This Chocolate Frosting (without butter) has a rich chocolate flavor and uses shortening instead of butter. It is easy, light, tasty, and perfect for decorating cakes and cupcakes. It does not need to be refrigerated and is shelf-safe for days. It can also sit in the heat for hours so it's great for parties, weddings, and outdoor events!
You can use this no butter chocolate frosting on your favorite cakes, chocolate sheet cakes, chocolate cupcakes, chocolate squares, and more! This pairs perfectly with my Old Fashioned Sour Cream Chocolate Cake!
When I was a kid, we'd often get a Safeway birthday cake for our birthday and I couldn't have been happier. For some reason, I just didn't like most homemade frosting and at the time, I didn't really know why. Then I realized it was the butter! Now I make my own Chocolate Frosting (without butter). It uses shortening (Crisco) instead of butter, so it tastes like grocery store frosting!
The type of store-bought frosting that grocery store bakeries used to frost their cakes did not contain butter and that’s why I preferred them over homemade buttercream.
Why you'll love this recipe
- Easy to make. This frosting is quick and easy to make. You can use a hand mixer if you don't have a stand mixer.
- Pantry ingredients. You're likely to have all the ingredients on hand to make this chocolate frosting recipe.
- Doesn't need refrigeration. You don't need to keep this frosting in the fridge, but cakes should not be refrigerated anyway (see Top Tips)
- Holds up better in warm weather. Shortening/Crisco has a higher melting point than butter so this is great for outdoor events in warm weather (birthdays and other celebrations).
- Tastes like grocery store frosting. Tastes just like the frosted cakes you remember from your childhood!
- Great for decorating, Crisco (or any shortening) based frosting is more stable and crusts better than butter, so it is superior for decorating.
If you love shortening-based frosting you'll also love my 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache), Strawberry Whipped Cream Frosting (with jam), and Whipped Cream Buttercream Frosting made with shortening. It takes a little more time than this one, but it's also a little less sweet, light, and delicious! And you can make it chocolate as well.
🥘 Ingredient Notes
You will need the following simple ingredients for this butter-free frosting:
- Cricso. Shortening is one of the secrets to an exceptionally creamy frosting without butter. Because it has a higher melting point than butter it holds its shape and can withstand the heat. Hence why it's ideal for weddings and outdoor events! You can use any brand of shortening, but I like crisco. If you really want an exceptionally creamy frosting, use a high ratio shortening (affiliate link).
- Dream Whip powder. The other secret ingredient in this chocolate frosting with cocoa powder recipe is Dream Whip powdered dessert frosting. And when you put Dream Whip into recipes, it makes them smooth and creamy. I also use Dream Whip in my Black Forest Biscotti. It also helps it to crust, making it better for decorating.
- Cocoa powder (unsweetened). Cocoa powder makes this frosting so easy to make, quick, and much less fussy than messing with melted chocolate! I like Hershey but you can use any brand!
- Milk. Milk is the liquid that balances the solids and influences the consistency, making the frosting thicker or thinner. You can add a little more or less, depending on the consistency needed.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Vanilla Frosting: You can make this plain vanilla frosting if you prefer. Simply replace the 1.5 cups cocoa with 1.5 cups powdered sugar. If you want it to stay pure white, be sure to use clear vanilla extract
- Too sweet? Add a pinch of salt if it's too sweet for your liking
- Milk: Add a little more or less, depending on the consistency you need.
🔪Easy Steps to Make Chocolate Frosting (no butter)
- Step 1: In the bowl of a stand mixer or in a large mixing bowl, add the shortening to the mixer and mix for a couple of minutes with the electric mixer or paddle attachment on a stand mixer.
- Step 2: Then gradually add the powdered sugar, Dream whip, cocoa powder, and mix together until smooth.
- Step 3: Add the vanilla, then add the milk.
- Step 4: Beat until you get a smooth texture and the right consistency. *I find that ⅓ cup is just right, but you may need a little more or less. If you want a thicker consistency, use less milk.
HINT: When you get to step #2 and put in the powdered sugar, cocoa, and Dream Whip powder, use the shield on your mixer, add the dry ingredients gradually, and start on low speed, or the powder will spray everywhere. * I also cover the whole top of the mixer with a kitchen towel to avoid that thin coat of powdered sugar film spraying out and getting all over my counter and mixer.
Expert Tips
I have been baking and cake decorating for a long time and here are some of my tips from experience:
The fridge is NOT a cake's friend! Many people do not realize this, but unless you have a perishable filling or butter in your frosting, you should avoid putting your cake in the fridge because it will dry your cake out!
And if you're not an experienced decorator, check out the simple decorating techniques here:
- I use the Wilton Spatula Method for smoothing my cakes (VIDEO HERE -first method shown)* But I take it a step further and after I've smoothed it with the method in the video, I heat my spatula in boiling water, wipe it off with a clean tea towel, smooth, remove excess frosting by scraping it into a bowl, then wipe with a paper towel. Then I keep repeating until I reach the desired smoothness.
- If you have never piped a simple shell border, then check out this VIDEO.
