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My Favorite Shelf-Stable Buttercream Frosting Recipe

Published: · Modified: by Better Baker · This post may contain affiliate links · 113 Comments

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

shelf stable buttercream

Jump to Recipe Print Recipe

This recipe is a dairy-free twist on classic American buttercream, making it perfect for summer weddings, farmers' markets, or any event where refrigeration might be a challenge. If you’re a home baker working under cottage food laws, this fluffy white frosting will quickly become one of your go-to recipes.

I’ve recently updated the recipe with new details and tips based on feedback from readers, so you’ll have everything you need for perfect results. Whether you’re trying this frosting for the first time or coming back to a favorite, I hope you enjoy the improvements!

Cottage Food-Approved Recipes

One of the most common questions I hear from cottage food bakers is: “How can I make my recipes taste just as good when I can’t use dairy products?”

I completely understand! Adapting your favorite bakes to meet state cottage food laws can feel tricky, but don’t give up on your bakery dreams. With the right recipes, you can still create baked goods that are every bit as delicious—without breaking the rules.

Here are two of my favorites:

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!)

shelf stable 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:

Shelf-Stable Buttercream

  • 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!

shelf stable buttercream

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. 

shelf stable buttercream

Choosing the Right Food Coloring for Your Frosting

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

  1. 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.

  2. Liquid Food Colors: These work well for lighter, pastel shades but can thin out your frosting or batter.

  3. 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!

Shelf-Stable Buttercream

Shelf-Stable Buttercream

Shelf-Stable Vanilla 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.
4.88 from 16 votes
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Prep Time: 30 minutes
Author: Better Baker
Servings: 5 cups

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
  • 9-12 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. Start with 9 tablespoons of water and mix until combined. If the frosting feels too thick, add water 1 tablespoon at a time until smooth and pipeable. Most bakers find that 10–12 tablespoons total gives the best balance of stability and spreadability.
  • 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.
  • 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

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.

FAQ: Shelf-Stable Shortening Buttercream

I’ve updated this post to include answers to the most common questions asked in the comments.

How long can this frosting sit out on a cake?

This frosting is shelf-stable and safe at room temperature. On a mini cake at a table, it can sit out for 1–2 days, depending on the temperature and humidity. For best freshness, cover the cake or serve it within the first day.

Can I freeze this frosting?

Yes! It freezes well for 3–6 months. Store in an airtight container, bring to room temperature, and rewhip before using.

Can I make this frosting sugar-free?

Sugar-free powdered sugar substitutes don’t behave the same as regular powdered sugar. They can affect texture and stability. If you try it, start with a small batch and adjust the liquid as needed.

Why does the recipe call for 7 cups of powdered sugar but only make about 5 cups of frosting?

Powdered sugar is airy when measured. Once beaten with shortening and water, it compacts and takes up less space. That’s why the yield seems smaller.

Does this frosting crust and hold up for decorating?

Yes! It crusts enough to pipe details and even take impressions from texture mats or quilt molds.

Can I add other flavors (like peanut butter or almond)?

Yes! You can replace or reduce the vanilla and add another flavoring. For peanut butter buttercream, fold in ⅓ to ½ cup peanut butter after whipping for the best texture.

 

Related Recipes

Looking for more frostings that hold up without refrigeration? Try these reader favorites:

💛 If you loved this recipe, please consider leaving a 5-star review in the comments below. It helps more bakers find this recipe and supports the blog!

More My Favorite Recipes

Comments

  1. Janis Armstrong says

    I loved the recipe for the Shelf Stable Buttercream Frosting. I would love the shelf stable cream cheese and the chocolate bakers frosting also.
    Being in Florida we always need Frostings that hold up in the heat !
    Thank you J. Armstrong

  2. Better Baker says

    Hi Janis! I'm so glad you enjoyed this recipe. I'll work on another post with some yummy variations very soon!

  3. Karen says

    Would love the cream cheese and chocolate frosting recipes! Thanks for this one.

  4. Better Baker says

    Hi Karen, I'll put that on my list of recipes to publish ASAP! Thanks so much for stopping by!

  5. Natalie says

    Thank you SO much for this shelf-stable Buttercream. I'm debating starting my own cottage business and your tips & experience are very helpful. I'm looking forward to seeing your shelf-stable cream cheese frosting recipe. =)

  6. Kristy Layton says

    5 stars
    This is a great recipe and super helpful for me! I would love to get the shelf stable cream cheese frosting and chocolate baker's frosting too! Thank you VERY much!!!

  7. Better Baker says

    Hi Kristy, so glad you enjoyed this recipe. I've got a part 2 to this post coming soon!

