Grocery Store Frosting Recipe?

Baking By bakernoob Updated 25 Mar 2015 , 8:43pm by Emorales2984

bakernoob Posted 1 Apr 2014 , 10:40pm
post #1 of 22

Ok so I am making cakes for my nieces baby shower and for one of them she asked if I could make frosting just like the one's at the grocery store. I have no problem doing that because it's her shower but I don't know how to make it exactly. Anyone have a recipe? I'm talking about the pre-made cakes at places like Walmart or wherever. TIA!

21 replies
howsweet Posted 1 Apr 2014 , 11:02pm
post #2 of 22

I think they have zinc oxide in them. They never have to be refrigerated. Seriosuly are you talking about the whipped stuff or the regular? Often they'll sell you some icing - I know Kroger does. In fact sometimes I see it for sale just set out with the other foods. It's not cheap, which is absurd...

bakernoob Posted 1 Apr 2014 , 11:06pm
post #3 of 22

Quote:

Originally Posted by howsweet 
 

Seriosuly are you talking about the whipped stuff or the regular?

 

I didn't know there were different kinds. I haven't bought one of those cakes in ages.

enga Posted 1 Apr 2014 , 11:09pm
post #4 of 22

Okay here's one a bride I did a cake for, (likes Walmart frosting), LOVED!

 

Fluffy Crusting BC

 

Amount

Ingredient

2 Cups

Shortening

8 Cups

Powdered Sugar

1/2 tsp

Salt

2 tsp

Clear Vanilla Extract

1 tsp

Butter Flavor

1/8 tsp

Almond Extract (optional)

6 Ounces

Heavy Whipping Cream

 

Directions:

In stand mixer, layer ingredients as follows: Shortening, sugar, salt, flavorings, and then cream. Mix on low until liquid is incorporated, then turn up to high and continue mixing for 8-10 minutes.

 

*I got it off here a couple of years ago, it doesn't need refrigerating and it tastes pretty good to not have butter in it.

bakernoob Posted 1 Apr 2014 , 11:53pm
post #5 of 22

Thank you! I am not partial to that type of frosting but she said one of her close friend's only likes that kind and wanted her to be able to have some. I will have to try it out :-)

enga Posted 2 Apr 2014 , 12:13am
post #6 of 22

You're welcome bakernoob, me neither. I gave her samples of SMBC and AB, she hated both of them. Different strokes for different folks I guess :roll: 

bakernoob Posted 2 Apr 2014 , 12:34am
post #7 of 22

Haha exactly! I thought maybe she was comparing it to frosting out of the can (though I think that is much better still) but she said even her friend's wedding cake was something similar to grocery store cake because she couldn't stand all the different things she tried during her cake tastings! Maybe it's just what she's used to.

bakernoob Posted 2 Apr 2014 , 12:36am
post #8 of 22

Either way I'd take SMBC or AB any day!

craftybanana Posted 2 Apr 2014 , 12:47am
post #9 of 22

Quote:

Originally Posted by enga 
 

Okay here's one a bride I did a cake for, (likes Walmart frosting), LOVED!

 

Fluffy Crusting BC

enga, does this take a longer time to mix since there is no more trans-fat in shortening anymore? I would love to try this, but I've read that BCs without those trans-fats have to be mixed longer in order to not be gritty anymore. Just curious because I've tried a good recipe on here and it came out gritty cause I didn't mix it long enough due to no trans-fats (at least that's what I was told was the problem). Thanks!

enga Posted 2 Apr 2014 , 1:03am
post #10 of 22

Hey craftybanana, I did use HRS in mine but the person cbrosado said that you could use either one. She also said that she uses 10X PS instead of 6X because it makes some recipes gritty. HTH

 

 http://cakecentral.com/recipe/fluffy-crusting-buttercream#TOJhbBU0SfdjROwE.99

enga Posted 2 Apr 2014 , 1:04am
post #11 of 22

Quote:

Originally Posted by bakernoob 
 

Either way I'd take SMBC or AB any day!

IKR, I LOVE SMBC! ;-D

Dani1081 Posted 2 Apr 2014 , 1:42am
post #12 of 22

trans fats, or lack thereof, do NOT make your frosting gritty. Gritty powdered sugar makes your frosting gritty.  Trans fats affect the feel on the tongue of the frosting and the spreadability. It will NEVER affect the grittiness. 

craftybanana Posted 2 Apr 2014 , 2:27am
post #13 of 22

@ enga, good to know, I only use 10x powdered sugar (I think) cause that's all I've ever seen. But I'll be sure to double check now :)

@ Dani1081: Thanks for clarifying that :) Now I will try to make ABC again! I have noticed that cane sugar came out better than the other sugar (which was not specified on the package what type it was).

