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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Hi kyukee, yes, it is.
Hi, Melissa and BeBe. I've used this recipe before but I wanted to know can I use all shortening instead of the butter and just add like butter flavor. Also do you recommend milk or water for a smoother consistency. And one more thing, I use to use a recipe with hi-ratio shortening and just loved it but since I have ran out I dont want to spend the money again to buy a bulk amount. Can I ask you in your opinion is there a big difference in appearance and consistency between the fluffy buttercream and the hi-ratio recipe. Thank so much you ladies are great.
Hi Kgarcia, yes you can add all shortening plus some butter flavor. I like to use milk instead of water, but it is personal preference. The hi ratio recipe does have a smoother creamier consistency that is very nice to work with. However, using regular shortening rather than hi ratio will still give you a beautiful and good tasting frosting.
Can you use heavy cream in this?
Hi Ardis, yes, you can. It takes a bit longer to crust when you use heavy cream.
I'm making this right now as I'm typing this comment. I'm letting my buttercream whip for 8 min.....hehehe! I have to say that this is the EASIEST buttercream and actually the tastiest!! Instead of milk i used Bailey's Coffee Creamer in Toffee Almond Cream and oh boy oh boy it's so delish!! Tastes like those professional buttercream cakes!!! Wowsers!!! I'm so glad i joine My Cake School!! I'm learning so much from my teacher!!! <3
Hi Yaneri, Toffee Almond Cream does sound like a delicious substitute for milk.
When freezing this buttercream, is it ok to just store in an airtight container or are there other steps I should take to freeze correctly? Thank you.
Hi Annette, Yes, I just store in a plastic airtight container to freeze.
Ok. Thank you Bebe. :)
Hi Melissa,
I am your new biggest fan! I think your amazing and I love all your work!! I have a quick questions about buttercream in general. When I purchase cupcakes a bakery and put them in the fridge the frosting stays nice and fluffy... But when I make cupcakes myself with buttercream frosting (the kind with all butter) whenever I put those in the fridge and take the out, the frosting gets rock hard ..like butter again : / .. wondering what are the bakeries doing differently.. ?
Hi Melissa and BeBe
I have only one question, if I make this recipe, I have to let the frosting sit? or I can use it right away