  8. Better Baker says

    Hi Natalie, so glad you are enjoying my blog! There has never been a better time to start a home-based bakery! You can also join my Facebook group for home bakery business tips. Here's the link: https://www.facebook.com/groups/474052560472378 p.s. Shelf-stable cream cheese and chocolate recipe coming soon!

  9. Sonja Albaugh says

    5 stars
    I am so relieved to have found your web site!
    I'm starting a Cottage Bakery and some of the cookie sandwiches I make would have required cream cheese-but you saved the day.
    Thank you so much for sharing your knowledge.
    P. S. You know I've booked marked this.

  10. Jennifer Meshberger says

    I would love to get the shelf stable cream cheese frosting and chocolate frosting. I am giving this a try right now!

  11. Kofo Kola-Olugboye says

    5 stars
    Thank you so much for this recipe.. I'll love to have the stable cream cheese and chocolate frosting recipes please.

  12. Becky says

    Hi! Thanks for posting this recipe to the Cottage Bakers Facebook page. I'm doing 200 mini cupcakes for a June wedding and need a frosting that'll stand up to the heat! Does this have a firm texture that'll be suitable to pipe onto cupcakes in the classic rose design? And one final question: I am looking for a shelf-stable cream cheese-tasting frosting to pipe onto red velvet cupcakes. Do you have one you'd be willing to share? Thank you so much for sharing your knowledge.

  13. Dawn Bushong says

    Hi, I am getting ready to make your icing, it sounds great and exactly what I need.
    Could you also email me your Cream Cheese and Chocolate Frosting recipes?
    Thank you so much
    Dawn

  14. Better Baker says

    I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂

  15. Better Baker says

    Hi Becky, This frosting does hold up well for piping all sorts of patterns. I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂

  16. Better Baker says

    Hi Kofo! I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂

  17. Better Baker says

    Hi Jennifer, So glad you found this blog post useful. Thanks for stopping by!
    I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂

  18. Better Baker says

    Hi Sonja, What a nice comment! So glad you found this blog post useful. Thanks for stopping by!

  19. Better Baker says

    Hi Kristy, I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂

  20. Johnathan says

    4 stars
    I found this buttercream and tried it for the first time. the only downside was that after following it by weight, it was very dry, thankfully the tip of extra water really helped out. smooth, soft and indeed tasted like the ones you get at the supermarket. Thank you for sharing this and I look forward to seeing more from you

  21. Gigi Mueller says

    I can't wait to try this as a filling for macarons. My daughter in law loves them, but she lives in Florida, so shipping them takes a few days, but this sounds perfect. Thank you!

  22. Melissa Bennett says

    5 stars
    Thank you so much for posting cottage food safe recipes. I haven't been charging for cakes because I didnt think I could!

  23. Better Baker says

    Hi Melissa, So glad you enjoyed the Shelf Stable Buttercream Frosting recipe. If you'd like to learn more about selling your baked goods legally, you can check out this article.

  24. Lee says

    5 stars
    Thank you for this recipe. I need a recipe that can hold up in a warm environment. Thank you. I am interested in the cream cheese and chocolate recipe too. Thank you

  25. Joni Matalavage says

    I just ordered the shortening. I can't wait to try your shelf stable recipe frosting perif recipe. I absolutely would love to have your cream cheese and chocolate frosting shelf stable recipe as well thank you in advance

  26. Kathy Powell says

    Hello! Did you ever post your recipes for the chocolate & cream cheese shelf stable frostings? I searched the website but couldn’t find them. I would love to have them if you would be so kind as to email them to me. Thanks so much.

  27. Sarah York says

    Have you posted the shelf stable chocolate buttercream recipe somewhere? I didn't see it on the website...

  28. Sharon Reed says

    I am new to cottage baking and would love to have your shelf stable chocolate buttercream and cream cheese frosting recipes. I will be looking for your Facebook page and look forward to following you for more tips and recipes.
    Thank you for sharing!

  29. Melissa McClure says

    5 stars
    The recipe worked amazing. I am a cottage food baker and trying to find shelf stable APPROVED frostings (and still taste good) has been a challenge. Thank you for this recipe. I haven’t been able to find your chocolate or cream cheese shelf stable recipe. Could you please email me the recipes? Thank you ❤️

  30. Kate says

    Hi all! Is this icing stiff enough to pipe cupcakes with? Does it give it a smoothe finished look or a greasy?

  31. Denna says

    5 stars
    Just what I have been looking for. Great recipe. Thank you.
    Look forward to your cream cheese frosting recipe.

  32. Becky Tackett says

    5 stars
    This is too good, I couldn’t keep myself from tasting and re-tasting…a little addictive! I would sure like to have your cream cheese and chocolate recipe versions as mentioned in the original post of this recipe. Thanks so much for sharing with us!

