Bakery Style Frosting -(Fluffy and Pipeable)
If you are looking for the best frosting, then this bakery frosting is a must-try. It takes 5 minutes to whip and has the longest shelf life ever! Also, it’s an absolute kids’ favorite vanilla or chocolate frosting over any cupcakes, cakes, or cookies.
As a child, one of my fondest memories was visiting the local bakery and marveling at the frosted irresistible treats. The vibrant colors and glossy sheen of the frosting never failed to captivate me, promising a world of sweetness and delight with each bite.
That first taste of bakery-style frosting was pure bliss, a burst of sweetness that danced on my tongue and filled me with joy. I think most of us have a similar memory from our childhood, right?
Bakery frosting has a smooth and creamy consistency that holds its shape well, making it perfect for piping and decorating intricate designs. This type of frosting is stable at room temperature, which is crucial for bakery products that may be displayed for an extended period before being consumed.
It can be easily flavored and colored to create a variety of different effects and decorations, making it versatile for different types of baked goods. Overall, bakery frosting is popular because it combines ease of use with a great taste and appearance, making it a favorite choice for many bakers and cake decorators.
Why you’ll love this frosting?
- Perfect Consistency: This recipe creates a smooth and creamy frosting that is easy to work with and spreads beautifully on cakes and cupcakes.
- Stability: The addition of cornstarch slurry helps the frosting maintain its shape and structure, making it ideal for piping and decorating.
- Versatility: This frosting pairs well with a variety of flavors and can be easily customized with different extracts or food coloring to suit your taste and theme.
- Longevity: The use of vegetable shortening alongside butter helps the frosting hold up well at room temperature, making it a great choice for desserts that need to sit out for a while.
- Smooth Texture: The cornstarch slurry helps create a silky-smooth texture, ensuring that your frosting looks as good as it tastes.
Ingredients and substitutes
- Butter: Provides flavor and richness to the frosting. It also helps the frosting hold its shape. Margarine can be used as a substitute for butter, but it may alter the flavor and texture slightly.
- Vegetable Shortening: Adds stability to the frosting, helping it hold its shape and structure, especially in warmer temperatures. You can use more butter instead of vegetable shortening, but the frosting may be slightly softer.
- Powdered Sugar (Confectioners’ Sugar): Sweetens the frosting and also helps thicken it. It’s important to use powdered sugar to avoid a grainy texture. If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender until it becomes powdery.
- Cornstarch Slurry: Helps thicken the frosting and improve its stability. It also gives the frosting a smoother texture. You can use a small amount of corn syrup or a bit more powdered sugar to thicken the frosting instead of cornstarch slurry, but the texture may be slightly different.
- Vanilla Extract: Adds flavor to the frosting. You can also use other flavorings like almond extract or citrus zest for different flavor variations. You can use other extracts or flavorings to change the flavor of the frosting.
Step by step: How to Make Bakery-style frosting
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
- In the bowl of a stand mixer with the paddle attachment or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy.
Pro tip – The butter’s color will get lighter and blend with the shortening. - Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Add the salt.
Pro tip – Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch. - Next, start adding the powdered sugar one cup at a time. Once all the sugar is in – whip the buttercream for three minutes until light and fluffy.
Pro tip: Whipping for no less than 3 minutes will give a light, airy whipped cream frosting consistency.
Step-by-step: Chocolate Bakery frosting
- In the bowl of a stand mixer with the paddle attachment or hand mixer, cream butter, shortening it for about a minute until light and fluffy.
- Combine water with cornstarch. Add the cocoa powder, salt, and vanilla extract. Add it to the creaming mixture and whip until smooth.
Pro tip – Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch. - Next, start adding the powdered sugar one cup at a time. Once all the sugar is in, whip the buttercream for three minutes until it is light and fluffy.
Pro tip – whipping for no less than 3 minutes will give a light and airy whipped cream consistency frosting.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Frosting is too runny | Too much liquid (such as milk or cream) | Gradually add more powdered sugar until you reach the desired consistency |
| Frosting is too thick | Too much powdered sugar | Gradually add a little more milk or cream until you reach the desired consistency |
| Frosting is too sweet | High sugar-to-fat ratio | Add a pinch of salt to balance the sweetness, or add more butter or shortening to mellow the flavor |
| Frosting is lumpy | Powdered sugar not sifted or butter/shortening not fully softened | Beat on high speed for a few minutes or press through a sieve to remove lumps |
| Frosting is grainy | Powdered sugar not fully dissolved | Beat on high speed or add a little more liquid to help dissolve the sugar |
| Frosting is too greasy | Too much butter or shortening | Add more powdered sugar to absorb excess fat |
| Frosting is not holding its shape | Frosting is too warm | Chill in the refrigerator for a few minutes before piping |
Creative variations – Vanilla flavors
- Vanilla bean Frosting: Add 1-2 teaspoons of vanilla bean paste for a classic vanilla flavor.
