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Crisco Frosting with Granulated Sugar – Easy Kitchen Guide

Last Updated on January 5, 2024

Frosting is a type of icing made from sugar, butter or shortening, and milk or cream. It is often used to coat or decorate cakes, cupcakes, and other desserts. Crisco frosting with granulated sugar is a popular type of frosting that is easy to make and can be used to enhance the flavor of various desserts.

Crisco Frosting with Granulated Sugar

What is Crisco Frosting with Granulated Sugar?

Produced by B&G Foods, Crisco is an American brand of shortening. It was the first shortening manufactured completely of vegetable oil, originally cottonseed oil, and was introduced by Procter & Gamble in June 1911. 

One of their most popular items is the Crisco frosting with granulated sugar which  is a classic type of frosting that is made with sugar, butter, shortening, and milk. The butter is creamed with the sugar, then the shortening is added and finally the milk is mixed in. 

This type of frosting is not overly sweet, yet it has a rich, creamy texture and a slightly buttery flavor. It is also a good choice for those who are trying to watch their sugar intake, as the sugar content in this recipe is lower than some other types of frosting.

Why You’ll Love this Crisco Frosting with Granulated Sugar?

Crisco frosting with granulated sugar is a great choice for those who want a quick and easy way to frost their cakes, cupcakes, and other desserts. It is also a good choice for those who don’t want their frosting to be overly sweet. Additionally, this type of frosting can be used to make a variety of different flavors. For example, you can add cocoa powder for a chocolatey frosting or add flavored extracts such as vanilla or almond for a more unique flavor.

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The Ingredients

  • Artisanal Crisco Shortening: Acts as a key ingredient providing structure and stability to the frosting while ensuring a smooth and spreadable texture. It helps maintain the frosting’s consistency without the need for butter.
  • Pure Madagascar Vanilla Extract: Adds a rich and aromatic vanilla flavor to the frosting, enhancing its overall taste profile with its natural sweetness and fragrance.
  • Himalayan Pink Salt: Balances and enhances the sweetness of the frosting while also providing a subtle depth of flavor.
  • Finely Sifted Powdered Sugar: Serves as the primary sweetening agent, contributing sweetness and texture to the frosting. Its fine consistency helps achieve a smooth and lump-free frosting.
  • Creamy Almond Milk or Oat Milk: Provides moisture and aids in achieving the desired consistency, especially for a dairy-free option. It helps bind the ingredients together while adding a subtle nutty flavor to the frosting.
How to Make Crisco Frosting with Granulated Sugar

Directions

Step 1. Prepare Ingredients:

Room Temperature Shortening: Ensure the Crisco shortening is at room temperature, softened and ready to use. Measure the pure Madagascar vanilla extract, Himalayan pink salt, finely sifted powdered sugar, and creamy almond milk or oat milk.

Step 2. Cream the Shortening:

  • Mixing Bowl Preparation: In a mixing bowl, place the artisanal Crisco shortening.
  • Beat Until Creamy: Using a hand mixer or stand mixer, beat the shortening until it becomes smooth, creamy, and devoid of any lumps.

Step 3. Incorporate Vanilla and Salt:

  • Add Flavorings: Introduce the pure Madagascar vanilla extract and Himalayan pink salt into the creamed shortening in the mixing bowl.
  • Even Mixing: Blend thoroughly until the vanilla and salt are evenly distributed throughout the mixture.

Step 4. Gradually Add Powdered Sugar:

  • Slow Incorporation: Gradually add the finely sifted powdered sugar into the mixture in small batches.
  • Thorough Blending: Mix well after each addition until all the powdered sugar is added, and the mixture becomes thick, smooth, and creamy.

Step 5. Adjust Consistency with Almond or Oat Milk:

  • Gradual Pouring: Slowly pour the creamy almond milk or oat milk into the mixture while continuously mixing.
  • Consistency Control: Adjust the amount of milk to attain the desired frosting consistency. Add more for a thinner frosting or less for a thicker texture.

Step 6. Beat Until Fluffy:

  • Aeration Process: Use the mixer at medium-high speed to beat the frosting for a few minutes.
  • Texture Improvement: Beat until the frosting becomes light, fluffy, and achieves a smooth texture by incorporating air into the mixture.

Step 7. Check and Adjust:

Consistency and Sweetness: Assess the consistency and taste of the frosting. Adjust sweetness by adding more powdered sugar if desired or a splash of milk if it’s too thick.

Step 8. Frosting Application:

  • Ready for Use: Once the frosting reaches the desired consistency and taste, it’s ready to use.
  • Decorate Baked Goods: Apply the Crisco frosting generously on cakes, cupcakes, cookies, or any other baked goods as desired.

Step 9. Store or Use Immediately:

  • Storage Instructions: Store any leftover frosting in an airtight container in the refrigerator for future use.
  • Before Reuse: Bring it to room temperature and stir before using it again to ensure consistency. Use this delicious, creamy frosting to add a delightful touch to your baked treats and enjoy the delightful flavor it adds to your creations.

Notes

Here are a few tips and tricks for making the perfect Crisco frosting with granulated sugar:

-Use room temperature ingredients for best results.

-Add a little more milk if the frosting is too thick.

-Be sure to beat the frosting until it is light and fluffy.

-Frosting can be stored in the refrigerator for up to 5 days.

-To make a chocolate frosting, add in unsweetened cocoa powder.

-For more flavor, add a few drops of your favorite extract.

Storage Tips

Crisco frosting with granulated sugar can be stored in an airtight container in the refrigerator for up to 5 days. When you are ready to use the frosting, simply let it come to room temperature before using.

