Why are cakes from the grocery store so delicious? It’s in the frosting.
This easy, homemade grocery store bakery frosting recipe delivers the same sweet, smooth flavor of a store-bought cake.
grocery store cake
I love butter. I grew up with butter. Real butter and only butter. Butter is all I use in my favorite buttercream frosting recipe. (Bear with me, I’m getting to the point soon.)
For every one of my kids’ birthdays, I make cakes or cupcakes with said buttercream frosting. And then one year, my daughter wanted a cake from the grocery store bakery. Makes it easier for me, so sure. One bite and I remembered how delicious grocery store bakery cakes are. Why?! Why are they so delicious?
It’s that grocery store bakery frosting recipe. I won’t ever fully betray my only-butter buttercream frosting recipe, but every now and then, I’m just going to have to make this homemade grocery store frosting.
shortening vs butter
The key ingredient in the bakery frosting recipe used in grocery stores is the vegetable shortening.
They use shortening because it’s cheaper, more stable, and has a longer shelf life. It’s also less sensitive to heat, so the consistency is more reliable.
Speaking of consistency, it helps frosting achieve just that: The perfect consistency.
I find this particular recipe even easier to pipe than traditional buttercream frosting, and it holds its shape beautifully.
It’s why I add just a little bit of shortening to my royal icing recipe. So if you’re using this frosting to pipe flowers or decorate a cake? It’s divine.
That said, I can’t forgo my beloved butter entirely, so here I use a combination of shortening and butter for a perfect blend, much as I use the same combination in my favorite chocolate chip cookie recipe. You get the smooth consistency of shortening with the can’t-be-beat butter taste.
bakery frosting recipe
- 1/2 cup (1 stick) softened butter
- 1 cup vegetable shortening (Crisco used here)
- 2 pounds confectioner’s sugar
- 1 tablespoon vanilla extract
- pinch salt
- 4 to 6 tablespoons milk or water
In the bowl of a standing mixer or in a large bowl with an electric hand mixer, blend the butter and shortening on low speed.
Gradually add about half of the confectioner’s sugar. Keep the mixer on low when adding additional ingredients, but you may increase the speed to medium when blending.
Blend in the vanilla, salt and four tablespoons of the milk or water. Gradually add the rest of the confectioner’s sugar and mix very well until the frosting is smooth. If necessary, add additional milk or water to desired consistency.
Yield: About 4 cups of frosting.
PRINTABLE bakery frosting recipe:
Delicious bakery style frosting for cucpakes or cakes. In the bowl of a standing mixer or in a large bowl with an electric hand mixer, blend the butter and shortening on low speed. Gradually add about half of the confectioner's sugar. Keep the mixer on low when adding additional ingredients, but you may increase the speed to medium when blending. Blend in the vanilla, salt and four tablespoons of the milk or water. Gradually add the rest of the confectioner's sugar and mix very well until the frosting is smooth. If necessary, add additional milk or water to desired consistency.bakery frosting recipe
Ingredients
Instructions
Nutrition Information:
Yield:
32
Serving Size:
1
Amount Per Serving:
Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 31mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 0g
Susan says
Hi Meghan – your cupcakes are beautiful! What we call Crisco icing is my favorite but I always wish it was made with butter and not Crisco. I’ll try your recipe – It sounds like the perfect solution. Please tell me what tip you used to get the gorgeous swirls on top? And I see you start in the middle of the cupcake – I’ve been starting at the edge. Yours came out much better!
Jan says
I want to practice with the Russian tips and this icing, can it be refrigerated and used after coming to room temperature?
meaghanmountford says
Hi Jen, Yes! I do that all the time. I let it sit out just until it’s pipe-able. I get impatient, so it’s still cold, but as long as I can pipe it, I use it.
ColleenB.-Alvarado,Tx. says
I use the solid Crisco and Not the oil
meaghanmountford says
Me too! Definitely the solid.
Susan says
Please tell me what tip you used for the frosting? Thank you!
Amber O. says
Curious if you’ve had any success with freezing this frosting?
meaghanmountford says
I believe you CAN freeze this style of frosting (with butter and/or Crisco), however, I haven’t ever tried it. But it should work. I would freeze your cakes/cupcakes first without wrapping for about an hour and then wrap, so the wrapping doesn’t smush the frosting.
Amy says
How long can this sit out at room temp
meaghanmountford says
Hi Amy, It can sit out a couple days without refrigeration. Any dairy in the icing is balanced by the high sugar content so you needn’t worry about it “spoiling.” That said, I actually prefer to keep my cupcakes in the fridge after frosting b/c I usually pipe with a textured tip, and that assures me the design will stay and be firm.