Crusting Buttercream Frosting Recipe | Bakery Style Cake Icing
A classic bakery-style crusting buttercream that pipes clean edges, crusts lightly on the outside, and stays creamy inside. Mixes quickly with pantry staples and works for cakes, cupcakes, and cookies.
Ingredients
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (96 g) high‑ratio shortening or vegetable shortening
- 6–7 cups (720–840 g) confectioners’ sugar, sifted
- 1/4 cup (60 ml) heavy cream or whole milk, plus more as needed
- 2–3 teaspoons pure vanilla extract (or a mix of vanilla and almond extract)
- 1/4 teaspoon fine sea salt
- 1 tablespoon meringue powder (optional)
Instructions
Instructions
- Soften the butter until it yields to a gentle press but is not shiny, and sift the confectioners’ sugar; have the cream and extracts ready.
- Add the butter and shortening to a stand mixer fitted with the paddle and beat on medium for 3–4 minutes until light and smooth, scraping the bowl.
- Stir the salt and optional meringue powder into the sifted sugar, then add the sugar in 3–4 additions on low speed, drizzling in about half of the cream when the mixture looks sandy.
- Add the vanilla (and almond extract if using) and beat on medium for about 2 minutes until smooth, adding more cream a teaspoon at a time until the frosting spreads easily but holds soft peaks.
- Mix on low for 30–60 seconds to reduce air bubbles, then let the buttercream rest 10–15 minutes before using.
- Frost the cake and allow it to sit 10–20 minutes to form a light crust before smoothing.
Notes
Use the paddle attachment to minimize air bubbles. Work in a cool environment for sharper edges. After crusting, you can gently smooth with a plain paper towel or parchment. Gel colors are best to avoid thinning. Storage: room temp up to 2 days, refrigerate 1–2 weeks, freeze up to 3 months; bring to room temp and rebeat with a splash of cream. Variations include vanilla‑almond, chocolate (replace 1 cup sugar with 3/4 cup Dutch cocoa and add extra cream), lemon, mocha, strawberry, and extra‑white wedding buttercream.