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
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.