- Lemon Frosting: Add 1-2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest for a bright, citrusy flavor.
- Almond Frosting: Add 1/2 to 1 teaspoon of almond extract for a sweet and nutty flavor.
- Coffee Frosting: Dissolve 1-2 teaspoons of instant coffee granules in 1-2 tablespoons of hot water and add to the frosting for a rich coffee flavor.
- Cream Cheese Frosting: Replace half of the butter with cream cheese and add 1 teaspoon of vanilla extract for a tangy, creamy frosting.
- Strawberry Frosting: Add 1/4 cup of strawberry puree (made from fresh or frozen strawberries) and reduce the amount of milk or cream in the frosting for a fruity flavor.
- Maple Frosting: Replace 1/4 cup of the powdered sugar with maple syrup and add 1/2 teaspoon of maple extract for a sweet and rich maple flavor.
Creative variations – Chocolate flavors
- Mocha Chocolate Frosting: Add 1-2 tablespoons of instant coffee granules dissolved in 1-2 tablespoons of hot water to the frosting for a rich mocha flavor.
- Chocolate Orange Frosting: Add 1-2 teaspoons of orange extract or zest to the frosting for a zesty twist.
- Mexican Chocolate Frosting: Add 1-2 teaspoons of ground cinnamon and a pinch of cayenne pepper to the frosting for a spicy kick.
- Chocolate Mint Frosting: Add 1-2 teaspoons of mint extract or a few drops of peppermint oil to the frosting for a refreshing minty flavor.
- Chocolate Peanut Butter Frosting: Add 1/4-1/2 cup of creamy peanut butter to the frosting for a rich and nutty flavor.
- Chocolate Coconut Frosting: Add 1/4-1/2 cup of shredded coconut to the frosting for a tropical twist.
- Chocolate Raspberry Frosting: Add 1/4-1/2 cup of raspberry puree (made from fresh or frozen raspberries) to the frosting for a fruity flavor.
- Spiked Chocolate Frosting: Add 1-2 tablespoons of your favorite liqueur, such as Kahlua or Bailey’s Irish Cream, to the frosting for an adult twist.
- Swiss Meringue Buttercream or Italian Meringue Buttercream
- French Buttercream Recipe or How to make German Buttercream
- American Buttercream Frosting, Vanilla Buttercream Frosting
- Caramel Buttercream Frosting or Butterscotch BC Frosting
- Maple Buttercream Frosting, Eggnog Buttercream Frosting
- Ermine Frosting (Less Sweet)
- 30 + Buttercream Recipes – Frosting
Frequently asked questions
How long can I store bakery-style frosting?
Our bakery-style frosting is high in sugar and will keep at room temperature for 3 to 4 days. You can also keep it in the refrigerator for up to a week. If you need to store it longer, you can freeze it for up to a few months.
How can I make my frosting thicker?
To make your frosting thicker, you can add more powdered sugar, or you can use less milk or cream in the recipe.
Can I freeze bakery-style frosting?
Yes, you can freeze bakery-style frosting. Store it in an airtight container and thaw it in the refrigerator before using. Re-whip the frosting to restore its texture.
Can I use shortening instead of butter in bakery-style frosting?
Yes, you can use vegetable shortening instead of butter in bakery-style frosting. Shortening can help the frosting hold its shape better in warm temperatures.
Is this the same as Korean buttercream?
No. Korean buttercream is a meringue-based buttercream recipe and I have shared the recipe will you using the Swiss meringue method.
