Copycat Classic Bakery White Frosting Recipe
Copycat Classic Bakery White Frosting Recipe: Who doesn’t love sinking their teeth into a fluffy cloud of sweetness that tops off a perfectly baked treat? The iconic classic bakery white frosting has been a staple in the world of desserts for decades, and for good reason. Its simple yet delectable flavor has won over the hearts (and tastebuds) of people from all walks of life. But have you ever wondered how to make it yourself at home? In this post, we will provide you with an easy recipe to recreate it in your own kitchen. Get ready to satisfy your craving for knowledge and sweets.
This light and fluffy frosting is perfect for taking to outdoor events. In normal weather (Not over 100°), this amazing homemade frosting recipe does not melt, and tastes just like your favorite bakery frosting. Not to be mixed up with the classic vanilla buttercream frosting, this frosting is made with shortening and will last a long time out without going soft or melting unlike swiss meringue butter cream or classic buttercream.
What Makes This Copycat Classic Bakery White Frosting Recipe Different Then Other Frosting Recipes?
VEGETABLE SHORTENING
What butter does for flavor, shortening does for texture and stability. Vegetable Shortening helps create a light and fluffy frosting while also providing a neutral flavor to help cut the richness of the butter. This allows the bakery white frosting to sit out in warm temperatures (under 100°) without melting. Another great thing about this frosting is….IT’S DAIRY FREE!
Favorite Cake Ideas that work best with classic white frosting
Take into consideration that this is coming from someone who LOVES frosting. So, if you’re more about the cake than the frosting, you probably won’t agree with this statement. 🍰 For me, any cake pairs great with this bakery frosting recipe. Below is a list of my favorite cake recipes. The list could go on and on but you get the idea. If you’ve ever tried grocery store frosting (vanilla frosting) than you know there is no comparison to homemade frosting.
How to the Make Classic White Frosting Recipe
This is possibly one of the easiest ways of making frosting. If you’re new to making homemade frosting then this is the perfect starter frosting recipe.
All you have to do is put EVERYTHING in a large mixing bowl and whip for 3 minutes or until the frosting is light and airy. That’s it! No waiting for the butter or cream cheese to get to room temperature or whipping the butter and cream cheese for 3 minutes BEFORE the sugar and flavorings are added.
CLASSIC BAKERY WHITE FROSTING INGREDIENT LIST-full recipe below in recipe card
- 1 cup vegetable shortening
- 1½ teaspoons clear vanilla extract
- ½ teaspoon almond extract
- 4 cups powdered sugar
- 4 tablespoons milk or water
CLASSIC BAKERY WHITE FROSTING INSTRUCTIONS
- Add the shortening, vanilla, almond extract, confectioners’ sugar and, milk or water, to a medium mixing bowl of a stand mixer fitted with a paddle attachment.
- Beat until light and fluffy (about 3 minutes).
- Fill piping bag or spread onto cupcakes or a cake.
Many Different Flavors of Frosting using One Base Recipe
- CHOCOLATE FROSTING: Swap one cup of the powdered sugar for 1 cup unsweetened cocoa powder. Leave out the vanilla and almond flavorings.
- PEPPERMINT FROSTING: Swap the vanilla for 1 teaspoon of peppermint extract. Leave out the vanilla and almond flavorings.
- LEMON FROSTING: Swap out the vanilla for lemon extract, also add the lemon zest from a whole lemon (TIP: Swap some of the water or milk for the lemon juice from the zested lemon. Leave out the vanilla and almond flavorings
Why is this the BEST Frosting for Party Cakes?
Cake mixes have come a long way. So, if you find yourself in a time crunch, using a cake mix is the way to go as long as you make homemade frosting.😃
You don’t have to be a pastry chef to create a delicious frosting. Try adding it to a layer cake. Divide frosting into 2 (1 cup) amounts. Leaving the remaining frosting white. Tent each one a different color. For a three layer cake, add a different color of frosting to each layer, cover with the remaining white frosting. Use coordinating colored sprinkles and decorate the cake.
MORE HOMEMADE FROSTING RECIPES
PISTACHIO CREAM CHEESE FROSTING 2. ORANGE MARMALADE BUTTER FROSTING 3. BANANA CREAM FROSTING
COPYCAT CLASSIC BAKERY WHITE FROSTING RECIPE FAQ’s
Clear Vanilla Natural Flavoring is concentrated and allows bakers to use as vanilla extract without adding vanilla extracts dark color to icings, baked goods and other sweets. Made with Madagascar Vanilla Beans, use this vanilla when making white frosting for cakes and icings.
YES. Shortening can be used the same as butter with a 1-to-1 ratio.
