Copycat Classic Bakery White Frosting Recipe
Copycat Classic Bakery White Frosting Recipe: Who doesn’t love sinking their teeth into a fluffy cloud of sweetness that tops off a perfectly baked treat? The iconic classic bakery white frosting has been a staple in the world of desserts for decades, and for good reason.
Its simple yet delectable flavor has won over the hearts (and taste buds) of people from all walks of life. But have you ever wondered how to make it yourself at home? In this post, we will provide you with an easy recipe to recreate it in your own kitchen. Get ready to satisfy your craving for knowledge and sweets.
This light and fluffy frosting is perfect for taking to outdoor events. In normal weather (Not over 100°), this amazing homemade frosting recipe does not melt and tastes just like your favorite bakery frosting.
Not to be confused with classic vanilla buttercream, this frosting is made with shortening and will last a long time without softening or melting, unlike Swiss meringue buttercream or classic buttercream.
What Makes This Copycat Classic Bakery White Frosting Recipe Different from Other Frosting Recipes?
VEGETABLE SHORTENING
What butter does for flavor, shortening does for texture and stability. Vegetable Shortening helps create a light, fluffy frosting while providing a neutral flavor that helps cut the richness of the butter. This allows the bakery’s white frosting to sit out in warm temperatures (under 100°) without melting. Another great thing about this frosting is….IT’S DAIRY FREE!
Favorite Cake Ideas that work best with classic white frosting
How to Make Classic White Frosting Recipe
This is possibly one of the easiest ways of making frosting. If you’re new to making homemade frosting, then this is the perfect starter frosting recipe.
All you have to do is put EVERYTHING in a large mixing bowl and whip for 3 minutes or until the frosting is light and airy. That’s it! No need to wait for the butter or cream cheese to reach room temperature or whip them for 3 minutes before adding the sugar and flavorings.
CLASSIC BAKERY WHITE FROSTING INGREDIENT LIST-full recipe below in recipe card
- 1 cup vegetable shortening
- 1½ teaspoons clear vanilla extract
- ½ teaspoon almond extract
- 4 cups powdered sugar
- 4 tablespoons milk or water
CLASSIC BAKERY WHITE FROSTING INSTRUCTIONS
- Add the shortening, vanilla, almond extract, confectioners’ sugar, and milk or water to a medium mixing bowl fitted with a paddle attachment on a stand mixer.
- Beat until light and fluffy (about 3 minutes).
- Fill a piping bag or spread onto cupcakes or a cake.
Many Different Flavors of Frosting Using One Base Recipe
Making a vegetable shortening-based frosting gives you a lot of flexibility, allowing you to easily change the flavor. Below are my THREE favorite flavor choices.
- CHOCOLATE FROSTING: Replace one cup of powdered sugar with 1 cup unsweetened cocoa powder. Leave out the vanilla and almond flavorings.
- PEPPERMINT FROSTING: Swap the vanilla for 1 teaspoon of peppermint extract. Leave out the vanilla and almond flavorings.
- LEMON FROSTING: Replace the vanilla with lemon extract and add the zest from a whole lemon. (TIP: Consider swapping some of the water or milk with the lemon juice from the zested lemon.) Leave out the vanilla and almond flavorings
Why is this the BEST Frosting for Party Cakes?
Cake mixes have come a long way. So, if you find yourself in a time crunch, using a cake mix is the way to go as long as you make homemade frosting.
MORE HOMEMADE FROSTING RECIPES
PISTACHIO CREAM CHEESE FROSTING 2. ORANGE MARMALADE BUTTER FROSTING 3. BANANA CREAM FROSTING
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Whether you’re frosting a birthday cake, party cupcakes, or just craving something sweet, this Copycat Classic Bakery White Frosting is the perfect finishing touch. Light, fluffy, and rich with that nostalgic bakery flavor, it spreads like a dream and pipes beautifully. Bring the classic bakery taste home—no special occasion required! Sheryl
Classic Bakery White Frosting Recipe
Just like your favorite bakery frosting! Stable and perfect for potlucks.
Ingredients
- 1 cup vegetable shortening
- 1 ½ teaspoons clear vanilla extract
- ½ teaspoon almond extract
- 4 cups powdered sugar
- 4 tablespoons milk or water
Instructions
- Add the shortening, vanilla, almond extract, sugar, and milk or water to a medium mixing bowl.
- Beat until light and fluffy (about 3 minutes).
- Fill a piping bag or spread the mixture onto cupcakes or a cake.
- MAKES 3 CUPS
HOW TO STORE LEFTOVER FROSTING:
Store leftover frosting in an airtight container in the refrigerator up to 3 months.
