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
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.