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How to Make Crusting Buttercream
How to Make Crustin Buttercream


Here is a very basic recipe for Crusting Buttercream.  There are many recipes in the market for different types of buttercream. Not all of them are crusting. 

Crusting means that the icing forms a really light film over the cake. You can use this to your advantage

to give a nice smooth finish to your cake. Find the full recipe below the tutorial.


1/2 cup solid High Ratio Shortening

1/2 cup butter softened

1 tablespoon of merengue powder

1 teaspoon Clear Vanilla Extract (or extract of choice)

4 cups sifted confectioner's sugar (approx. 1 lb.)

2 tablespoons milk

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In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Add the meringue powder with the sugar and sift in a bowl. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use.  Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't over whip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.


YIELD: Makes about 3 cups.


For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


If you are using a vegetable shortening withouth the transfats, the consistency

of the icing will change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use High Ratio Shortening.

I rather use high ratio shortening than shortenings that have no transfats. The consistency changes a lot when it's used with shortenings like Crisco. The buttercream is more crumbly and dry when its done with 0 transfat. And more smooth when it's done with high ratio.

The latest news is that Walmart is making their shortening 0 transfat. So try and find one that has fat in it.

* Your best bet will always be high ratio shortening like CK High Ratio, Sweetex or Alpine.  These are the most common ones out there. Usually found in food suppliers. Sometimes found in Sams or Costco, but not in all of them.



*Keep in mind that you can use less butter for a stronger icing. Just compensate it with moreHigh Ratio Shortening and add butter extract.

*I add some almond extract too. If you use Crisco, your icing might be gritty. The grittiness is caused by the lack of quality in the vegetable shortening. For a good buttercream that is smooth, use High Ratio Shortening.

*My 2 favorite shortenings are Sweetex and Ck Company. You can find these in food supply stores, restaurant  supply stores, or in the internet. Some stores only sell the 50 pounds blocks but there are places in the internet you can buy them by the pounds.

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