Failure-Proof Crisco Frosting in 10 Minutes
- Time: 10 min active
- Flavor & Texture: Sweet and creamy
- Perfect for: Outdoor parties and tiered cakes
Table of Contents
Easy, Stable Crisco Frosting
Think of that bright white, cloud-like icing on a vintage birthday cake. It doesn't slump, it doesn't yellow, and it pipes into sharp, clean peaks that stay put.
This is a timeless way to get a bakery frosting recipe look at home. Crisco Frosting is the go to for when you need structural stability without the buttery taste or color.
It works beautifully as a fluffy white frosting recipe for any occasion where the cake needs to sit out for a few hours. You get a smooth, spreadable finish that feels light on the tongue.
How It Comes Together
- Heat Resistance: Vegetable shortening has a higher melting point than butter, which makes Crisco Frosting stable in warm rooms.
- Air Trapping: Beating the fat before adding sugar creates tiny air pockets that keep the icing light.
| Base Type | Stability | Color | Best For |
|---|---|---|---|
| Buttercream | Low | Pale Yellow | Indoor cakes |
| Shortening | High | Bright White | Outdoor events |
Recipe Specs
The goal here is a stiff, pipeable consistency. Keep your powdered sugar sifted to avoid lumps that can clog your piping tips.
Ingredient Deep Dive
| Component | Purpose | Substitute Notes |
|---|---|---|
| Vegetable Shortening | Structure | Coconut oil: Makes it softer and more likely to melt |
| Powdered Sugar | Sweetness/Body | No substitute: Essential for the set |
| Whole Milk | Smoothness | Heavy cream: Adds a richer, creamier taste |
Ingredients
- 1 cup vegetable shortening Why this? Provides the high melting point for stability
- 1/4 tsp fine salt Why this? Cuts through the heavy sugar
- 4 cups powdered sugar, sifted
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
Equipment Needed
To properly aerate the shortening, use an electric mixer (handheld or a stand model like KitchenAid). You will also need a sifter and a large mixing bowl.
From Prep to Plate
Whipping the Base
Combine the vegetable shortening and salt in a mixing bowl. Beat on medium-high speed for 3–5 minutes until the mixture is light and fluffy. This aeration is what provides this old fashioned crisco frosting its weightless feel.
Adding the Sugar
Turn the mixer speed to low. Slowly mix in the sifted powdered sugar in one-cup increments. Once combined, increase the speed to medium and beat for another 2 minutes until the consistency is smooth and no longer grainy.
Final Adjustments
Stir in the vanilla extract, then gradually add the milk one tablespoon at a time while continuing to beat. Stop adding liquid once the frosting reaches a spreadable but stiff consistency that holds a peak when the beater is lifted.
Fixing Common Issues
If your icing feels too soft to pipe, it usually means there is too much liquid or the room is very hot. Beat in an additional 1/4 cup of powdered sugar to firm it up. This is how you maintain a white wedding cake frosting recipe standard.
If you see tiny white clumps, you likely skipped the sifting step. You can try beating it on high for another minute, but sifting is the best way to get a velvety finish.
| Problem | Fix |
|---|---|
| Runny consistency | Add powdered sugar 1/4 cup at a time |
| Grainy texture | Sift sugar before adding or beat longer |
| Too stiff to spread | Add milk 1 teaspoon at a time |
Presentation Tips
For the cleanest lines, chill your cake layers for 30 minutes before frosting. Use an offset spatula to smooth the sides in one long motion.
Storage and Freshness
Keep your Crisco Frosting in a sealed tub in the refrigerator for up to 7 days.
If the icing hardens in the cold, let it sit at room temperature for 30 minutes. Give it a quick whisk with a hand mixer to restore the fluffiness before using. This frosting also freezes well. Wrap it tightly in plastic wrap for up to 3 months.
Simple Flavor Swaps
I enjoy stirring in a pinch of cinnamon or a drop of almond extract to customize the flavor. For a decadent chocolate twist, replace half a cup of powdered sugar with unsweetened cocoa powder.
This frosting is a wonderful accompaniment to a red velvet marble cake or can be spread over cinnamon roll cupcakes for a traditional touch.
Recipe FAQs
How to make icing from shortening?
Beat shortening and salt for 3–5 minutes until pale, then gradually add sifted powdered sugar, vanilla, and milk.
Tip: sift the sugar before adding it to prevent lumps in the final mixture.
What is the difference between cake icing and cake frosting?
Icing is generally thinner and more translucent, whereas frosting is thick, opaque, and fluffy.
Tip: this shortening-based recipe provides the thicker, stable frosting texture.
Why is the texture gritty?
The powdered sugar may not have been beaten long enough or was not sifted properly.
Tip: beat the mixture for a full 2 minutes after the sugar is incorporated to ensure smoothness.
Is this an old fashioned frosting?
This recipe uses a traditional vegetable shortening base for a stable, bright white finish.
Tip: beat the shortening on medium-high speed to achieve the classic airy volume.
Can this be made ahead?
Yes, you can prepare the frosting in advance and keep it chilled.
Tip: let it sit at room temperature for 30 minutes before whisking to restore fluffiness.
Where should leftovers be kept?
Keep the frosting in a sealed tub in the refrigerator for up to 7 days.
Tip: wrap it tightly in plastic wrap to freeze it for up to 3 months.
Does adding more milk affect the peak?
Adding excessive liquid will make the frosting too soft to hold a stiff peak.
Tip: incorporate milk one tablespoon at a time until the desired consistency is reached.