Crisco vegetable shortening makes a frosting that holds up in ways butter simply cannot. It pipes cleanly, stays stable at room temperature for hours, and produces a bright white base that takes food coloring beautifully. This is the same type of frosting used by most grocery store bakeries, and once you see how quick it comes together, you will understand why.
The recipe below uses five basic pantry ingredients and takes about ten minutes from start to finish. No softening butter, no waiting around.
What You Will Need for Crisco Frosting
Ingredients
- 2/3 cup Crisco All-Vegetable Shortening
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 5-6 tablespoons milk
Equipment
A large bowl and an electric mixer (stand or hand mixer both work). A stand mixer with a paddle attachment gives the smoothest results, but a hand mixer on high speed will get the job done.
Step by Step Instructions
Step 1: Beat the shortening base. Add the Crisco, vanilla extract, and salt to a large bowl. Beat on high speed for about two minutes until the mixture turns white and looks fluffy. Scrape down the sides of the bowl halfway through.
Step 2: Add sugar and milk gradually. Turn the mixer to low speed and add the powdered sugar about one cup at a time. After each addition, pour in about a tablespoon of milk. Keep alternating sugar and milk until everything is in the bowl. Start with five tablespoons of milk and add the sixth only if the frosting feels too stiff.
Step 3: Whip until smooth. Once all the sugar and milk are incorporated, turn the mixer back to high and beat for a full two minutes. The frosting should be smooth, creamy, and hold its shape when you lift the beaters. If it looks grainy, keep beating. It usually just needs more time.
The frosting comes out pure white, so you can tint it any color with gel food coloring. A little goes a long way with gel dyes. For tips on getting specific shades, see our guide on how to make pink frosting with food coloring.
Why Use Crisco Instead of Butter in Frosting?
Butter tastes better on its own, but shortening wins on practicality. Here is how they compare:
- Heat stability: Crisco frosting holds its shape in warm rooms and outdoor events. Butter frosting starts to slide above 70 degrees Fahrenheit.
- Piping: Shortening produces a stiffer frosting that holds intricate piping details. Roses, borders, and writing all come out sharper.
- Color: Crisco is naturally white, so your colors stay true. Butter adds a yellow tint that can muddy lighter shades like lavender or baby blue.
- Shelf life: A Crisco-based frosting can sit at room temperature for two to three days without separating. Butter frosting needs refrigeration after a few hours.
- Cost: Shortening costs roughly half the price of butter per cup, which matters when you are frosting a large batch of cupcakes or a tiered cake.
The trade-off is flavor. Shortening has a neutral taste, so the frosting relies on vanilla and sugar for flavor. Many bakers split the difference by using half Crisco and half butter. If you want to try a butter-based version, see our Wilton buttercream frosting recipe for a classic half-and-half approach.
Troubleshooting Common Crisco Frosting Problems
Frosting is grainy or gritty. This is the most common issue. Either the powdered sugar was not sifted or the frosting was not beaten long enough. Sift the sugar before adding it, and beat the final mixture on high for at least two full minutes. The graininess should disappear.
Frosting is too stiff to spread. Add milk one teaspoon at a time and beat after each addition. You can also try a tablespoon of corn syrup, which loosens the texture without making it runny.
Frosting is too thin or runny. Add more powdered sugar, a quarter cup at a time. If you live somewhere humid, frosting absorbs moisture from the air, so you may need an extra half cup of sugar compared to drier climates.
Frosting tastes greasy or waxy. This happens when the shortening is not whipped enough at the start. Beat the Crisco by itself for a full two minutes before adding anything else. The texture should look almost like whipped cream before you add sugar.
Frosting will not hold piped shapes. The consistency is probably too soft. Add more powdered sugar and make sure you are using only five tablespoons of milk, not six. For stiff piping work like roses and borders, the frosting should hold a peak when you pull a spoon straight up out of it.
Storage and Make-Ahead Tips
Room temperature: Crisco frosting can sit out covered for up to two days. Keep it away from direct sunlight and heat sources.
Refrigerator: Store leftover frosting in an airtight container in the fridge for up to two weeks. When you are ready to use it again, let it come to room temperature (about 30 minutes on the counter) and re-whip it with the mixer for 30 seconds. It will look separated or stiff straight from the fridge, but it comes right back together.
Freezer: This frosting freezes well for up to three months. Thaw it overnight in the fridge, then let it reach room temperature and re-whip before using.
On a frosted cake: A cake frosted with Crisco frosting can stay at room temperature for two days. In the fridge, it will keep for about a week. The frosting may develop a slight crust on the outside, which some decorators actually prefer for a clean look.
Ways to Use This Frosting
This recipe makes about three cups of frosting, which is enough to generously frost a 9×13 sheet cake or about 24 cupcakes with a thin layer. Double the batch for a two-layer round cake or if you want thick swirls on cupcakes.
