Here is our classic white Crisco Frosting recipe, which is sometimes referred to as Vanilla Crisco Frosting.
Did you know you can make frosting with Crisco? It may sound weird, but it is true. Crisco frosting was quite popular in the 1960s and 1970s. It was an easy way to make icing when you didn’t have any butter available.
What may surprise you is how widely Crisco frosting is still used in bakeries. My Grandma called this Wedding Cake Frosting because it is often used on wedding cakes.
Why make frosting with Crisco?
Some people prefer the flavor and texture of Crisco frosting. One of my husband’s cousins requests Crisco frosting on his birthday cake each year.
Shortening is dairy-free, so some people choose to make Crisco frosting because they are allergic to dairy.
Crisco is a firm solid at room temperature, where butter is soft at room temperature. Some people use frosting made with Crisco because it is more heat-resistant than buttercream frosting, so it holds up better on warmer days.
Even if you prefer buttercream frosting, Crisco is shelf-stable, so you can make frosting with it instead of running to the store when you run out of butter on your baking day.
Since Crisco and powdered sugar are white, you can get a pure white frosting if you use clear vanilla extract, which is an ideal canvas for decorating cakes and will produce crisp colored icing when you add food coloring.
In the picture above, I made cupcakes from my Vanilla Depression Cake recipe and topped them with Crisco frosting because we were out of butter and milk.
Does Crisco Frosting taste good?
You have probably eaten Crisco frosting and not even realized it. This frosting recipe is very similar to the frosting that Bakeries use on cakes and sugar cookies. It is fluffy, holds its shape when piped on cookies and cakes, and has a delicious vanilla flavor.
Does Crisco Frosting need to be refrigerated?
Crisco frosting does not need to be refrigerated, so feel free to make your cake the night before your party. If you have leftover frosting, put it in a lidded container and store it in the refrigerator for up to 3 months.
How to Make Crisco Frosting
You make Crisco frosting the same way that you make buttercream frosting, you beat the shortening until it is fluffy. Then mix in the vanilla and salt. Finally, you alternate adding the powdered sugar and the liquid, while continuously beating the mixture.
Crisco Frosting Recipe
You can double the recipe to frost a layer cake if you want to have thick layers of frosting between each layer of cake.
Ingredients:
- 1/2 cup Crisco
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 1/4 cup water, milk, or dairy-free milk substitute
Directions:
1. Place the Crisco, vanilla, and salt in a medium bowl. Beat with a mixer on high speed until light and fluffy.
2. Switch the mixer to low speed and alternate adding the powdered sugar and the liquid until the ingredients are completely blended.
3. Beat on high speed until the frosting is smooth and fluffy, about 2 minutes.
4. Use it to decorate 18 cupcakes, a 13×9 cake, or a batch of sugar cookies.
Store unused frosting in a sealed container in the refrigerator for up to 3 months. Allow it to come to room temperature before you use it to frost other baked goods.
Printable Recipe for Crisco Frosting
Crisco Frosting Recipe
Ingredients
- 1/2 cup Crisco
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 1/4 cup water milk, or dairy-free milk substitute
Instructions
- Place the Crisco, vanilla, and salt in a medium bowl. Beat with a mixer on high speed until light and fluffy.
- Switch the mixer to low speed and alternate adding the powdered sugar and the liquid until the ingredients are completely blended.
- Beat on high speed until the frosting is smooth and fluffy, about 2 minutes.
Nutrition
More Dairy-Free Frosting Recipes
Chocolate Crisco Frosting Recipe
Fluffy Dairy-Free Chocolate Frosting
Morgan Oglesby says
How many cupcakes can you decorate with this recipe
Ellen says
How long does the crisco, vanilla and salt have to beat on high before becoming fluffy?
Karen Holt says
Is this icing good for cookie kits… put in piping bags and left at room temperature for a day or two?
Alea Milham says
Yes. This icing should work in cookie kits. It can be left at room temperature for a day or two.
Your idea sounds fun! I would love to see the cookies you create with the kits!
Angie says
Love it! I have added Lemon Extract and even strawberry syrup and both times it turns out awesome!!
Ashley says
How long can this frosting be left out? I’m looking for a shelf stable frosting (other than royal icing) to mail- so could take up to a week to get to destination.
Charlene Russell says
I would assume as long as you chose to use a non dairy or shelf stable dairy route it would be pretty stable.
Miriam says
Could you add coconut extract to the frosting? How much and would you still use the vanilla flavoring?
Alea Milham says
You can add coconut extract. I would add 1/2 teaspoon vanilla extract and 1 teaspoon coconut extract. Then taste it and add more coconut extract until you reach the desired flavor. Add the coconut extract in small amounts: 1/4 to 1/2 teaspoon at a time, stir it in, taste it, then repeat if needed.
Mac says
Can you use Creemore Coffee creamer if you don’t have any milk
Alea Milham says
Yes, you can.
Mac says
How much Creemore it’s not liquid. How much would you use?
Gina says
I have always used Crisco in lieu of butter. I think it tastes better! In addition to the vanilla extract, I add a Tbs. of almond extract and a couple tsp. of lemon juice. It is a delicious frosting!
Anna says
I was out of butter and milk, but wanted to make cupcakes for my kids. I used this frosting recipe and it was absolutely delicious! My family loved it. Thank you!