Bakery-Style Frosting

If you want to decorate cakes or cupcakes with the type of icing found in most grocery store bakeries and delis across the country, this is the recipe they often use. This is the dairy-free version and can be kept covered on the counter for weeks.

Prepare: 10

Total Time: 10

Servings: 24

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.

Notes

Using clear vanilla will make the frosting even whiter.

Milk or cream may be used in place of the water for a richer flavor. Water is frequently used to both make it dairy-free and to let the frosting keep for several weeks on the counter covered without refrigeration as this recipe is made in large batches in delis.

This will generously frost 12 cupcakes, the top of a 9x13" cake or a 6" double layer cake. Double the recipe for 9" layered cakes or to have enough for decoration.

Keep covered until use.

Nutrition