we do not have experience with a coconut shortening. There is a Spectrum shortening that has coconut oil, I am not sure of the other ingredients but you might want to do a Google search on it. You can use water in place of milk in a buttercream recipe. The buttercream will crust more quickly if using water. Good luck.
Can you tell me if you can use Swiss Buttercream for the Rainbow Cake that you did the free video for ? I love Swiss Buttercream and have used it a lot, but not in the way this cake was made and I do want to make it for my daughters birthday it is so colorful and I love the cake rainbow topper with the clouds thank goodness for your free blog recipes and demonstrations, really love this site. But, unfortunately I cannot afford to enroll in the Cake School just yet. I so enjoy learning what I can from your free videos on the blog. Your a wonderful instructor and so very clear and so things slowly for beginners and explaining all the steps as you go is also very helpful. Thank you so much , hope to become a student soon. ..
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.
Hi Melissa and Be Be, I was wondering if I could substitute lemon juice for the milk? I’m going to use this for your palette knife technique and since I am a cottage food operator I can’t use mil. And I’m using your doctored lemon cake. It will be decorated tomorrow but won’t be at the event until Sunday. Thanks so much!!
Hi Terri, We have found that lemon juice does not give us the lemon flavor that lemon extract does. I recommend using 2 teaspoons lemon extract and no vanilla extract for a lemon buttercream. You could use water as needed instead of milk in the recipe. Adding the zest of 1 lemon also adds more lemon flavor. Using a microplane is the best way to zest. Using water instead of milk does cause the buttercream to crust more quickly, so keep that in mind because you may need to work more quickly in case you are going to smooth the frosting using the Viva towel method. Below is a link to our Lemon Buttercream recipe in case you would like to adapt it to your needs. Hope all goes well.
https://www.mycakeschool.com/recipes/lemon-buttercream-frosting/
Hello! Would you recommend this icing, all butter buttercream or hi-ratio icing for flowers? I am doing a cupcake bouquet for 03/29. Thanks!
Can I use freeze dried strawberries in this frosting? If so, how much? Thank you. Jackie
Hi Jackie, It seems that you should be able to, but we have never used freeze dried strawberries so I can’t give you a definite answer.
If I wanted to add fresh strawberry purée to this frosting, should I reduce the amount of liquid?
Hi Anne, Strawberry puree may be the only liquid you add or a combination of both. Below is a link to our Strawberry Buttercream recipe. You can us it as a guide, it makes only approx. 4 1/2 cups and this recipe makes 6 cups, but you can make adjustments.
How much buttercream would I need for a 10 inch 3 layer cake? Also can I use this under fondant. It won’t go soft? I am from the Uk so it’s not too hot her at the moment. Thanks Carolyn
Hi Carolyn, Yes, this will work well under fondant. This recipe makes 6 cups of frosting. For three 10 inch layers you will need approximately 7 1/2 cups. Depending on whether or not you crumb coat the cake, how thick you fill the layers and the amount of decorative piping you will be doing. If you increase the recipe by 1/2 you should have enough or you could double it and freeze any leftovers for future use. Below is a link to a Cake Batter and Approx. cups for Frosting. The chart is based on 2 layer cakes but you can adjust. I think you will find it helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I am very particular about buttercream and have been searching for the perfect recipe. Thank you for sharing this recipe because now I’ve found it! :)
Hi,
Amazing recipe. Can I use vegan Margarine spread Or stork baking block with the trex instead of butter? I have a request for vegan/ lactose free buttercream.
Thanks,
Carolyn
Hi,
Amazing recipe. Can I use vegan Margarine spread Or stork baking block with the trex instead of butter? I have a request for vegan/ lactose free buttercream.
Thanks,
Carolyn
Hi Carolyn, We have never used vegan margarine or baking block so I don’t have first hand experience on the outcome. I did a quick search (link below). The info there was that the vegan margarine should be firm, not soft as it comes out of the refrigerator….so just from that one source it appears that it could be used with success. You might want to review some other sources. I would love to know if you like the result after you make it.
Link below
https://lovingitvegan.com/vegan-buttercream-frosting/
I made the marble cake and it’s looking delicious! Will this frosting crust enough to set a mermaid doll on top or do I need to wrap the bottom half in plastic wrap and stick her into the cake?
I subscribed to your newsletter because your cakes are so beautiful even though I don’t decorate often…..
Judy
@Judy- Glad that you made the marble cake! The frosting does crust nicely but if the doll pushes past that very thin top layer of crusted frosting, the frosting beneath that layer will still be soft. Also, placing a doll on top could work, but it will make impressions in the frosting (even if the frosting is crusted). I hope this answers your question!
Thank you for the quick response! I’ll play it safe and wrap it put it in the cake.
Judy