22 Reviews of Authentic No Refrigeration Bakery Frosting/Icing

From: chef in ohio

On Dec 15, 2008

This is one of the best frostings I have used. I made 2 batches this weekend and both turned out great. On the first batch I used the recommended amount of almond extract and it was a little strong, so on the second batch I reduced it to a 1/2 tsp and it was perfect. Great recipe that I will for sure be adding to my recipe box. Thank you for sharing! Happy Holiday's!

From: Troy38

On Dec 9, 2008

This is the best frosting that I have ever made hands down. It has great texture and spreads very smooth. I will be using this one for now on. I used butter flavored Crisco sticks. I mixed this up in my 4 1/2 qtr Kitchen Aid mixer and the frosting filled it up about 3/4's of the bowl. So it makes a lot at a time.

From: kitchenslave03

On Jun 24, 2008

Wonderful!!! Used it to frost an elaborate princess castle cake for my daughter's 4th birthday. I used half French vanilla creamer and half regular. I also omitted the almond extract because my son doesn't like it, and added extra clear vanilla and a pinch of salt. Thanks so much.

From: Stacywoo

On Jul 25, 2008

Oh Kittencal!! You have gotten me in trouble yet again. I have been searching for a frosting that is just like one from a bakery in my area, which I only get twice a year on birthdays. This is the best EVER!!! I used this recipe and made it a cream cheese frosting by only using 1 cup of shortening and 8 oz. of cream cheese - plus I used milk rather than water. This is so very good, but very very bad for my figure. I've already eaten so much between the beaters, bowl, and spatula and I haven't even cut my cake yet!!! I put it on a Five Flavor Pound Cake. Thanks again for a great recipe. I'll make this one over and over again!!

From: shellbee

On Nov 29, 2008

This is great...especially during the warmer months.Plus it makes alot and stores easily in the fridge so you can frost another cake at some other time. Thanks, as usual your recipes are always winners!

From: CoffeeB

On Feb 13, 2009

I'd have to say what I like best about this frosting...well actually there are a few things...one - it's not so sickeningly sweet as alot of frostings tend to be. Second...that whatever I'm making the frosting for...I don't have to keep it refrigerated. I do have the leftovers in the fridge, but like you said, just pop it out for 1/2 an hour and it's good to go. Great vanilla frosting recipe Kitz. !~ I used this to frost Mom's Sour Cream Chocolate (Sheet) Cake.

From: ColCadsMom

On Dec 5, 2008

03/20/08: EXACTLY what I was looking for! This tastes EXACTLY like birthday cake frosting! But what makes it even better is that you can control your own sweetness by using a touch less or more sugar! Having a frosting that is as delicious as buttercream and needs no refrigeration is a dream come true! I use this to frost Kittencal's Easy One-Bowl Vanilla Cupcakes, and it is truly a winning combination! Kitten, you are a miracle worker! UPDATE: I made this recipe again for my son's 8th birthday. I tinted some of the icing blue and some green, and using a star tip swirled it onto cupcakes for him to take to school. I also frosted a small cake for his home birthday. NO ONE, students or faculty, could believe that this was homemade. This is the perfect bakery frosting!

From: adopt a greyhound

On May 21, 2009

Great frosting. I made it to top White Almond Sour Cream Wedding Cake. I made half a recipe and was perfect for the 15 X 10 inch jelly roll pan. I had French Vanilla coffee creamer and read the extracts incorrectly and put in 1 t. each. Still was great.

From: krstee

On Sep 6, 2009

This is a great recipe. I am going to use it for my daughter's birthday cupcakes. I wanted to take it for a test run this weekend before her birthday party, and I cut the recipe in 1/2 because I didn't need THAT much frosting... I didn't have almond extract, so I added butter extract. I also found that adding just a pinch of salt helped balance the flavor. I mixed in on the (Kitchen Aid) mixer for several minutes on high so I could make sure it was whipped as much as possible to make it lighter. I did end up adding another 1 t of vanilla and 1 T of meringue powder (don't know if that helped any though). I didn't add too much water at first and when I tried piping it out (practice), it was too stiff, so I added more water (probably 1/4c-1/3c total) and then the icing was perfect consistency for piping. I am really looking forward to making her cupcakes for her birthday - this frosting will be the best!

From: Ethan's Mom

On Mar 12, 2009

I loved this recipe! It took no time to whip up and coloured nicely. Thanks so much for posting - this is a keeper for me!