Anyone that’s walked into a bakery and bought a cupcake knows – that bakery style buttercream – there is just something DIFFERENT about it. I have made a bazillion buttercream over the years.
I tried the standard one, ok-ish, but not it.
Wilton buttercream… nope, not it.
Italian Meringue buttercream – my favourite for cakes, but still not like the bakery’s do it.
What makes Bakery Style Buttercream different?
A bakery’s buttercream is just SO soft, it feels like it’s melting in your mouth. It holds colour beautifully, can take on any flavour, and the edges of it get slightly crisp while sitting out, which only adds to the whole experience.
Another benefit to this bakery style buttercream? The mix of butter and shortening helps the frosting hold up better when it’s sitting out on display on your table, even in warmer weather. Straight butter buttercreams aren’t always your friend at a summer party where you can’t leave it in the fridge for most of the day.
Go ahead, twist my arm
Last week though, my hand was forced. My cousin had a party for my adorable new little niece, there were cupcakes, and I ate only one. Fool. Where there are bakery cupcakes, you should never sacrifice like that and eat only one. So, I had to make some more at home during the week, which meant I finally had to figure this bakery style buttercream out.
Want the whole Bakery Style Cookies & Cream Cupcake Experience?
Here are the cupcakes that I can’t keep in the house for more than a day. EVERYONE loves these, and there is no need to be spending $4 a cupcake at a bakery for them any more!
Here’s your Bakery Style Buttercream Recipe
So, here it is! After years of trying to get this just right, I finally have, and we are all better for it.
In the notes of the recipe, you’ll find info for when to add flavour and colour. For this batch I added crushed up oreos for my bakery style Cookies and Cream cupcakes. That recipe is a great place to start!
Bakery Style Buttercream Frosting
Ingredients
- 1½ cups butter, room temperature
- 1 cup vegetable shortening, room temperature
- 8 cups icing sugar (powdered sugar)
- 1 tsp salt
- 2 tbsp milk
- 2 tbsp corn syrup (light if you're keeping the buttercream bright white)
- 2 tsp vanilla extract (or other flavouring extract, but start with 1 tsp if using lemon or other strong extract and then taste)
Instructions
- Put the butter and shortening in the bowl of a stand mixer fitted with the whisk attachment. Whip for 7 minutes, until light, fluffy, and white in colour. If you don't have a stand mixer, your hand will probably start to hate you making this recipe. Just whip as long as you can, but the final texture may not be quite the same.
- With the mixer off, add in the icing sugar, salt, milk, corn syrup, and vanilla (or other flavour extract if you're using one). Turn the mixer onto low until all of the sugar has been combined. Turn back up to medium-high and let mix for another 7 minutes.
- At this point, add any food colouring or other flavourings, and whip just long enough to combine
Notes
For the Bakery Style Cookies and Cream Cupcakes: Pulse 15 oreos in your food processor until fine crumbs. Mix into the buttercream at the very end of the recipe when directed to add food colouring or other flavourings.
If you don't have a food processor, add the cookies to a zip lock bag, and hit with a rolling pin or heavy bottomed pan to crumble.
Store in the fridge for up to two days before using, or freeze for up to three months!
Recipe adapted from One Cheap Utah Chick
Tham Xue Li
Hi! What should be the speed for mixing butter and shortening?
Anonymous
Really disappointed in how these came out. I followed your recipes exactly for the cupcakes and icing. The frosting tasted like there was alcohol in it… I think it was the corn syrup. Also the cupcakes did not taste like cookies and cream in any way. They tasted like corn muffins and were much denser than I could have liked. So sad these didn’t turn out 🙁
Katrina
I’m really sorry that these didn’t turn out for you too! For the frosting, I would be surprised if the alcohol taste was from the corn syrup – but, I’ve gotten a similar flavour in other baking, and it ended up being my vanilla extract. Ironically, I’ve found that certain brands of pure vanilla extract (like the one from costco), left my baking with a slight alcoholic flavour, so I went back to using imitation vanilla extract in most baking. I’ll leave you a comment on the cupcakes with what I think might have gone wrong there, in case it could help out someone else.
Sera
It sounds like either you used too much vanilla or need to try a different brand of vanilla…
Bonnie
Where is the CREAM in this “buttercream” frosting recipe? It is quite misleading.
