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, whereas 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 Classic White Frosting if you also 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
Desiree Davis says
Can I use heavy whipping cream instead of milk? If so, how much?
Deb says
My recipe is similar to this except I use creamora powder, instead of milk and add almond extract also to get that wedding cake flavor….then I use water to get the consistency I want…..yum!
Christine Richardson says
Help please, If I make this thinner to pipe onto cookies will it still dry like the thicker version?
Judy Kouba says
Can you make this frosting in different flavors such as strawberry or lemon
Alea Milham says
Yes, you can. For lemon flavored frosting, lemon juice or lemon extract until you achieve the desired flavor. I would start with 1 tablespoon of lemon juice or 1 teaspoon of lemon extract. Then add small amounts until you achieve your desired flavor.
For strawberry flavored frosting, add 1/4 cup of pureed strawberries in place of the milk. You may need to add a tablespoon of milk to achieve the desired consistency.
Judy says
Thank you so much
Alyssa says
Many, many years ago I learned cake decorating in 4H. I was taught a recipe similar to this. The difference was double the above recipe and before adding the powder sugar, add 3 rounded tablespoons of merengue powder. Then alternate between the powder sugar and water. Adding enough water to get the consistency that you want.
Maria Teresa says
Will it make a crust?
Linda says
Ii make a lot of cupcakes for a church event and freeze them. Can you freeze this frosting and still get the great taste when thawed?
Alea Milham says
Yes, you can freeze them.
Linda says
Can you freeze this frosting? I make cupcakes for a church event and like to make them ahead of time.
LuAnn says
Can I use butter flavored crisco?
Alea Milham says
Yes, you can.
Debbie W says
Can I substitute coconut flavoring for the vanilla
Alea Milham says
Yes, you can.
Donna says
I have used this recipe for years and everyone loves it. But once in awhile when a gel coloring is added it will not blend well with the CRISCO. ( I always use fresh.)
What causes that to seem separate and not blend well?
April O says
Try adding the food coloring mixed with 2 tablespoons corn syrup before adding to the frosting for a smooth, even color.
Carrie says
Does this frost a double layer 8 inch cake or would
I need to double the recipe?
Si says
Hi! What happens if I beat Crisco too much? (I made butter by accident once 😅)
Kate says
Hi,
In your directions when you say “alternate adding the sugar and liquid” there’s much more sugar (4 cups), than liquid (¼ cup); do you mean add 1 cup of sugar, then a little milk, and continue until both me the measurements are met? That part is a bit confusing to me. Or perhaps I’m making it more complicated in my mind 😆
Alea Milham says
Yes, add approximately a cup of sugar, then a tablespoon of liquid until you read the desired consistency.
Kelly H says
I want to know can I substitute a the powdered sugar for a sugar free substitute in this recipe. If so which one is the best one. I took cake decorating classes and love to make and decorate cakes. We used this same recipe in the classes.But I found out I’m a diabetic . I real miss making cakes and had to stop because I want to stay healthy
Raija says
Just like store bought! Delicious!
Des says
Does this or can this be made to dry? I’ve made this before and loved, but don’t remember. I need to make a non-flooding icing for cookies that will dry for cookie stacking
Danyse says
This is basically how my mother taught me to “ice the cakes” years ago. There were no measurements involved. Powdered sugar in bowl, oversized tablespoon of Crisco, mix in, then add milk, a little at a time to get proper consistency. Sets up well (on the counter) for stackable cookies. I make it to this day, and I am 70 years old.
Teresa says
Great tasting frosting! This is the only frosting I will use!!
Cindy Lu T. says
This is the only recipe we used growing up in the 60s and 70s when Crisco was so cheap. The era of Loretta Lynn and her crisco commercials – fried chicken and flakey pie crusts 🙂
Mae says
Thank you the best and easy frosting and delicious thanks again
Gilly says
The frosting was delicious, my husband love it. Thank you.
Amanda says
How much meringue powder would I add to give it a stiff texture
NANCY says
I have used this frosting for 40 years with no complaints, easy to decorate and great in hot weather.
Louise says
My mom always made this frosting, decorated wedding cake for freinds and family. Only difference she added lemon flavor which was delish!!
Alison says
Can this frosting be frozen?
Alea Milham says
Yes, it can.
Alea Milham says
Yes, it can be frozen.
Kim steis says
My Crisco frosting is a cup of butter soft a half a cup of Crisco a cup of sugar a teaspoon of vanilla and a half a cup of warm milk and it’s delicious you have to beat it a lot to make sure the sugar all dissolves in the frosting and it’s not gritty.
