{"id":25688,"date":"2020-05-18T14:43:15","date_gmt":"2020-05-18T14:43:15","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=25688"},"modified":"2023-07-29T16:17:01","modified_gmt":"2023-07-29T16:17:01","slug":"crusting-buttercream-recipe","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/crusting-buttercream-recipe\/","title":{"rendered":"Crusting Buttercream: Recipe &#038; How-To"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-25771\" src=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda.jpg\" alt=\"crusting buttercream recipe and quantities for covering different size cakes on Cake-Geek.com, image by Marian Lohoyda\" width=\"800\" height=\"533\" srcset=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda.jpg 800w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-300x200.jpg 300w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-768x512.jpg 768w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-375x250.jpg 375w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-500x333.jpg 500w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-150x100.jpg 150w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/crusting-buttercream-recipe-and-quantities-for-covering-different-size-cakes-on-Cake-Geek.com-image-by-Marian-Lohoyda-600x400.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Crusting buttercream is used to frost the outside of cakes because it sets better than meringue-style buttercreams which are preferred for fillings. Shortening is used instead of butter which allows it to set firmer.<\/p>\n<p>It&#8217;s more stable than other buttercreams and stands up better to warmer temperatures if a cake is left on display for a while.<\/p>\n<p>You can add in a little butter for the flavour if you wish but if you want super white icing avoid this (just use <a href=\"https:\/\/amzn.to\/2TrgOT6\" target=\"_blank\" rel=\"noopener\">butter flavoring<\/a> instead) or else add some icing whitener with the butter (amounts vary according to the whitener).<\/p>\n<p>Once a cake is frosted with this buttercream, takes about half an hour to form a crust.<\/p>\n<p>Makes 6 cups approximately<\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #404040; font-family: 'Open Sans',sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: 1px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">(See our chart here on <\/span><a href=\"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/\">Quantities of Frosting to Fill &amp; Cover Different Size Cakes<\/a>)<\/p>\n<h4>Crusting Buttercream: Ingredients<\/h4>\n<ul>\n<li>2 cups of vegetable shortening or if you prefer to add some butter for the taste, use 1 1\/2 cups of shortening and 1 stick of butter (softened\/at room temperature)<\/li>\n<li>2lb of confectioners&#8217; sugar<\/li>\n<li>1\u00bd tablespoons vanilla extract (or clear vanilla if you want the frosting to be as white as possible)<\/li>\n<li>1\/8 cup of milk (but up to 1\/2 cup depending on how stiff you&#8217;d like the frosting consistency)<\/li>\n<\/ul>\n<h4>Crusting Buttercream: Method<\/h4>\n<ul>\n<li>Beat the butter, shortening and vanilla extract for about 3 minutes on medium speed.<\/li>\n<li>Sift half the confectioners&#8217; sugar into the bowl and mix on a low speed until combined.<\/li>\n<li>Sift the remaining sugar into the bowl and mix until fully combined.<\/li>\n<li>Add \u215b cup of milk and mix on a low speed until combined. If you&#8217;d prefer a lighter consistency, add more milk.<\/li>\n<li>Refrigerate if not using straight away. Bring it to room temperature and then beat it in your mixer to bring it back to fluffiness.<\/li>\n<\/ul>\n<p>Back to <a href=\"https:\/\/cake-geek.com\/index.php\/cake-frostings-fillings-recipes-quantities-for-different-size-cakes\/\">Cake Frostings &amp; Fillings<\/a> page<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crusting buttercream is used to frost the outside of cakes because it sets better than meringue-style buttercreams which are preferred for fillings. Shortening is used instead of butter which allows it to set firmer. It&#8217;s more stable than other buttercreams and stands up better to warmer temperatures if a cake is left on display for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25771,"parent":25637,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-25688","page","type-page","status-publish","has-post-thumbnail","entry"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=25688"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25688\/revisions"}],"predecessor-version":[{"id":30618,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25688\/revisions\/30618"}],"up":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media\/25771"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=25688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}