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My Favorite Shelf-Stable Buttercream Frosting Recipe

Published: · Modified: by Better Baker · This post may contain affiliate links · 107 Comments

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

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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!)

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.

 

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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

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.
4.93 from 14 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 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

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! 

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.
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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!

More My Favorite Recipes

Comments

  1. Rachael Shumaker says

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

  2. Ellen says

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

  3. 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 ❤️

  4. Better Baker says

    You are very welcome!

  5. 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!

  6. Karen says

    I would like to have your cream cheese recipe please.

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. Jill House says

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

  13. Better Baker says

    So glad you enjoyed it. Thanks for commenting!

  24. 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!

  25. Emmi says

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

  26. 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!

  27. 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?

  28. Laura Stewart says

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

  29. 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.

  30. Better Baker says

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

  31. 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?

  33. Yesenia says

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

  34. Better Baker says

    Palm shortening should work!

  35. Laura says

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

  36. Cassie says

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

  37. 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.

  38. Victoria says

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

  39. 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.

  40. 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.

  41. 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!

  42. 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

  43. 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

  44. Better Baker says

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

  45. 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

  46. Lisa Baswell says

    Do you have a shelf stable cream cheese frosting?

  47. 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.

  48. 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!

  49. Diana says

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

  50. 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...

4.93 from 14 votes

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