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Bakery Frosting Recipe
Bakery Frosting Recipe photo by Taste of Home

Bakery Frosting Recipe

Read Reviews (10)
3.9 10
Publisher Photo
"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»
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 2 cups shortening
  • 1/2 cup powdered nondairy creamer
  • 1 teaspoon almond extract
  • 1 package (32 ounces) confectioners' sugar
  • 1/2 to 3/4 cup water
  • Food coloring, optional

Nutritional Facts

1/3 cup equals 305 calories, 17 g fat (5 g saturated fat), 0 cholesterol, trace sodium, 39 g carbohydrate, 0 fiber, 0 protein.

Directions

  1. In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring.
  2. Store in the refrigerator for up to 3 months. Bring to room temperature before spreading. Yield: 8 cups.
Originally published as Bakery Frosting in Quick Cooking July/August 1999, p50

Nutritional Facts

1/3 cup equals 305 calories, 17 g fat (5 g saturated fat), 0 cholesterol, trace sodium, 39 g carbohydrate, 0 fiber, 0 protein.

Reviews for Bakery Frosting(10)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Aug. 22, 2013

This has become my go to frosting recipe!! It's so easy to change the flavor by changing the flavor of the powdered coffee creamer, or sometimes I use malted milk powder which is especially good on a chocolate cake!! Be sure to beat this in a stand mixer for a full 5 minutes, though, otherwise it can be a little greasy tasting

MY REVIEW
Reviewed Apr. 7, 2013

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.

MY REVIEW
Reviewed Mar. 7, 2013

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.

MY REVIEW
Reviewed Sep. 21, 2012

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.

MY REVIEW
Reviewed Jul. 17, 2012

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.

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