If you have ever been to a birthday, wedding, reunions or even an office party, chances are you have had a cake with this classic white frosting. This is the icing you find on cakes and cupcakes in grocery store delis and small bakeries. How do I know this? My mother used to work in a grocery store deli many years ago.
The bakery used to make this cake frosting recipe in large 5 gallon buckets. They would go through pounds and pounds of it throughout the week helping people celebrate their special occasions. But don’t worry, you don’t have to make a gigantic batch of this icing. Unless you want to.
This frosting recipe is enough to generously frost a dozen cupcakes or that cake you made in a 9×13 dish. We found most people want to try out a frosting before committing to making large batches. You can double the recipe to frost a double layer 9″ cake. It will even leave you leftovers to practice making flowers, basket weaves and writing a message on top.
This is a dairy-free white frosting. This recipe allows bakeries to safely store the icing at room temperature for several weeks at a time. They wouldn’t have to worry as long as they started with clean equipment and hands. You only have to cover it in a tight fitting container to keep it from drying out. However, the fridge or freezer is recommended if you aren’t going to use it within a day or two. This cake frosting recipe keeps about 6-8 weeks in the fridge. It can stay for around 6 months in the freezer if you use a freezer safe container. You just want to bring it to room temperature and whip it a minute to create some volume in the icing.
This classic white frosting is an American Buttercream without butter or dairy. Therefore, it is great for those with dietary restrictions. It’s also about half the saturated fat and no cholesterol! So for those watching their weight, it can be eaten in moderation without the guilt.
You can also replace the water for milk or cream for an added richness. Instead of vanilla, use any flavoring you like. Perhaps some orange flavored icing? And feel free to use some food coloring to decorate your baked goods. This grocery store frosting is a crowd favorite.
First, you will need shortening. 
And some powdered sugar. 
Next, beat the shortening, salt and flavoring until smooth. 
Add in powdered sugar gradually. 
It will be lumpy before you add water. 
Finally, add the water a little at a time until you get the desired consistency. 
Then you can have fun decorating! 
Cupcakes are an excellent way to practice. 
Some will look better than others. 
This one looks like a flower! 
This one is a tasty blob. 
Happy baking!
Bakery-Style Frosting
Ingredients
- 3 cups (375g) powdered sugar
- ½ cup (96g) shortening
- 2 tsp (10mL) vanilla
- 1-4 tbs (15-60mL) water
- ⅛ tsp (.75g) salt
Instructions
- In a large bowl, beat shortening, vanilla and salt with a mixer on medium speed until fluffy.
- Gradually add powdered sugar, mixing on low speed.
- Add water 1 tbs at a time, beating until desired consistency is achieved.
- Mix on medium speed until smooth, about 1-2 minutes.
Great recipe – thanks
So glad you enjoyed the recipe, Cath!
I didn’t have much vanilla essence so I subbed 50g icing sugar for coconut milk powder – awesome!!
Cath,
That sounds absolutely delicious! Coconut is a favorite of ours we will have to try your substitution next time we make frosting. Yum!
Do you use Solid Crisco for shortening?
Thanks!!
I have never ask this before..
Hi Mac, Crisco is a fine brand to use. You can use the plain or butter flavored variety. I usually use the generic store brand vegetable shortening. The kind in the tub or sticks both work well for this recipe.
Does the bakery frosting “harden”? I would be using it on a birthday cake that would then have semi-thick chocolate ganache lines “drawn” across the cake, then chevron-ed by dragging a knife from one end to the other. I was hoping both icings would harden somewhat.
Hi Vicki, This is the type of frosting that gets a “crust” type effect to it. It can get hard on the outside but is still soft on the inside. To get this, let it air dry first before covering it. It can take as little as 10 minutes or an hour depending on the weather and temperature. If you cover it immediately in an air tight container before the crust forms, it stays soft. Your cake idea sounds absolutely beautiful!