COPYCAT CLASSIC BAKERY WHITE FROSTING RECIPE FAQ’s
Clear Vanilla Natural Flavoring is concentrated, allowing bakers to use it as vanilla extract without adding the dark color of vanilla extract to icings, baked goods, and other sweets. Made with Madagascar Vanilla Beans, use this vanilla for white frosting on cakes and icings.
YES. Shortening can be used the same way as butter, at a 1-to-1 ratio.
YES. Butter can be used in place of vegetable shortening at a 1-to-1 ratio. Keep in mind that butter-based frostings cannot withstand heat and need to be refrigerated, unlike vegetable shortening frostings, which can withstand higher temperatures and don’t need refrigeration.
Crisco frosting does not need to be refrigerated, so feel free to make your cake the night before your party. If you have leftover frosting, put it in an airtight container and refrigerate it for up to 3 months.
If you don’t like the taste of almond extract, you can opt for a vanilla frosting instead. Simply substitute the almond extract with additional vanilla extract.
Yes, aside from my buttercream recipe, I LOVE adding a dollop of bakery white frosting to my sugar cookies. Because the frosting is sturdy, it’s also great for creating sandwich cookies.
Yes, this frosting recipe easily accepts food coloring. Use grocery-store liquid food coloring for light colors. If your goal is a more intense color, use gel food coloring.
Buttercream is made with real unsalted butter, and bakery white frosting is made with vegetable shortening. Shortening frostings can handle a little more heat and don’t need refrigeration, unlike butter-based frostings.
Adorable!! Where do you find the sweet cupcake papers?
Thanks Stacy, I found the liners at Michaels.
Sheryl- this is amazing. I love doing little (and big) girl tea parties. I would love to do this one sometime ? Did you make the cake stands and all the background stuff? Are the flowers real?
Hi Karen, Yes I made (or my husband made) the cake stand and the background stuff. If you click on the Tinker Bell Woodland Party Guest Table link you will find other links to all the things I created for this fun table. The flowers and greenery are all artificial. 🙂 https://www.ladybehindthecurtain.com/tinker-bell-woodland-party/
This is all amazing. You are so talented. I subscribed hoping to learn how to be amazing like you.
Thanks Amy for the kind words of encouragement. 🙂
Hi Sheryl.
Just wondering if this frosting needs to be refrigerated and how does it keep. Thanks.
Hi Claudette, Since there is nothing in the frosting that is perishable, it can be left out on the counter in an airtight container for several days. This frosting is amazing it keeps its integrity really well.
Crisco or some kind of specialty shortening?
Hi Liz, I use Crisco.
I would be using this to frost a birthday cake (smooth), then drawing lines across with chocolate ganache (then making chevron stripes by pulling a knife across the chocolate lines). Is this an icing that I could use “flat” on a cake, and does it sort of harden? (I don’t want something that stays soft and fluffy). Thanks!
Hi Vicki, After the cake is frosted, leave it uncovered. The frosting should harden or have a hardened crust. I’m not sure if it will be as hard as you want it though. I will say the frosting does harden enough on cookies so they can be stacked.
Thanks so much ….finally what I was looking for (after spending a million dollars on butter that was unnecessary for the flavor and consistency I was looking for …. thanks a bunch 5 stars
WooHoo Sherry!
Superb frosting that holds up… even in hot weather! I moved to the Philippines 8 years ago. My wife and I will often make cakes or cupcakes for birthdays. Your frosting recipe is the only recipe that does not run. During the spring and summer months on sunny days it is 90 to 95 degrees. Food coloring also does not separate as buttercream frosting does. The shortening we use is a Philippines brand made from coconut oil and hydrogenated palm stern. Thank you for the recipe.
Hi Dale, Thank you so much! I’m so glad this recipe worked out for you.
Does it need to be refrigerated if you use milk and not water?
Hi Heather, No, The small amount of milk is stabilized by the large amount of sugar.
Can I freeze this frosting?
Hi Heather, Yes, place it in a freezer safe container and freeze for 2-3 months. When you need it, place in the refrigerator or on the counter to thaw (just don’t let it sit on the counter too long after it reaches room temperature).
Hi, can you tell me what kind of clear vanilla extract you use. I am
Seeing a lot of “imitation or flavoring” vs pure. Do you use the the real or the imitation?
Hi Crystal, Unfortunately I use imitation clear vanilla. The one I’m using is made from the Sunny Side Up Bakery.
Will this still turn out right if I only use 3 cups of powdered sugar?
hi Michelle, If you decrease the amount of sugar you will end up with a frosting that is too soft and will not hold up.