Crusting buttercream frosting is light, fluffy and great for piping. It forms a light crust making it good for holding its shape when decorating treats. It travels well and keeps those details sharp.
If you need a frosting with staying power, crusting buttercream is it! As it sets, it forms a light crust on the outside helping it to keep its shape.
It has decent staying power in warmer temperatures and can easily be flavored a million different ways. You can easily adjust its consistency making it perfect for spreading or piping.
It is also great for using with your Russian piping tips. This is a recipe you should definitely have on hand for decorating cakes and cookies.
Why butter and shortening?
We all know by now that I love frosting. Especially super soft and fluffy frosting.
Or really dark and fudgy, but that is a whole different subject altogether! I also love my butter.
I love the taste, texture and idea of butter. I love the way butter works in frosting.
But sometimes you have to do things a little bit different in order to get the results you want. In this case I wanted my buttercream to form a bit of a crust. I know, crazy right?
I love everything about butter based classic buttercream and I love white chocolate buttercream even more! The thing is sometimes you need a frosting that really holds its shape and will also hold up to the elements and have a bit more staying power.
I was making deviled egg cake balls and I wanted the “yolk” to hold it’s shape while I was taking them to their final destination.
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I also was picturing them as being a fun treat for BBQs and picnics during the summer (or for a super fun April Fool’s Day dessert!) So I wanted them to hold up to a little heat and humidity and maybe even a brief ride in a picnic basket.
This frosting is perfect for applications such as this. It is also perfect for summer cakes and cupcakes.
The secret to getting the enhanced staying power is plenty of powdered sugar and some shortening. I like to still use some butter for the flavor, but as you increase the ratio of shortening to butter you increase crusting ability as well as some insurance against warmer temperatures.
To me, this frosting tasted exactly like I remember the icing on the clown cones at Baskin Robins as a kid. YUM!
When to Use Crusting Buttercream
This frosting is great for cupcakes and layer cakes you plan to transport. It pipes great and holds it shape. It also packs well and is very versatile.
We used it on some white cupcakes in the picture above. Then we used some marshmallows to make super cute and simple bunny cupcakes.
It is also fabulous piped on chocolate sour cream cookies. I used an open star tip to pipe on big rosettes and Russian piping tips to do smaller flowers.
If you are serving your desserts outdoors when it is warm out, you want to use this style of buttercream. It is great for intricate decorations or for smoothing over the outside of your cake.
This frosting really is super versatile. There is almost no application it can’t be used for!
Frequently Asked Questions
What is a crusting buttercream?
Crusting buttercream is a frosting that forms a light crust on the outside after it sets up. This makes it sturdy and hold its shape well, you can touch it lightly without leaving a mark. It is perfect for a base on your cakes or for intricate decorations.
How do I get my buttercream to crust faster?
If the cake is properly sealed with frosting, put it in the fridge. The cold dry air that dries cakes out quickly is great for setting your frosting. As long as your cake is fully coated in buttercream, that dry air won’t affect the cake inside.
Crusting Buttercream
Ingredients
- ½ cup butter softened
- 1½ cups shortening
- 2 lbs. powdered sugar
- 1½ Tablespoons vanilla extract or your favorite flavoring/extract
- 5 Tablespoons milk
Instructions
- Cream together butter and shortening until smooth.½ cup butter, 1½ cups shortening
- Add sugar and extract, beating slowly at first. Add 2 tablespoons of milk.2 lbs. powdered sugar, 1½ Tablespoons vanilla extract
- Beat on low to medium speed for at least 5 minutes and continue to add milk until you reach the desired consistency.
Notes
Video
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Hi, when I take my crusting buttercream covered cake out of the fridge it usually starts sweating. Is there anything I can do to prevent this especially since the whole point of me using that type of frosting is for it to not fall apart at normal room or shaded outdoor temperatures? Thanks
That sweat is most likely condensation. That happens when a cold cake comes into a warmer, more humid environment. If you have the air on, it should crust at room temperature. Otherwise, try to bring it back to room temperature slowly.
Does the buttercream go into the refigerator to crust or at room temperature?
It will form a light crust at room temperature as long as it’s not too hot and humid. Sticking it in the refrigerator for a little bit will help to set the frosting faster.
@Carlee, Thank you!
I need this recipe, but I’m chocolate. Can this be adjusted for this. I need it ASAP. Please!
No problem. My chocolate buttercream recipe will work. You can substitute shortening for some of the butter for even more staying power.
This was easy and piped very nicely onto my mini cupcakes. I used your instructions for baking mini cupcakes from a box mix, and must have overfilled them a little because I got 58 cupcakes. Half of this frosting recipe just barely covered my 58 cupcakes – I mean, barely covered with a nice piped pile on top! Even tastes good. Thanks so much!
want to make the crusting buttercream white choc. looks like a lot of butter/shortening and conf. sugar. How many mini cupcakes will this take?
making this weekend😋
Your are right, this is a big batch. It would probably do about 120-140 mini cupcakes. You could easily cut it in half if you want.
Hi Carlee,
When you say butter, are you saying like REAL butter…salted or unsalted? Or can I just use my Country Crock margarine. I know, i’ve probably just cussed in baking world. 🙂
😂🤣 I use real butter because I like the flavor. I’ve used both salted and unsalted. Really you can go 100% shortening if you want. I’ve never used margarine in buttercream, but I would think it should work fine.
@Tracie, never use margarine to make anything. Unless it calls for salted, always unsalted!
Hi Carlee…What brand of shortening do you recommend for this recipe?
I have used several brands with success. I usually use either Crisco or Aldi’s brand.