Bakery Frosting Recipe
Bakery Frosting Recipe photo by Taste of Home

Bakery Frosting Recipe

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

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Jul. 22, 2014

I don't usually write bad reviews, buttttt......this really is awful!! It doesn't resemble any bakery frosting I've ever had. No matter what flavor you add to it I feel like I have a mouth full of shortening! And powered non-dairy creamer is something I've never liked and don't know why its even added to the frosting. I wouldn't recommend this recipe.

MY REVIEW
Reviewed Jun. 26, 2014

I will bake that and eat it, with my family.

MY REVIEW
Reviewed Jun. 26, 2014

I made this last evening. It is very good. I only made half of a batch since I was frosting some banana cupcakes. I added both almond and vanilla. I used my stand mixer with the whisk attachment and beat the shortening and creamer for over five minutes, scraping the bowl occassionally. I still have half of what I made leftover so I'm storing in the refrig until I need frosting again.

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.

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