Shortening is essentially any fat that is solid at room temperature and includes products such as lard. There are several reasons why it makes an excellent base for frostings.

The product most people associate with shortening is Crisco, a shelf-stable, neutral-flavored fat made from vegetable oil, and it is your best bet when adding shortening to icings.

Shortening consists entirely of fat, whereas butter contains about 80% fat. The higher fat content makes shortening way lighter than butter and helps it yield a fluffier frosting.

Plus, shortening is shelf stable, so shortening-based frostings can be left at room temperature for up to two days and aren't at risk of melting as much as butter-based frostings.

Shortening’s high melting point makes the icing less likely to wilt when applied to mildly warm baked goods. It not only yields fluffy icings but also helps them stay that way.

While pure shortening-based frostings are a great option, your shift from butter to shortening doesn’t have to be an all-or-nothing switch. You can always take a balanced approach.

Using a one-to-one ratio of butter and shortening will give your frosting the fabulous texture and qualities of shortening along with the irreplaceable flavor of butter.