Bakery Frosting Recipe
- 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
- 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.
1/3 cup: 305 calories, 17g fat (5g saturated fat), 0mg cholesterol, trace sodium, 39g carbohydrate (35g sugars, 0g fiber), 0g protein
Reviews for Bakery Frosting
"It looks amazing!"
"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."
"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"
"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."
"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"
"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."
"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."
"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."
"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."
"This is exactly what I was looking for to decorate my 6yo's birthday cake. If you don't care for bakery style frosting, then this isn't for you. It most definitely is the exact taste and consistency of the bakery! I took the advice of adding different extracts after tasting it with just almond. I usually love almond, but it seemed to be missing something. So I added 1 tsp of vanilla, seemed closer, but needed something else. Then I added 1 cap full of lemon extract and that was it! Crumb coat was great, frosted great, piped wonderfully. Will definitely make this for future cakes."
"i have used this recipe quite a few times. i use vanilla and almond flavor...i get lots of compliments....it's best if you can make it a few days in advance to let the flavors and non dairy creamer "sit". this is now my regular frosting"
"i love this frosting! it is exactly what i was looking for. i use it all the time. i added about 4 tablespoons of hersheys unsweetened cocoa to it to make chocolate frosting! it is really good!"
"I really enjoyed this. I used this to make hearts on suger cookies for a wedding shower. The combo of flavors was great together."
"My mother made this and warned me away from the almond extract, saying it was horrible. I tried it with orange extract and it was great. I am going to try it again tonight with clear vanilla extract."
"Excellent. I halved the recipe, using four cups of sugar. While mixing the frosting, once all the sugar was added, I beat it with a stand mixer for a full three minutes, to make sure the mixture was blended well. It did not taste greasy. I will definitely make again. It turned out just like the professional bakery frosting. This recipe is definitely a keeper!"
"Very good! would for sure make it again, a whole bag of sugar was a bit much, so I just added as needed and ended up with about a cup left over. perfect!"
"The frosting was excellent. The almond flavor was to strong for my liking so I added 1/2 teaspoon vanilla extract and the flavor was great. I let the icing sit overnight in the refrigator and it was much better the next. I got rave reviews on the cake. It was not greasy at all. It made a georgous cake and it was delicious to boot!"
"Not much flavor and left a slick coating in the mouth."
"So easy to do, and it really did taste like what you get from a bakery. My boys just loved it!"
"I have been looking for the bakery frosting recipe for I dont know long.I am sure going to use it.I will let you know how it turns out. JuanitaSue"