If you've been searching for a bakery-style frosting that doesn't need to be refrigerated, this recipe is a great place to start. It’s a smooth frosting that pipes beautifully and stays stable longer than traditional frosting made with only butter.
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Why Bakers Love This Shelf Stable Frosting Recipe
This recipe is a dairy-free twist on classic American buttercream. It's perfect for summer weddings, farmers' markets, or events where heat 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.
Freshly Updated with Helpful Tips
I’ve recently updated this recipe with more ingredient details and recipe tips based on reader feedback, so you’ll have everything you need to make great no-refrigeration frosting.
One reader shared her 5 star review:
⭐⭐⭐⭐⭐“Thank you SO much for this shelf-stable frosting. I'm debating starting my own cottage business and your tips and experience are very helpful.”
Another reader said :
⭐⭐⭐⭐⭐“Thank you so much for posting cottage food safe recipes. I haven't been charging for cakes because I didnt think I could!”
A cottage baker wrote:
⭐⭐⭐⭐⭐“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.”
And this 5 star review might be my favorite:
⭐⭐⭐⭐⭐“This is too good, I couldn’t keep myself from tasting and re-tasting…a little addictive”
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?”
Adapting your favorite recipes to meet state cottage food laws can feel discouraging, 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.
My Professional Baker's Frosting Recipe
You might already know that I used to own and operate a chain of cupcake shops. We were known throughout the Midwest for our buttercream frosting and people went BANANAS for it! The recipe that I'm sharing today isn't the same (because that one had butter and milk) but the baker's technique is the same.
The Secret to Bakery-Style Frosting
The secret to getting that light, fluffy bakery-style texture is all in the mixing technique.
You’ll learn the basic method in the step-by-step instructions below, or you can check out my post on the best KitchenAid attachments for frosting.
Ingredients for Shelf Stable Frosting
This shelf stable frosting uses a handful of simple ingredients to create a smooth, fluffy bakery-style texture that holds up well at room temperature.
Shortening – Creates the stable base for the frosting and gives it that classic bakery-style texture.
Powdered sugar – Sweetens the frosting while helping create a thick, fluffy consistency perfect for piping and spreading.
Water – Adds a smooth whipped texture. See instructions for how much to add for adjusting stiffness.
Clear vanilla extract – Keeps the frosting bright white.
Salt – This is the secret ingredient to help reduce the oily mouthfeel that shortening can sometimes have.
Substitutions and Variations
Sweetex high-ratio shortening is my top choice for this recipe because it creates a softer texture and smoother mouthfeel than regular shortening.
Regular vegetable shortening like Crisco will still work well if you don’t have access to Sweetex.
Palm shortening can also be used, although the texture may be slightly firmer depending on the brand.
How to Make Shelf Stable Buttercream Frosting
This frosting tastes like the kind found in grocery stores because of how it's whipped.
Mix the Base
Using the paddle attachment, beat the shortening on low speed until softened. Add the water, salt, and vanilla, then mix until smooth and creamy. It should resemble mayonnaise in texture.
Add the Powdered Sugar
Add half of the powdered sugar and mix until combined. Add the remaining powdered sugar and continue mixing until no dry spots remain.
Whip Until Light and Fluffy
Switch to the whisk attachment and whip on medium speed for about 5 minutes, or until the frosting becomes light, fluffy, and airy.
How to Adjust the Frosting Consistency
If your frosting seems too thick, add water one teaspoon at a time while mixing. Be patient here. A little extra liquid can quickly turn a stiff frosting into a smooth, creamy frosting that pipes beautifully. Mix well after each addition and stop once the texture feels light and spreadable.
This process whips the frosting until it’s fluffy, white, and smooth, giving it that perfect grocery store-style texture!
Is This Buttercream Shelf-Stable?
Traditional American buttercream isn't technically shelf-stable, however, this particular frosting recipe is dairy-free. That makes it both shelf-stable and heat-stable.
Storage and Make-Ahead Tips
- Store at room temperature – Keep the frosting in an airtight container for up to 7 days.
- Make ahead friendly – You can make this frosting several days in advance. Before using, give it a quick mix to bring back the smooth, fluffy texture.
- Great for warm weather – This frosting holds up well for summer weddings, farmers markets, porch pickups, and other events where refrigeration may not be available right away.
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.
My Favorite Flavor Combinations
I love using LorAnn flavorings. Here are some of my favorites:
- Almond: Perfect for cookie frosting.
- Princess Cake and Cookie: Gives your frosting a wedding cake flavor.
- Cheesecake: This is what I use in my Dairy Free Cream Cheese Frosting.
- Coffee: The best way to get a strong coffee flavor.
- Butter: Use as a base for vanilla frosting.
- Lemon: Provides an amazingly natural lemon flavor.
Note: These flavors are very concentrated, so start with just a drop or two and add more as needed.
Shelf-Stable Vanilla Frosting
Video
Equipment
- Stand Mixer
- Paddle attachment
- Whip attachment
Ingredients
- 1 cup Shortening Sweetex works best, but use traditional vegetable shortening if Sweetex is unavailable.
- 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, 9 tablespoon of 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.
- If the frosting feels too thick, add water 1 tablespoon at a time until you reach your desired consistency. Most bakers find that 10–12 tablespoons total gives the best balance of stability and spreadability.
- Switch to the whisk attachment and whip the frosting mixture on medium until it is very light and fluffy.
