This is a whipped frosting similar to those that use flour but I use corn starch instead.

This frosting does not crust. It does color well.

Whipped Frosting made with corn starch


  • 3 Tbs corn starch
  • 1 cup milk (or 2 Tbs melted butter + water to make 1 cup)

  • 1/2 cup shortening

  • 3/4 cup butter
  • 1 cup sugar
  • 1 Tbs vanilla


    Whisk corn starch into the milk and cook in saucepan on medium heat, stirring constantly until thick. Take it off the burner and cool until about room temperature, stirring occasionally to prevent lumps.

  1. Meanwhile, put sugar into a blender and blend on high speed until superfine like powdered sugar. Add to butter and shortening and cream together. Add vanilla. Switch to the whip attachment and add the thickened corn starch mixture (you may want to blend the corn starch mixture in the blender first if it seems lumpy or you forgot to stir enough). Whip until it’s the consistency of whipped cream.



mija10417 Says... 10 Oct 2010 , 9:37am

Does this frosting need to be refrigerated? If so, how long would it be able to stay at room temperature?

litlecuchi Says... 11 Oct 2010 , 6:27pm

I wonder the same thing as mija10417. Thanks

audhobbs Says... 20 Oct 2010 , 8:57am

is this frosting gritty at all? does it pipe well?

LaSombra Says... 20 Oct 2010 , 9:12pm

It holds up pretty well outside the fridge. I have no problem piping it, as long as there are no bits of the cornstarch stuff. I've gotten to where I always put it in the blender, no matter what because it's so annoying to get a chunk of it stuck in your tip.

It is not gritty, as long as you use superfine sugar or blend it up fine

miggitycakes Says... 25 Feb 2011 , 8:34pm

This tasted great and I was able to smooth it fairly easily. It is a nice change from the overly sweet and heavy buttercream.

Emily70 Says... 23 Jun 2011 , 8:32am

Does it has the same consistency adn like flavor just less sweet as the butter cream? I love how butter cream works but it seems too sweet for some people

denise0627 Says... 14 Oct 2011 , 6:50am

Can i just use the powered sugar, and how much should i use?.....dont have a blender or food processer right now to blend the graunlated sugar

LaSombra Says... 28 Nov 2011 , 12:15pm

@denise: I'm not sure how powdered sugar would work out. You can find "bakers sugar" in the grocery store (not in walmart, though). IT's a superfine sugar and that's what I prefer to use anyway. C&H has it in a container that looks like a milk carton. You can get it in large quantities at a restaurant supply store also...

@Emily: It's a lighter consistency, but still holds up well when piping.

lilbummie Says... 5 Feb 2012 , 8:13pm

just wondering there any thing i can use as a sub for the shorting i currently dnt have any and i personally dnt like when the frosting comes out oily..srry i been hard on that since i bought wilton icing from the tub it was horrible and feels like u put ur hard in straight crisco

LaSombra Says... 17 Feb 2012 , 3:19pm

@lilibummie: you can use all butter if you want. It just won't be as stable with heat...

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