Cake frosting recipe?

--i want the recipe of the frosting on the cake at the stores.. there white and thick. thanks.Cake frosting recipe?
Its buttercream frosting/ wedding cake frosting





Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine softened


1 teaspoon Clear Vanilla Extract


4 cups confectioner's sugar (approximately 1 lb.) sifted


2 Tablespoons Milk


Makes: Icing serves about 3 cups.





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instructions


(Medium Consistency)


1.In large bowl, cream shortening and butter with electric mixer.





2.Add vanilla.





3.Gradually add sugar, one cup at a time, beating well on medium speed.





4.Scrape sides and bottom of bowl often.





5.When all sugar has been mixed in, icing will appear dry.





6.Add milk and beat at medium speed until light and fluffy.





7.Keep bowl covered with a damp cloth until ready to use.





8.For best results, keep icing bowl in refrigerator when not in use.





9.Refrigerated in an airtight container, this icing can be stored 2 weeks.





10.Rewhip before using.





For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.





For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.





I bake cakes professionally and this is the recipe I use. People love it. I use all shortening and the butter flavoring though. The frosting will not melt or soften too much that way.Cake frosting recipe?
Better Cream Whipped Cake Icing





录 cup cold water


1 tsp unflavored gelatin


1 cup heavy whipping cream


1 Tbsp. white sugar


陆 tsp vanilla extract





Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.





Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.


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SNOW WHITE BUTTERCREAM ICING





This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.





2/3 cup water


4 tablespoons meringue powder


12 cups sifted confectioners' sugar


1-1/4 cups shortening


3/4 teaspoon salt


1/2 teaspoon almond flavoring


1/2 teaspoon clear vanilla flavoring


1/4 teaspoon butter flavoring





Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.





YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2陆 cups.



This buttercream icing recipe is a kid's favorite and great for covering the cake and piping all kinds of decorations.





You can vary the consistency to your needs whether covering the cake, piping, and creating flowers. Add more milk to make the buttercream frosting thinner for fine lines or make it thicker with more confectioner's sugar for piping borders, scrolls, etc.





To create flowers that need to be stiffer, double the quantity of butter for this buttercream recipe. If you try to use the buttercream as is for flowers, such as roses, the petals will droop and the shape will distort.





* Note: If making thicker icing, a free standing mix master is best. (I've broken 2 hand held mixers making icing. The firm consistency strains the motor and burns it out).





Makes enough to frost an 8 - 9'; cake and pipe borders





* 2 lbs. confectioner's sugar


* 2 tsps. vanilla


* about 1/2 c. milk (depending on desired consistency)


* 1/2 lb. (2 sticks) butter or margarine at room temp. - 1 lb. (4 sticks) if making flowers





Place butter in mixer bowl. Mix on low until slightly softened. Add vanilla. Gradually add confectioner's sugar, 1 cup at a time. Blend on low, scraping the beater and bowl down in between. Add milk slowly, until you reach the desired consistency. If you accidentally add too much milk and have no extra confectioner's sugar on hand,the buttercream frosting can only serve to frost the cake. It's better to take your time adding the milk to get the consistency right.





If piping decorations with this buttercream icing recipe, do not overbeat. Incorporating too many air bubbles will cause problems during the decorating process.


...........yeah its just like the store i tried already
why not just buy it?





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Make a buttercream frosting but use shortening instead of butter.
go to wilton.com they are mazing and have lots of products, great ideas, and recipes.