If you are looking for the best vanilla frosting, then this bakery-style vanilla frosting is a must-try. It takes only 5 minutes to whip and has the longest shelf life ever! Also, it's an absolute kids' favorite frosting over any cupcakes, cakes or cookies.
Remember those bakery cupcakes that you picked on the way back from school and licked all the way home? Yup, that finger-licking frosting is called bakery-style frosting. It's usually loaded with powdered sugar and that's why it's so popular with the kids.
Today, I'm going to share with you both of these recipes the way I learned to make them from my mom. They are little different from the bakery frosting out there. And yet, trust me, once you've tried these two recipes you are never going to use any other bakery frosting. So, this post is my vanilla bakery-style frosting. And you can find the chocolate bakery-style frosting here as well.
How to make a perfect grocery store frosting for cakes?
First, the one very unique thing about grocery store frosting is that there is no milk or cream. And, by taking this one ingredient out of the recipe the shelf life of your buttercream now is ten times longer. It's true that cream and milk will add so much more to your buttercream, but it can also be risky if you are in the business of cake decorating.
Which is why the bakery frosting is made like this. It has butter which is dairy, and yet a large amount of sugar works as a preservative so the butter is ok. In fact, there are some bakeries that use all vegetable shortening. This means you can keep that frosted cake on the counter for a few days and still enjoy it without the fear of it going bad.
A typical store-bought frosting in a carton from the supermarket has a shelf life of over a year. And, guess what's in there? You guessed it - bakery-style frosting. While those are convenient they are not necessarily cheap.
So, next time if you want one of those commercial frostings, use this recipe. You will get three times the amount for the same amount of money. And as a bonus, you save money and you have fewer preservatives.
What can I do with this frosting?
You can use these two bakery-style frostings on cakes, cupcakes and even cookies. For cookies, I usually make a soft consistency icing. It doesn't dry hard as royal icing but it does crust and gives you a beautiful sweet cookie to eat.
Please note this frosting is light and airy so it does not work for piping things like flowers or use with Russian tips. If you need to pipe flowers please use my stiff buttercream recipe for piping flowers.
If need a non-bakery style frosting please check out my other frosting recipes, including my most popular ones like velvet American buttercream or Buttercream recipe for piping flowers, as well as Meringue buttercreams, like Swiss or Italian. And if you love flavors you must try my caramel, butterscotch, coffee or Pink Champagne.
Ingredients and substitutes
- Butter - I prefer unsalted butter so I can add just the right amount of salt in the recipe. If salted butter is all you have, go ahead and use it. And, remember to omit salt from the recipe. Also, if you want you can substitute the butter for more vegetable shortening.
- Vegetable shortening - This is vegetable fat or ghee. Some famous brands would be Crisco, Short bright, Dalda, Trex. Most important is to make sure you buy one that is high in saturated fat. I know!! And yet, with the amount of sugar that we add to this frosting the high-fat works best.
The low-fat ratio will have extra moisture which means your frosting will be way too soft. You want a light and fluffy frosting that will resemble whipped cream consistency. - Powdered sugar - Also known as confectioners sugar or icing sugar.
- Hot water - I use hot water - most bakeries use cold water. Trust me on this one. The method I use gives a light fluffy and melt in the mouth kinda texture. Not grainy, almost like whipped cream.
- Cornstarch - This creates a slurry that helps bring all the fats and sugar together without breaking or curdling. Read how to fix a buttercream that's too runny here.
- Vanilla - When it comes to frosting, always use a good quality vanilla extract, homemade or commercial. I love to use vanilla bean paste in my recipe, but it usually has vanilla specks in it.
Step by step instructions (Save/Pin)
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
- In the bowl of a stand mixer or hand mixer, cream butter and shortening for about 2 minutes, until light and fluffy.
- Add cornstarch to the hot water and add it to the creaming mixture.
- Continue to cream until it's a smooth mixture again.
- Add vanilla extract and combine well.
- Finally, start adding the powdered sugar one cup at a time.
- Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.
Troubleshooting & tips
- My buttercream is lumpy? - Make sure the butter is room temperature not cold. Cold butter does not cream beautifully. The added advantage of creaming room temperature butter is that it lightens the butter. This works best when you want to add gel-food colors.
- My buttercream is too soft - You either added too much liquid or the butter was too soft when you started it. Place the butter in the fridge for a few minutes to firm up.
- My buttercream is too sweet? - Buttercream is butter and powdered sugar so it is supposed to be sweet. But you can use good quality chocolate with 70% plus cocoa to make it less sweet.
- How do you fix a frosting that's too runny? - Have you ever added a bit more liquid in the buttercream and then regretted it? Now you have to add more powdered sugar. Right? Wrong! Next time, for every pound of powdered sugar in the recipe, add a tablespoon of cornstarch - and whip the heck out of that buttercream.
