Bakery Frosting Recipe
- 2 cups shortening
- 1/2 cup powdered nondairy creamer
- 1 teaspoon McCormick® Pure 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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"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."
"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."
"I will bake that and eat it, with my family."
"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."
"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"