Today we’re talking about bright white heat stable pipeable buttercream that actually tastes good. It’s a challenge to create bright white buttercream that tastes as good as it looks, but I was up for the challenge.
Shortening based American buttercream isn’t exactly a new thing, so I’m not reinventing the wheel here, but I am adding a few things in that actually help to give you a great tasting buttercream when you can’t actually use butter.
So the way you make bright white, heat stable and pipeable buttercream is to use shortening instead of butter. Yeah I know it doesn’t sound super appetizing, but I promise it tastes better than it sounds.
If you’re not quite up for going with all shortening here, you can use half shortening and half butter. Your icing won’t be as white this way, so it’s a give and take.
This buttercream is also a ‘crusting buttercream’, which means that a very thin film will develop over it which will allow you to smooth your cake using the Viva paper towel method. That’s the method you use to smooth buttercream by letting your buttercream crust, then laying a viva paper towel over it and smoothing it lightly with your hand. To see more about getting smooth buttercream, you’ll want to check out this post: How to Get Smooth Buttercream
Make sure you keep this buttercream covered after you’ve mixed it, so that it doesn’t develop a film over it before you get a chance to ice your cake.
Now here’s a caveat…I’m calling this buttercream ‘heat stable’, but that’s within reason. There is nothing you can do to buttercream to keep it from melting if you’re putting it out in direct hot sun. This buttercream stands up better to warmer temperatures than an all butter buttercream, but you want to be reasonable about it.
Another thing to note is that from my experience, this buttercream is not the best under fondant because it does not firm up as well as butter does in the fridge, which makes it a little more tricky when adding fondant over it.
I love this buttercream when it’s summer-time and the temps are warmer. I also love it when I need a bright white icing. There are tricks you can use for all butter buttercream to get it more white, but to me, it just never gets truly white like this buttercream gets.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can see my policies linked in the website footer.
So What’s Actually In This Buttercream?
- High Ratio Shortening or Regular Shortening: Now, I’m using high-ratio shortening. If you’ve got access to it, use it. If not, you can always use shortening (vegetable) at your grocery store. High Ratio Shortening just seems to be creamier and better quality. You can purchase it online. I don’t know how much longer it’s going to be available though as it does contain trans fats and they are banning that stuff all over the place. If it’s no longer available, then just use regular vegetable shortening, you can do that…I have used it before and it also works, it just doesn’t seem to be as creamy.
- Meringue Powder (optional): If you’re using regular shortening, but you want to stabilize it even more, you can add in a couple tablespoons of meringue powder. This gives it some holding powder. I always seem to forget about meringue powder, so thanks to my new cake friend Robin for reminding me of that. 😉
- Salt: Ok this is actually really important because shortening based icing tends to coat your mouth and ‘seems’ like it’s actually sweeter. To combat this, we’re adding salt.
- Powdered Sugar
- Cream or Milk
- Clear Vanilla Extract: To keep this buttercream as white as possible, you can use clear vanilla extract in place of regular extract. I like the taste of regular vanilla extract better, but this is your call.
- Butter Emulsion: I LOVE LorAnn Oils and the butter emulsion is really good. Regular butter extract you get at the grocery store just tastes gross to me, so I use this instead to give the buttercream more of that ‘butter’ taste. You can get this emulsion here: LorAnn Butter Emulsion
- Buttery Sweet Dough Emulsion: This one is optional, but I really like the flavor it adds. You can get it here: LorAnn Buttery Sweet Dough Emulsion
Now, if you’d like an all butter buttercream, make sure to go here to get my recipe for that: Vanilla Bean Buttercream Recipe
Ok, let’s get to the recipe:
Bright White Heat Stable Pipeable Buttercream
Ingredients
- 3 cups vegetable shortening (preferably high ratio shortening if you have access to that. If no longer available, just use regular vegetable shortening.)
- 9-10 cups confectioner's sugar
- 2 tbsp meringue powder (optional for more stability and holding power)
- 1/2 tsp salt
- 6-8 tbsp milk or cream
- 2 tsp clear vanilla extract (can use regular vanilla extract if you don't have clear)
- 1/2-1 tsp butter extract/emulsion (LorAnn oils has a good option)
- 1/2-1 tsp LorAnn buttery dough extract/emulsion (optional)
Instructions
- Mix shortening until smooth.
- Add in the salt, 4 cups confectioners sugar and 3 Tbsp milk and mix well.
- Optional: If you want to add in a couple tablespoons of meringue powder for extra stability, you can do that now.
- Add in another 5 cups confectioners sugar plus another 3 Tbsp milk and mix well.
