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Crusted Buttercream Frosting
Prep Time
15 mins
Total Time
15 mins
Simple buttercream recipe for decorative edible flowers and icing.
Course: Dessert
Servings: 3 cups
Author: Lisa Tutman-Oglesby
  • 1 cup butter
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/2 cup cream or milk
  • 8 cups of confectioner's sugar
  1. Blend butter in mixer, add vanilla and salt.
  2. Slowly add the confectioner's sugar.
  3. Add the vegetable shortening (thick white substance in a can).
  4. Add cream or milk.
  5. You'll need to add vegetable oil to stiffen the buttercream. The more shortening you add, the stiffer the buttercream will be. However, be careful. When I first made this crusted buttercream frosting, I used equal parts butter to shortening. Gotta tell you, the frosting tasted too much like oil. So, I cut the original shortening requirement back by half.
  6. I found that 1 cup butter to 1/2 cup shortening produced crusted buttercream that was perfectly stiff enough to work with and I could not taste the shortening.