Chocolate Frosting (without butter)

Sharing is caring!

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 frosting

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.

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 shortening based frostings. 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.

Shortening Icing

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 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!

Print

5 from 5 votes

Chocolate Frosting (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!

Course Dessert

Cuisine American

Keyword buttercream, chocolate, crisco, icing

Prep Time 15 minutes

Total Time 15 minutes

Servings 36 servings

Calories 149kcal

Author Adapted from Indydebi's buttercream

Equipment

• mixer

Ingredients

• 1-1/3 cups Cricso or another brand of vegetable shortening
• 5.5 cups powdered sugar/icing sugar
• 3 tbsp Dream Whip powder *or substitute another powdered whipped dessert topping
• 1.5 cup cocoa
• 1/3 cup milk add a little more or less, depending on consistency needed
• 2 tbsp vanilla depending on your personal taste

US Customary - Metric

Instructions

• 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 1/3 cup is just right, but you may need a little more or less.

Notes

*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. 

Nutrition Facts

Chocolate Frosting (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 | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 88mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6IU | Calcium: 11mg | Iron: 1mg

This recipe is party ofThe Country Cook Weekend Potluck!