- Scrape down sides of bowl. Add a tablespoon or two of milk or cream if the buttercream is too thick. Mix well.
- Add in the extracts and mix well.
- Add more milk if icing is too thick. Add in only a tablespoon at a time. Mix well.
- Finally, mix by hand with a rubber spatula to help press out any air bubbles.
- This recipe makes enough to cover 2, 8" round cakes
Notes
Nutrition
Don’t Forget to Pin it for Later!
Hi Kara Jane, like your buttercream recipe. I usually add butter to mine with the butter extract too..yum..I wanted to ask you if you have tried the bright white food color? It works fantastic! Thanks
I’ve tried Americolor white food coloring and couldn’t really see a difference. Which brand did you try? If it works great, I’d love to try it myself!
This buttercream is excellent. I would like to make it chocolate buttercream. What do you suggest I add to make the buttercream chocolate ?
Hi Barbara, thanks so much for the compliment on the buttercream recipe. 🙂 I actually have a chocolate buttercream recipe on the blog. You’ll just add in some cocoa powder and some melted chocolate. You can find it here: https://iscreamforbuttercream.com/double-chocolate-buttercream-recipe/
I hope you like it!
Hi Kara Jane, I love this recipe but was wondering how it does freezing? I would love to be able to make it ahead of time, freeze it, then thaw the night before I need it.
Thanks!
Hi Amie, I freeze this type of buttercream all the time and it’s worked fine for me. It doesn’t get as hard as ‘all butter’ buttercream when it freezes, but it still works fine. Once it’s thawed, you’ll probably want to re-whip it to get it really smooth again. I have a post about how I freeze buttercream. I’m not sure if you’ve seen it, but if not, here’s the link if you’d like to check it out: https://iscreamforbuttercream.com/freezing-buttercream-plus-what-to-do-with-leftover-frosting/
Hi! I need to make a fake cake for a cake festival. It is outdoor and st night , however the temperature will be around 80-90 degrees. Will this buttercream hold up?
No, I don’t think it would hold up long in 80-90 degree weather especially in direct sunlight. This recipe holds up better than all butter buttercream in heat, but not when it’s 90 for an extended time. It will eventually melt off. If you’re doing a fake cake, then I’d probably go with some kind of putty or plaster. I’ve seen something called permaice that is fake icing and hardens up, but I’ve never used it. You might do a quick search online because I’ve seen tutorials on how to cover fake cakes with icing using plaster or some type of caulk. That would probably be best if it’s going to be fake anyway and it would get super hard and would be better under that hot sun.
I would love to use this recipe to make a 3 layer 8 inch cake. How should I adjust the recipe?
Hi Debra, you could make a recipe and a half and that would probably be enough buttercream to cover a three layer cake. You could always double it instead and any leftover buttercream you don’t use, you could always freeze it. I do that all the time.
Can I substitute water for the milk/cream?
I’ve heard of some people using water and that it worked for them. I’ve tried it before, but didn’t have much luck with it as it didn’t seem to mix smoothly with the vegetable shortening. If water is all you have at the moment though, you can try it. It won’t completely destroy it, but in my opinion it just isn’t as smooth as if you use milk or cream.
Good morning, I am doing a couple of cakes this weekend. A smash cake for a first birthday covered in the roses, and a double layered sheet with roses covering the sides. I also will have to travel about 39 minutes with them and it’s August. This sounds like a very good recipe to be able to make the pretty roses and stable enough for the roses not to melt off. Have you used the crisco butter flavored shortening by chance? Do you think it would work?
Yes this buttercream does a little better in the heat than an actual ‘butter’ buttercream. You still want to make sure you’ve got the car AC on full blast though as anything can melt if it gets too hot. You can even chill the cake for a bit before you leave if you want. I wouldn’t chill it for too long though, or you can get a lot of condensation.
I haven’t tried the butter crisco flavor for this icing. I’d test it out first though before covering a cake in it. Maybe just make a half batch of icing and see how it comes out. You could probably omit the butter flavoring if you use the butter crisco. I’ve just never tried it myself and don’t know how much butter flavor it’s got in it and if it would be overpowering.
I hope this helps!
Okay Thanks, I can’t seem to find any shorting that says it has trans fat. I have been researching it all afternoon. Also have you ever tried adding cream cheese?? Just wondering if you have tried it and if it was successful and stable or not.
