- 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
- 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.
- Store in the refrigerator for up to 3 months. Bring to room temperature before spreading. Yield: 8 cups.
Reviews for Bakery Frosting
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"I will agree with JB PAR on this recipe. The use of powdered creamer is terrible. This screams of shortening and not smooth, creamy icing. I much prefer a sweet and creamy buttercream icing for my cake than this one. And no bakery I ever went to has icing that tastes like this recipe."
"i used this recipe and i really liked it. i would use it again and again on cakes and cookies"
"i love see this recpie"
"They look so sweet."
"As a novice cake decorator who loves to decorate cakes for my family, I love this recipe for use as a decorator frosting. I've read some of the comments about how it has a lot of shortening, well butter cream decorator frostings do contain lots of shortening. This recipe however has the advantage of the powdered creamer in it which makes the frosting creamier and smoother. The creamer adds to the flavor along with the almond flavoring. It works well in a decorator bag as well as spreading it with a knife. I love this recipe much more then to standard butter cream decorator frosting recipe."