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Friday, March 4, 2016

Crusting Buttercream

   This buttercream is light, fluffy and great for piping.  It forms a nice crust making it good for holding its shape, traveling and keeping those details sharp.

mixer bowl filled with fluffy white frosting and a mixer paddle

    
    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.

      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 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.  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.

   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 pic-a-nic basket.

    You know what I mean, Boo Boo?  I know, I'm smarter than the average bear!  This frosting is perfect for applications such as this.  It is also perfect for summer cakes and cupcakes.

egg shaped cake balls with yellow buttercream "yolks" piped on


     The secret to the frosting is plenty of powdered sugar and some shortening.  I don't usually buy shortening.  

    I certainly don't mind if you do, in fact I have a brother-in-law who runs a plant that makes the stuff.  It is just that I have a personal preference for butter.

      In fact I can tell you the last time I bought shortening was 3 years ago... the last time I wanted to make a fluffy frosting with some staying power!

mixer paddle filled with white fluffy frosting

     It has been so long since I tasted frosting like this and I was immediately transported back to my childhood.  This frosting tasted exactly like I remember the icing on the clown cones at Baskin Robins as a kid.  YUM!

    I am still a butter frosting person on principle, but this worked perfect for the treats I was making today and brought back a fun childhood memory.  It is hard to go wrong with that!



     This frosting is also great for cupcakes and cakes you plan to transport. It pipes great and holds it shape. It also packs well and is very versatile.

      I used some to top some devilishly good chocolate cupcakes and turn them into pumpkins for a work bake sale. They didn't last long and were super easy to do!

chocolate cookies with buttercream rosettes and flowers piped on

    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.

    This frosting really is super versatile.  There is almost to application it can't be used for! 
 
american buttercream, buttercream with shortening and butter, buttercream for warm weather, crusting frosting
dessert
American
How to Make Crusting Buttercream - shorthttps://youtu.be/FlB4WZ2cDS0Watch how easy it is to make a fluffy buttercream that is perfect for all of your dessert decorating needs.https://1.bp.blogspot.com/-HPl4-ufOwNQ/X8us4Hm_zeI/AAAAAAABDr4/gKz969qJlAkPCJue7A-lm_E8s1U5gYCOQCNcBGAsYHQ/s320/crusting%2Bbuttercream%2Bthumb.jpg2020-12-05
Yield: 36 servings
Author: Cooking With Carlee
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Crusting Buttercream

Crusting Buttercream

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.
Prep time: 13 MinTotal time: 13 Min

Ingredients

  • 1/2 cup butter, softened
  • 1.5 cups shortening
  • 2 lbs powdered sugar
  • 1.5 Tablespoons flavoring extract (I used a mix of almond and vanilla extracts)
  • 5 Tablespoons milk (give or take)

Instructions

  1. Cream together butter and shortening until smooth.
  2. Add sugar and extract, beating slowly at first. Add a couple tablespoons of milk.
  3. Beat on low to medium speed for at least 5 minutes and continue to add milk until you reach the desired consistency.

Calories

198.59

Fat (grams)

11.14

Sat. Fat (grams)

5.09

Carbs (grams)

25.25

Fiber (grams)

0.00

Net carbs

25.25

Sugar (grams)

24.65

Protein (grams)

0.10

Sodium (milligrams)

21.88

Cholesterol (grams)

11.73
Did you make this recipe?
Tag @carleecooks on instagram and hashtag it #cookingwithcarlee
Created using The Recipes Generator


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.

19 comments:

  1. Those cake balls are SO cute! What a great idea. Sometimes you just need shortening to make the consistency you're looking for. This sounds great!

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    Replies
    1. I can't wait to share the post on them on Monday! Thanks, Michele!

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  2. So much to love about this daughter of mine. So glad you have such a fun (tasty) childhood memory. There are several tastes and smells that I come across that have such pleasant memories for me. I love that you avoid shortening but are willing to bend on the rare occasion that it's necessary. Then there is the almond and vanilla mix- my favorite. And now I understand why the frosting felt different when I was teaching Jaxon the correct way to eat a cupcake.

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  3. Yum - what an ingenious idea, I never would have thought to go for that texture, of course! Pinning this Carlee, and BTW those deviled egg cake balls are HYSTERICAL - love it!

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    1. Thanks Katie! I am sharing the tutorial for the deviled eggs with our post tomorrow! I can't wait!

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  4. cool idea Carlee! Btw, I'm posting the tailgate queso this week :)

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  5. After just having a frosting fail because it was too soft and slid off my cupcakes and made me cry, I needed a recipe like this! :-)

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    Replies
    1. Talk about perfect timing then! Too bad about the cupcakes though, it is always disappointing when things don't work out like you envision them!

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  6. You make these look so beautiful! AND easy! thanks so much for sharing at Merry Monday!

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    Replies
    1. Thank you so much, they really are easy!

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  7. Carlee, I am a frosting freak. There was a span of time that I was decorating cakes at home and I would buy a huge tub of butter cream frosting so I could be economical. But I can't tell you how many times I found myself in front of the fridge with a spoon. Even in the middle of the night it was calling me, that sweet sweet sugar frosting. I love the way you made Ruffles with this crusty frosting it looks really pretty. Pinning so I can pull this back up the next time I make a cake or cupcakes.

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    Replies
    1. I am a frosting freak too! I love the stuff! I love trying new kinds and flavors, I love the old standbyes and I LOOOOOOVE that when I make it I get to like the beaters. I'm like a kid! Unless of course my two year old wants to lick them. He somehow trumps me! I would do the same thing with the fridge and the spoon!

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  8. Hi Carlee, it's been a long time since I used shortening too, but that's mainly because I've never seen it here. I usually use butter for baking. A buttercream that forms a crust does sound good though!

    xx

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  9. Hi Carlee, I ran across your site as I was searching for a good white cake recipe and white frosting recipe. The crusting buttercream took me back to days with my grandma. Thank you for sharing!

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    Replies
    1. I love food memories like that. Thanks so much for stopping by and sharing!

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  10. Carlee.. Hi.. I'm new to cupcake decorating.. How did you get that cute two tone swirl icing and ruffle to it..

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    Replies
    1. Welcome to the world of frosting! ;-) Use a large open star tip, like a Wilton 1M or something similar. When you load your piping bag keep all of one color to one side and the other color to the other side. Then apply a lot of pressure while gently moving the bag up. You should get nice ruffly two tone frosting!

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Thank you so much for taking the time to read and comment. I love reading your ideas!