This shelf-stable buttercream frosting is a lifesaver for home bakers who need something delicious, reliable, and cottage food-approved.
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
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
Equipment
- Stand Mixer
- Paddle attachment
- Whip attachment
- Silicone Spatula
- Separate bowl for coloring
Ingredients
- 1 cup Sweetex High Ratio Shortening or traditional vegetable shortening if Sweetex is unavailable (8 oz)
- 7 cups Powdered Sugar 2 lbs
- 9 tablespoon Water
- 1 teaspoon Clear Vanilla Extract
- ½ teaspoon 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 teaspoon of water at a time until you reach your desired consistency.
Notes
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!
Join Our Online Community for Cottage Food Bakers!
Are you a passionate cottage food baker looking to connect with others who share your love for baking? We’d love for you to join our friendly and supportive online community!
In our space, you’ll find a vibrant group of bakers exchanging tips, sharing recipes, and offering advice on everything from perfecting your buttercream to navigating local regulations. Whether you're a seasoned pro or just starting out, there’s always something new to learn and share.
Why join us?
- Connect with Fellow Bakers: Network with others who understand the joys and challenges of cottage baking.
- Share and Discover Recipes: Exchange your favorite recipes and discover new ones.
- Get Expert Advice: Access tips and tricks from experienced bakers and industry experts.
- Support and Encouragement: Find motivation and support from a community that understands your passion.
Don’t miss out on this opportunity to be part of a dynamic group that’s dedicated to baking excellence and community spirit. Click the link below to join us and start connecting with fellow cottage food bakers today!
Kendra says
Loved the recipe. I want to try to make this a peanut butter buttercream. To do that, do you add the peanut butter? And how much peanut butter would you add?
Also, if I were to add other flavors, do you minus the vanilla and add the other flavor or do both?
Better Baker says
So glad you loved the recipe! You can definitely swirl in about a third to a half cup of peanut butter—I like to fold it in after the buttercream is fully whipped. I usually leave the vanilla in and skip any other added flavors. You can swirl it for that marbled look or mix it all the way through. Both ways are delicious!
Better Baker says
The reason it calls for 7 cups of powdered sugar and still ends up with about 5 cups of frosting is because powdered sugar loses a lot of volume once it's mixed. It’s super airy and fluffy when measured dry, but when you beat it with shortening and liquid, it compacts and takes up less space. So yes, the math checks out—just a little food science at work!