And chances are the frosting will build volume and you won't need any more powdered sugar. That's the magic of cornstarch.
Frequently asked questions
This buttercream is high in sugar and will keep at room temperature for a few days - 3 to 4 days at room temperature. You can keep it in the fridge for up to 2 weeks or freeze for up to 2 months.
Perhaps not. This is a very light and airy buttercream and that's what makes it perfect for cupcakes and cakes but not great for buttercream. Since we add too much air into the buttercream it does not have the stiffness it needs to pipe flowers. I highly recommend using my stiff buttercream recipe for piping buttercream flowers.
Perhaps not. As I explained above this is not the best for piping buttercream flowers and the same with Russian piping tips.
No. Korean buttercream is a meringue-based buttercream recipe and I have shared the recipe will you using the Swiss meringue method.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Bakery Style Vanilla Frosting Recipe
Print Pin Share on Facebook Grow-Me Share by Email RateDescription
Ingredients
Makes enough to cover 2 x 8-inch rounds or 24 cupcakes
- 8 oz (226 g) Unsalted butter (2 sticks)
- 1 cup (200 g) Vegetable shortening
- 5 cup (600 g) Powdered sugar
- ¼ cup (60 ml) Hot water
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- ¼ tsp Salt
Instructions
- In the bowl of a stand mixer or hand mixer cream butter and shortening for about 2 minutes, until light and fluffy.
- Add cornstarch to the hot water and add it to the creaming mixture.
- Continue to cream until it's a smooth mixture again.
- Add vanilla extract and combine well.
- Finally, start adding the powdered sugar one cup at a time.
- Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jasmine
Is there anything I can use to substitute for corn starch? I was unable to find it in any store today, they’re all out. I read online that Xanthan gum can be used but I’m not sure how much to use. Any suggestions?
Veena Azmanov
Hey Jasmine. You can use potato starch as well. I know Xantham gum can be a substitute but personally I have not used it yet. You can try using a small amount only. Too much can cause the buttercream to be slimy. Alternatively, just omit the cornstarch and add just the water. Thanks
Marion
I found and used this recipe to decorate my grand son's birthday cupcakes. It worked great and was very tasty. Tasted just like the bakery whipped icing that I love. Thank you for sharing this great recipe
Veena Azmanov
Thank you, Marion. I am so happy you enjoyed this recipe. Thanks for coming back to write this feedback
Dolly
Hi Veena
Just love all your recipes, they are amazing!! Have tried a couple of them and it’s amazing how easy and delicious they are! Am planning to make my daughters birthday cake and was planning to use the ‘ bakery style vanilla frosting’ for her cake. Due to the current situation it’s difficult to find shortening , can I use margarine instead of vegetable shortening as an all butter frosting will not be favourable for the hot and humid weather here .
Thank you
Veena Azmanov
Hey Dolly. You can make it an all-butter frosting of course. Margarine is very high in water content. You can use it but then you will need to almost omit all of the liquid in the recipe. I hope that makes sense
Dolly
Thank you so much Veena for the much needed details . Quick question, If I make it without the hot water will I get the cornflour flavour in the end product? If hot water has to be used then how much hot water should I use or should I sieve it in with the powdered sugar?
Would appreciate your input 😊
Veena Azmanov
No, Dolly, There is enough sugar and flavor in there. The cornflour is not much. The hot water takes away that grittiness and the cornstarch helps create that volume
Dolly
Thanx a bunch ❤️
Amna Majeed
Dear Veena,
I tried this recipe. Its delicious and taste 100% like the ones on cupcakes at my near by bakery. Its also my first frosting that came out with great texture and crumb coated my cake beautifully. But it turned runny as I piped the swirl roses and leaves on the cake.
I followed your recipe to the T, except that i used room temperature water. Could that be the reason?
I am definitely making this over and over again.
Please guide me through with the frosting consistency for piping.
Veena Azmanov
Hey Amn. As I state in the post this frosting is light and airy but it not for piping flowers and leaves. It's great for piping swirls on cupcakes and even for frosting a cake but it does not have the stiffness for flowers and leave as well as some borders. (you can pipe borders with this but some may be too soft).
I do have a stiff buttercream recipe, especially for piping flowers as well as a Korean buttercream for piping flowers.
I will add an F&Q in the post to make it more clear just so people don't miss out on these tips.
I hope this helps. Thanks
Amna Majeed
Oh! my bad. I missed out on reading that bit of the post.
Thanks Veena for your prompt response.
I will definitely try your stiff buttercream and korean BC and will be in touvh 😁
Veena Azmanov
Yes, it is easy to miss out Amna. I now added it to the F&Q and mentioned it more than once now. I hope the other won't miss it.
Thanks for the feedback.
Alisha Ross
Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!
Regards
Ross Alisha
Veena Azmanov
Thank you so much, Alisha. I am so happy you are enjoying this frosting.