 

I also love the fact that heavy whipping cream is in this recipe.... mmmm I love that stuff, a little dollop in the coffee makes it oh so smooth and rich and creamy.... which makes decaf that much better!

enga Posted 2 Apr 2014 , 3:28am
post #14 of 22

@crafty, I just used the last of some horrible sugar I bought at a restaurant supply store on sale. It was made from beet sugar and very gritty. I'll never make that mistake again, cane sugar all the way from now on. I remember someone on here saying that they found 10X at Sam's or Walmart, think I'm going to check them out.

 

I keep hearing about double fat heavy cream on the UK thread :eek:, what I would give to put that in a cup of Joe, lol. I did plop a spoon of BC in a cup of coffee once being lazy, it was delish :-P!

howsweet Posted 2 Apr 2014 , 3:35am
post #15 of 22

Quote:

Originally Posted by bakernoob 
 

 

I didn't know there were different kinds. I haven't bought one of those cakes in ages.


Your customer probably knows - just ask her if she wants the whipped or regular. The whipped is slightly less sweet, or at least lighter.

craftybanana Posted 2 Apr 2014 , 1:44pm
post #16 of 22

Quote:

Originally Posted by enga 
 

@crafty, I just used the last of some horrible sugar I bought at a restaurant supply store on sale. It was made from beet sugar and very gritty. I'll never make that mistake again, cane sugar all the way from now on. I remember someone on here saying that they found 10X at Sam's or Walmart, think I'm going to check them out.

 

I keep hearing about double fat heavy cream on the UK thread :eek:, what I would give to put that in a cup of Joe, lol. I did plop a spoon of BC in a cup of coffee once being lazy, it was delish :-P!


BC in coffee? Now that sounds nice! I wish it was easier to find full fat stuff here in the USA, people seem to be afraid of the stuff (even though it's what our brains are made of). As for 10x cane sugar, my local grocery store carries the Dominoes brand which touts that it's pure cane sugar (minus whatever cornstarch is in there). I'm pretty sure Walmart carries it too, I just try to stay out of their parking lot cause I'm liable to get run over or my car will get dinged. :lol:

enga Posted 2 Apr 2014 , 2:07pm
post #17 of 22

I've been meaning to check on finding some. I remember something about the laws I think, oh well, another cup of coffee and I'll remember, lolz.

 

You know what, I think most of these companies are adding more cornstarch to the ps to cut corners lately. They should have a % on the label, but yeah, like that's going to happen.

 

As far as Walmart's parking lot I've seen safer deer crossings :lol: 

bakernoob Posted 2 Apr 2014 , 4:04pm
post #18 of 22

Ok thanks howsweet.

craftybanana Posted 9 Apr 2014 , 7:38pm
post #19 of 22

Quote:

Originally Posted by enga 
 

Okay here's one a bride I did a cake for, (likes Walmart frosting), LOVED!

 

Fluffy Crusting BC

 

Amount

Ingredient

2 Cups

Shortening

8 Cups

Powdered Sugar

1/2 tsp

Salt

2 tsp

Clear Vanilla Extract

1 tsp

Butter Flavor

1/8 tsp

Almond Extract (optional)

6 Ounces

Heavy Whipping Cream

 

Directions:

In stand mixer, layer ingredients as follows: Shortening, sugar, salt, flavorings, and then cream. Mix on low until liquid is incorporated, then turn up to high and continue mixing for 8-10 minutes.

 

*I got it off here a couple of years ago, it doesn't need refrigerating and it tastes pretty good to not have butter in it.


Just wanted to say that I just made that frosting, and it was delicious! This is my first time making a frosting that wasn't grainy! :D It was however a bit thin, like coolwhip so I added a bit more powdered sugar, but that might have been because I used unsalted butter (couldn't find my shortening),  only vanilla for the flavoring (4 tablespoons), or a bit too much cream. It came out less sweet than other buttercreams as well! ;-D;-D So thanks again!

lcubed83 Posted 9 Apr 2014 , 8:00pm
post #20 of 22

This is so funny!  I had a friend ask for a cake with "real vanilla buttercream frosting like for weddings."  OK.....

 

After more questions, I did a Hi Ratio ABC (using Indydebi's recipe with extra vanilla.)  She loved it!  "It's perfect!"  

 

One of the guests stopped me and said, "I'm really particular about cake, and this one is wonderful!"

 

Thank you, Betty Crocker and Indydebi!!

enga Posted 9 Apr 2014 , 8:14pm
post #21 of 22

You're welcome craftybanana, I'm glad you liked it :wink: 

Emorales2984 Posted 25 Mar 2015 , 8:43pm
post #22 of 22

Grocery store frosting is called Riches satin smooth buttercream

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