Bakery Shop Icing Recipe -
Bakery Shop Icing Recipe

Bakery Shop Icing

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 05, 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

Most Helpful Critical Review
Jan 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!


88 Ratings

Feb 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!

Apr 10, 2005

This recipe is nothing like what the bakers use. Its what they use for fillings.. not icing their cakes. Being born under a professional pastry chef, this is what they fill their pastries with. Not ice their cakes.... it deserves a 5 star in fillings.. but Im only giving it a 3 because it says frosting and it is not.

Jul 31, 2003

I made two cakes mixes worth of cupcakes today for my daughter's class for Halloween.....I ran out of confect sugar after decorating all that I needed for her schook but still had "naked" cupcakes to be iced...I came here to find an icing recipe that didn't use confect sugar - came across this one - used the hints provided (I added my sugar to my warm milk to help dissolve it) and WALAA! Perfect icing! it's so light and fluffy I can't belive it! I even used flour instead of cornstarch bec I didn't have cornstarch and figured it was being used to "thinken" the icing - worked like a charm!! THANKS SO MUCH! Just finished icing the rest of them which my family will have for dessert tonight!

May 21, 2012

Awesome! Beautiful easy thanks great recipe!

Jul 14, 2004

tried this recipie this morning to go with some cinnamon rolls, here is what I noticed: It took a while to beat to make it look good, but once I put the beaters on a higher setting it worked out nicely. Also, I put it in the freezer for a short time before I had to use it, just to make it cold, because I thought the warm milk might contribute to the 'sweating' talked about by others. After I took it out, I whipped it up again to make sure it wouldn't separate, then took half of it with me to work with the cinnamon rolls, and left the other half in the fridge. The frosting on warm cinnamon rolls tended to melt, but on room temperature rolls, it was perfectly stable. Also, 8 hours later when I returned home: the leftover frosting I took with me (non-refrigerated) was still in good shape, but the refrigerated frosting fell apart when used.

Nov 12, 2003

Oh my, wow! Nothing but rave reviews from everyone who tried my cake! Did look kinda gross as it mixed, but it turned out perfect in the end. This is now a staple frosting in my kitchen. Thank you for the recipe! :-D


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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