Fluffy Vanilla Buttercream
This delicious Fluffy Vanilla Buttercream Frosting is crusting recipe that is perfect for cake decorating! This American Buttercream is similar to our Classic Vanilla Buttercream recipe, however, it has a lighter, fluffier texture due to the shortening in the recipe.
Table of Contents
Fluffy Vanilla Buttercream: A Crusting Recipe
- What is a crusting buttercream? As the name suggests, crusting frostings like this one develop a very thin crust when exposed to air. In as little as 5-10 minutes, a cake frosted in a crusting buttercream can be lightly touched without removing any of the frosting. Beneath that thin layer, the frosting remains soft.
- Many cake decorators love to use the "Viva Paper Towel method" of smoothing when working with crusting buttercreams. Simply frost the cake, sweep around the sides and top with your spatula (or bench scraper) of choice, and then allow it to sit for a few minutes before smoothing over it with a paper towel.
- (Viva brand paper towels are a popular choice for this paper towel method of smoothing because it has no quilting or impressions.)
- You can find more information on this method of smoothing here: Leopard Print Buttercream (using the Viva Paper Towel Method).
Helpful Hints
- This Fluffy Vanilla Buttercream frosting contains both butter and shortening. Because of the shortening, it is slightly more heat resistant than an all-butter frosting recipe, and it is lighter in color than an all-butter buttercream recipe.
- If heat is more of a concern, you could switch to an all shortening (no butter) frosting recipe like this one: High Ratio Frosting. All frostings will melt if the weather is hot enough, but shortening certainly is more resistant than butter.
- If you are looking for a crusting frosting that does not contain any shortening, we love our Classic Vanilla Buttercream recipe also. You can find it here!: Classic Vanilla Buttercream.
- We often use clear vanilla in our buttercream frosting recipes because real vanilla gives vanilla buttercream more of an off-white or ivory color. However, this may not bother you! It simply comes down to personal preference or the design of your cake.
Does Brand of Confectioners Sugar Matter?
** Important note about the sugar: We’ve had great results with Domino’s confectioners sugar and US Sugar (we buy ours from Costco). Some brands of confectioners sugar don’t work as well with buttercream frosting recipes. If a package doesn’t say pure cane sugar, it contains beet sugar which is more likely to give you a grainy outcome.
In addition to that, we’ve noticed that even some brands that say “Pure Cane Sugar” will give a grainy consistency. So frustrating! One example is Dixie Crystals (although it used to work great for us a few years ago.) Something has changed…it’s a mystery. Anyway, this recipe should not be grainy, and so if it is, experiment with a different brand of confectioners sugar.
Fluffy Vanilla Buttercream Frosting
Ingredients
- 2 lbs. confectioners' sugar 910 g
- ½ cup 1 stick (113 g ) unsalted butter softened (soften on countertop rather than microwave for best results)
- 1 ½ cups solid vegetable shortening such as Crisco or Trex 286 g. or 10 oz. by weight. ** If using hi ratio shortening, see below)
- 2 Tablespoons clear vanilla extract 24 g
- ¼ to ½ teaspoon butter flavoring if you are leaving out the butter and using all shortening
- ¼ teaspoons lemon or almond extract 1 g OPTIONAL
- ¼ cup milk 57 g any milk is fine but I like milk with higher fat content. You could substitute water too (See below)
- ½ teaspoon salt to cut the sweetness. We use popcorn salt because of its fine grain. If using table salt you can dissolve it in the milk before adding.
Instructions
- Cream butter, shortening , salt and extracts until creamy and smooth.
- Add powdered sugar and milk. Mix thoroughly on medium speed for approximately 8 minutes. For the last two minutes decrease the mixing speed to VERY SLOW ( number 2 speed on a KitchenAid) until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process.
Notes
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If you were to put milk in this recipe though wouldn't that make it so it would have to be refrigerated? I always substitute water bc I have always been afraid of leaving milk out of the fridge and if I put it in the fridge afraid of it getting condensation and messing up the decoration.
Hi--A day or two will be fine (some would say even longer). The 2 lbs of powdered sugar will keep the milk in the buttercream from spoiling.
When making your icing do you use a paddle attachment or whisk?
I use the paddle attachment.
Does this still crust nicely if using all butter instead of part butter/part shortening?
Yes, it does. Frostings with shortening may be a little bit easier to work with when it comes to smoothing with a Viva or a roller, but I still use both recipes.
Just wanted to say I love love love this recipe, I been using it for a year already and I've gotten nothing but great comments, my question is, I have some customers that want buttercream flavor, what would you suggest on what flavor goes good with buttercream?
Thank you again and love your site!
Can I make this buttercream today if I'm going to put it on the cake tomorrow? If yes, should I refrigerate it until tomorrow or can I keep it out (covered up of course)? Thanks!
emmie1982-- Sorry I missed your comment, I can't think of any flavor of cake that doesn't taste good with buttercream :0)
tara07628-- Yes, you can make it today and it will be fine tomorrow. It will be fine at room temperature also! You can leave out at room temp for a day or two with no worries. (Even longer if it is all shortening)
By the way, buttercream freezes really well in an airtight container. We make large batches and store in small containers.
Wow thank you BeBe, sorry just now saw your comment! I have been worried about that for a very long time and that just makes me feel so much better about it because I do like it better with milk but it always concerned me!
Just wanted to put in my two cents. I have used this recipe and replaced the mild with all sorts of coffee creamer flavors. White chocolate mocha or coconut are my favorites. Just don't use lemon extract.
I have a wedding cake coming up and need to know the best way to obtain an "alabaster" color. I have also had problems with my buttercream crust getting cracks. Since this is a wedding cake I need the smoothest finish possible. any advice?