Bren
‘most’ “buttercream” recipes don’t call for actual cream. You ‘cream’ the butter with the shortening. Hence ‘Buttercream’. However having said that, years ago I started replacing the milk in my buttercream recipe with heavy cream. It’s only like 2 TBSP, but it produces such a better frosting. I will try it like it is above, but when something isn’t broke, I don’t fix it. And when I’ve had people tell me my cupcakes are better than Carlos “Buddy” the Cake Boss’s?!…yeah I’m keeping my recipes…
Katrina
I’ll start trying that too Bren! I totally know what you mean too – once you find “THE RECIPE” you never change it (mine is my apple crisp!)
Melissa
I have been searching for a decent buttercream recipe for years. I’ve tried them all. I am so glad I came across this recipe, it is by far the most delicious and most stable buttercream I’ve tried. I put 35% cream instead of milk and it was divine.
Samantha
If I Leave out the corn syrup would the frosting still turn out ok?
Katrina
Hey Samantha, it will change the texture a little bit if you don’t use it. I substitute agave syrup for corn syrup a lot of the time (you can’t tell the difference between them, but a more natural product). You could also use honey, but you’ll get a change in the flavour with that. It’s ok to leave it out, just add a bit more milk, but it won’t have quite the same sheen.
Sherrie
Is this a crusting buttercream?
Katrina
Yes! It’s one of my favourite things about it!! Sorry about the late reply – summer has gotten ahold of me.
Kathy
Do you really add all the powdered sugar at one time? Most recipes add it a little at a time Maybe it doesn’t make a difference?..
Katrina
I do, mainly because I’m a lazy baker/cook. I love to make great tasting things, but I also love to make them the fastest way possible. Add all the sugar and mix on low until it’s mixed in, then turn it up to high to give it a good whip!
Ali
Does this frosting need to be refridgerated after it’s on the cupcakes?
Katrina
Morning Ali! So, you might get a few back and forth comments, but this is my take (and I’ll like to a thekitchn article for you to check out too). It’s the butter in the frosting that you don’t want to leave out too long, BUT, a few days is fine, especially if you use salted butter (something that I always use in baking, against most rules). A few days on the counter, in an air tight container, and you’re fine. More than that though, and I would keep them in the fridge. I don’t think they’ll last more than a few days though 😉 Here’s that article about leaving butter out: http://www.thekitchn.com/does-butter-really-need-to-be-refrigerated-224036
Emily
Can you use this recipe as a filling in between cake layers? Is it stable enough for that? I need to find a great cookies filling for my son’s birthday cake I don’t know if it’ll ooze out though.
Katrina
Make sure that your cake layers are totally cool before icing, and this would make an AMAZING filling (it won’t ooze)! I’ve been planing on doing a cake version for the kids to celebrate their first week back at school 🙂 I hope your son has a great birthday!
Anonymous
Okay, Wow!!!! This stuff is amazing !!! I give it 10 stars ! I have been searching for a good buttercream recipe, and this one is IT !!! Im never trying another recipe again, this one is perfect just as it is!
Katrina
Woop whoop! I’m totally dancing in my seat reading this – which is not at all weird. Glad you loved it as much as I do!
diana
Will clear vanilla extract give it an alcohol taste
Katrina
The only time I’ve found a bit of an alcoholic taste, is when I bought the pure vanilla from Costco. Since then I’ve stuck to imitation, which is what your clear extract will be, so I think you’ll be fine. If you haven’t noticed that flavour in other baked goods using it, your shouldn’t notice it in this.
Jenny P
Best frosting I’ve ever made! Thank you so much! I’ll use this one for any baking from now on. I didn’t have milk so I used cream and it turned out wonderful. So delicious I’ve been patting myself on the back since I made it. Awesome!
rosa linda
would this buttercream frosting work under fondant? i haven’t tried your buttercream yet but it sounds good .