Add butter sugar Crisco beat on high for several minutes then add the vanilla I like to get my milk a little bit warm and then I just add it in to the mixture one tablespoon at a time if the milk is too hot it will ruin the frosting.
Julie says
I made it my son and husband said that was very good 💯💯💯💯💯
Athen says
We love this recipe & often use it on cookie cakes! The one thing I will say is it isn’t a pretty white color, its more cream colored! BUT SO YUMMY and pipes well!
Max says
😋 Yummy 😋
Tracy says
How well does it pipe onto cupcakes? I want to start selling cupcakes at Farmer’s Markets and I need a shortening frosting that will hold its shape, taste great and not melt easy in the heat
Cathy Blankenship says
I have used Crisco buttercream for many years on wedding, special occasion cakes. The only thing I do is add a little salt and use Creme Bouquet flavoring by Magic Line. I also blend the sugar and shortening BEFORE ADDING THE MILK. You can also up the Crisco to 3/4 Cup.
Vanessa says
How much does the recipe make and can the already decorated cake be frozen?
Roberta says
I use regular fine sugar. How can you get rid of the grittiness ??
Alea Milham says
If you want to use granulated sugar, you need to put it in a blender first and blend it until it is powdered sugar.
Katherine says
Also add just a little bit of cornstarch to it to help firm the buttercream up
Kate says
When I was growing up, mom and grandma made crisco frosting and used clear almond flavoring. Now our go-to frosting is buttercream, but mom still frosts her Christmas cookies with this and all the grandkids love it!
Chris says
How many cups of frosting does this make?
Lisa says
How do u cut down on the sweetness?
Cathy Blankenship says
Add some salt….1/2 tsp
Matt says
Can you use Cremora Coffee power with this I remember tasting a cake made with Crisco frosting but they said they used creamer and it was very good.
Did you ever here of this?
Thanks
Alea Milham says
Yes, you can use Cremora Coffee power if you wish.
Macy says
Dose it mean teaspoon or tablespoon of vanilla
Alea Milham says
I use 1 tablespoon, but you can use less if you wish.
Kristy Kay says
This is best made with almond extract instead of vanilla. Of course this is our family’s opinion!
Reb says
Hi
If I wanted to make a batch using half butter half Crisco, what quantity of each would be best? I’m looking to layer AND frost the outside. Thanks 😊
Alea Milham says
You can use 1/4 cup of butter and 1/4 cup of Crisco.
Donna D says
Easy and delicious! Thanks for sharing!
susan says
we are making my daughters wedding cake we want to now does crisco frosting freeze well because we are going to frost the cakes and freeze them to take them to the hall to putt together
Cindy Garstkiewicz says
FANTASTIC! I was making Easter cupcakes 🧁 for my grandsons class and wouldn’t you know I was out of butter. I found this recipe, I was a little skeptical but, omgeeeee! Sooooooo good! My grandson,who is pretty picky, said they were the best cupcakes ever! Win for Nana!
JD says
Thank you! My daughter is learning cake decorating for 4H and though I love buttercream with real butter, since she will be taking it to a fair in August, I wanted to find an all shortening recipe, this is the one that I used when I was learning to decorate in the late 1980s.
Alea Milham says
Give your daughter my best wishes for her Fair entries!
Lee says
When would you add food colouring?
Alea Milham says
At the end when it is the consistency that I want. Then I would add food gel instead of coloring as the gel doesn’t water down the frosting.
Jennifer says
Can I use half real butter and half crisp?
Alea Milham says
Yes, you can.
Jackie Hanlon says
I use almond flavouring instead of vanilla it tastes great on fruit cakes and stands up really well
Susan Trouten says
Can you use butter flavor Crisco for the frosting?
Alea Milham says
Yes, you can.
Mary Welemirov says
You can use Butter flavor Crisco however your frosting will be an ivory color. It also works when you add cocoa for chocolate frosting. Use 2 to 4 tablespoons of cocoa and a little extra vanilla to taste.
H says
Can you use flour instead of powdersugar
Alea Milham says
No, flour would not taste good.
Richard says
My neighbor Mrs. Mcnally used to make a frosting for her cakes and I’m going back about 50 years and it was the best it was a real kind of a stiff frosting yet smooth and creamy would she have been using lard thanks she has long since passed away and her daughters don’t have the recipes of course. I always had my mom use that frosting because it was so good
Carmela says
Can you freeze crisco frosting?
Mary says
Yes you can freeze this
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!