Ever feel the frosting blues because you can't use dairy in your recipes, thanks to cottage food regulations or dietary restrictions? Well, my friends, worry no more! This is your new go-to for chocolaty, butter-free frosting.
This easy recipe for chocolate buttercream frosting is dairy-free, using butter-flavored Crisco instead of traditional butter. It's the perfect frosting for chocolate cupcakes, red velvet cupcakes, and for frosting sugar cookies.
For the vanilla version of this recipe, check out my Shelf Stable Vanilla Buttercream Frosting Recipe.
Your Go-To Icing Recipe: No Butter Needed!
Creating a silky and delicious, dairy-free frosting doesn't have to be a dream anymore. Whether this is your first time or you're an old hand at frosting cakes, this recipe guarantees a smooth texture and irresistibly chocolaty taste. It's your ticket to chocolate frosting that'll have customers and family members alike asking for more.
Simple Ingredients = Unbeatable Taste
The secret to this frosting's irresistible flavor lies in choosing top-notch ingredients. To maximize that deep chocolate richness, I recommend opting for Dutch cocoa powder—Ghirardelli Premium Dutch Process Baking Cocoa is my go-to.
I love the creamy texture of American buttercream. To make a dairy-free and cottage food-friendly version, I swapped out the butter for my secret ingredient: butter-flavored Crisco.
Here's What You Need to Make this Easy Frosting Recipe
The printable recipe card can be found at the bottom of this post.
- Butter-Flavored Crisco
- Powdered Sugar
- Cocoa Powder
- Water (or plant-based milk)
- Vanilla Extract
- Salt
Affiliate Disclosure: I may earn a small commission through affiliate links in this post, but I only recommend products that I have tested and used myself.
Step-by-Step Tutorial
This recipe makes 4 cups of frosting, which is enough to decorate 24 cupcakes piped with a tall swirl, or a double layer, 6-inch birthday cake.
Step One: Get Everything Ready
Get your large mixing bowl and hand mixer or electric mixer ready. Sift the confectioners' sugar and cocoa powder together to remove any lumps.
Step Two: Mix Away!
Place your butter-flavored Crisco in the large bowl, and using your hand mixer or stand mixer fitted with a paddle attachment, mix until you achieve a fluffy texture.
Step Three: Combine The Goodies
Alternate adding in the powdered sugar and cocoa powder mix with the water while mixing at low speed. Want a thicker consistency for your frosting? Start with 3 tablespoon water and add a little bit more water as needed.
Step Four: Adjust the Flavor
Now just adjust the flavors to suit your taste. I always add a pinch of salt to my traditional buttercream recipe because it brings out the flavors of the butter.
In this recipe, I increased the salt just a bit more to offset the Crisco's mouth feel. I also doubled the amount of real vanilla extract to create a more complex flavor.
Recipe Notes
To ensure you get a fluffy frosting, make sure to whip it well, incorporating a lot of air during the mixing.
Some of My Favorite Flavor Variations:
Almond Extract- Adds a delicious "bakery" flavor to the frosting.
LorAnn Cheesecake Emulsion- gives this recipe a delicious chocolate cream cheese icing flavor.
Plant-Based Milk- Replace the water with full-fat canned coconut milk for a richer flavor.
Storage Tips
Store frosting in an airtight container at room temperature for up to 7 days or refrigerate for up to 1 month.
Recommended Tools
- Electric or Hand Mixer
- Large Mixing Bowl
- Piping Bag
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Shelf Stable Chocolate Icing Recipe: No Butter
Equipment
- Hand-held electric mixer
- Large mixing bowl
Ingredients
- 1 cup Butter-Flavored Crisco
- 4 cups Confectioners Sugar
- ½ cup Dutch-Processed Cocoa Powder
- 6 Tbsp. Water
- ¼ tsp. Salt
- 2 teaspoon Vanilla Extract
Instructions
- Sift the confectioners’ sugar and cocoa powder together to remove any lumps.
