This buttercream combines the stability of shortening with the flavor of butter for professional cake decorating results. The ratio creates a frosting that pipes beautifully and holds its shape in warm conditions.
Perfect for wedding cakes, cupcakes, or any decorated dessert, this recipe delivers smooth texture and consistent performance every time.
Ingredients for Buttercream Frosting Recipe with Crisco and Butter
Professional-grade ingredients create stable, pipeable frosting with superior flavor and structure for decorating.
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable Shortening 🧈 | 1 cup | Crisco brand preferred for stability |
| Unsalted Butter 🧈 | 1 cup | Room temperature, softened thoroughly |
| Powdered Sugar ❄️ | 8 cups | Sifted for smooth texture |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla, not imitation |
| Whole Milk 🥛 | ¼ cup | Adjust for desired consistency |
| Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Clear Vanilla Extract 🌿 | 1 tsp | Optional for white buttercream |
| Almond Extract 🌰 | ¼ tsp | Optional for depth of flavor |
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The shortening is critical here—Crisco all-vegetable shortening provides the stability that butter alone cannot. Butter must be at room temperature (65-68°F) to cream properly; cold butter creates lumps. For powdered sugar, Domino or C&H brands are reliable. Sifting is non-negotiable for professional results, as clumps ruin the texture and piping performance.
No vanilla extract? Use vanilla bean paste at half the amount, though the speckles will tint the frosting. For dairy-free versions, substitute unsweetened almond milk—oat milk can add an off-flavor. Clear vanilla maintains pure white color for wedding cakes, but pure vanilla offers superior flavor. Skip almond extract if you dislike its intensity; it’s potent in small amounts.
This buttercream holds at room temperature for 2 days but refrigerate for longer storage—up to 2 weeks. Freezing is possible for 3 months, though re-whipping after thawing restores texture. Always bring to room temperature before piping for optimal consistency.
Why You’ll Love This Recipe
- Five-Minute Mix: I can cream the shortening and butter while the stand mixer does all the work—no arm workout required.
- Rich Buttery Swirl: The combo of Crisco and real butter gives that smooth, velvety texture with just the right sweetness.
- Decorates Like a Dream: It pipes beautifully onto cupcakes or spreads like silk over layer cakes without wilting.
- Budget Stretch: A batch costs pennies compared to store-bought and keeps in the fridge for weeks for last-minute treats.
Step-by-Step Instructions for Buttercream Frosting With Crisco and Butter
This method ensures pipeable stability and smooth texture for professional cake decorating results.
Step 1: Cream the Fats to Perfect Consistency
In a stand mixer fitted with the paddle attachment, beat the 1 cup Vegetable Shortening and 1 cup Unsalted Butter on medium-high speed for 2-3 minutes. The mixture should become pale and fluffy, with no visible streaks of separate fat.
Stop the mixer occasionally to scrape down the sides of the bowl with a silicone spatula. This ensures even incorporation. The creaming process incorporates air, which is essential for light, stable frosting that holds its shape when piped.
Step 2: Gradually Incorporate the Powdered Sugar
Reduce the mixer speed to low and gradually add the 8 cups Powdered Sugar, about 1 cup at a time. Allow each addition to fully incorporate before adding more. This prevents a powdered sugar cloud and ensures smooth mixing.
After all the powdered sugar has been added, increase the speed to medium and beat for an additional 2 minutes. The mixture will appear thick and dry at this stage, but the texture will transform as the remaining ingredients are added.
Step 3: Add Flavorings and Thin to Desired Consistency
Add the 2 tsp Vanilla Extract, 0.5 tsp Salt, 1 tsp Clear Vanilla Extract, and 0.25 tsp Almond Extract to the mixer. Pour in the 0.25 cup Whole Milk gradually while mixing on low speed.
Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and holds soft peaks. If the frosting is too thick, add additional milk 1 tablespoon at a time until the desired consistency is achieved. For stiffer frosting suitable for intricate piping, use less milk.
Step 4: Test and Adjust for Optimal Piping
Stop the mixer and test the frosting consistency by lifting the paddle. The frosting should form a soft peak that holds its shape briefly before gently falling. If it’s too thin, add more powdered sugar 1 tablespoon at a time until the desired stiffness is reached.
For best results, let the frosting sit at room temperature for 10 minutes before using. This allows the ingredients to fully meld and the texture to stabilize. If the frosting appears slightly grainy, beat it on medium speed for an additional 1-2 minutes to smooth it out.
Pro Tips For Making Buttercream Frosting Recipe With Crisco And Butter
- Cream the Fat First: Beat the Crisco and butter together for at least 2 minutes until pale and fluffy—I learned this the hard way after ending up with grainy frosting more times than I’d like to admit.
- Sift the Sugar: Always sift the powdered sugar first, even if the bag says “pre-sifted.” My grandmother swore by this, and she was right: it prevents those little lumps that ruin the texture.
- Skip Cold Butter: Use room-temperature butter and shortening, about 65-70°F. After burning three batches of stiff, unworkable frosting, I finally figured out that cold fat just won’t incorporate smoothly.
- Add Milk Slowly: Drizzle in the whole milk 1 tablespoon at a time—sounds tedious, but it’s the only way to avoid a runny, soupy mess that needs emergency powdered sugar to fix.
Serving Suggestions for buttercream frosting recipe with crisco and butter
Plating Styles 🍰
Your buttercream frosting with Crisco and butter is versatile enough for any occasion. For a casual gathering, spread it generously over cupcakes or sheet cakes with a spatula for a rustic look. For formal events, use a piping bag with a star or round tip to create elegant swirls, rosettes, or borders. At a buffet, a layered cake with smooth buttercream sides and a simple piped top edge makes a stunning centerpiece.
Garnishing Techniques ✨
Enhance the visual appeal with edible decorations. Sprinkle colorful nonpareils, chocolate shavings, or crushed nuts over the frosting for texture. For a fresh touch, add edible flowers or thin fruit slices like strawberries or raspberries. A dusting of powdered sugar or cocoa powder can add a refined finish. For a playful look, use fondant shapes or piped buttercream flowers.
Portion Sizes 🎂
For individual servings, pipe a small rosette of buttercream onto cupcakes or mini tarts. For family-style desserts, spread a thick layer over a 9×13-inch sheet cake or use it to fill and frost a multi-layer cake. If serving a crowd, consider a drip cake with buttercream as the base and a chocolate ganache drizzle for added flair.
Serving Temperature ⏰
This buttercream holds up well at room temperature for up to 2 hours, making it perfect for outdoor events. For best texture, let cakes or cupcakes with frosting sit for 10-15 minutes after decorating to allow the buttercream to set slightly. If serving chilled desserts, bring them to room temperature for 20-30 minutes to soften the frosting for easier slicing and a creamier bite.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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