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.
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Servings: 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.
