This chocolate Crisco frosting recipe holds up well in warmer weather!
Why would you make chocolate icing with Crisco shortening? I answer this in detail in my Vanilla Crisco Frosting recipe, but the main reasons are:
Shortening is a solid at room temperature, so frosting made with Crisco holds up better in warm weather than buttercream frosting.
Crisco is dairy-free, so people who have a dairy allergy can eat it.
Shortening is shelf-stable, so it is easy to keep some on hand at all times, so when you run out of butter, you can grab Crisco from the pantry rather than making a store run.
How to Make Chocolate Crisco Frosting
When I made chocolate frosting using Crisco, I also use cocoa powder. To get a deep flavor from cocoa powder, you want to let it blossom. To do this, you need to use a hot liquid and pour it over the cocoa powder, then let it sit for a minute or two to allow the flavor to develop. I usually use hot water, but you can use hot coffee to create a mocha chocolate flavor. You can also use hot milk, to create a mild chocolate flavor.
Chocolate Crisco Frosting Recipe
This Crisco chocolate frosting recipe is smooth, fluffy, and has a deep chocolate flavor. This makes enough to frost 24 cupcakes, a 13 x 9 cake, or a 2 layer cake using 8-inch or 9-inch round cake pans.
Ingredients:
- 8 tablespoons cocoa powder
- 8 tablespoons hot water, coffee, or milk
- 8 tablespoons Crisco shortening
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 cups powdered sugar
Directions:
1. Add the cocoa powder to a mixing bowl.
2. Pour the hot water over the cocoa powder and let it sit for a minute.
3. Add the Crisco, vanilla, and salt to the cocoa and mix on slow to blend.
4. Slowly add the powdered sugar while blending on slow until fully incorporated.
5. Once the powdered sugar is fully mixed in, beat on high for 1 – 2 minutes until fluffy.
Printable Recipe for Chocolate Crisco Frosting
Chocolate Crisco Frosting Recipe
Ingredients
- 8 tablespoons cocoa powder
- 8 tablespoons hot water coffee, or milk
- 8 tablespoons Crisco shortening
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Add the cocoa powder to a mixing bowl.
- Pour the hot water over the cocoa powder and let it sit for a minute.
- Add the Crisco, vanilla, and salt to the cocoa and mix on slow to blend.
- Slowly add the powdered sugar while blending on slow until fully incorporated.
- Once the powdered sugar is fully mixed in, beat on high for 1 - 2 minutes until fluffy.
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Christina L. says
Is this recipe also gluten free?
Alea Milham says
Yes, it is.
Sil says
Cutting on the sugar will compromise the results?
Terry C says
This is awesome! My daughter is dairy free and is always wanting frosting on her cakes and cupcakes and now I can give her her wish with your yummy recipes. Thank you! I used hot coffee and added 1/4 tsp of esspresso.powder for a rich mocha chocolate frosting! It.is SO good!!
Lisa says
Reminiscent of my Mom’s frosting,it’s been a looooong time! I halved it for 8×8 raspberry brownie topping,used half coffee,half hot water ,super good,a keeper!.
Laura says
Thank you for this! Icing was tasty and was easily used to ice cupcakes with an icing bag and tip!
Aylee says
Nice texture! Good to know that Crisco is a decent option for frosting.
Also, I had a positive result from combining a melted 1/2 bar of lowsugar, quality dark chocolate into the crisco portion prior to mixing into the rest. Yum . Thank You for this..
Z says
Hello, I needed a dairy free frosting recipe to ice a yule log cake. I used this Chocolate Crisco Frosting Recipe and it was really nice, tasted good and was spreadable. Thank you