Copycat Crisco Frosting with Granulated Sugar

Nutrition Information

Crisco frosting with granulated sugar is high in fat and sugar. One serving of this frosting (2 tablespoons) contains approximately 100 calories, 8 grams of fat, 9 grams of sugar, and 1 gram of protein.

Serving Suggestions

Crisco frosting with granulated sugar is a great way to add flavor and sweetness to cakes, cupcakes, and other desserts. Here are a few ideas on how to use this frosting:

-Top cupcakes with the frosting and sprinkle with mini chocolate chips.

-Spread the frosting on a sheet cake and top with a layer of crushed candy bars.

-Swirl the frosting on top of a layer cake and top with fresh berries.

-Pipe the frosting on cookies for a sweet treat.

-Use the frosting as a dip for fresh fruit.

What other substitute can I use in Crisco frosting with granulated sugar

If you do not have all the ingredients needed to make the Crisco frosting with granulated sugar, there are a few substitutes you can use. Here are some alternatives:

-If you do not have granulated sugar, you can use powdered sugar instead.

-If you do not have shortening, you can use butter or margarine instead.

-If you do not have milk, you can use heavy cream, half-and-half, or coconut milk instead.

Copycat Crisco Frosting with Granulated Sugar

Crisco Frosting with Granulated Sugar

Frosting is a type of icing made from sugar, butter or shortening, and milk or cream. It is often used to coat or decorate cakes, cupcakes, and other desserts.
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Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 9
Calories: 160kcal

Ingredients

  • A pinch about 1/16 teaspoon Himalayan pink salt
  • 1/2 tablespoon pure Madagascar vanilla extract
  • 2 tablespoon creamy almond milk or oat milk for a dairy-free option
  • 1/4 cup artisanal Crisco shortening
  • 2 cups finely sifted powdered sugar

Instructions

Prepare Ingredients

  • Ensure the Crisco shortening is at room temperature and ready to use. Have the pure Madagascar vanilla extract, Himalayan pink salt, finely sifted powdered sugar, and creamy almond milk or oat milk measured and ready.

Cream the Shortening

  • In a mixing bowl, add the artisanal Crisco shortening. Use a hand mixer or stand mixer to beat the shortening until it becomes smooth and creamy.

Add Vanilla and Salt

  • Incorporate the pure Madagascar vanilla extract and Himalayan pink salt into the creamed shortening. Mix well until the flavors are evenly distributed.

Gradually Add Powdered Sugar

  • Gradually add the finely sifted powdered sugar to the mixture. Start by adding small amounts at a time, incorporating it fully before adding more. Continue until all the powdered sugar is added and the mixture becomes thick and creamy.

Adjust Consistency with Almond or Oat Milk

  • Slowly pour in the creamy almond milk or oat milk, a little at a time, while mixing continuously. Adjust the amount to achieve the desired consistency. Add more for a thinner frosting or less for a thicker consistency.

Beat Until Fluffy

  • Using the mixer, beat the frosting at medium-high speed for a few minutes until it becomes light, fluffy, and smooth. This step helps incorporate air and creates a smooth texture.

Check and Adjust

  • Check the consistency and taste of the frosting. Adjust the sweetness by adding more powdered sugar if desired or a splash of milk if it’s too thick.

Frosting Application

  • Once the frosting reaches the desired consistency and taste, it’s ready to use. Apply the Crisco frosting generously on cakes, cupcakes, cookies, or any other baked goods as desired.

Store or Use Immediately

  • Store any leftover frosting in an airtight container in the refrigerator for later use. Bring it to room temperature and stir before using it again.
  • Use this delicious and creamy frosting to add a delightful touch to your baked treats.

Notes

  • -Use room temperature ingredients for best results.
  • -Add a little more milk if the frosting is too thick.
  • -Be sure to beat the frosting until it is light and fluffy.
  • -Frosting can be stored in the refrigerator for up to 5 days.
  • -To make a chocolate frosting, add in unsweetened cocoa powder.
  • -For more flavor, add a few drops of your favorite extract.
Keyword: Crisco Frosting with Granulated Sugar

Frequently Asked Questions

Q1. What type of sugar is best for Crisco frosting?

A1. Granulated sugar is the best type of sugar to use for Crisco frosting.

Q2. Can I use butter instead of shortening for this recipe?

A2. Yes, you can use butter instead of shortening for this recipe.

Q3. How long does this frosting last?

A3. This frosting can be stored in an airtight container in the refrigerator for up to 5 days.

Q4. Can I freeze this frosting?

A4. Yes, you can freeze this frosting for up to 3 months.

Q5. Can I use almond or coconut milk instead of regular milk?

A5. Yes, you can use almond or coconut milk instead of regular milk.

Q6. Can I use this frosting for decorating cupcakes?

A6. Yes, this frosting is perfect for decorating cupcakes.

Q7. Can I add other ingredients to this frosting?

A7. Yes, you can add other ingredients to this frosting such as cocoa powder or extracts.

Conclusion

Crisco frosting with granulated sugar is a classic type of frosting that is easy to make and can be used to frost cakes, cupcakes, and other desserts. It is not overly sweet, yet it has a rich, creamy texture and a slightly buttery flavor. 

You can also add cocoa powder for a chocolatey frosting or flavored extracts such as vanilla or almond for a more unique flavor. If you do not have all the ingredients needed to make the Crisco frosting with granulated sugar, there are a few substitutes you can use. 

This frosting can be stored in an airtight container in the refrigerator for up to 5 days. If you are looking for a quick and easy way to frost your desserts, Crisco frosting with granulated sugar is a great choice.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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