Sarah Vantassel/Demand Media

If you have been to the mall, then you have most likely been tempted to try one of those jumbo cookie cakes from Great American Cookie Company. These giant chocolate chip and other varieties of cookies are frosted with a fluffy and rich frosting that not only looks great, but tastes great, too. Though Great American Cookie Company purchases its frosting directly from HC Brill Company, you can replicate a similar taste and texture from a fluffy white buttercream.

Sarah Vantassel/Demand Media

Combine 2/3 cup of water and meringue powder in bowl. Meringue powder is an icing stabilizer that you can find in the baking aisle of a grocery store or craft store. Whip your meringue powder and water together at a high speed until you see peaks form. Peaks are a stiff consistency in your meringue powder and water that will stand up straight and hold their form when you pull the mixer away from it.

Sarah Vantassel/Demand Media

Add 4 cups of powdered sugar to your meringue mixture, one cup at a time. Beat in each cup of powdered sugar at a low speed. Add in the last 8 cups of powdered sugar, 3 tbsp. water, vegetable shortening and corn syrup in three batches. Blend well after each batch before adding in the next.

Sarah Vantassel/Demand Media

Add in salt and extracts. Beat the frosting at a low speed until it appears smooth.

Sarah Vantassel/Demand Media

Cover your mixing bowl with a damp cloth until you are ready to use it. Icing can be stored in the refrigerator in an airtight container for up to two weeks. Ensure that you rewhip the icing prior to use.

Tip

For a thinner frosting add 4 tbsp. of water and corn syrup.

About the Author

Shailynn Krow

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.