Whitney Froehlich Recipe

The Absolute Best Buttercream Frosting... Ever!

By Whitney Froehlich Indulgencesbywhitney

Recipe Rating:
Makes enough to ice a 3 8in. layer cake
Prep Time:
Cooking Method:
No-Cook or Other

Whitney's Story

For years I have searched and searched and searched...and even did some more searching to find a frosting that was identical or almost identical to the frosting you taste from a bakery. And I finally found one! This one right here! You have to try it! I'm tired of the same ole' "butter, powdered sugar and vanilla" type frosting. This frosting can actually be a little expensive because it calls for 5 different extracts. But it's so well worth it. Especially if you're really wanting that "wow factor."

Blue Ribbon Recipe

Notes from the Test Kitchen:
Frosting that makes you go 'Mmmm..."

Lemon, orange , almond, vanilla... they're all here and they're all so delicious. A must try!


1 c
1 c
lightly salted butter (regular salted butter will work too)
2 Tbsp
meringue powder
1 tsp
pure vanilla extract (may want to use a clear vanilla for a pure white frosting)
1 tsp
butter flavoring
1/2 tsp
almond extract
1/4 tsp
orange extract
1/4 tsp
lemon extract
2 lb
powdered sugar (must be brand name - store brand will not work)
5-6 Tbsp
warm water
1/4 tsp

Directions Step-By-Step

In a small cup, measure out water and salt. Set aside and let the salt dissolve.
If you have a standing mixer it is highly recommended. But a hand held mixer with a very large bowl will work also.

Cream together the Crisco and butter until well combined.
Add meringue powder and all the extracts and flavorings. Mix well.
On low speed, gradually add the powdered sugar until well combined.

It will get clumpy after the whole 2lbs. has been distributed.
Continue on low speed and gradually add salt/water mix.

Add more water to frosting if necessary.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids

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Ann Lynch ctannie
Jan 19, 2015
I'm sorry if this has been asked before, but there are so many pages of reviews and I couldn't find it. What brand of these extracts are you using? McCormicks all seem to be "imitation". I went on to Amazon and there are a multitude of choices. The Nielsen-Massey Almond pure almond extract was reviewed as "strong" and "concentrated". The Simply Organic Lemon extract was noted to be made with oil. Can that be used?

I'm just not clear on what type to get or how to adjust for the brand. Does anyone have any experience with this? Thanks.
sharon carter byberg
Nov 17, 2014
You find the powder in the baking aisle and looks the same as a baking powder can.
Michelle Richardson MichelleOK
Nov 17, 2014
Help! Where do I find meringue powder?
Dena Willard willardclan
Sep 23, 2014
LOVED THIS! I made it for my husbands' birthday cake and he loved it! It also stores well in the fridge if you need to save some for later!
sharon carter byberg
Sep 10, 2014
I have made this at least a dozen times and it is just Wow. People brag about how good the cake is, but packaged cake is fine because it's the frosting that is the star. Perfect frosting for a half sheet and enough for 2 - 9 by 13's very generously. In fact, I just made another half sheet today with the usual ooh's and aah's. Flavorings last a long time. I could eat this right out of the bowl!