Grocery Store Frosting

Grocery Store Frosting

171
Sandra 0

"Just like the type all those in-store bakeries use."

Ingredients {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.
Tips & Tricks
Sugar Cookies

So easy to make, sugar cookies make perfect treats any time of year!

Whipped Cream Cream Cheese Frosting

Cream cheese and whipped cream make this frosting addictive.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 171

  1. 195 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Rebecca Dischinger
11/22/2007

I tried this recipe today and I loved it!!!! I made only 1/2 of the batch and it was enough for what I needed it for. FYI...1 pound of powdered sugar is about 3 1/2 cups. I added some food coloring for a festive touch and some sprinkles on top.

naples34102
8/3/2009

I've tried several basic buttercream frostings from this site and this is one of the best. I made half the recipe, which frosted a dozen cupcakes generously. I did modify it a bit, however - I used hi-ratio shortening, clear vanilla and one egg white to replace the 2 T. water in a half recipe. I find that hi-ratio shortening is best for frostings because it seems sturdier, creamier, and less greasy tasting. I beat the frosting on low speed (Speed 2 on the KitchenAid) for 10 minutes. This frosting is excellent, particularly on the chocolate cupcakes I used it for. Fluffy, delicious, perfect for decorating if you like, and beautiful.

BB34
3/12/2008

This is my "go to" recipe when decorating cakes. I like that it uses real butter and not just flavoring. This is usually enough to frost, fill and decorate up to a 12x18 cake. Any leftover freezes well. Next time you need some, let it thaw on the counter for 1/2 hour or so. You can rewhip it if you need to, but it doesnt usually need it.