There’s something so nostalgic about that little blue Jiffy box—the one that promises sweet, fluffy frosting with minimal effort. I remember my grandmother always keeping a few in her pantry, ready to whip up for birthday cakes, cupcakes, or just because. When the boxed mix started getting harder to find, I decided to figure out how to make my own version from scratch. After several test batches, this copycat Jiffy White Frosting Mix recipe came out perfectly—light, creamy, and just as easy as the original.
Now I always have a jar of this mix ready in my cupboard. It’s the ultimate kitchen hack: add a bit of butter and milk, and you’ve got smooth, homemade frosting in minutes. It’s great for topping cakes, cookies, or cinnamon rolls, and it tastes just like the classic version that so many of us grew up with.
Why You’ll Love This Recipe
This Jiffy White Frosting Mix Copycat is everything you loved about the original—simple, fluffy, and deliciously sweet—with the added bonus of being completely homemade. You’ll know exactly what’s going into your frosting, and it’s free from preservatives or artificial flavors.
It’s also incredibly convenient. The dry mix stores beautifully in the pantry, so you can whip up frosting anytime without needing a boxed mix. It’s a must-have for busy bakers and parents who love the nostalgic flavor of Jiffy’s classic desserts.
What You’ll Need
For the Dry Frosting Mix:
- 3 cups powdered sugar
- 1 cup powdered milk (nonfat dry milk)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla powder (or ½ teaspoon vanilla extract added later)
To Make the Frosting (per batch):
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup Jiffy copycat frosting mix
- 2–3 tablespoons milk or cream (as needed for consistency)
- Optional: additional vanilla extract or almond extract for flavor
Pro Tips
- Sift the dry ingredients. It helps create that light, fluffy texture you want in a frosting mix.
- Store it airtight. Keep the dry mix in a sealed jar or container to prevent clumping.
- Add liquid slowly. A little milk goes a long way—start small and add more as needed.
- Use room-temperature butter. It blends smoothly without lumps or separation.
- Customize flavor. Add lemon, almond, or even cocoa powder for fun variations.
Tools You’ll Need
- Large mixing bowl
- Whisk or fine mesh sifter
- Measuring cups and spoons
- Airtight container or mason jar for storage
- Hand or stand mixer for whipping the frosting
Substitutions and Variations
- Dairy-free option: Use coconut milk powder instead of regular milk powder and dairy-free butter when mixing.
- Flavor swaps: Add cocoa powder for chocolate frosting or instant espresso powder for mocha.
- Frosting color: Stir in gel food coloring for special occasions.
- Texture: For a stiffer frosting (for piping), add a little extra powdered sugar.
- Sweetness level: Reduce powdered sugar slightly if you prefer a less-sweet frosting.
Make Ahead Tips
This mix is perfect for meal prep or baking days—you can make a big batch and store it for months. Keep it in a cool, dry pantry in an airtight jar or resealable bag. When you’re ready to make frosting, just measure out the mix and combine it with butter and milk.
The prepared frosting can also be made ahead. Store it in the refrigerator for up to five days, then bring it to room temperature and re-whip before using.
Instructions
Step 1: Make the Dry Mix
In a large mixing bowl, whisk together powdered sugar, powdered milk, cornstarch, salt, and vanilla powder. Mix until completely combined and smooth.
Step 2: Store the Mix
Transfer the dry mix to an airtight container or jar. Label it with the name and date—it will stay fresh for up to six months in a cool, dry place.
Step 3: Prepare the Frosting
When you’re ready to make frosting, add softened butter to a mixing bowl. Using a hand mixer, beat until smooth and creamy.
Step 4: Add Dry Mix and Liquid
Add about ⅓ cup of the dry frosting mix and 2 tablespoons of milk. Beat on medium speed until fluffy, adding more milk a tablespoon at a time until you reach your desired consistency.
Step 5: Adjust Flavor and Consistency
Taste the frosting and add a few drops of vanilla or almond extract if desired. If it’s too thin, add a bit more mix; if too thick, add a splash more milk.
Step 6: Frost and Enjoy
Spread the frosting on cooled cakes, cupcakes, or cookies. It sets beautifully, giving your desserts that classic, homemade look and flavor.
Serving Suggestions
- Frost vanilla cupcakes or yellow cake for that classic Jiffy taste.
- Use it as a filling between cake layers or sandwich cookies.
- Spread on cinnamon rolls or sweet breads for a simple glaze-like frosting.
- Add sprinkles or coconut flakes for a nostalgic bakery-style finish.
- Pipe onto sugar cookies for easy, kid-friendly decorating.
Leftovers and Storage
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it soften at room temperature and beat again for a few seconds to restore its texture.
The dry mix should be stored in a sealed jar in a cool, dry pantry—it will last for up to six months without losing quality. Always use clean utensils when scooping from the jar to keep it fresh.
Nutrition and Benefits
- Shelf-stable: This mix lasts months in the pantry—perfect for quick baking projects.
- No preservatives: 100% homemade with real ingredients.
- Customizable: Adjust sweetness, flavor, or consistency to your liking.
- Budget-friendly: Costs less than buying multiple boxes of the store version.
Recipe FAQ
1. Can I use whole milk powder instead of nonfat?
Yes, whole milk powder will make the frosting richer and creamier, but it may shorten the shelf life slightly.
2. How long does the dry mix last?
Stored properly in an airtight container, it will last up to six months in a cool, dry place.
3. Can I use margarine instead of butter?
Yes, but butter provides a richer flavor and smoother texture. Margarine can make the frosting slightly softer.
4. Can I make this frosting without milk?
Yes, substitute water for milk when preparing the frosting, though it may be slightly less creamy.
5. How do I make chocolate frosting from this mix?
Add 2–3 tablespoons of unsweetened cocoa powder and a splash more milk for consistency.
6. Can I double or triple the mix?
Absolutely! Just maintain the ingredient ratios and store it in a large airtight jar or container.
7. Does this frosting crust or stay soft?
It sets slightly on the outside, just like Jiffy’s original, but stays soft and creamy underneath—perfect for spreading or piping.
A Spoonful of Sweet Nostalgia
This Jiffy White Frosting Mix Copycat Recipe brings back the joy of simple baking—sweet, fluffy, and ready whenever you need it. Whether you’re frosting cupcakes for a school event or finishing off a family cake, this mix gives you the taste and texture you remember, with all the ease of the boxed version.
Once you’ve made it from scratch, you’ll never miss the store-bought version again. It’s the perfect blend of convenience and homemade charm—proof that a little nostalgia can go a long way in the kitchen.
