This shelf-stable buttercream frosting is a lifesaver for home bakers who need something delicious, reliable, and cottage food-approved.

shelf stable buttercream

This recipe closely mimics classic American buttercream but without the dairy, making it perfect for summer weddings, farmers’ markets, or any event where refrigeration might be tricky.

If you’re a home baker following cottage food laws, this fluffy white frosting will quickly become one of your go-to recipes!

I’m excited to share that this recipe has recently been updated. I’ve added some new details and tips based on feedback from readers like you to make sure you have everything you need for perfect results.

Whether you’re making this frosting for the first time or coming back to a favorite, I hope you enjoy the improvements!

Cottage Food-Approved Recipes

A common question from cottage food bakers is: “How can I make my recipes taste just as good when I can’t use dairy products?”

I get it! Adapting your recipes to meet state cottage food laws can be challenging, but don’t give up on your bakery dreams! Instead, find recipes like this one that are friendly to cottage food regulations.

Here are a few of my favorites:

Easy Chocolate Icing Recipe: No Butter

Dairy-Free Sugar Cookies

Royal Icing Recipe with Meringue Powder

My Professional Baker’s Frosting Recipe

If you’ve been on my website before, you probably know I used to own and operate a chain of cupcake shops.

Our buttercream frosting was a huge hit throughout the Midwest! I used plenty of unsalted butter and cream, so it wasn’t shelf stable, but this recipe uses the same technique! (bonus points because it is also a vegan buttercream!)

Ingredients for Shelf-Stable Buttercream Frosting

If you’re looking for a delicious, non-refrigerated frosting that’s perfect for cottage bakers, this shelf-stable buttercream is your go-to recipe. It mimics the smooth, fluffy texture of classic American buttercream while being dairy-free and suitable for room-temperature storage. Here’s what you’ll need:

Sweetex high-ratio shortening (or vegetable shortening): Provides a stable base, creating a smooth, creamy frosting similar to butter.
Powdered sugar: Sweetens and helps achieve the perfect frosting consistency.
Water: Adds necessary moisture for smooth blending.
Clear vanilla extract: Use this if you want a whiter buttercream
Salt: The right amount of salt improves the oily mouth feel from the shortening.

This frosting is perfect for piping, and spreading, and keeps at room temperature for up to 7 days. It’s a great option for home bakers and cottage food businesses who need a reliable, tasty frosting that doesn’t require refrigeration.

Jump to Recipe

Hi-Ratio Shortening for a Creamier Frosting

Whenever possible, I prefer to use high-ratio shortening like Sweetex because it mimics real butter in the recipe. If you can find Sweetex, it will give your frosting a glossier, smoother finish.

If high-ratio shortening isn’t available, you can substitute traditional vegetable shortening like Crisco. While it works well, the frosting won’t have the same creamy mouthfeel and texture as when using Sweetex.

How to Make Grocery Store-Style Buttercream Frosting

This frosting tastes like the kind found in grocery stores because of how it’s whipped.

Step 1: Using the paddle attachment, beat the shortening at a low speed in the bowl of a stand mixer until it becomes soft. Add the water, salt and vanilla. Mix to combine. (It should look like mayonnaise)
Step 2: Add half the powdered sugar and mix to combine. Slowly add the other half and mix until there are no dry spots.
Step 2: Switch to the whisk attachment and mix on medium speed until it gets fluffy and light. (about 5 minutes)

This process whips the frosting until it’s fluffy, white, and smooth, giving it that perfect grocery store-style texture!

Adjusting the Consistency of Your Shelf-Stable Buttercream

To achieve the perfect consistency for your shelf-stable buttercream, focus on adjusting the amount of water.

If the frosting is too thick, add water one teaspoon at a time, mixing thoroughly after each addition.

This allows you to gradually soften the frosting to reach a smoother, more spreadable texture without compromising its stability. Remember, a little water goes a long way, so add it slowly until the frosting is just right for your needs.

Is Buttercream Shelf-Stable?

Traditional American buttercream, made with butter, heavy cream, and confectioners’ sugar, isn’t technically shelf-stable but can be kept at room temperature for 2-3 days due to its high sugar content, which helps preserve the dairy ingredients.

However, this particular fluffy frosting recipe is dairy-free, making it both shelf-stable and heat-stable. It can be stored unrefrigerated for up to 7 days in an airtight container and holds its smooth, pipe-able texture even in warm weather, making it ideal for outdoor events like summer weddings.

Does Buttercream Frosting Need to Be Refrigerated?

For storage, this frosting can be kept at room temperature in a sealed container for up to 7 days. If you’re preparing in bulk, you can refrigerate or freeze it. Just bring it back to room temperature and give it a quick whip before using.

How to Add Flavor to Buttercream Frosting

If you want to switch up the flavor of this buttercream frosting, it’s super easy! Just follow the recipe as usual, then stir in your favorite flavoring.

I love using baker’s emulsions—they’re like extracts but suspended in water instead of alcohol. This is perfect for frosting because you won’t lose any flavor during cooking, like when baking. You could even try adding a bit of peanut butter to the mixing bowl for a delicious twist!

My Favorite Flavor Combinations:

Almond: Perfect for cookie frosting!
Princess Cake and Cookie: Gives your frosting a wedding cake flavor.
Cheesecake: For a cottage food-safe cream cheese frosting.
Coffee: Ideal for a rich mocha flavor.
Butter: Use as a base for vanilla frosting.
Lemon: Provides an amazingly intense natural lemon flavor.

You can also combine flavors for a unique taste. My go-to combo is Princess, Lemon, and Almond for a signature wedding cake flavor.

