Best 6 Bakery Frosting Recipes

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Savory or sweet, bakery frosting is the delicious and versatile topping that can make any baked good irresistible. Whether you’re a seasoned baker or just starting out, finding the perfect frosting recipe is essential for creating truly special treats. From classic buttercream to decadent ganache and fluffy meringue, there's a frosting out there to suit every taste and occasion. With just a few simple ingredients and a little bit of know-how, you can create bakery-style frosting that will elevate your cakes, cupcakes, cookies, and other desserts to the next level.

Check out the recipes below so you can choose the best recipe for yourself!

BAKERY FROSTING



Bakery Frosting image

This recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. -Barbara Jones, Tower Hill, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 cups.

Number Of Ingredients 6

2 cups shortening
1/2 cup powdered nondairy creamer
1 teaspoon almond extract
1 package (32 ounces) confectioners' sugar
1/2 to 3/4 cup water
Food coloring, optional

Steps:

  • In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

Nutrition Facts : Calories 305 calories, Fat 17g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING



Magnolia Bakery's Vanilla Birthday Cake and Frosting image

These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

Provided by Marie

Categories     Dessert

Time 50m

Yield 1 3 layer cake, 16 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • When cake has cooled, ice between the layers, then ice top and sides of cake.
  • To make the icing - place the butter in a large mixing bowl.
  • Add 4 cups of the sugar and then the milk and vanilla.
  • Beat until smooth and creamy.
  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  • If desired, add a few drops of food coloring and mix thoroughly.
  • Use and store icing at room temperature, as icing will set if chilled.
  • Can store in an airtight container for up to three days.

AUTHENTIC NO REFRIGERATION BAKERY FROSTING/ICING



Authentic No Refrigeration Bakery Frosting/Icing image

A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 8 cups

Number Of Ingredients 7

2 cups shortening
1/2 cup non-dairy powdered coffee creamer (such as Coffee Mate)
1/2 teaspoon almond extract (can use more to taste)
1/4-1/2 teaspoon vanilla
1 (32 ounce) package confectioners' sugar, sifted
1/2-3/4 cup water
food coloring, use color of choice

Steps:

  • In a large mixing bowl beat the shortening creamer and extracts.
  • Gradually beat in the confectioners sugar.
  • Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
  • Add in food coloring until the desired shade is achieved.

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING



Kittencal's Bakery Buttercream Frosting/Icing image

This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 8

1/2 cup crisco white shortening, room temperature (white)
1/2 cup butter, softened or 1/2 cup margarine
4 -6 tablespoons half-and-half cream or 4 -6 tablespoons milk
1/4 teaspoon salt (heaping)
1/2 teaspoon almond extract
2 teaspoons vanilla or 1 teaspoon almond extract
5 cups confectioners' sugar, sifted (or as needed)
2 -4 drops food coloring (OPTIONAL ( OR for flavor and color, use 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations )

Steps:

  • In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
  • Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
  • Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

SWEET DREAMS BAKERY CHOCOLATE CAKE WITH COCOA FROSTING



Sweet Dreams Bakery Chocolate Cake With Cocoa Frosting image

This recipe is courtesy of Sweet Dreams Bakery in Memphis --- I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! --- it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference --- no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 cups sugar
1/2 cup sifted unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon pure vanilla extract
1 1/2 cups mini chocolate chips, divided
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter, room temperature
5 cups confectioners' sugar, sifted
1/2 cup full-fat milk (I used half and half cream)
2 teaspoons vanilla
3/4 cup sifted unsweetened cocoa powder, plus
3 tablespoons sifted unsweetened cocoa powder

Steps:

  • For the cake; set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
  • In a medium bowl sift first 5 ingredients into a medium bowl.
  • In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
  • Divide the batter evenly between the pans.
  • Sprinkle 1/2 cup chocolate chips over the batter in each pan.
  • Bake cakes about 25-30 minutes or until they test done.
  • Cool completely.
  • For frosting; beat the butter in a large bowl until fluffy.
  • Gradually beat in 3 cups confectioners sugar.
  • Beat in 6 tablespoons milk and 2 teaspoons vanilla.
  • Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
  • Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
  • Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
  • Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
  • Decorate as desired.

BAKERY SHOP FROSTING



Bakery Shop Frosting image

This is a rich, but not overly sweet, frosting often favored by bakery shops because of its durability. It holds its shape (seemingly forever) and freezes well. It is very fluffy, good for filling in cracks and uneven spaces and for covering large areas on a cake.

Provided by Olha7397

Categories     Dessert

Time 20m

Yield 3 cups

Number Of Ingredients 6

2 tablespoons flour
1/2 cup non-dairy powdered coffee creamer
1/2 cup water
2 cups sifted confectioners' sugar
1/2 cup butter (room temperature) or 1/2 cup hard margarine (room temperature)
2 teaspoons vanilla

Steps:

  • Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
  • In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
  • Hitech Cooking.

Nutrition Facts : Calories 695, Fat 36.4, SaturatedFat 24.6, Cholesterol 81.3, Sodium 248.2, Carbohydrate 92.6, Fiber 0.1, Sugar 87.3, Protein 1.6

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the frosting will taste. This means using real butter, cream cheese, and milk, rather than margarine, powdered milk, or water.
  • Beat the butter or cream cheese until it is light and fluffy: This will help to incorporate air into the frosting, making it smooth and creamy.
  • Gradually add the sugar: Adding the sugar all at once can make the frosting grainy. Instead, add it in small batches, beating well after each addition.
  • Use a variety of flavors: There are endless possibilities when it comes to frosting flavors. You can use extracts, spices, cocoa powder, or even fruit purees to create a unique and delicious frosting.
  • Don't overbeat the frosting: Overbeating the frosting can make it stiff and gritty. Beat it just until it is smooth and creamy.
  • Chill the frosting before using: Chilling the frosting will help it to set and firm up. This will make it easier to spread and pipe.

Conclusion:

Frosting is a delicious and versatile way to add flavor and decoration to your baked goods. With so many different recipes to choose from, you're sure to find the perfect frosting for your next cake, cupcake, or cookie. Remember to use fresh ingredients, beat the butter or cream cheese until it is light and fluffy, and gradually add the sugar. Don't overbeat the frosting and chill it before using. With these tips in mind, you'll be able to create a delicious and beautiful frosting that will make your baked goods even more enjoyable.

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