Video
Ingredients
Makes enough to cover 2 x 9-inch layer cake, 3 x 8-inch layer cake or 24 cupcakes
Bakery Vanilla Frosting
- 1 cup (227 g) Unsalted butter soft, room temperature
- ½ cup (100 g) Vegetable shortening Crisco, Short bright, Dalda, Trex
- 4 cup (480 g) Powdered sugar
- 2 tbsp Water room temperature
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- ¼ tsp Salt
Bakery Chocolate Frosting
- 1 cup (227 g) Unsalted butter
- ½ cup (100 g) Vegetable shortening Crisco, Short bright, Dalda, Trex
- 4 cups (480 g) Powdered sugar
- 3 – 4 tbsp Water room temperature
- 2 tbsp Cornstarch
- 2 tbsp Cocoa powder added to the cornstarch slurry
- 2 tsp Vanilla extract
- ¼ tsp Salt
Method
Bakery Vanilla Frosting
- In the bowl of a stand mixer with the paddle attachment or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy. Pro tip – The butter's color will get lighter and blend with the shortening.1 cup Unsalted butter, ½ cup Vegetable shortening
- Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Add the salt.Pro tip – Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.2 tbsp Water, 2 tbsp Cornstarch, 2 tsp Vanilla extract, ¼ tsp Salt
- Next, start adding the powdered sugar one cup at a time. Once all the sugar is in – whip the buttercream for three minutes until light and fluffy. Pro tip: Whipping for no less than 3 minutes will give a light, airy whipped cream frosting consistency.4 cup Powdered sugar
Bakery Chocolate Frosting
- In the bowl of a stand mixer with the paddle attachment or hand mixer cream butter and shortening for about a minute minutes, until light and fluffy.1 cup Unsalted butter, ½ cup Vegetable shortening
- Combine water with cornstarch. Add the cocoa powder, salt and vanilla extract. Add it to the creaming mixture and whip until smooth. Pro tip – Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.3 – 4 tbsp Water, 2 tbsp Cornstarch, 2 tbsp Cocoa powder, 2 tsp Vanilla extract, ¼ tsp Salt
- Next, start adding the powdered sugar one cup at a time. Once all the sugar is in, whip the buttercream for three minutes until it is light and fluffy.Pro tip – whipping for no less than 3 minutes will give a light and airy whipped cream consistency frosting.4 cups Powdered sugar
Storage
- This buttercream is ready to use. Frosted cakes and cupcakes will stay at room temperature in good weather for 3 to 4 days. You can store bakery-style frosting in the refrigerator for up to a week. If you need to store it longer, you can freeze it for up to a few months.Pro tip – if you have air pockets while frosting the cake, use a side-to-side paddle motion with a spatula to press the air pockets out of the frosting.
Notes
- Use Room Temperature Ingredients: Make sure your butter and vegetable shortening are softened to room temperature for a smoother consistency.
- Sift the Powdered Sugar: Sifting the powdered sugar before adding it to the frosting helps prevent lumps and ensures a smooth texture.
- Mix Gradually: Add the powdered sugar gradually, mixing well after each addition, to avoid a gritty texture.
- Beat Well: Beat the butter and shortening together until light and fluffy to incorporate air into the frosting for a lighter texture.
- Adjust Consistency: If the frosting is too thick, add a little milk or cream. If it’s too thin, add more powdered sugar.
- Flavor Variations: Experiment with different extracts or flavorings to create unique variations of this classic frosting recipe.
- Storage: Store any leftover frosting in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Allow it to come to room temperature and re-whip before using.
This is an absolutely WONDERFUL frosting!!! I tried another recipe and it came out stiff and dry. This was the complete opposite; it is creamy and heavenly!
Thank you so much, Melissa. I am so happy you enjoyed this recipe.
Would this frosting work on a tiered wedding cake? Or is it not sturdy enough? It’s for an outdoor wedding.
Yes. Tommie. You can use this on a wedding cake. It does better than most other frostings in summer but again it is still butter so it can melt if you leave it out in the sun. Try finding a cool place away from the sun and dust.
Ma’am can i use this for icing my cake without air condition in a hot humid weather?
Ah, Anindita. It depends on how hot it is. It is better than most frostings so I highly recommend you do a test to see it it works with your weather. I think it should
Hi Veena,
I’m planning to do cupcakes with a fairly straight-forward frosting (the rose swirl using the 1M Wilton tip), for a baby shower….will this frosting be ok to use for such a design, or would I be better off to try the plain vanilla butter cream or stiff buttercream?
Hey Ana – sorry for the late reply. Yes, this frosting is perfect for cupcakes swirls. If you see the cupcakes in the post are all with this frosting and they do quite hold well. If you want first frosting of course you can use those as well. But I’ve used these for cupcakes very often – they won’t make flowers but they will make pretty swirls.
I really hate leaving any negative reviews, but I don’t want anyone else to make the same mistake. 2 tbsp of vanilla sounded kind of insane, but I tried it anyway. It made this super soft hot mess icing that much worse. Ugh.
She does have great tips for technique in here though! Just this recipe wasn’t what I was looking for in terms of “bakery frosting”.
Hey Nikki. Thank you for the feedback. I am sorry this recipe did not work for you.
This recipe is very versatile and many have tried it very successfully as you can see in the comments below.
If you don’t like too much vanilla you can certainly reduce it. However, the vanilla itself will not cause issues you have mentioned.
Thank you for coming back to leave this feedback.
Hi, great recipe! Can I use cornflour in place of cornstarch and use all butter instead of vegetable shortening? Thanks!
Hey Chrissy, Cornstarch and cornflour are the same. Yes, you can use all butter.
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?
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
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
Thank you, Marion. I am so happy you enjoyed this recipe. Thanks for coming back to write this feedback
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
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
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 ?
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
Thanx a bunch ❤️
Can I use salted butter for this?
Yes, but omit salt in the recipe. Thanks
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.
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
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 ?
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.
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
Thank you so much, Alisha. I am so happy you are enjoying this frosting.
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?
Sorry, Nuala. I must have deleted the conversion by mistake. It is 60 ml (1/4 cup). Thanks