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!
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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.
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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!