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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I want to know what is the better icing recipe for a wedding cake
Hi, what's the difference between using butter instead of margarine for butter cream frosting. Or can you use margarine. Thank you.
Hi Linda, it is a matter of preference, you can use margarine but I think you will get better richer flavor with butter. I have heard that the brand, "I Can't Believe it's Not Butter" margarine is a good substitute but I have not tried it.
Hello Melissa and BeBe!
I was wondering about the taste when substituting all shortening for butter? I'm doing cupcakes for a 'party boat' birthday party. The cupcakes will be in the shade, but the bottom deck of this boat is open air. I'm in Texas and the temps are easily hitting the mid 90's and the humidity is around 75%. I'll take ANY advice you have to give! :o)
XOXO
Holly
Hi Holly, I think with those temps and humidity I would use all shortening in this recipe. If you have access to high ratio shortening, I would use that rather than Crisco. It has a lighter fluffier feel. You can add butter flavoring to replace the butter you are leaving out, I am not a fan of the butter flavoring but you could add a bit at a time to see what you think. I think you will still like the taste minus the 1/2 cup butter.
Hi Melissa, can you tell me if the shortening is at room temperature or am I ment to heat it a litttle first?
Thanks
Caroline
Hi Caroline, the shortening we use (Crisco or Hi Ratio) does not need to be refrigerated, so it is at room temperature.
What is your preferred icing for piping including roses. Thanks Deb K.
Hi Deb, This recipe (Fluffy Buttercream) is the recipe that Melissa uses most often. The Classic Buttercream (all butter) and Hi Ratio are good for piping also, it becomes a matter of personal preference on which one a decorator likes to use.
I have searched for sweetex high ratio shortening where I live but I am not able to find it. I looked at Walmart, Sams Club & Kroger. Are there specific chains that carry it or do I need to order it online?? Thank you for your recipe, I am going to try it. Thank you also for the tutorial, I always wondered what created the piping effect. I can't wait to try it on my next cake! Love this site!!!
Hi Cheryl, if you have a bakery supply store in your area you may be able to buy it there, otherwise you will have to buy online. You can find it at globalsugarart.com, shopbakersnook.com, amazon and others.......compare prices the shipping is often high
What is the best way to get bright vivid colors using this recipe? I always have trouble getting bright purple usually comes out as lavender, I dont like to put so much color gel due to the bitterness.