Note: These flavors are very concentrated, so start with just a drop or two and add more as needed.

Adding Color to Shelf Stable Buttercream Frosting

To add color to your buttercream frosting, simply follow these steps:

Divide and Conquer: Separate your leftover frosting into smaller portions, depending on how many colors you want to create.
Mixing: Add food coloring to each portion directly in the mixing bowl. Start with a small amount and mix until you achieve the desired shade.
Plastic Wrap Trick: For easy piping, spread the colored frosting onto a sheet of plastic wrap, roll it up, and snip the end. This keeps the frosting neat and pipe-able when transferring to a piping bag.

With these simple steps, you can easily add vibrant colors to your buttercream frosting.

Choosing the Right Food Coloring for Your Frosting

The best type of coloring for your baking depends on what you’re aiming for:

Gel Food Colors: These are excellent for vibrant, precise colors without changing the consistency of your frosting or batter. They’re highly concentrated and easy to control. For this, I recommend Americolor gel food colors. Their Soft Gel Paste is especially great for achieving bright, consistent shades with minimal effort.
Liquid Food Colors: These work well for lighter, pastel shades but can thin out your frosting or batter.
Powdered Food Colors: Ideal for adding color without extra moisture, making them perfect for dry mixes or maintaining texture in frostings.

For the best results, especially if you want intense, reliable colors, go with Americolor gel food colors!

Better Baker Club Shelf Stable Frosting

This creamy, delicious frosting is a lifesaver for home bakers who need a shelf-stable, warm-weather friendly, and cottage food bakery-approved frosting.

4.91 from 11 votes

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Prep Time: 30

Author: Better Baker

Servings: 5 cups

Ingredients

▢ 1 cup Sweetex High Ratio Shortening or traditional vegetable shortening if Sweetex is unavailable (8 oz)
▢ 7 cups Powdered Sugar 2 lbs
▢ 9 tbsp Water
▢ 1 tsp Clear Vanilla Extract
▢ 1/2 tsp Salt

Instructions

Using the paddle attachment of your mixer, whip the shortening on medium speed for about 5 minutes or until very light, scraping the sides of the bowl as needed.
Add the vanilla extract, water, and salt, and mix to combine.
Gradually add the powdered sugar, a few cups at a time, and mix until all the powdered sugar is combined.
Switch to the whisk attachment and whip the frosting mixture on medium until it is very light and fluffy, usually about 5 minutes.
The frosting is now ready to use. If you prefer a thinner consistency for icing cakes, just add 1 tsp of water at a time until you reach your desired consistency.

Notes

Store the frosting at room temperature in a tightly sealed container for up to 7 days, or freeze in smaller quantities and defrost at room temperature as needed.

Give My Chocolate Shelf Stable Buttercream Frosting a Try!

My easy, rich chocolate frosting recipe is perfect for cottage food bakers. It’s a creamy delicious variation of this recipe and will make your cakes and cupcakes irresistible!

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Lisa Baswell

Saturday 3rd of August 2024

Do you have a shelf stable cream cheese frosting?

Cassie

Thursday 18th of July 2024

Hey thanks for your recipe! I’m opening up a home bakery and I’m super sad that I can no longer use butter in my frosting. I’ve tried making an all shortening frosting recently and I hated the texture and the taste was totally off. Does the sweetex shortening have a better mouthfeel than typical vegetable shortening does? It’s expensive and only comes in 50lbs so I’m worried I’ll buy it and not like it and waste my money so any advice would really help me. Would you suggest using half shortening half vegan butter? Would that be allowed? Thanks for all your help I appreciate it!

Better Baker

Saturday 20th of July 2024

Hi there,

Sweetex does offer a better mouthfeel than regular vegetable shortening. If you're hesitant to buy a large quantity, try a mix of half shortening and half vegan butter for better texture and taste. You might also check local stores for smaller quantities.

Good luck with your bakery!

Best, Allyson

Brit

My family has been using this recipe before the 1980s with occasionally replacing butter for shortening in less humid, hot states. Florida makes it hard to get buttercream frosting that doesn't melt; is there a healthier, more natural, high melting point substitute for vegetable shortening? Butter Buttercream melts shortly after taking it out of the fridge and I don't like the idea of egg in frosting. Please help. Thank you.

I understand the challenges of making buttercream frosting in Florida's heat. A healthier, more natural high melting point substitute for vegetable shortening can be tricky. Have you tried the ermine frosting recipe on my site? It might be a good alternative for you. You can find it here: https://betterbakerclub.com/icing-recipe-no-powdered-sugar/.

By the way, I'm a non professional that likes to bake free for friends and family occasionally at home. Any help would be greatly appreciated. Thank you.

Victoria

Wednesday 17th of July 2024

Hi I just wanted some clarification on the recipe. How much powdered sugar is it? Is it 7 cups or 2lbs?

For clarification, the recipe calls for 2 pounds of powdered sugar, which is approximately 7 cups.

Deb

Sunday 14th of July 2024

I don’t understand your ingredients, is it 1 cup high ratio shortening AND 8oz of vegetable oil or is it OR 8 oz vegetable oil? Since you are listing bulleted products it’s confusing to have two ingredients under one bullet which is why I think you meant use shortening OR oil. Please let me know as I’d like to try your product. Thank you.

I understand the confusion. The recipe should read as "1 cup Sweetex High Ratio Shortening OR 8 oz vegetable shortening." You can use either Sweetex High Ratio Shortening or vegetable shortening, but not both.

I hope this clarifies things! Let me know if you have any other questions.