Chocolate Frosting (without butter)

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 icing and at the time, I didn't really know why. Then I realized it was the butter! And this Chocolate Frosting (without butter) uses shortening (Crisco) instead of butter, so it tastes like grocery store icing!

The type of frosting that grocery store bakeries used to ice their cakes did not contain butter and that’s why I preferred them over homemade buttercream. This recipe is easy to make, light, and tasty. You can use this no butter frosting on your favorite cakes, chocolate cupcakes, chocolate squares, and more! This frosting recipe without butter does not need to be refrigerated and is shelf-safe for days.

Crisco-based frostings are more stable and crust better than butter based, so they are superior for decorating. Yet, they still make a soft icing. And because butter has a lower melting point than shortening, Crisco frosting holds up better in warm weather.

But the best part is that you don't have to keep Crisco frosting in the fridge! But cakes should NOT be refrigerated anyway.

This frosting recipe without butter is easy, light, tasty, and the perfect frosting for decorating. 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!

🥘 Ingredients

You will need the following simple ingredients for this butter-free frosting:

• 1-⅓ cups Cricso or another brand of vegetable shortening
• 5.5 cups powdered sugar/icing sugar/confectioners' sugar
• 3 tbsp 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 the consistency needed
• 2 tbsp vanilla extract

This secret ingredient in this chocolate frosting 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 (shown) and my Slightly Skinny Strawberry Blondie Bars.

📖Variations

You can make this plain vanilla frosting if you prefer. Simply replace the 1.5 cups cocoa with 1.5 cups powdered sugar

💭 Top Tip

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 icing, you should avoid putting cake in the fridge because it will dry your cake out!

🌡️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 icing without butter. You can leave your cake in an airtight container on the counter for 2-3 days after it's made.

Frosted Cake: You can also freeze fully iced 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 it in 2 garbage bags and push the air out.

Frosting: Store this easy recipe at room temperature for up to 3 days. The small amount of milk is stabilized by a large amount of sugar. You can freeze it for up to 3 months.

👪 Serving Size

This delicious frosting recipe makes about 6 cups. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🍽Equipment

You'll need an electric mixer for this no butter frosting recipe. A stand mixer is ideal, but you could use a hand mixer (affiliate links). You will also need a piping bag and icing tips.

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 and tastier!

If you love shortening-based icing, you'll also love my 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache), Strawberry Whipped Cream Frosting (with jam), and Whipped Cream Buttercream Frosting (shown below) 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.

This chocolate frosting calls for cocoa powder, so it's easy to make, quick, less fussy than messing with melted chocolate, and great for decorating birthday cakes and cupcakes!

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 frosting recipe.

And if you're not an experienced decorator, check out the simple decorating technique videos in the NOTES!

📋 Chocolate Frosting Recipe (without butter)

This Chocolate Frosting (without butter) uses shortening instead of butter. It is easy, light, tasty and perfect for decorating. 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!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, crisco, frosting, icing

Special Diet: Vegetarian

Servings: 36 servings

Calories: 149kcal

Author: Terri Gilson

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

stand mixer

piping bag

#21 piping tip

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

US Customary - Metric

Instructions

• Add the shortening to the mixer and mix for a couple of minutes with the paddle attachment,
• Then gradually add the powdered sugar, Dream whip, cocoa and blend together until smooth.
• 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.

Notes

Please see post contents for important recipe information and tips!

*NOTE: 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 desired smoothness.

**NOTE: If you have never piped a simple shell border, then check out this VIDEO. 

***NOTE: Add a pinch of salt if it's too sweet for your liking

Nutrition Facts

📋 Chocolate Frosting Recipe (without butter)

Amount Per Serving

Calories 149 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 3mg0%

Potassium 88mg3%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 27g30%

Protein 1g2%

Vitamin A 6IU0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 149kcal (7%) | Carbohydrates: 31g (10%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 3mg | Potassium: 88mg (3%) | Fiber: 2g (8%) | Sugar: 27g (30%) | Vitamin A: 6IU | Calcium: 11mg (1%) | Iron: 1mg (6%)

Did you make this recipe? Please leave a star rating and review below!

Rate this Recipe

Cakes to use with this Frosting