  33. Kim Golden says

    Can’t wait to try this recipe.
    I can’t find the shelf stable chocolate frosting or cream cheese frosting you mentioned - can you point me in the right direction?? Thanks!

  34. Debra Stephenson says

    I’d love the chocolate buttercream recipe! Thank you! Debra

  35. Sonya says

    Can't wait to give this a try.

  36. Becca Markley says

    Trying this today! Would love the chocolate and cream cheese recipe! So appreciate you and all of the incredibly helpful information you share with us!! Has helped me take the leap into a cottage food bakery!
    Thank you!

  37. Melanie McMahon says

    Can you send me the shelf stable recipes for chocolate buttercream and cream cheese frosting....Thank u!

  38. Kay Ezzell says

    Your suggested shortening isn’t available. What would be a good substitute?

  39. Mary Bush says

    Where do you find the ratio content on the shortening can? Also, I would love to have the shelf-stable chocolate buttercream and cream cheese frosting recipes! Thank you!

  40. Heather says

    I'm so excited to try this recipe! I'm new to the home bakers clan and am looking for more shelf stable recipes. Is there anyway I could get your shelf stable chocolate and cream cheese frosting recipes please?!

  41. Jodie says

    Just tried this frosting, it turned out great. Would love to get other shelf stable frosting recipe you have.

  42. Donna says

    I would also love your shelf stable cream cheese and chocolate recipes.

  43. Kelly H says

    I am so happy I discovered your site - would love the chocolate and cream cheese frosting recipe please! Thank you!

  44. Mary Zong says

    5 stars
    Can this recipe be used to pipe flowers on cupcakes?

  45. Katina Ninos says

    I'm so glad I came across this recipe, as I just started my cottage bakery.
    What is the best way to color this buttercream?

  46. Tracy Beatty says

    Do you have the shelf stable chocolate buttercream recipe?

  47. Ava says

    5 stars
    Thank you for offering this recipe. I am so glad I came across. Looking forward to using this recipe. I am also very interested in the other two frosting recipes if you don’t mind . Thanks again
    Ava

  48. Brenda Polson says

    Love this recipe! Please share your cream cheese and chocolate recipes 😊

  49. Em says

    3 stars
    I tried this twice. 1 c. Shortening. 2 lbs. powered sugar. First time I had to add a lipt more water. Second time used 1-1/3 c. shortening. Still too dry. The tub of shortening I bought was 24 Oz. and after using over 2 c. there is probably 2 c. left. Is there a truck to measuring this????

  50. Tina says

    Excited to try this recipe!

  51. Rachael Shumaker says

    Excited to try this recipe!! Also looking for the cream cheese and chocolate frosting recipes as well!!

  52. Ellen says

    Thanks for the recipe .
    I would love any other shelve stable non dairy recipe you would like to share.

  53. Linda says

    This recipe was a god send. Thank you so much. I can't wait to try the cream cheese recipe. Again thank you from the bottom of my ❤️

  54. Better Baker says

    You are very welcome!

  55. Dale says

    I just tried making this and it was so incredibly dry! I couldn't even mix all of the powdered sugar in (like not even close, maybe about half). Do you know what I could be doing wrong? I used 8 oz of Crisco. After the initial whipping (before adding in the preferred sugar) it was very melted looking...was it supposed to get fluffy at that stage? I'm so stumped where I went wrong!

  56. Karen says

    I would like to have your cream cheese recipe please.

  57. Christy McDaniel says

    I’m interested in possibly starting a side business for selling cupcakes but want yummy frosting that will still meet the cottage law guidelines. I can’t wait to try your frosting. I would also love to try your cream cheese and chocolate recipes as well. Thanks.

  58. Better Baker says

    Hi Christy, I'll be publishing them very soon! Thanks for your feedback and best of luck with your new cupcake business!

  59. Better Baker says

    Hi Dale, Several people have commented that theirs turned out a little too stiff. I've adjusted the recipe to 3 Tbsp. water but you can att a little more or less as you need. In regards to your whipping question, Sweetex whips better than Crisco, so that may be why yours is looking a bit more melted. Hope you give it another try. Thanks for commenting!

  60. Better Baker says

    You can use any vegetable shortening, like Crisco. I'll see if there is a better link for the product. Thanks for letting me know.

  61. Brandy says

    I cannot wait to try this! I purchased the Hobby Lobby brand and was not thrilled with the flavor. Thanks for sharing this!!! I too would love the Shelf Stable Cream Cheese and Chocolate as well!

  62. Jill House says

    I love having this recipe for a food market in the future!

  63. Better Baker says

    So glad you enjoyed it. Thanks for commenting!