Nuala Clarke
Hi. I am on the uk. We dont use cup measurements here usually. What amount of water should i use in ml instead of cup measurement?
Veena Azmanov
Sorry, Nuala. I must have deleted the conversion by mistake. It is 60 ml (1/4 cup). Thanks
Jules
Hi there!
We live in outback Australia where the temps get to and above 40 degrees Celsius. I’m looking for an icing recipe for my daughters birthday cupcakes that will hold shape in this heat (we are having an outdoor pool party)..how do you think this recipe will hold up in those temps?
Thank you in advance
Veena Azmanov
Hey Jules, To be honest, I'm not sure. I have used these on cupcakes in summer (Israel summer is really HOT as well) but I did not keep them out in the sun.
I had a summer pool party for my son, and while the kids were out at the pool all the food was in the lobby (air-conditioned).
The kids kept opening the lobby door so the room was not super cold but the food was not out in the sun either.
Not sure if that was helpful. I think these do well but then again I have not tested them out on the pooch.
Susan Bohannon
I love this recipe. Can you add cream cheese?
Veena Azmanov
Hey Susan, You can replace some of the butter with cream cheese. I do have two cream cheese recipes that are very popular on this blog too. Perhaps check them out. Classic Cream Cheese Frosting as well as a No-Butter Cream Cheese Frosting
Alexis Dix
I have a question about your bakery frosting. I am avoiding vegetable shortening like the plague. Can I use leaf lard by any chance? If you have any suggestions on other fats that I can use please let me know.
Veena Azmanov
Hey Alexis. I have not tried leaf lard. But you can just use more butter instead of vegetable shortening.
Amy
Hi Veena. What should the consistency of the cornstarch mixture looks like? pudding or watery? thanks
Veena Azmanov
It's not like a pudding - just a slurry Amy. See the video. Thanks
Kim Willis
This sounds like an amazing recipe! Can't wait to try it! Does it crust like regular buttercream icing? Or does it stay soft? Thank you for the informations...and the tips!
Veena Azmanov
It does crust slightly Kim. I do have very humid weather so I think that prevents it from crusting too. Thanks
Sonya
Can I add homemade salted caramel and add to your buttercream. Any adjustments necessary to the recipe
Veena Azmanov
Hey Sonya. You can add salted caramel but the buttercream will be very sweet and very soft consistency which will be difficult to spread or pipe. I do have a caramel buttercream which would be better to use. Just add sea salt flakes to it
Cindy
Hi Veena, I just wanted you to know that I made thus frosting a few months ago and it was a little grainy. The flavor was awesome though so I just now made it again and this time I made sure my ingredients were fresh and the sugar was sifted! It turned out AWESOME!!! It is so smooth and so delicious!!! Thank you so much for this recipe, will never make another one unless I try your velvet American buttercream! Now I'm really wanting to try that one!
Veena Azmanov
Hey Cindy. Thank you so much for the lovely comment. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Suzanne
This recipe looks amazing!! I can't wait to try it. Just one question please.. if you make this recipe using the kitchen mixer instead of the hand mixer, which attachment do you use? the paddle attachment or the whisk attachment? thanks a lot for your help 🙂
Veena Azmanov
Hey Suzanne. I always use my paddle attachment. Thanks
Suzanne
Thanks a lot for your promp reply!!! 😀
Chelsea
After making, mine is a runnier consistency than I thought. I don’t think it will stay on a cupcake. What did I do wrong? Any ideas??
Veena Azmanov
Hey Chelsea. You have to whip it for a few minutes until the vegetable shortening in the frosting builds volume. I suggest you chill it for 10 minutes then whip it some more until it's whipped cream consistency
Chelsea
Is there whipping cream in the recipe? I used vegetable shortening, butter, corn starch, water, vanilla, salt, and powdered sugar?
Veena Azmanov
Ah sorry, not whipping cream but the vegetable shortening will build volume Thanks
Kayla
Hi! I am excited to try your recipe. I have a buttercream recipe that I use now but it’s not sweet enough. Imafter reading your comments it sounds like this might be exactly what I’m looking for. I do have a question: I see your ABC mentioned aside from this vanilla frosting recipe; how to the two differ? I know the ingredients, but as far as taste and piping what is the difference?
Veena Azmanov
Hey Kayla. They are all American style buttercream recipes with little difference that often make a big difference. My velvet American buttercream has a different process and has meringue powder while the Vanilla Buttercream is the classic all-butter buttercream.
This one has shortening and cornstarch added. They are all sweet compared to non-American buttercream recipes. I hope this helps.
Kayla Andrews
Okay thank you. Also, would butter brand have anything to do with the flavor?
Veena Azmanov
Yes, of course, Kayla. I like to use a good European style butter for my buttercream because it has less moisture and creams up light and fluffy. BUT, regular butter works just as well.