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"Mom used this sweet frosting for all of our family's birthday cakes," recalls Barbara Jones of Tower Hill, Illinois. "Now I use it on cakes for our three preschoolers." A big batch keeps for quite a while in the refrigerator and is cheaper than canned frosting. More Homemade Frosting Recipes»
This recipe is:
Quick
Nutritional Analysis: 1/3 cup equals 305 calories, 17 g fat (5 g saturated fat), 0 cholesterol, trace sodium, 39 g carbohydrate, 0 fiber, 0 protein.
Originally published as Bakery Frosting in Quick Cooking July/August 1999, p50
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Reviewed on Apr. 07, 2013 by rilynl
Given the mixed reviews I cut the recipe in 1/2. I also substituted 1/2 of the shortening for softened butter. I used both vanilla and cherry extracts. Perfect! Would definitely make this again with out cutting in 1/2.
Reviewed on Mar. 07, 2013 by kdwswbabb
This was a nasty mistake. It was like eating shortening and the almond extract was gross. This was nothing like the frosting I get on a bakery cake.
Reviewed on Sep. 21, 2012 by MissLippy
This frosting tastes nothing like bakery frosting, and is not very tasty. I added vanilla extract to try and help the taste but it was still no good. I dumped out the whole batch and tried a different recipe. I definitely do not recommend this recipe.
Reviewed on Jul. 17, 2012 by bakingbutterfly
i was looking for a frosting that was easy and needed no refrigeration. i thought i had found it...but this is so too sweet and nothing like the frosting from any bakery that i know. i did give it two stars though because it keeps in the fridge for months so i kept it... to practice my frosting techniques with. i practice frosting cupcakes with it by using the bottom of a glass that is the same size as a cupcake, when I'm done i just scrape it off and put it back in the fridge. the container i keep it in is marked "practice frosting"and that is the only thing that i use it for.
Reviewed on Jun. 28, 2012 by team144
This is exactly what I was looking for to decorate my 6yo's birthday cake. If you don't care for bakery style frosting, then this isn't for you. It most definitely is the exact taste and consistency of the bakery! I took the advice of adding different extracts after tasting it with just almond. I usually love almond, but it seemed to be missing something. So I added 1 tsp of vanilla, seemed closer, but needed something else. Then I added 1 cap full of lemon extract and that was it! Crumb coat was great, frosted great, piped wonderfully. Will definitely make this for future cakes.
Reviewed on Dec. 15, 2011 by missjennyd
i have used this recipe quite a few times. i use vanilla and almond flavor...i get lots of compliments....it's best if you can make it a few days in advance to let the flavors and non dairy creamer "sit". this is now my regular frosting
Reviewed on Oct. 23, 2011 by boo28
i love this frosting! it is exactly what i was looking for. i use it all the time. i added about 4 tablespoons of hersheys unsweetened cocoa to it to make chocolate frosting! it is really good!
Reviewed on Aug. 06, 2011 by dsjackel
I really enjoyed this. I used this to make hearts on suger cookies for a wedding shower. The combo of flavors was great together.
Reviewed on Jul. 03, 2011 by slvrscren
My mother made this and warned me away from the almond extract, saying it was horrible. I tried it with orange extract and it was great. I am going to try it again tonight with clear vanilla extract.
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