Frosting Recipe Made With Crisco for Cakes and Cupcakes

This Crisco frosting is a fluffy, pipeable American-style icing made with vegetable shortening, powdered sugar, vanilla, and a little milk. It spreads smoothly on cakes and cupcakes, and its shortening base gives it a clean vanilla flavor without the buttery taste of buttercream.

Ingredients

1 cup (190 g) vegetable shortening, such as Crisco, at cool room temperature
4 cups (480 g) powdered sugar, sifted if lumpy
1 teaspoon (5 ml) vanilla extract
3 to 5 tablespoons (45 to 75 ml) milk, added as needed
1/2 teaspoon (3 g) fine salt
1/4 teaspoon (1.25 ml) almond extract, optional

Use plain vegetable shortening for a neutral flavor; butter-flavored shortening works too, but gives the frosting a more buttery aroma. Whole milk makes a creamy frosting, while water or unsweetened plant milk can replace it if you want to avoid dairy. Start with the lower amount of liquid, since the right quantity depends on how firmly packed the sugar is and how soft the shortening feels.

Instructions

Prepare the ingredients. Set the shortening out briefly so it is pliable but not greasy or melted. Measure the powdered sugar and sift it if you see hard lumps. Measuring and setting up takes about 3 minutes; keep the milk nearby so you can add it gradually.
Beat the shortening. Put the shortening and salt in a large mixing bowl. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for about 2 minutes, stopping once to scrape down the bowl. The shortening should look smooth and slightly aerated, with no hard pieces clinging to the sides.
Add most of the sugar gradually. Add the powdered sugar about 1 cup (120 g) at a time, mixing on low speed after each addition. Keep the mixer low at first to avoid sending sugar into the air. Once it is mostly incorporated, scrape the bowl and beat briefly before adding the next portion. This stage takes about 5 minutes. The mixture will be thick and may look crumbly before the liquid goes in.
Flavor and loosen the frosting. Mix in the vanilla and, if using, almond extract. Add 3 tablespoons (45 ml) of milk, then beat on low until the liquid is absorbed. Scrape the bowl and beat on medium for about 2 minutes. If the frosting is too stiff to spread, add more milk 1 teaspoon (5 ml) at a time; if it is already soft, do not add the remaining milk.
Whip until smooth. Beat on medium-high for about 3 minutes, scraping the bowl once midway through. The finished frosting should look pale, fluffy, and smooth, and hold a soft peak when you lift the beater. Taste it and adjust the salt or vanilla if desired, mixing briefly after any addition.
Use or adjust the texture. For spreading, the frosting should glide from a spatula without running. For piping, it should hold a peak and a ridged edge. If it feels too soft, mix in powdered sugar 1 tablespoon (8 g) at a time; if it feels too firm, mix in milk 1 teaspoon (5 ml) at a time. The batch makes about 3 cups (720 ml), enough for a generous swirl on 24 cupcakes or a modest layer on a two-layer 8- or 9-inch (20- or 23-cm) cake.

Tips

Keep the shortening cool and pliable. If it is partly melted, the frosting can turn loose and greasy. If the bowl feels warm or the frosting slumps, chill it for 10 minutes, then beat it briefly again. Avoid trying to fix a warm batch by adding a large amount of sugar, which can make it cloyingly sweet.
Add liquid in small amounts. Begin with 3 tablespoons (45 ml) of milk, then add more only if needed. A teaspoon at a time is especially helpful when you are aiming for a firm piping consistency. You can always loosen frosting, but it takes considerably more sugar to thicken a batch that has become too runny.
Prevent powdered-sugar lumps. Sift sugar that is clumped, and scrape the bottom and corners of the bowl during mixing. If you use a stand mixer, cover the bowl loosely with a clean kitchen towel for the first few moments after adding sugar, then remove it before whipping.
Let the cake cool completely. Warm cake softens shortening frosting and can cause it to slide or melt. Frost only after the cake has cooled to room temperature; if the cake is chilled, let surface condensation disappear before decorating.

Serving Suggestions

Spread this frosting over cooled vanilla, chocolate, spice, or red velvet cake, or pipe it onto cupcakes with a star or round decorating tip. A thin layer also works as a filling between cake layers; apply a modest amount so the layers do not slide. For a simple finish, smooth the top with an offset spatula and add sprinkles, chopped toasted nuts, or a light dusting of cocoa before the frosting sets.