Rebecca
I’m such a sceptic when it comes to trying new recipes, especially when it comes to cakes and frosting as for a long time I’ve stuck to my basic recipe that has always worked perfectly. That being said I was desperate to find a cookies and cream frosting that I loved, and couldn’t get your recipe out of my head until tonight when I finally gave it a try. The only changes I made were that I used golden syrup instead of corn syrup as its so much easier to come by in the UK, which may have impacted the taste a little, but wow o wow. I’m thrilled to find a recipe that makes a generous amount to fill and cover a cake, for a start. I’m a strictly butter or margarine only kinda girl for my buttercream but this recipe is amazing. I can’t quite explain it. It uses the same amount of icing sugar as i usually do, but doesn’t taste too sweet, and its silky and smooth but firm at the same time, whereas buttercream just.. isn’t! This is a fab recipe, I might even add more of the Oreos next time. Have yet to try fondant over the top though so we will see how that goes, but I am seriously thinking about changing my usual recipe to this one if it does work well with fondant! It just tastes so damn good and that texture!!! This is going to be one of my forever favourite recipes, thank you so much. You are a goddess!
Anonymous
Hi ? I made the icing and it turned out perfect. Taste great too! I can’t wait to use it again??
Katrina
So glad you liked it!!!
faerietalefarmer
OmiGOD! THIS IS IT! THIS IS THE FROSTING I’VE SPENT MY ENTIRE LIFE LOOKING FOR! IT’S ABSOLUTELY GODDARNED DELICIOUS! I didn’t like the shortening in it, it has this weird oily aftertaste, but made with just butter it was absolutely (expletive)ing amazing!
Katrina
BEST COMMENT EVER!!! Glad you loved it!
Anonymous
On my screen, steps 2 and 4 are blank. Is that intentional, or just a problem with my browser loading?
Katrina
Sorry about this. It’s a wonky issue with the recipe card. I’m slowly going though and fixing them, but it has to be done one at a time and is taking me a while.no steps are actually missing though. It added extra numbers where there was just a line break.
Erin Fredricks
Amazing buttercream!!! I’ve looked for years and I’m saying You Nailed It!!! Thank you so very much! I’m sharing this with everyone I know immediately. Thank you
Anonymous
thanks for posting this recipe I have used it 6 times!
Chrissy Downey
Why are ther no steps 2, & 4?
Katrina
Hi Chrissy, sorry, it’s a glitch that happened with the recipe card. I’m working my way through all my posts to correct the extra step numbers (it just added a number wherever there was a blank line, so there were no actual steps missing). I’ve corrected this recipe card now for you.
Anonymous
Would this frosting be ok on a layered cake for an OUTDOOR baby shower? It’s been pretty hot and we are worried about it melting….
Katrina
Hey, so, this question is giving me stress because I would die inside if the frosting melted all over the place on you!
Now, this recipe will hold up much better than an all butter buttercream. Butter will start to melt around 90°F, but vegetable shortening is solid until 115°F. The reason I did this frosting as a mix was the taste. Butter (along with vegetable shortening) just gives that better flavour. So, I’ve got two options for you.
One, swap the amounts of butter and shortening, so you have a higher shortening to butter ratio.
Two, switch to all vegetable shortening, but buy the butter flavored one to try and compensate flavour wise.
If you’re making it with the crushed oreo, or another flavoring, that will help mask the shortening flavour too.
I hope you have an INCREDIBLE baby shower and that it isn’t too hot ?
Crystal
The absolutely most amazing buttercream frosting I have ever had!!!! I’m on my 2nd batch right now…..THANK YOU!!!!!
Laura
Hi! This is a recipe I must try! I’m going to be making a ruffled baby shower cake soon and was wondering if this frosting would hold up for ruffles? Thanks and happy baking!
Katrina
Hi Laura, im so sorry for the delay – I’ve been up at a cottage with no access to wifi and a crazy spotty cell signal. Ive never done a ruffle with this frosting. Im sure that it would hold up, bit it’s a bit “gritty” once the edgs dry. I have done a ruffle with this one though, from my salted caramel cake. You can flavour the buttercrram with anything, just leave out the caramel and add whatever you like. I love it just with a bit of vanilla for a nice simple flavour, and raspberry flavoring is always a hit in our house 🙂 I’m back home Sunday morning if you have any other questions!! https://www.kitchentrials.com/2018/02/23/salted-caramel-cake/
Theresa Thorp
Wonderful frosting!
Do I need to sift the sugar first? My second batch seemed like it had too much sugar and it was more grainy looking.
