Bakery Style Frosting
Diet : GF, NF, Vegetarian, Eggless
Calories: 25
Adjust Servings Here: 5 cups
Description
If you are looking for the best 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 vanilla or chocolate frosting over any cupcakes, cakes, or cookies.
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
Instructions
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.
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
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