The batch is intentionally moderately sweet and vanilla-forward, so it pairs well with cakes that have stronger flavors. Try it on banana cake, carrot cake, or chocolate sheet cake, or use it to sandwich sugar cookies. If serving cupcakes at a gathering, pipe them shortly before serving for the sharpest ridges. Keep the finished treats refrigerated when they will not be served within 2 hours, then bring out only the amount you plan to serve.

Variations

Chocolate: Beat in 1/3 cup (28 g) unsweetened cocoa powder with the first cup of powdered sugar. Add milk a teaspoon at a time if the cocoa makes the frosting too firm. For a deeper chocolate taste, use Dutch-process cocoa; the flavor will be less sharp than with natural cocoa.

Dairy-free: Replace the milk with water or an unsweetened plant milk, adding it gradually. Water makes a slightly less creamy frosting, while oat or soy milk can give a fuller texture. Check the powdered sugar label if dairy avoidance is important, since ingredient and processing details can differ by product.

Different extracts: Replace the optional almond extract with 1/4 teaspoon (1.25 ml) lemon, coconut, or maple extract. Extracts vary in strength, so start with a small amount and taste before adding more. A little finely grated lemon zest can add citrus aroma, though it will leave tiny flecks in the frosting.

Color and piping: For colored frosting, add gel food coloring a little at a time after the frosting is whipped. Gel coloring usually adds less liquid than liquid food coloring, helping the frosting keep its shape. For very fine piping, make the batch slightly firmer; for broad swirls or spreading, add just enough milk to make it easy to work with.

Less-sweet flavor: Salt and a little extra vanilla can balance the sweetness, but this is still a powdered-sugar frosting and cannot be made substantially less sweet without changing its structure. If you reduce the sugar, expect a softer result that may not hold piping as well.

Storage and Reheating

Because this version contains milk, refrigerate unused frosting in a clean, airtight container within 2 hours of mixing. It keeps for up to 4 days in the refrigerator. Before using, let it soften at room temperature for about 20 to 30 minutes, then beat it briefly until smooth. If it seems stiff after chilling, add milk a teaspoon at a time; if it looks loose, mix in a spoonful of powdered sugar.

You can freeze the frosting in an airtight freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then let it soften briefly and rewhip before spreading or piping. Freezing may make the texture look slightly separated at first, but beating it again usually brings it back together. Do not leave the frosting or frosted cake at room temperature for more than 2 hours; discard anything that has been left out longer. Reheating is not needed and can melt the shortening, so soften it gently rather than warming it.

Frequently Asked Questions

Does Crisco frosting taste like shortening?

It has a different flavor from buttercream, but vanilla, salt, and optional almond extract keep it from tasting flat. Plain shortening has a neutral taste, so use fresh shortening and good vanilla. If you want a buttery note, choose butter-flavored shortening or replace a small portion of the shortening with softened butter; the frosting will taste richer but will be softer and less suited to warm conditions.

Can I make this frosting without a mixer?

Yes, but it takes more effort. Use a sturdy whisk or wooden spoon and a large bowl, and make sure the shortening is pliable. Stir in the sugar in small batches to limit dust, then work the mixture until no dry pockets remain. A hand mixer makes it easier to create the light, smooth texture, especially once the frosting becomes thick.

Why is my frosting too runny or too stiff?

Runny frosting usually has too much liquid or warm shortening. Chill it briefly, then beat in powdered sugar 1 tablespoon (8 g) at a time. Stiff frosting needs a little more liquid: add milk 1 teaspoon (5 ml) at a time and mix thoroughly before deciding whether it needs more. Temperature and the way sugar is measured can both affect the final texture.

Can I use this frosting for piping flowers?

It can pipe simple borders, shells, and swirls when made on the firmer side, but very detailed flowers may need a dedicated shortening-based decorating icing with a carefully controlled consistency. Start with only 3 tablespoons (45 ml) of milk, and add powdered sugar in small increments if the ridges soften. Practice a small test on a plate before decorating the whole cake.

Can I make Crisco frosting ahead of time?

Yes. Make it up to 4 days ahead and refrigerate it in an airtight container. Before decorating, let it soften for 20 to 30 minutes and rewhip until smooth. You can also freeze it for up to 2 months and thaw it overnight in the refrigerator. Keep it covered while it sits so it does not dry out or pick up refrigerator odors.

Will this frosting hold up outdoors?

Shortening-based frosting generally holds its shape longer than butter frosting in a warm room, but it is not heatproof. Direct sun and hot weather can soften it, and food safety still matters: do not leave frosted cake unrefrigerated for more than 2 hours. For an outdoor event, keep the cake chilled until serving and set out smaller portions as needed.

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