Crusting Buttercream Icing

After trial and error using the 0 Trans Fat Crisco, I have finally found a formula that works really well, especially in the humidity. I have had no problems with greasiness, crusting, sliding, buldging, etc. Crisco actually recommended I add Meringue Powder to this recipe, and I also started using heavy whipping cream as well. It has made all the difference in the world. It is very delicious too….not too sweet! Enjoy!

Crusting Buttercream Icing

Ingredients

  • 1 cup salted sweet cream butter, softened (2 sticks)
  • 1 cup Crisco All Vegetable Shortening
  • 3 t. clear vanilla extract
  • 2 lbs. (8 cups) sifted powdered sugar, divided
  • 1 T. Meringue Powder
  • 4 T. heavy whipping cream, divided

Instructions

  1. Cream butter and shortening, add vanilla, cream until smooth. Add Meringue Powder to powdered sugar. Add half of the powdered sugar, beating well on medium speed until blended (keep bowl covered with damp towel while beating to keep powdered sugar in bowl). Add half of the heavy whipping cream and mix until blended. Repeat with remaining powdered sugar and remaining heavy whipping cream. Beat on medium speed until light and fluffy.
  2. Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Rewhip before using.
  3. When icing a cake, allow to crust over for at least 15 minutes.

Comments (9)

on

Loved this icing! Easy to use, dyes well, simple ingredient listing, smooths with Viva beautifully! Thanks for sharing!

on

This is the BEST tasting Buttercream I have had..... I doubled the batch and that was a mistake as my Kitchen Aid bowl was filled to the brim almost but it will definately be the recipe I will use from here on. So glad I found this site!

on

You said this icing is not too sweet - it's sweeter than any icings I use regularly. The consistency was nice, but much too sweet.

on

I loved it! I like that it used heavy cream, too...very delicious -it did color nicely -it did crust over, and smoothed nicely, and it really tasted good! I will definitely use again

on

I LOVE this recipe! I think it's the best that I have every used, it smoothed extremely well, and crusted perfectly! Thank you to gourmetcakes!

on

All of my attachments are steel. I used this recipe then had to add more Crisco because it was crumbly. I used my paddle attachment. Usually I use the beater (whisk) attachment.


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