YES. Butter can be used the same as vegetable shortening with a 1-to-1 ratio. Keep in mind that butter based frostings can not handle heat and need to be refrigerated unlike a vegetable shortening frosting that can survive in hotter temperatures and doesn’t need refrigeration.
Crisco frosting does not need to be refrigerated, so feel free to make your cake the night before your party. If you have leftover frosting, put it in an airtight container and store it in the refrigerator for up to 3 months.
If you don’t like the taste of almond and would like a vanilla frosting instead. Simply substitute the almond extract with additional vanilla extract.
Yes, aside from my buttercream recipe, I LOVE adding a dollop of bakery white frosting to my sugar cookies. Because the frosting is sturdy, it’s also great for creating sandwich cookies.
Yes, this frosting recipe easily accepts food coloring. Use liquid food coloring from the grocery store for light colors. If your goal is a more intense color, use gel food coloring.
Buttercream is made with real unsalted butter and bakery white frosting is made with vegetable shortening. Shortening frostings can handle a little more heat and doesn’t need refrigeration unlike butter based frostings.
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Classic Bakery White Frosting Recipe
Just like your favorite bakery frosting! Stable and perfect for potlucks.
Ingredients
- 1 cup vegetable shortening
- 1½ teaspoons clear vanilla extract
- ½ teaspoon almond extract
- 4 cups powdered sugar
- 4 tablespoons milk or water
Instructions
- Add the shortening, vanilla, almond extract, sugar and, milk or water, to a medium mixing bowl.
- Beat until light and fluffy (about 3 minutes).
- Fill piping bag or spread onto cupcakes or a cake.
- MAKES 3 CUPS
HOW TO STORE LEFTOVER FROSTING:
Store leftover frosting in an airtight container in the refrigerator up to 3 months.
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Adorable!! Where do you find the sweet cupcake papers?
Thanks Stacy, I found the liners at Michaels.
Sheryl- this is amazing. I love doing little (and big) girl tea parties. I would love to do this one sometime ? Did you make the cake stands and all the background stuff? Are the flowers real?
Hi Karen, Yes I made (or my husband made) the cake stand and the background stuff. If you click on the Tinker Bell Woodland Party Guest Table link you will find other links to all the things I created for this fun table. The flowers and greenery are all artificial. 🙂 https://www.ladybehindthecurtain.com/tinker-bell-woodland-party/
This is all amazing. You are so talented. I subscribed hoping to learn how to be amazing like you.
Thanks Amy for the kind words of encouragement. 🙂
Hi Sheryl.
Just wondering if this frosting needs to be refrigerated and how does it keep. Thanks.
Hi Claudette, Since there is nothing in the frosting that is perishable, it can be left out on the counter in an airtight container for several days. This frosting is amazing it keeps its integrity really well.
Crisco or some kind of specialty shortening?
Hi Liz, I use Crisco.
I would be using this to frost a birthday cake (smooth), then drawing lines across with chocolate ganache (then making chevron stripes by pulling a knife across the chocolate lines). Is this an icing that I could use “flat” on a cake, and does it sort of harden? (I don’t want something that stays soft and fluffy). Thanks!
Hi Vicki, After the cake is frosted, leave it uncovered. The frosting should harden or have a hardened crust. I’m not sure if it will be as hard as you want it though. I will say the frosting does harden enough on cookies so they can be stacked.
Thanks so much ….finally what I was looking for (after spending a million dollars on butter that was unnecessary for the flavor and consistency I was looking for …. thanks a bunch 5 stars
WooHoo Sherry!
Superb frosting that holds up… even in hot weather! I moved to the Philippines 8 years ago. My wife and I will often make cakes or cupcakes for birthdays. Your frosting recipe is the only recipe that does not run. During the spring and summer months on sunny days it is 90 to 95 degrees. Food coloring also does not separate as buttercream frosting does. The shortening we use is a Philippines brand made from coconut oil and hydrogenated palm stern. Thank you for the recipe.
Hi Dale, Thank you so much! I’m so glad this recipe worked out for you.
Does it need to be refrigerated if you use milk and not water?
Hi Heather, No, The small amount of milk is stabilized by the large amount of sugar.
Can I freeze this frosting?
Hi Heather, Yes, place it in a freezer safe container and freeze for 2-3 months. When you need it, place in the refrigerator or on the counter to thaw (just don’t let it sit on the counter too long after it reaches room temperature).
Hi, can you tell me what kind of clear vanilla extract you use. I am
Seeing a lot of “imitation or flavoring” vs pure. Do you use the the real or the imitation?
Hi Crystal, Unfortunately I use imitation clear vanilla. The one I’m using is made from the Sunny Side Up Bakery.