Best Grocery Store Frosting Recipes

SHELF STABLE BUTTERCREAM FROSTING

Steps:

• 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.

HOMEMADE GROCERY STORE FROSTING RECIPE

Steps:

• In the bowl of a standing mixer or in a large bowl with an electric hand mixer, blend the butter and shortening on low speed. Gradually add about half of the confectioner's sugar. Keep the mixer on low when adding additional ingredients, but you may increase the speed to medium when blending. Blend in the vanilla, salt and four tablespoons of the milk or water. Gradually add the rest of the confectioner's sugar and mix very well until the frosting is smooth. If necessary, add additional milk or water to desired consistency.

SOFT SUGAR COOKIES WITH RASPBERRY FROSTING

Steps:

• Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
• Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
• While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
• To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
• Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
• Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.