Bakery Frosting Recipe
Bakery Frosting Recipe photo by Taste of Home

Bakery Frosting Recipe

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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»
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings


  • 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: 305 calories, 17g fat (5g saturated fat), 0mg cholesterol, trace sodium, 39g carbohydrate (35g sugars, 0g fiber), 0g protein


  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

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Reviewed Feb. 14, 2016

"It looks amazing!"

Reviewed Nov. 1, 2015

"I replaced half of the crisco with butter and made sure to beat it for a long time. It is very good this way and changing the extract will give you some great flavors. I use this instead of buttercream now."

Reviewed Aug. 10, 2015

"I love the taste of this frosting I use it on most of my cakes I had been looking for that recipe for a while never get tired of it"

Reviewed Jun. 16, 2015

"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."

Reviewed May. 11, 2015

"i used this recipe and i really liked it. i would use it again and again on cakes and cookies"

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