If you’re looking for a rich, creamy frosting without using butter, this recipe is your new go-to. Perfect for those who are dairy-free, out of butter, or just want a lighter option, this frosting whips up in minutes and is versatile enough for cakes, cupcakes, cookies, and more. The combination of vegetable shortening and milk creates a smooth, stable texture that’s easy to pipe or spread, with a flavor that pairs beautifully with nearly any baked good.
Ingredients
- 1 cup (200g) vegetable shortening (such as Crisco)
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) milk (dairy or non-dairy, such as almond or oat milk)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Beat the shortening: In a large mixing bowl, use an electric mixer (handheld or stand) to beat the vegetable shortening on medium speed until smooth, about 1–2 minutes. This creates a creamy base for your frosting.
- Add powdered sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low after each addition to prevent a sugar cloud. Scrape down the sides of the bowl as needed.
- Incorporate milk and vanilla: Add milk, vanilla extract, and salt. Beat on low to combine, then increase to medium-high and whip for 2–3 minutes until light and fluffy. If the frosting is too thick, add more milk 1 teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Check consistency: The frosting should be smooth, creamy, and spreadable. If piping, you may want it slightly stiffer; for spreading, a softer texture is ideal. Adjust with a splash of milk or a dusting of sugar as needed.
- Use or store: Use immediately to frost cakes, cupcakes, or cookies, or store as directed below.
Tips
- Shortening substitutions: If you don’t have vegetable shortening, refined coconut oil (solid, not melted) can be used for a firmer, slightly coconut-flavored frosting. Avoid using liquid oils or margarine, as they won’t create the right structure.
- Flavor boosts: Swap out vanilla for almond, lemon, or maple extract for a different twist. For chocolate frosting, replace 1/2 cup of powdered sugar with 1/2 cup cocoa powder.
- Coloring: Gel food coloring works best for vibrant hues without thinning out the frosting. Add a small amount and mix thoroughly before adding more.
- Fixing texture: If your frosting looks greasy or separated, it may be too warm. Chill it in the fridge for 10–15 minutes, then re-whip until smooth.
Serving Suggestions
- Spread generously on classic layer cakes like vanilla, chocolate, or carrot cake.
- Pipe onto cupcakes for bakery-style swirls—this frosting holds its shape well for decorative piping.
- Use as a filling for sandwich cookies or whoopie pies.
- Frost sugar cookies before decorating with sprinkles or colored sugar.
- Try a thin layer on brownies or bars for a sweet finishing touch.
Variations
- Chocolate Frosting: Add 1/2 cup unsweetened cocoa powder in place of 1/2 cup powdered sugar and increase milk by 1–2 tablespoons if needed.
- Lemon Frosting: Replace vanilla with 2 teaspoons lemon extract and add 1–2 teaspoons fresh lemon zest for a bright, citrusy flavor.
- Non-Dairy/Dairy-Free: Use your favorite plant-based milk (such as soy, oat, or almond) to make this recipe fully dairy-free.
- Extra Creamy: For a richer mouthfeel, substitute half the shortening with non-dairy cream cheese (for dairy-free) or regular cream cheese.
- Spice it up: Add 1/2 teaspoon cinnamon, pumpkin pie spice, or chai spice blend for a cozy twist to pair with fall desserts.
Storage and Reheating
- Room temperature: This frosting can be kept at cool room temperature (below 70°F/21°C) for up to 2 days, covered tightly with plastic wrap or in an airtight container.
- Refrigerator: For longer storage, refrigerate for up to 1 week. Let it come to room temperature before using, then re-whip briefly to restore its creamy texture.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then allow to come to room temperature and beat again until fluffy before using.
- Reheating: Frosting does not require reheating, but if it feels stiff after chilling, let it warm at room temperature for 30–60 minutes, then mix well. If necessary, add a teaspoon of milk to loosen.
Frequently Asked Questions
- Can I make this frosting ahead of time?
Yes! This frosting holds up well when made ahead. Prepare it up to a week in advance and store in the refrigerator. Before using, let it sit at room temperature for 30–60 minutes, then re-whip to restore its fluffy consistency. - Can I use margarine instead of shortening?
Margarine contains more water and less fat than shortening, which can make the frosting softer and less stable, especially for piping. If you do use margarine, choose stick margarine (not spreadable tub margarine) and expect a softer texture. You may need to add more powdered sugar to thicken. - How do I make the frosting less sweet?
The sweetness comes mainly from powdered sugar. You can reduce the sugar by 1/2 cup, but the frosting will be less stiff and may not hold its shape as well. For a tangier flavor, blend in a few tablespoons of (dairy or non-dairy) cream cheese or add a pinch of salt and a splash of lemon juice to balance the sweetness. - Is this frosting stable for outdoor events?
This frosting is more stable than butter-based versions in warm weather, thanks to the shortening. However, in direct sun or high heat, it can still soften. For best results, keep desserts in the shade and refrigerate until just before serving at outdoor gatherings. - Can I color this frosting for decorating?
Absolutely! Gel food coloring is best, as it won’t thin out the frosting. Add a small amount at a time and mix thoroughly. For pastel shades, just a drop or two is enough; for bold colors, add more as needed. - What’s the best way to achieve a super smooth finish?
For the smoothest finish on cakes, use a bench scraper or offset spatula. After applying the frosting, dip the spatula in hot water, shake off excess, and gently smooth the surface. Repeat as needed for a flawless, bakery-style look.