This Crisco Frosting Recipe tastes like Bakery Icing (2024)

FAQs

How to make store frosting taste like bakery? ›

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.

American Buttercream

It's the kind of frosting most often found on cupcakes at your neighborhood bakery and at birthday parties. Due to all of the powdered sugar used to stiffen this frosting, it's harder to flavor, especially with other sweet elements like fruit preserves or caramel.

It adds stability

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.

But, this ingredient is now more commonly used in cakeries for cake icing. Why Do Bakers Use Icing Shortening? Icing is typically made by whipping sugar and fat. Unlike common fat sources like butter, shortening is completely white, so it's very useful if you want to achieve a bright white color for your icing.

Bakeries do it for the visual appeal — those cupcakes with a huge swirl of frosting piped on sell for big bucks. It also is a time-saving method.

If the doctored frosting is too thick or stiff to spread, start by beating with a mixer on high speed to incorporate air, and if that isn't sufficient, beat in milk, cream, coffee, or even flavored coffee creamer 1 tablespoon at a time.

Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.

It will taste different. The taste that butter gives the buttercream is really unique and the flavour of margarine and shortening is a little bit different so if you've ever tasted buttercream made with actual butter I'm sure you will be able to taste the difference when it's made with something else.

Fondant, a firm sugar icing, is perhaps one of the most popular wedding cake coatings. Why? Due to its clean, polished look, Tiffany MacIsaac of Buttercream Bakeshop says it's extremely versatile, meaning you can add on edible illustrations, sugar crystals and flowers, and other decorative elements.

Yes, absolutely. The benefit of baking with Sweetex as opposed to Crisco is that the added emulsifiers can hold in more moisture, allowing for tastier and softer baking.

Do professional bakers use shortening? ›

Shortening is ideal for its neutral flavor, many professional bakers use it for icing. Pastry novices might prefer shortening since it has a higher melting point than lard or butter, meaning you won't have to scramble to keep the pastry dough cold.

Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work.

Want to make your own Italian Buttercream Icing right at home? Buddy customized this recipe from one he used at The Culinary Institure of America and was shown to him by a group of students for whom he did a demonstration.

Shortening does tend to hold more air bubbles when you beat it, so it can give cakes a lot of lift. But if you use too much of it, it has a flatter flavor and can give a cake a heavy or greasy mouth feel.

Hydrogenated shortenings are made by adding hydrogen gas to heated oil, producing firmness. Margarines are emulsions containing about 80 percent fat, from either animal or vegetable sources, plus water, salt, emulsifiers, and sometimes milk solids.

Try peppermint, almond, lemon, coconut, maple, rum extract, etc. Add in salt. Store-bought frostings can be incredibly sweet, so adding in salt helps to cut the overly sugary flavor.

Making a glaze from canned frosting

The basic process is simple: scoop any flavor of canned frosting into a microwave-safe bowl and heat it on high for 30 to 45 seconds, stirring in between each interval until you achieve your desired consistency. For half a can of frosting, reduce the cooking time by half.

You can give store-bought frosting a fluffier texture by mixing in heavy whipping cream. Just add a tablespoon at a time until it's your desired consistency.

Decorate while the frosting is still wet. Let rest for an hour to allow the frosting enough time to firm up. Once the frosting has returned to its original room temperature consistency, you can pipe more details on the cookie!