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
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!
Karen says
Would love the cream cheese and chocolate frosting recipes! Thanks for this one.
Better Baker says
Hi Karen, I'll put that on my list of recipes to publish ASAP! Thanks so much for stopping by!
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. =)
Kristy Layton says
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!!!
Better Baker says
Hi Kristy, so glad you enjoyed this recipe. I've got a part 2 to this post coming soon!
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!
Sonja Albaugh says
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.
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!
Kofo Kola-Olugboye says
Thank you so much for this recipe.. I'll love to have the stable cream cheese and chocolate frosting recipes please.
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.
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
Better Baker says
I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂
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 🙂
Better Baker says
Hi Kofo! I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂
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 🙂
Better Baker says
Hi Sonja, What a nice comment! So glad you found this blog post useful. Thanks for stopping by!
Better Baker says
Hi Kristy, I'll be publishing that highly requested recipe soon! Thanks for your comment 🙂
Johnathan says
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
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!
Melissa Bennett says
Thank you so much for posting cottage food safe recipes. I haven't been charging for cakes because I didnt think I could!
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.
Lee says
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
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
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.
Sarah York says
Have you posted the shelf stable chocolate buttercream recipe somewhere? I didn't see it on the website...
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!
Melissa McClure says
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 ❤️
Kate says
Hi all! Is this icing stiff enough to pipe cupcakes with? Does it give it a smoothe finished look or a greasy?
Denna says
Just what I have been looking for. Great recipe. Thank you.
Look forward to your cream cheese frosting recipe.
Becky Tackett says
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!
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!
Debra Stephenson says
I’d love the chocolate buttercream recipe! Thank you! Debra
Sonya says
Can't wait to give this a try.
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!
Melanie McMahon says
Can you send me the shelf stable recipes for chocolate buttercream and cream cheese frosting....Thank u!
Kay Ezzell says
Your suggested shortening isn’t available. What would be a good substitute?
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!
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?!
Jodie says
Just tried this frosting, it turned out great. Would love to get other shelf stable frosting recipe you have.
Donna says
I would also love your shelf stable cream cheese and chocolate recipes.
Kelly H says
I am so happy I discovered your site - would love the chocolate and cream cheese frosting recipe please! Thank you!
Mary Zong says
Can this recipe be used to pipe flowers on cupcakes?
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?
Tracy Beatty says
Do you have the shelf stable chocolate buttercream recipe?
Ava says
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
Brenda Polson says
Love this recipe! Please share your cream cheese and chocolate recipes 😊
Em says
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????
Tina says
Excited to try this recipe!
Rachael Shumaker says
Excited to try this recipe!! Also looking for the cream cheese and chocolate frosting recipes as well!!
Ellen says
Thanks for the recipe .
I would love any other shelve stable non dairy recipe you would like to share.
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 ❤️
Better Baker says
You are very welcome!
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!
Karen says
I would like to have your cream cheese recipe please.
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.
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!
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!
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.
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!
Jill House says
I love having this recipe for a food market in the future!
Better Baker says
So glad you enjoyed it. Thanks for commenting!
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Better Baker says
Thanks for commenting! Here is the chocolate shelf stable frosting recipe:https://betterbakerclub.com/chocolate-icing-recipe-no-butter/
Terri Walent says
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!
Emmi says
How do I keep this frosting from turning hard the next day?
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!
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?
Laura Stewart says
never mind - just saw you mention it with your chocolate frosting. thanks
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.
Better Baker says
I agree! Whipping it takes it to the next level!
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?
Better Baker says
You can try my ermine frosting recipe. It is much less sweet. https://betterbakerclub.com/icing-recipe-no-powdered-sugar/
Yesenia says
Can i use palm shortening with this, or does it have to be vegetable shortening? Thanks in advance for your answer!
Better Baker says
Palm shortening should work!
Laura says
Can I use palm shortening instead of vegetable shortening?
Thank you!
Cassie says
Thanks so much for this recipe! Where could I find the Sweetex High Ratio Shortening in Florida?
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.
Victoria says
Hi I just wanted some clarification on the recipe. How much powdered sugar is it? Is it 7 cups or 2lbs?
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.
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.
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!
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
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
Better Baker says
For clarification, the recipe calls for 2 pounds of powdered sugar, which is approximately 7 cups.
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
Lisa Baswell says
Do you have a shelf stable cream cheese frosting?
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.
Melissa says
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!
Diana says
Does this crust enough to imprint good enough to be seen like the quilt mold?
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...
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!
Maddie says
This is exactly the frosting recipe I needed!! Absolute life saver. How long does this frosting keep in the freezer (3-6 months)?
Shawna says
Love the recipe! My only question is, when adding flavoring, do I still use the vanilla? Or just switch it out?
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?
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!
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.
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!
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.
Whitney says
This frosting is great! When I doubled it, it looked really wet. I followed all the same steps. Not sure where I went wrong.
Wanda says
How days can this icing sit out on a mini cake on a table
g says
it worrked well just with the shortening it turned out grainy
Krystal Aikens says
A great frosting, especially for cottage bakery use. I saw in other comments that you were working on a cream cheese variation. Is that posted somewhere?
Jane Edwards says
I have used this frosting for several years now and have shared it with those in Facebook wanting a shelf stable frosting. No question Chocolate shelf stable butter cream how can I use this recipe but make it shelf stable?