  74. Terri Walent says

    5 stars
    I have been using Sweetex for years! It makes the ultimate creamy frosting with that shine. Everyone loves the frosting I use on my cakes. Sweetex has changed their recipe so I had to change my amounts in my recipes.

    I would love your shelf-stable cream cheese frosting and chocolate baker’s frosting recipe too!

    I will be ordering the flavors from LorAnn also.

    Thanks so much!

  75. Emmi says

    How do I keep this frosting from turning hard the next day?

  76. Better Baker says

    Hi Emmi, to keep a buttercream from crusting over, you would need to add more fat to it. So increase the shortening by a few tablespoons and see how it goes. Keep us posted if you give it a try!

  77. Tracy says

    My frosting had almost a grainy like texture but I didn't sift the Powdered sugar. If I did, would that change the texture to make it more smooth or should I add more liquid?

  78. Laura Stewart says

    never mind - just saw you mention it with your chocolate frosting. thanks

  79. Jodi says

    This is my go to buttercream recipe its all I use.smooth creamy and I whip the crap out of it so it's light and fluffy and doesn't have that greasy taste.

  80. Better Baker says

    I agree! Whipping it takes it to the next level!

  81. Whitney says

    I tried to make this frosting today but it was so overwhelmingly sweet. Is there anything I can do to lessen the sweetness?

  83. Yesenia says

    Can i use palm shortening with this, or does it have to be vegetable shortening? Thanks in advance for your answer!

  84. Better Baker says

    Palm shortening should work!

  85. Laura says

    Can I use palm shortening instead of vegetable shortening?
    Thank you!

  86. Cassie says

    5 stars
    Thanks so much for this recipe! Where could I find the Sweetex High Ratio Shortening in Florida?

  87. Deb says

    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.

  88. Victoria says

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

  89. Brit says

    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.

  90. Brit says

    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.

  91. Cassie says

    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!

  92. Better Baker says

    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

  93. Better Baker says

    Hi there,

    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/.

    Best,
    Allyson

  94. Better Baker says

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

  95. Better Baker says

    Hi there,

    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.

    Best, Allyson

  96. Lisa Baswell says

    Do you have a shelf stable cream cheese frosting?

  97. Erin says

    Would this frosting work well on cookies as well? I'm looking for a dairy free frosting that doesn't stick to packaging.

  98. Melissa says

    5 stars
    I used your recipe for the frosting on my husband's cake and it turned out awesome! I only have one question. I used gel food coloring to make a bunch of different colors, but for some reason the green made the frosting separate and it was for the grass piping tip and it got so chunky it wouldn't come out anymore. Did I do something wrong or is it harder to color because it's made with shortening instead of traditional butter? I assumed fat is fat so it would color just the same. Any suggestions would be helpful as I plan on making this for my daughter's first birthday in a week. Thank you!

  99. Diana says

    Does this crust enough to imprint good enough to be seen like the quilt mold?

  100. Ivern says

    Why is the recipe telling me to add 7 cups of powdered sugar and 1 cup of shortening to make 5 cups of frosting?

    I think you messed something up...

  101. Kendra says

    5 stars
    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?

  102. 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!

  103. 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!

  104. Maddie says

    5 stars
    This is exactly the frosting recipe I needed!! Absolute life saver. How long does this frosting keep in the freezer (3-6 months)?

  105. Shawna says

    Love the recipe! My only question is, when adding flavoring, do I still use the vanilla? Or just switch it out?

  106. Denise says

    Thanks for sharing. Could I use this to fill in a whoopie cookie? If the cookies were placed in an airtight container, could they be left out, or would they have to be refrigerated?

  107. Better Baker says

    Yes! That’s one of my favorite ways to use it. If the cookies are filled and stored in an airtight container, they can be left at room temp for a day or two. And check back soon. I'm publishing my favorite whoopie pie recipe!

  108. Better Baker says

    If you're adding a different flavor, you can swap out the vanilla entirely or reduce it, depending on the flavor you're using.

  109. Better Baker says

    So glad it helped! Yes, this frosting freezes well for 3 to 6 months. Just bring it to room temp and rewhip before using!

  110. Ashleigh says

    Hi! Love this recipe for my mini cakes I've been doing! Now I am looking at adding sugar free cakes to my bakery, would substituting sf powered sugar work in replacement? Or would I need to tweak it some? I'm having trouble finding a tried and true sf recipe.

  111. Whitney says

    5 stars
    This frosting is great! When I doubled it, it looked really wet. I followed all the same steps. Not sure where I went wrong.

  112. Wanda says

    How days can this icing sit out on a mini cake on a table

  113. g says

    4 stars
    it worrked well just with the shortening it turned out grainy

4.88 from 16 votes

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