- Place your butter-flavored Crisco in the large bowl, and using your hand mixer or stand mixer fitted with a paddle attachment, mix until you achieve a fluffy texture.
- Add the vanilla extract and salt to the Crisco mixture and mix until combined.
- Alternate adding in the powdered sugar and cocoa powder mix with the water while mixing at low speed. Want a thicker consistency for your frosting? Start with 3 tablespoon water and add a little bit more water as needed.
Related Recipes from My Blog
Easy Dairy-Free Sugar Cookie Recipe
Shelf Stable Vanilla Buttercream Frosting Recipe
Want a frosting with less sugar? Check out this delicious creamy ermine frosting recipe.
The Ideal Icing Recipe No Butter Needed!
Next time you need a dairy-free chocolate frosting recipe, give this a try. It's sure to become your new favorite frosting! If you've tried this recipe, I would love a 5-star rating below! And if you're planning to give this a go, drop me a comment and let me know what you're planning to decorate with it!
Amber says
It says you double the vanilla but I'm not seeing any vanilla listed in the ingredients. How much do you use? Also how long does it last at room temperature?
Amy Watson says
I second the reply regarding the comment on doubling the vanilla. I am anxious to try this recipe and hope for a reply to come timely. Also, please clarify if this lasts at room temperature 2 or 3 weeks. Thanks for these recipes!
Better Baker says
Hi Amy, I like to add two teaspoons of vanilla and the recipe has been updated to reflect that measurement. I've also clarified how long this recipe lasts. You can store it at room temperature for up to a week or in the refrigerator for up to one month. I hope you love this recipe as much as I do and thank you so much for commenting!
Denise says
Hi,I'm interested in using a icing for frosting a cake donut to sell as whole sale to a bakery is this a recipe to use for that a cake donut?
Better Baker says
This recipe would be good, but you might also want an icing. This one is made with royal icing so it will dry hard:https://betterbakerclub.com/royal-icing-recipe-with-meringue-powder/
Jan says
This isn't a new recipe. My mother made this back in the 60's. It was also on the side of cake mix boxes back then.
Terri says
Can coconut oil be used instead of butter-flavoured crisco?
Better Baker says
Hi Terri, I haven't personally tried using coconut oil as a substitute for butter-flavored Crisco in frosting recipes. Coconut oil has a different texture and could affect the stability and taste of your frosting. If you choose to experiment, you might find the frosting a bit less sturdy at room temperature due to coconut oil's lower melting point. Let me know how it turns out if you give it a go!
Regina says
I am wanting to make a chocolate shelf safe frosting. I am wondering if I could add melted chocolate instead of the powdered
Better Baker says
You can definitely add chocolate ganache to make a delicious shelf-stable frosting. Just ensure that adding ganache is allowed in your state’s cottage food laws, as regulations can vary. If you try it, I'd love to hear how it turns out! Happy baking!
Bailey says
Hi I was wondering if instead of using butter flavored crisco I could use regular crisco with butter emulsion? Im not sure what the difference between the regular and butter crisco is.
Better Baker says
Hi there!
Yes, you can definitely use regular Crisco with butter emulsion as a substitute for butter-flavored Crisco. The main difference between the two is that butter-flavored Crisco has a mild butter taste already added, whereas regular Crisco is neutral in flavor.
Erin Russo says
You recommend Sweetex High Ratio shortening in your vanilla frosting recipe. Is that preferred for this recipe too?
Amanda says
Delicious frosting! I had never even heard of shelf-stable frosting until I started researching how to make frosting that I can keep at room temperature 😂 I substituted 5 TBSP of brewed coffee for 5 of the tablespoons of water, and for the 6th tablespoon, I did use water. Using the coffee took the chocolatey goodness to the next level! Thanks for the recipe! I'm trying your vanilla version today! 😁
Amanda says
I forgot to mention that I did use the higher ratio Walmart brand shortening (with animal fats). Worked like a charm!