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! The frosting that grocery store bakeries used to ice their cakes did not contain butter and that’s why I preferred them over homemade buttercream. And this Chocolate Frosting (without butter) uses shortening (Crisco) instead of butter, so it tastes like grocery store icing. It is easy to make, light and tasty. It does not need to be refrigerated and is shelf-safe for days.
Crisco based frostings also crust better than butter based, so they are superior for decorating. And because butter has a lower melting point than shortening, Crisco-based icings hold 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.
Frosting without Butter
This Frosting recipe without butter 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!
And this is good news because 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! The fridge is not a cake's friend - it only serves to dry your cake out. 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 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.
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 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.
Dream Whip Recipes
This chocolate frosting recipe uses 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 and my Slightly Skinny Strawberry Blondie Bars.
Chocolate Frosting with cocoa
This chocolate frosting calls for cocoa, 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 great chocolate frosting that you don't have to worry about refrigerating and can make in a few minutes, then try this Chocolate Frosting (no butter)!
And if you're not an experienced decorator, check out the simple decorating technique videos in the NOTES!
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Chocolate Frosting (without butter)
- 1-⅓ cups Cricso 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
- Add the shortening to the mixer and mix for a couple of minutes, then gradually add the powdered sugar, Dream whip, cocoa and blend together until smooth.
- Add the vanilla, then add the milk until you get the right consistency. *I find that ⅓ cup is just right, but you may need a little more or less.
I love this kind of frosting. I'm keeping this recipe for sure. Thank you so much!
Hope you enjoy it, Krissy!
This frosting looks so good! I can't wait to try it out.
Thanks, Erika - enjoy!
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!
That's great, Colleen! I'm glad it was helpful - cheers!
Thanks, Colleen! I'm glad I could share some new info! 🙂
Interesting recipe! I can't wait to try this version of chocolate frosting!
I hope you enjoy it, Kelley!
Lovely recipe for quick, easy and Budget friendly frosting. Have to surely check on trying this frosting next.
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.
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
I don't have powdered whip and we are now in self isolation due to COVID-19. Can I just omit it?
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!
The recipe has milk in it...does it not get sour after sitting on the shelf for days?
In my experience, no it's been fine for 3-4 days.