Bakery Buttercream Recipe

Bakery Buttercream, adjusted


  • High ratio shortening, 1 lb, 14 oz (30 ounces)
  • Clear vanilla, 1 tbps
  • Almond Emulsion, 1 tsp
  • Butter extract, 1 tsp
  • Powdered sugar, 4 lbs

• I keep a small cup of water that has been heavily-salted with popcorn salt. Aids to cut the sweetness and bring out the butter of the extract.


Place the shortening in a bowl. Using a paddle attachment, mix the shortening until smooth and creamy. Add about one pound of the powdered sugar and add flavorings. Mix until blended. Add another pound of powdered sugar. Mix until blended. Repeat until all of the powdered sugar has been mixed in.  Use the salted water as needed to achieve the desired consistency.

Other options:
You can use 15 ounces of shortening and 15 ounces of butter. Then use 2 tsp vanilla and 2 tsp of butter flavorings (if you can get the butter vanilla flavor by Magic Line, you can use 3-4 tsp). Follow the recipe above, mixing the butter and shortening at first until smooth.  This makes a more buttery icing.