Beyond basic frosting, Crisco-based frosting is a great choice for:
- Piping borders, rosettes, and writing on cakes
- Filling between cake layers (it holds its shape and will not ooze out)
- Making a crumb coat before applying a final coat of buttercream
- Outdoor events and summer parties where heat is a concern
- Tinting with gel food coloring for multicolored designs
For a chocolate version of this frosting, stir in 1/3 cup of unsweetened cocoa powder along with the powdered sugar. You may need one to two extra tablespoons of milk to keep the consistency right.
Tasty Bakery Frosting Recipe with Crisco
Equipment
Ingredients
- 2/3 cup Crisco All-Vegetable Shortening
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
- 5-6 tablespoons milk
Instructions
- Step One
- Beating Ingredients: In a large bowl, beat together the shortening, vanilla and salt on high speed until they become fluffy.
- Step Two
- Adding the Powdered Sugar and Milk: Add the powdered sugar to the mix. Beat the mix on low speed and gradually add the milk until the mix is smoothly blended.
- Step Three
- Beat the Mixture: On high speed, beat the mixture for approximately two minutes, until the frosting is smooth and creamy. It is important to make sure you beat the frosting for long enough, in order to make sure it was reached a smooth and creamy consistency.
Notes
- Using Crisco instead of butter in a recipe allows the frosting to become more stable, have a longer shelf life and withstand heat better. Crisco is also cheaper than butter. This is why many grocery bakeries use Crisco instead of butter for their frostings.
- If you are needing to make a lot of frosting, Crisco frosting is a great choice to make as it easy and will last. Crisco frosting is also great to make if you are in a hurry because you don’t have to worry about waiting for butter to thaw.
- If you have leftover frosting you have been storing in the fridge, it is best to let it thaw out till it reaches room temperature. This will make the frosting easier to use when you are decorating your baked goods. Frosting made with Crisco tends to be easier to pipe than butter-based frostings.
FAQ’s
What Can I Substitute for Shortening in Buttercream Frosting?
There are many ingredients you can use in place of shortening when it comes to making the creamiest buttercream frosting. Some of the most popular alternatives include butter, lard, margarine, ghee, and even oils such as coconut and vegetable oil. If you’re looking for a fluffy and light frosting, butter and margarine are the best replacements.
How to Make Chocolate Frosting With Shortening?
If you’re looking to make the ideal chocolate frosting with shortening, you’ll need the following ingredients: 8 tbsp of cocoa powder, 8 tbsp of hot water (or milk), 8 tbsp of shortening (Crisco is ideal), 1 tsp of vanilla extract, 1/2 tsp of salt and 4 cups of powdered sugar. Once you have the above ingredients, all you need to do is: add the cocoa powder and liquid to a bowl and leave for a minute or so. Now add the vanilla extract, salt, and shortening and mix gently.
Next, gradually add the powdered sugar, 1/2 cup at a time. Keep mixing until the shortening is fluffy and light. Use frosting as you wish.
What Kind of Shortening For Buttercream Icing?
When it comes to buttercream icing, you can use a variety of ingredients. Pure white vegetable shortening such as Crisco is the best shortening to use. However, if you’re looking for icing that is full of flavor, you can use either butter or margarine. Lard or oil can also work in buttercream icing too.
How to Make Buttercream Frosting With Vegetable Shortening?
You can make traditional buttercream frosting using vegetable shortening. For the best frosting, try using this recipe. You’ll need the following ingredients: 1/2 cup of unsalted butter, 1/2 cup of shortening, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, 2-3 tablespoons of water, and a pinch of salt.
Now all you need to do is grab a bowl and add the shortening and butter. Mix well until you reach a creamy consistency. At this point, you can add around half of the sugar and mix until combined.
Once combined, add a small amount of water, along with the pure vanilla extract. Mix well and then add the remainder of the powdered sugar. Keep mixing until the frosting is light and fluffy. Add a pinch of salt. If needed, you may need to add more water to achieve the consistency you desire.
Does Crisco Frosting Harden?
Frosting typically hardens at room temperature if left for a few hours. However, if you’re looking for extra stiff frosting, there are a few ways you can achieve this. The easiest way is by adding more powdered sugar.
If you’re out of powdered sugar, you could also try using a small amount of flour too. Try adding a teaspoon of flour first, and then add more flour as and when needed. You can also try placing your frosting into the refrigerator. This may help to achieve the consistency you’re looking for.
How Long Does Crisco Frosting Last?
If your Crisco frosting has just been made, you can leave it out overnight until ready to use. However, if you have any frosting left over, it’s best to place it in an airtight container and keep it refrigerated. If stored correctly, leftover Crisco frosting can last up to 3 months.
Karen Rutherford is the editorial lead at Cake Decorist. She oversees the site’s recipe testing and cake decorating tutorials, working with a small team of contributors and home bakers who develop, test, and photograph the recipes published here. Her focus is on clear, approachable instructions for home bakers — whether that’s a first-time decorator learning to pipe a buttercream rosette or an experienced baker troubleshooting a fondant that won’t roll. When a recipe appears under Karen’s byline, it has been tested in a home kitchen and edited for clarity before publishing.