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Bakery Shop Icing

Bakery Shop Icing


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



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


  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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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!


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


*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!