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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Hello! Would you recommend this icing, all butter buttercream or hi-ratio icing for flowers? I am doing a cupcake bouquet for 03/29. Thanks!
Can I use freeze dried strawberries in this frosting? If so, how much? Thank you. Jackie
Hi Jackie, It seems that you should be able to, but we have never used freeze dried strawberries so I can’t give you a definite answer.
If I wanted to add fresh strawberry purée to this frosting, should I reduce the amount of liquid?
Hi Anne, Strawberry puree may be the only liquid you add or a combination of both. Below is a link to our Strawberry Buttercream recipe. You can us it as a guide, it makes only approx. 4 1/2 cups and this recipe makes 6 cups, but you can make adjustments.
How much buttercream would I need for a 10 inch 3 layer cake? Also can I use this under fondant. It won’t go soft? I am from the Uk so it’s not too hot her at the moment. Thanks Carolyn
Hi Carolyn, Yes, this will work well under fondant. This recipe makes 6 cups of frosting. For three 10 inch layers you will need approximately 7 1/2 cups. Depending on whether or not you crumb coat the cake, how thick you fill the layers and the amount of decorative piping you will be doing. If you increase the recipe by 1/2 you should have enough or you could double it and freeze any leftovers for future use. Below is a link to a Cake Batter and Approx. cups for Frosting. The chart is based on 2 layer cakes but you can adjust. I think you will find it helpful.
I am very particular about buttercream and have been searching for the perfect recipe. Thank you for sharing this recipe because now I've found it! :)
Hi,
Amazing recipe. Can I use vegan Margarine spread Or stork baking block with the trex instead of butter? I have a request for vegan/ lactose free buttercream.
Thanks,
Carolyn
Hi,
Amazing recipe. Can I use vegan Margarine spread Or stork baking block with the trex instead of butter? I have a request for vegan/ lactose free buttercream.
Thanks,
Carolyn
Hi Carolyn, We have never used vegan margarine or baking block so I don't have first hand experience on the outcome. I did a quick search (link below). The info there was that the vegan margarine should be firm, not soft as it comes out of the refrigerator....so just from that one source it appears that it could be used with success. You might want to review some other sources. I would love to know if you like the result after you make it.
Link below
https://lovingitvegan.com/vegan-buttercream-frosting/
I made the marble cake and it’s looking delicious! Will this frosting crust enough to set a mermaid doll on top or do I need to wrap the bottom half in plastic wrap and stick her into the cake?
I subscribed to your newsletter because your cakes are so beautiful even though I don’t decorate often.....
Judy