🌡️Storage
Cake: You are better off freezing your cake if you don't need it for a few days, rather than leaving it in the fridge. That's another reason I prefer frosting without butter. You can leave your cake in an airtight container on the counter for 3-4 days after it's made if it doesn't have a perishable filling.
Frosted Cake: You can also freeze fully frosted cakes with this frosting. But just be sure to put it in a sealed cake container. And if you need it frozen for more than a few days, wrap the container in 2 garbage bags and push the air out.
Frosting: Store this easy frosting recipe at room temperature for up to 5 days. The small amount of milk is stabilized by a large amount of sugar
Freezing: You can freeze it for up to 3 months.
👪 Serving Size
This delicious frosting recipe makes about 6 cups of frosting. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
❔ Recipe FAQs
Although they are often used interchangeably, there is a difference and that difference is in the consistency. Frosting is thicker than icing and is typically used for spreading or piping on cakes, cupcakes, and cookies. Icing is thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts, and cookies—and it usually hardens when it dries.
To thicken frosting without butter, gradually (a tablespoon at a time) add more powdered sugar.
The best substitute for butter in frosting is shortening (Crisco).
Yes! This frosting is perfect for filling cakes, cupcakes, and other desserts.
Okay, so you've heard me say it before, but I wholeheartedly believe that butter belongs IN the cake and has absolutely no business in the frosting. Butter just makes frosting way too rich, while shortening frosting is so much lighter, tastier, and better for decorating!
So, if you're looking for a quick frosting or a great chocolate frosting recipe without butter, that you don't have to worry about refrigerating and can make in a few minutes, then try this homemade chocolate frosting recipe.
Cakes to use with this Frosting
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📋 Chocolate Frosting Recipe (without butter)
Equipment
Ingredients
- 1-⅓ cups Crisco or another brand of vegetable shortening
- 5.5 cups powdered sugar/icing sugar
- 3 tablespoon Dream Whip powder *or substitute another powdered whipped dessert topping
- 1.5 cup cocoa
- ⅓ cup milk add a little more or less, depending on consistency needed
- 2 tablespoon vanilla depending on your personal taste
Instructions
- Add the shortening to the mixer and mix for a couple of minutes with the paddle attachment,1-⅓ cups Crisco
- Then gradually add the powdered sugar, Dream whip, cocoa and blend together until smooth.5.5 cups powdered sugar/icing sugar, 3 tablespoon Dream Whip powder, 1.5 cup cocoa
- Add the vanilla, then add the milk until you get smooth texture and the right consistency. *I find that ⅓ cup is just right, but you may need a little more or less. If you want a thicker consistency, use less milk.2 tablespoon vanilla, ⅓ cup milk
Notes
- Vanilla Frosting: You can make this plain vanilla frosting if you prefer. Simply replace the 1.5 cups cocoa with 1.5 cups powdered sugar. If you want it to stay pure white, be sure to use clear vanilla extract
- Too sweet? Add a pinch of salt if it's too sweet for your liking
- Milk: Add a little more or less, depending on the consistency you need.
- I use the Wilton Spatula Method for smoothing my cakes (VIDEO HERE -first method shown)* But I take it a step further and after I've smoothed it with the method in the video, I heat my spatula in boiling water, wipe it off with a clean tea towel, smooth, remove excess icing by scraping it into a bowl, then wipe with a paper towel. Then I keep repeating until I reach the desired smoothness.
- If you have never piped a simple shell border, then check out this VIDEO.
Darcy
The recipe has milk in it...does it not get sour after sitting on the shelf for days?
Terri Gilson
Hi Darcy,
In my experience, no it's been fine for 3-4 days.
Jess
I don't have powdered whip and we are now in self isolation due to COVID-19. Can I just omit it?
Terri Gilson
Hi Jess,
You could try! I've never made it without so I'm not sure how it would change it. Let me know how it turns out!
Talia Greene
Can this be made a day in advance and refrigerated? I do not have powdered whipped where I am so I use coconut cream and it's wonderful.... I'm doing a trial to see how to holds up but pretty descent so far.
Terri Gilson
Hi Talia,
This doesn't need to be refrigerated with powdered whip but if you're using coconut cream it would. But you could definitely make it ahead and refrigerate. I would just take it out at least an hour before frosting to make sure it's soft and pliable enough. I'd love to hear how it turns out! Terri
Veena Azmanov
Lovely recipe for quick, easy and Budget friendly frosting. Have to surely check on trying this frosting next.
Kelley
Interesting recipe! I can't wait to try this version of chocolate frosting!
Terri Gilson
I hope you enjoy it, Kelley!
Colleen http://www.thefoodblog.net Milne
Not being a regular baker, I had no idea that butter was not good for frosting a cake. I learned a lot from this post, Terri. Thank you!
Terri Gilson
That's great, Colleen! I'm glad it was helpful - cheers!
Terri Gilson
Thanks, Colleen! I'm glad I could share some new info! 🙂
Erika
This frosting looks so good! I can't wait to try it out.
Terri Gilson
Thanks, Erika - enjoy!
Krissy Allori
I love this kind of frosting. I'm keeping this recipe for sure. Thank you so much!
Terri Gilson
Hope you enjoy it, Krissy!