American crusting buttercream works beautifully to decorate on my sugar cookie recipes. I have been using this recipe for years, it was adapted from a crusting buttercream recipe of Wiltons. If you hate the idea of the vegetable shortening you can use all butter. I think it gives the buttercream extra smoothness when piping. We are cutting the butter with shortening, make sure its new shortening and hasn’t been sitting in the back cupboard because it will get rancid quick and develop a taste we don’t want in buttercream. The shortening gives the buttercream sturdy crust. If they set up overnight, you’ll be able to gently stack your decorated cookies.
This buttercream is a little sweet because the amount of confectioners powdered sugar makes the crust strong. This pairs wonderfully with my sugar cookies (recipe in my first book, creative cookie decorating). I feel like you can’t go wrong with this American crusting buttercream. I like to color my American crusting Buttercream about a cup at a time with gel food coloring. Gel gives a deeper, more rich color to Buttercream. If you’re looking for a deep shade- put plastic wrap over a bowl of colored American crusting Buttercream and let it set on the counter overnight to let the color deepen. Works especially great when trying to get a red, dark green, blue and black Buttercream.
You will need, unsalted butter (or salted sweet cream butter from Costco and omit the salt) Crisco vegetable shortening, pure vanilla extract, salt, confectioners powdered sugar, milk and a stand mixer. Recipe can be cut in half.
I suggest to add two extra Tbsp of heavy cream if you’re using heavy cream in this American crusting Buttercream because its so much thicker than milk. I think 2% milk works best in this recipe.
Grab either of my cookie cookbooks for more buttercream tips, from piping to coloring, to decorating. Creative cookie decorating and Creative cookie decorating for everyone, anywhere online books are sold. Happy piping 🙂