First published May 18, 2015. Last updated April 21, 2025 for editorial improvements.
Table of Contents
This whipped wedding cake frosting recipe has been in my favorites file for probably 20 years. I've used it on every wedding cake I have made and the results are always delicious. It's light and creamy with a delicate almond flavor and it holds up well for decorating, too. You don't have to use it on wedding cakes, of course! It's sure to become a favorite.
📖 Recipe
Whipped Wedding Cake Frosting Recipe
Print Save Recipe Rate RecipeIngredients
- 1 cup Crisco
- ½ teaspoon kosher salt dissolved in 1 teaspoon warm water.
- 1 ½ teaspoons vanilla, clear keeps the frosting bright white
- ½ teaspoon clear butter flavor
- ½ teaspoon almond extract
- ½ cup water
- 2 pounds Confectioner's sugar, 8 cups
Instructions
- Beat the Crisco, the salt solution, the vanilla, butter flavor, almond extract, water, and 1 pound of the Confectioner's sugar in a mixer at low speed with the whisk attachment until combined.
- Turn the mixer to highest speed and beat the mixture for a full 10 minutes, stopping occasionally to wipe down the side and mix in to the frosting.
- After 10 minutes turn the mixer off.
- Add the remaining Confectioner's sugar.
- Turn the mixer on to low and mix until the sugar is blended in.
- Add a little water if necessary to achieve the texture you want.
Notes
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
This whipped wedding cake frosting is perfect for just about any kind of decorated cake. It's light and creamy, fluffy and has just a touch of almond flavor. It works great for decorating and holds up in transport, warm temperatures, and inquisitive children with grimy fingers.
Not that that has ever happened.
If you have leftover frosting then you can keep it tightly covered in the fridge. You can add food coloring to make it any color you like. You can add other flavorings, lemon instead of almond for example. The only thing difficult about this wedding cake frosting recipe is making sure to whip it a full 10 minutes before adding the remaining powdered sugar. You HAVE to do that... do not cut corners!
Flavorings make all the difference. Use real stuff whenever possible and the highest quality that you can find. Experiment with different brands until you find what you like!
Diane says
I use to use Crisco years ago in my icings, but I figured with all the changes in products maybe Crisco wouldn’t work the same as it use to. Thank you for confirming it’s still okay.
And thank you for the great recipe
Claudette says
Hi Marye: can you tell me what is "clear butter flavor" . I never heard of this and is there a substitute for it? Thanks so much.
Marye says
It's just a flavoring like vanilla. You can get it on Amazon. (affiliate link) https://amzn.to/3L9a7Qe
sheila kirklin says
I'm so glad I found this recipe, I haven't made homemade frosting in 20 years, back then Crisco was used, and until I found your page I couldn't find any recipe that used Crisco. Thanks I know my frosting will be great.
Maria says
Looking forward to trying this recipe for my daughter’s 16th birthday cake next weekend. She would like a vintage look with piping decoration.
Thank you
Debbie says
I make this exact frosting for my red velvet cakes. Most like cream cheese frosting, but I rather have this one because the cream cheese taste overpowers the delicious cake, this one doesn't, giving the cake the focal point.
It does not leave a greasy film or taste in your mouth. I highly recommend this recipe for buttercream, literally the best!
(In my opinion)
Rebeca Berberyan says
I was wondering doesn't it taste like shortening? Does it leave an oil taste in your mouth. Could I used this crisco shortening sticks or great value all vegetable shortening
Marye says
I would stick with old-fashioned crisco. It doesn't taste like shortening.
Lisaj says
I’m diabetic and adjust recipes with sugar alternatives. I tried a butter based icing and it didn’t work well. Going to give this a try. Thanks for posting
Lynette says
Do you have a recipe or an idea how to make one for a cookie filling that tastes more like ice cream and doesn't have a very icing like texture?
I found your recipes to be fantastic, that is why I ask.
Marye says
Im glad you liked the frosting. No, I don't have a recipe like that. It sounds interesting.
Patricia Reeson says
I’ve used this recipe for white frosting for sixty years on my birthday and wedding cakes. Ever
Lisa Frerichs says
Can I freeze the frosting?
Marye says
Yes, it freezes very well!
Candy says
I had a question, when using the solid crisco. Does it leave that film in your mouth? Almost a greasy type film? Is that why you whip it for 10 minutes? I've been trying to find a recipe that was more cost efficient to making swiss or Italian buttercream without the over sweet of American buttercream. What do you think?
Marye says
I would not ever make Swiss, Italian, or French buttercream with anything but butter.
Carol says
For that fairly large amount of frosting you use only a half tsp of the butter flavouring, which I have never heard of before, so it leads me to wonder if it can be omitted? Is there some other flavouring that might be substituted? I will get it if it is absolutely necessary, but I hate these items that you might use for one recipe then years down the line you have to put the expired product in the garbage after it has hardly been touched.
Marye says
it will affect the flavor but you could leave it out.
Lesa says
So I am wondering if the amount of 1 C shortening is accurate as I've seen similar with 2 C when using 2 lb. Sugar. Also, what consistency is it and does it work well for piping flowers and borders? Does it smoothe well when icing sides and tops of cakes?
Marye says
Yes it is accurate. Yes it pipes well. Yes it is smooth. I used this for my daughter's wedding cake and if you'll look at the comments and the ratings you'll see that there are many happy readers. 🙂
Trish S says
Used this for our daughter's wedding cake and got more compliments then I ever have before. It held up perfectly and it was delicious~!
Michelle says
Thank you! This sounds just like the recipe that my mom used to make and I have been searching for the recipe for a long long time! I can't wait to try it
57haddreams says
What kind of Crisco? Oil or solid?
Marye says
Solid.
Sheila says
Hello. Just wondering when do I add the coloring dye to mixing? I have gel colors. Thank you.
Marye says
Anytime during the mixing process.
Carol Stuart says
Hello Marie, Thank you for this recipe! I am making my granddaughter’s wedding cake and have to travel 4 hours mid September (in Ontario) to get it to the venue. I purchased the Watkins butter flavouring on Amazon - it it weren’t for you, I never would have known that that product existed! But as we have someone who is allergic to nuts, I will swap that flavouring with cream cheese flavouring. It will be going onto a carrot cake. I will make a regular cream cheese icing for between the layers but will use your icing to frost the cake. Thank you! If you have any recommendations for me, I am open to them! Take care,
Marye says
Wonderful! No recommendations but thanks for commenting!
Martha Lichtenberg says
Thank you for this recipe. I am making my daughters wedding cake and needed a bright white frosting that will hold up it the heat of an August evening and I wanted a bit of that almond taste. This recipe is great!
Marye says
I used it for my daughter's April (in Texas) wedding and it held up beautifully!
Wanda says
Looks like a wonderful icing recipe. I swore off Crisco/shortening years ago. Does this recipe do well if you substitute unsalted butter? Thank you!
Marye says
Not really. The whole point of the Crisco is that it doesn't melt easily and holds it's texture for days.
Debbie says
Hi Mary, I haven’t made this yet, but I am going to try it this weekend. I have a lot of sweet fresh strawberries so I’m going to make a strawberry cake with fresh strawberry glaze in between the layers. So I was going to try your icing with my cake. I have a quick question. Why would you use water instead of milk? Is that a preference? This resembles wedding cake frosting, which I’ve made in the past but using milk and not water. I do like the idea of using butter flavor instead of using direct butter again keeping the icing white.
Marye says
Hi Debbie. The water allows it to crust over. For a cake like you are making I'd suggest this whipped cream cheese frosting - https://www.restlesschipotle.com/whipped-cream-cheese-frosting/