Grocery Store Frosting Recipe -
Grocery Store Frosting Recipe

Grocery Store Frosting

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Apr 22, 2010

Yuck. What did I do wrong? I didn't have 2 pounds conf sugar, so I reduced the whole recipe but half, then half again. I was only topping a small square cake so figured it would be enough. After beating forever it came out somewhat fluffy, but after sitting for a few mintues has turned to a coagulated runny messy. Doesn't look pretty and tastes like CRISCO. Dissapointing as I would throw it and use a differant recipe, but am out of conefections sugar. At least my 2 year old (who wanted to make it) is eating it... though my stomache is upset.

Aug 03, 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.

Mar 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.

Feb 09, 2006

I LOVE THIS FROSTING!!! It came out spectacular. Used only one tablespoon of water instead of two, also added just a little hint of pure orange extract. Try many extracts for variations. Used it to frost cookies, stayed soft enough to enjoy, but hardened just enough so it wasn't messy. I won't be using Duncan Hines to frost my cookies anymore! Also, I used an eclectic hand mixer and cut the recipe way way down, makes a ton!

Oct 07, 2008

I am one of those people who *calls* the corner piece of cake w/all the balloons/flowers (which means LOTS of frosting), so when I saw this recipe I knew I wanted to try it. I finally made it this evening and it really is just like grocery store buttercream frosting. I followed the recipe, though I didn't measure the 10X sugar. I also added a little milk to the color I was using to frost the entire cake to make it a little more smooth (no milk necessary for the piping colors). TY for a great recipe! UPDATE: I have to agree w/the other reviewer who stated it tasted different the next day on the cake; she's not nuts, it does!!

Nov 04, 2007

Very easy to make and hardened a bit when left in the air which was what I wanted. If you are going to use food coloring in it, leave it very thick before adding coloring. I used the gel coloring so it wouldn't be too watery but still found that by the time I'd added the food coloring, the icing wasn't quite thick enough to pipe nicely anymore.

Oct 27, 2003

This just takes a long time to beat, but the more beating the better it is. Makes more than 2 cups when I made it.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 60 mg
  • 2%

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

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