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’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!
- 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)
- 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
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!
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 14596 Total Fat: 1206g Saturated Fat: 690g Cholesterol: 2689mg Sodium: 10420mg Carbohydrates: 992g Sugar: 973g Protein: 12g
Recipe adapted from One Cheap Utah Chick