This Crisco Frosting Recipe tastes like Bakery Icing (2024)

FAQs

What kind of icing do professionals use? ›

Choose Swiss meringue Buttercream if you:

want to level up your cake decorating from traditional American buttercreams (the ones that use just butter/powdered sugar.) Most pro-decorators will likely use this for sharp, clean sides and detailed designs.

When it comes to frosting, it's best to lean into the topping's richness. That means using full-fat ingredients like shortening to your advantage. Although butter has a creamy, sweet taste, it still contains some moisture, making it susceptible to melting — cue, shortening.

Most commercial bakeries are using a buttercream made with shortening rather than butter, because it is more stable, especially if it gets warm. Sadly it has a dreadful mouthfeel and doesn't taste as good as frosting made with butter. If you cool your cupcakes properly before frosting them, the frosting won't melt.

Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes it easy to pour into pastry bags to fulfill your decorating dreams.

By far the most common frosting category, buttercream is made from combining some type of fat, like butter, with sugar. It may also include other ingredients like eggs for a fluffier texture or cream, which is used to make this vanilla buttercream recipe extra rich and smooth.

Crusting buttercream (or frosting that lightly sets) is perfect if you need your frosting to keep its shape. You can use it for cake decorating, piping swirls on cupcakes or for making buttercream flowers.

A-Two things set bakery-style icings apart from all homemade versions: the fat used and the addition of an Italian meringue. Unlike buttercream icings, which are made with real butter, many commercial products are made with a solid vegetable shortening, such as Crisco.

Sweetex does not contain any trans fats and is made up of partially hydrogenated soybean and palm oils with both monoglycerides and diglycerides. Crisco, in comparison, is made up of soybean oil (not partially hydrogenated) and then fully hydrogenated palm oil, among some other ingredients.

If you want to add additional flavor to the dish, lard is the right choice. Shortening is ideal for its neutral flavor, many professional bakers use it for icing.

Raid your pantry for flavor boosters.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

How to make store bought icing like bakery icing? ›

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

One ingredient that is vital for the success of any bakery, however, is icing shortening.

Best frosting for: beginner cake bakers

If you're a cake baker just looking for the basics, American-style buttercream is a good place to start. No need to worry about syrup temperature or whipping meringue: just cream together butter (or shortening) and sugar, and you're basically set.

Frosting is the thickest of these confections and is ideal for spreading or piping on cakes, cupcakes and cookies. Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries.

Fondant is actually more expensive than other icings, which is why most bakers recommend buttercream instead for budget-savvy brides.

Royal Icing:

Similar to fondant, the use of egg white allows royal icing to dry to a hard, matte finish –making it extremely stable in all conditions. It will stay firm for a long period of time, which is why royal icing is the most popular choice for destination weddings, or for long periods of travel.

About Premium Icing Sheets

These sheets are extremely flexible, stand up in all climates, and offer easy-peel backing. Premium Icing Sheets are made of sugar, taste great, and will last up to two years on the shelf from the date of manufacture when properly sealed.