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.
kellyakelly says
Love this recipe. I followed it exactly as directed and it was easy and it perfect. Delicious! Thank you so much.
meaghanmountford says
That just made my day, thank you so much for sharing your success!!!!!
Kendra says
Is it unsalted or salted butter, in the recipe?
meaghanmountford says
Kendra, while using unsalted is standard in baking, I tend to use salted because I prefer the taste. But either will work!
Savannah says
In my family, we usually have a grocery store cake for birthdays. For the taste and nostalgia. Yesterday was my Mama’s birthday and I didn’t have a chance to go to town for a cake. So, I used a Betty Crocker white cake mix and your frosting recipe and it was SO amazing!!! Delicious!!! My family and I were in heaven!! Don’t think I’ll ever buy another grocery store cake when I can make one at home. I used heavy cream instead of milk because that’s what I had on hand and it was perfect! Thank you very much for the recipe!!!
meaghanmountford says
I love this Savannah! THANK YOU so so much! And yum to the heavy cream, I do that sometimes, too, and it’s so rich. Happy birthday to your mom!
Maggie says
I was not a fan of this frosting. It was too sweet for me. And the powder sugar seemed over powering. However, that is just a personal preference. I’m sure others will enjoy this recipe.
Cathy says
Hi, Meaghan!
I would love a chocolate version of this frosting, but I’m not sure how much cocoa to add so that it doesn’t affect the consistency of the frosting. Can you help?
Thank you☺️
meaghanmountford says
Hi Cathy, Apologies for the delay! I would try adding 1/3 cup f unsweetened cocoa powder. Cocoa powder is so fine, I don’t think it would affect the consistency significantly.
Stephanie Burns says
Hi! can you use just shortening? I’m a cottage baker and looking for a good frosting recipe without butter and milk. i’ts been a hard hunt:(
meaghanmountford says
Most grocery store bakeries DO use just shortening. (You can even try butter-flavored shortening.) If adding water, I would add gradually as it may be thinner. And if it gets too thin add additional confectioner’s sugar.