Katrina
Hi Theresa, it never hurts to sift the sugar, and that is probably where the grainy texture came from. I am admittedly a cook and a baker who frequently rushes projects along where I can because there are usually three kids in the kitchen “helping” me, which typically takes 50% more time to do anything as is ? I almost never take the time to sift ingredients, or scoop dry ingredients into measuring cups, but both practices do make for better results!
Tina Mashlan
I make a recipe very similar to this I got from a retired baker. The only difference is he added a simple sugar instead of the milk and corn syrup. His recipe mixes very hot water with powder milk n sugar mix till sugar dissolves and mix in. I made before and was great. Now the last 2 times I have made it is too soft. I talked to him the other day and he said to reduce the water and maybe put in fridge so nice and cold. Did and still soft. Any ideas what I’m doing wrong? Mixing too much, not enough or maybe need more powder sugar? Would appreciate any ideas.
Candace
Hi Katrina! I just love this icing! I’ve tried many different recipes and this one is the best and the only one that I use. Just wondering if you have a chocolate version. I have some chocolate lovers in the family. Thank you.
Katrina
Hi Candace! I can’t believe I’m about to write this – but I don’t have a go-to chocolate buttercream recipe. I’m pretty sure when my two Aunts and my cousin see this they’re going to scream at me – I’ve got a lot of chocolate lovers in the family too (including my husband, OMG I suck right now!). I have a few chocolate frosting recipes that I love, but I kind of flip around between them depending on what kind of cake I feel like making. One of Bo’s (the husband) favourite chocolate cakes that I’ve made is this one: https://www.food.com/recipe/6-layer-dreamy-chocolate-mousse-cake-paula-deen-376839 It’s got tons of moist layers of chocolate cake, with a chocolate mousse in between, then you cover the outside with this incredible chocolate fudge layer, and top it with chocolate curls. Ignore the pictures on that recipe page, because most people just doubled the mousse and put that on the outside – don’t do that! The fudge frosting is INCREDIBLE! Check out the picture of it on the front of the magazine it was originally printed in here (I still have this 12 year old magazine in my office, that’s how much we love this cake!).
Jessica
I LOVE THIS RECIPE! I’ve made it twice, and both times were flawless. It is the best tasting, best textured frosting I’ve ever made from scratch. THANK YOU!
Katrina
Thanks Jessica!! It makes me so happy to hear when someone likes one of my recipes 🙂
Lorraine Pappas
Do I use salted or unsalted butter in this recipe?
Katrina
I always just use salted butter, but it’s because I hate keeping two types stocked in the fridge. You can use either one.
Shoaib
Is this vanilla frosting super sweet? I’m looking for a recipe that isn’t too sweet and doesn’t harden too much in the fridge.
Katrina
Hi Shoaib, honestly, I do find this frosting on the sweet side. My kids love it, but I prefer a mirangue buttercream. It will harden in the fridge, but it’ll be nice and soft if you take it out 30-45 minutes before serving. Sorry! Here’s a link to my favourite buttercream – you would just omit the caramel and add a bit more vanilla to your taste. https://www.kitchentrials.com/2018/02/23/salted-caramel-cake/
Shoaib
Thank you
Toni
I made this today for the first time and love it! I didn’t have corn syrup, will try next time with it. Can I add maple syrup to this?
Sarah Rice Sylvester
I made this today. It’s beautiful. I like the addition of salt for flavor but I do hit grainy pieces if undissolved salt every so often. Any advice? I thought salted butter instead of unsalted but that won’t be the equivalent of a teaspoon
Ofelia M Rodriguez
I tried this recipe and it was a hit with my family. The only change I wade was substituting the milk for heavy cream. It was so light and fluffy and delicious. Thank you for posting.
Katrina
That’s great to know Ofelia, I’m so grateful you took the time to come back and comment, because it can help other people out when they’re looking for substitutions! I’m so glad you liked it 🙂
Shovaun Marler
I am a hobby baker and LOVE making pretty cakes for my friends. I have never been satisfied with any buttercream recipe I’ve tried. I had a cake to make for a first birthday party here in the hot and humid SC July weather. I tried this recipe, had to make two batches for this cake, and let me tell you – you have this nailed!! It is the perfect butter-to-shortening ratio and the corn syrup gives it the PERFECT texture. It didn’t break down when I mixed small amounts of different colors. I didn’t measure the sugar but sifted in an entire 2lb bag for each batch. It was super easy to smooth and it held up perfectly in the decorated cake. I cannot thank you enough!!