Trans fats has been banned in many places. I can’t get it either. I used to order hi-ratio shortening from Amazon, but I don’t think it has trans fats in it anymore because I believe the US has banned them. I’ve used Walmart’s brand of vegetable shortening though and it’s worked fine. It’s not as creamy as hi-ration shortening, but that’s what I have available here. Many people like the Crisco brand, but I actually have more luck with the generic brand…I don’t know why that is though.
Cream cheese wouldn’t make it more stable. That would actually make it softer. Plus cream cheese buttercream really needs to be kept in the fridge, since it’s perishable.
I don’t notice that you mention whether or not you sift the powdered sugar prior to measuring. I have always assumed that you need to sift it, especially if you are piping anything, to avoid lumps in the icing. But since you didn’t mention it, I thought I would ask. Thanks.
Hi Beverly, you can sift if you like. I almost never do though unless it’s super lumpy. I have realized that if I use the generic brand of powdered sugar, that’s its lumpier and seems to make a gritty buttercream. I find the name brand works much better and I generally don’t worry about sifting it, but it’s totally fine if you want to.
On amazon you can get trans fat free Sweetex icing shortening. Have your tried it? I miss the old Sweetex. I had some frozen and have just run out of it. I want to make icing and am not sure what to do. I have tried Crisco and find the icing seeps oil down the side of the cake. Help!
I haven’t tried the new Sweetex. I have sort of the same problem with Crisco. It just seems like it’s a weird texture and oilier now. I have had better luck with the store brand vegetable shortening (like Walmart’s store brand). It’s not as good as the hi-ratio kind, but it seems to work better than the name brand.
I ordered some of the Sweetex icing shortening. I will let you know how it works. I should get it around the first week of February.
Oh yes…I’d love to know what it’s like!
I am making a 2 tier half naked wedding cake this Saturday and it’ll be 82 degrees outdoor wedding (immediate fam of 10 ppl)😬 do you think this Recipe will survive 1-2 hours ? Also I can just add cream slowly until it’s a good consistency for covering the cake ?
Analee, I’ve used this recipe on a wedding cake that sat outdoors for several hours in about 80 degree weather and it survived. I will say that I chilled the cake prior to delivering it and the cake was under an awning…not in direct sunlight. It may not survive 2 hours if in direct sunlight though. I can’t promise anything, but the best thing you can do is to warn the bride that if it’s in direct sunlight, it could get too hot, melt and collapse. They need to be aware of where they set the cake table. If there is a place they can keep it inside until the reception, then that would be the best.
As far as the consistency goes, just add a couple tablespoons of milk or cream first and mix well and see how thick it is. If it’s too thick, then add a tablespoon mix and check again and then keep doing that until you get the consistency you want. It’s easy to add too much too soon, so just go easy when adding the milk.
Hi! I’m making a July wedding cake, and it will be outside for and hour or two before they cut it. Will this recipe hold up? And can I decorate it as I would any other cake? It’s a bitch tree hand painted cake.
Hi Kim, first you should be able to decorate it the same as an all-butter buttercream. If you’re painting with it, you’ll just have to adjust the consistency if you need it to be a little thinner. Add the food coloring first to see how much that thins it down and then add cream or milk if you need it to be a creamier consistency for painting with. As far as leaving it outside for an hour or two, there’s no way for me to know if it would 100% be okay. There are a lot of factors that come into play like how hot it will be outside and if it will be in direct sunlight. It will just depend. No cake will be okay in 100 degree weather for an hour or two. There’s just not anything you can do to make one completely melt-proof. I would probably see if the cake could sit inside somewhere with air conditioning until maybe 30-20 minutes before cutting it or getting pictures etc. The cake doesn’t necessarily have to be refrigerated (unless it has perishable filling in it), but it’s best if it can be in a cool environment as long as possible before going out in the hot sun.
Just reread my post it should be “Birch Tree”! Thank you for the response. I will tell the caterer to sit it out, For fillings what should I steer away from? And should I do my buttercream fillings with this recipe too?
Hey Kim, I figured you meant birch tree. 😉 As far as the fillings go, if it’ll be out in a hot climate and can’t be chilled, then I’d stay way from perishable fillings like fruit fillings, custards, whipped icing, cream cheese buttercream etc. You could use this recipe as the filling as well if you’d like…that’s totally up to you. I’ve done that many times though. You can make it chocolate by adding in cocoa powder and a little more milk, or you can add other flavorings to it as well.
Have you ever tried this recipe with cupcakes? Is it pipeable and about how many cupcakes would you say it makes?
Yes I’ve used this icing on cupcakes. This is a good recipe for piping as it’s pretty stable and can hold up well. It depends on what you want to pipe onto cupcakes, but it will probably ice on average about 24 cupcakes.