Decorator's Buttercream Icing
This is a delicious crusting buttercream recipe that is perfect for piping, as well as frosting cupcakes and cakes.
  • 1 lb unsalted butter
  • 8 oz solid vegetable shortening or high ratio shortening
  • 1-1/2 tsp vanilla extract
  • 1 tsp salt
  • 3 lb confectioner's sugar, sifted
  • 3 tbsp meringue powder, sifted
  • 4-1/2 fl oz heavy cream
  1. Place the butter and shortening in the mixer bowl and mix on medium-high speed with a paddle attachment for 3 minutes. Stop and scrape the bowl. Cream for an additional 60 seconds.
  2. Add the vanilla and salt and mix until combined. Gradually add the sugar, then the meringue powder. The mixture will appear dry.
  3. Add the liquid and beat until the mixture is light and fluffy, 5 to 8 minutes. Once the buttercream is made, keep the bowl covered with a damp cloth or plastic wrap to prevent it from drying out.
  4. Store the icing in an airtight container and refrigerate for up to 2 weeks or freeze for up to 3 months.
This is my favorite crusting buttercream recipe! Toba Garrett, an amazing cake decorator and baker, graciously allowed me to feature this recipe from her book Professional Cake Decorating. Thank you Toba!
Recipe by Cake & Cupboard at