Katrina
Thank you so much for taking the time to come back and tell me how much you liked the recipe Shovaun! I really appreciate it 🙂
Anonymous
How long will this last in the refrigerator?
Karen Pappas
OMG, I finally got the perfect Bakery Buttercream recipe. Thank you Katrina.
Candice Brajcki
How much does this make?
Lisa
I made it just as listed above, no alterations.The texture was great but it was salty! I used unsalted butter, so that wasn’t it.
Ali Hoffarth
Hi there I’m. Wondering where u store this icing? Can U make it then store it till u want to pipe it?
Katrina
You can keep it covered in an airtight container in the fridge. Let it warm up a little bit, and then give it another good whip with your mixer before using it. Hope that helps!
Tina
What tip did you use for the rosettes they are perfect.
Kathy
Tina, I keep seeing hints and comments from people referring to old bakery recipes that use dried milk powder, which is supposed to help with any oily mouthfeel from shortening. But I can’t find an actual recipe that uses it. I’m so curious, any chance you would share it please? kspowell AT gmail
Katrina, I don’t usually like frostings made with powdered sugar but this one is fantastic! Thank you for sharing with us.
Brooke
I used butter flavored shortening. Is that why my frosting tastes too much like butter? What can I do know to make it taste less like butter?
Katrina
Hi Brooke, the butter flavoured shortening will defiantly be heightening that butter flavour on you. Next time just use regular, non-flavoured shortening. You can add another teaspoon or two of vanilla to help hide the flavour of the shortening a bit more.
Rachel
I am so excited to have found this recipe. I am definitely going to try it. Does the corn syrup give the buttercream a shiny or glossy appearance?
Katrina
Hi Rachel, I wouldn’t say that it’s super shiny or glossy. I think you can get more of that appearance from the meringue buttercream, my favourite to use on cakes and cupcakes. I did a quick search and found this trick with a hair dryer before service which seems mind-blowingly easy and looks great!
Anonymous
You absolutely nailed this!! I used to work in a bakery. It is the addition of shortening which makes it crust and the corn syrup adds sheen and adds extra flavor since shortening is flavorless and there is less butter! What a beautiful and delicious crusting buttercream! You deserve 10 stars!! I was shocked at any negative reviews, they probably didn’t cream the butter and shortening thoroughly before adding the other ingredients or used a strong alcohol content pure vanilla, which is a must for baked goods, but we always used Mexican vanilla for icings and non-baked goods to prevent the alcohol taste.
Katrina
Thank you so much for taking the time to write this! I appreciate it so much ❤️ I am a 100% self taught baker and cook, and I know I don’t always get it right, but I try really hard to share the ones I’m confident in and proud of.
Again, thank you for taking the time to come back and tell me this, it made my whole week!
Anonymous
I just found this recipe. I have been looking for an American Buttercream recipes that uses some corn syrup so that the buttercream will have a sheen. I am learning to pipe roses, and I always get jagged edges. I read that the addition of corn syrup to buttercream will keep the petal edges from being jagged. So, my question is: does this buttercream work well for piping roses? Thank you.
Anonymous
Love this recipe and I always come back to it! I’ve exchanged shortening for more butter, added extra milk and cut out the corn syrup and I have 1/2ed it and 1/3rds it many times and it always turns out amazing!
Anonymous
This is the best buttercream recipe I have ever tried. We are huge frosting lovers in my family so I have been trying to find the perfect buttercream recipe for years, and THIS IS IT! I have also made this a chocolate bc by adding 3/4 cup cocoa powder and it came out great. If I wanted to make it peanut butter flavored, how much peanut butter would I add? Would I alter the amounts of butter or shortening?
Janice
Rose
When you made the icing was 8 cups to much seems like alot
Katrina
It definitely makes a lot of icing, but a like a cupcake with lots on it 🙂 I wouldn’t half it, you you could decrease it by 1/4 and probably still be OK.