Cake Central › Recipes › Delicious Crusting Snow White Buttercream Decorators Icing

Delicious Crusting SNOW WHITE Buttercream / Decorators Icing


2 cups shortening (*sub some or all for Salted Butter if you prefer)
1 Tablespoon Butter Vanilla Emulsion (*sub 1/2 T Clear Vanilla and 1/2 T Butter Flavor)
1/4 tsp (clear) Almond Extract
1/3 cup plus 1 Tablespoon Water
2 Tablespoons Cornstarch
1 Tablespoon Meringue Powder
2 lbs Powdered Sugar
1/4 tsp Salt (optional, must be dissolved in water)

If using salt, add it to water to dissolve it.
Cream shortening, extracts and about 1/2 of the water until there are no lumps.
Add Cornstarch and Meringue Powder. Mix until combined.
Add powdered sugar 1 cup at a time, fully incorporating each addition before adding the next.
Add water as necessary. You may need more or less depending on your climate.
Mix everything together until well combined. Do not overmix.

Can be stored, covered, at room temperature for up to 3 days. Refrigerated for 2 weeks. Re-whip before use. Frozen for up to 2 months. Bring to room temp and re-whip before use. This is a crusting recipe, great for Viva. You may replace some or all of the shortening with butter. Also, feel free to use your choice of flavorings or extracts. I use shortening and clear extracts to maintain a pure white color. The salt must be dissolved or it will leave white spots in colored buttercream.

Comments (13)

I am attempting on trying this recipe but have one question... Does this recipe still crust even if the shortening is 0 Trans Fat?
Thank you for posting this, I've been looking for a good tasting, crusting recipe. Can't wait to try it! Do you use fondant accents?
Thank you for posting, but will it still crust if you butter in place of shortening. Is it the shortening that makes it crust,???
I am going to try looks great!
do you need less butter flavor if using  salted butter?
you say not to overmix.  How long then would we mix? and how would we know if we overmixed?
Ropalma, Add powdered sugar and mix until the powdered sugar is mixed in well. I would also stop and scrap sides down and then continue to mix on lower speed. After powder sugar is all mixed in you can stop mixing. If you over mix it will become airy and have more air bubbles. Hope that helps.

I have not tried this recipe but looks great! Thanks for sharing!
can I use this recipe for piping hair on a monster cake?  Thank you
I'm a total newbie and wanted to clarify: when you say "This is a crusting recipe, great for Viva" you mean an icing that would work for creating a fondant-like appearance (as described in this thread:, correct?
Made this the other day, turned out great. Thanks for the recipe!
Its the Meringue powder that helps the crusting
Any chance of a print friendly button on these pages !!! (unless I missed it !!)
I have used this recipe several times. It will crust whether using butter or shortening, or even if you use half & half. If you decide to use ALL shortening, use high ratio shortening or it has a shortening taste, to me at least. The all shortening recipe will hold up better in warm climates. I prefer the half & half. I cream my shortening & butter for quite awhile, especially if stuck using crisco (no trans fat)!Between 3-5 minutes worth. All three recipes pipe beautifully, as long as you don't over mix (after adding sugar & water) & incorporate too much air. Hope this helps.
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