Authentic No Refrigeration Bakery Frosting/Icing

Submitted by Kittencalrecipezazz

"A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!"

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 8 cups

ingredients

• 2 cups shortening
• 1⁄2 cup non-dairy powdered coffee creamer (such as Coffee Mate)
• 1⁄2 teaspoon almond extract (can use more to taste)
• 1⁄4 - 1⁄2 teaspoon vanilla
• 1 (32 ounce) package confectioners' sugar, sifted
• 1⁄2 - 3⁄4 cup water
• food coloring, use color of choice

directions

1. In a large mixing bowl beat the shortening creamer and extracts.
2. Gradually beat in the confectioners sugar.
3. Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
4. Add in food coloring until the desired shade is achieved.

Reviews

[Bunny P.]

I'm a Pastry Chef and a Culinary School Grad. I'd just like to point out that I was taught that there is a different in a 'frosting' and an 'icing'. The former is much thicker and has many ingredients, where as the latter is very light and has only 2 or 3 ingredients. Also, I'd love to send my very best frosting recipe. I learned how to make it in CA, and now that I'm in The Thousand Islands, no one in northern New York knows how to make it. It's not a buttercream. It's called a mock whip, and it's very fragrant, not ickky sweet, soft and fluffy. When I'm setting up a wedding cake at Best Western, the front lobby folks can smell them from the Banquet Room. Before I know it, their GM is running down to take any frosting left, from setting up the cake, to take home. She even washes out my mixing bowl in the kitchen for me. When I came here, I only baked as a hobby. Every place I took a cake, or wedding cake, (restaurant, resort, army base, etd.) would call me in a few days and say they were going to refer all their clients to me exclusively for cakes. I developed an over night business that required hiring 5 employees, to keep up with. I did have my dream come true when I graduated from the local Culinary College, at the age of 40, and have taught some of their classes. My website is www.BestCakes.biz if you'd like to learn more about cake flavors, fillings, and frostings.

 

[lilsweetie]

I have made this 2 times in the past week. it is my new go-to frosting recipe. I use it for everything from fancy retirement party cakes to simple cupcakes. <br/>I like to use 1 1/2 cups shortening and 1/2 cup butter. This gives a nicer flavor and mouthfeel. I only use vanilla, no almond, and get rave reviews. This holds up very well to piping, spreading and decorating. For chocolate, add 1/4 to 1/2 cup cocoa powder. Thanks!

 

[Linda B.]

Never use Crisco shortening. I always use Spectrum Organic All Vegetable Shortening Non-Hydrogenated. It's a lot less heavy and greasy.

 

[Chefcrystal]

Wonderful recipe. I used it on a "Spyro Castle" cake I made for my son's birthday and took to a waterpark! It withstood the heat like a champ. It was a little hard to decorate with, but I think that is bacause I got the icing a little too soft and didn't want to mess with thicking & messing up the color I had already mixed. Def adding this one to fav's! Thank you for saving the day!

 

[TnTsmom]

I made this frosting, and used it to fill Moist chocolate cupcakes-super easy-budget #287618, they tasted just like a Hostess Suzy Q. this frosting is light and creamy and makes an AWESOME filling!