Ingredients for Bakery Baker's Cake Icing
- 1/2 cup milk
- 1/4 cup cornstarch
- 1 cup vegetable shortening
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Bakery Baker's Cake Icing
- In a medium saucepan, whisk together 1/2 cup milk and 1/4 cup cornstarch until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes). Remove from heat and pour into a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and let cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1 cup shortening, and 3 cups powdered sugar using an electric mixer on medium speed for about 10 minutes, or until light and fluffy.
- Gradually add the cooled cornstarch mixture to the creamed butter mixture, beating on low speed until combined.
- Add 1 teaspoon vanilla extract and 1/4 teaspoon salt.
- Beat on medium-high speed for another 5-7 minutes, until the icing is light, fluffy, and resembles whipped cream. (This extra beating time is crucial for the final texture!)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
57g
Fat
34g
Carbs
5g
