Bakery Shop Icing

Bakery Shop Icing

75
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"A creamy, light frosting similar to what the baker uses."

Ingredients {{adjustedServings}} servings 238 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
  2. Note: This icing will appear curdled at first, but continue beating and it will become smooth.
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Reviews 75

  1. 88 Ratings

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JULISMAMMA
1/31/2004

OK, read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday. What is missing from reviews is how it held up and how to keep (refrigerate etc.) It made up beautifuly- no grit etc. but when I went the next day to ice, it fell apart. I re whipped and frosted, then in an hour or so, began to sweat. The decorations began to fall off. Became a nightmare. I think this is a good FROSTING when used immediately, but NOT for a cake you plan to decorate. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead. Live and learn!

ANNAMARIE911
9/5/2003

This was the best icing I have ever made !! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you

ScottsHelper
2/14/2006

*IMPORTANT* You can easily avoid a sloppy mess by VERY SLOWLY streaming the milk and cornstarch mixture into the butter and shortening while beating with the mixer. You will much more quickly have a creamy consistency for this icing/filling!