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Shelf Stable Buttercream Frosting

This non-refrigerated frosting is perfect for home-based cottage foods bakers who can not use dairy products in their recipes
4.86 from 7 votes
Prep Time 30 mins


  • Mixer with whip attachment


  • 1 cup Sweetex High Ratio Shortening 8 oz
  • 7 cups Powdered Sugar 2 lbs
  • 2 tbsp Water
  • 1 tsp Loranne Princess Cake and Cookie
  • 1/2 tsp Salt


  • Using your mixer with the paddle attachment, whip the shortening on medium speed for about 5 minutes or until very light, scraping the sides of the bowl as needed.
  • Add the Loranne flavoring, water and salt and mix to combine.
  • Add the powdered sugar, a few cups at a time and mix until all the powdered sugar has been combined.
  • Remove the paddle attachment and switch to a whip attachment. Whip the frosting mixture on medium until it is very light. This is the trick to making it taste like bakery frosting, so don;t skip the whipping part!
  • The frosting is now readty to us. If you prefer a thinner frosting for icing cakes, just add 1 tsp of water at a time until you have your desired consisitacy.
  • Frosting can be stored at room temperature in a tightly sealed container for several weeks. You can also freeze the frosting in smaller qualtities and defrost at room tep=moerature as needed.