You'll have to double check to make sure this is gluten-free and dairy free, but I think it is.

In the past, I've made it twice with good results--the person wanted a "Crisco based" frosting versus my usual real buttercream I make.

It came out just fine, but I'm not a fan of Crisco frosting. I've only made this with the hi-ratio *old* Crisco so I don't know how using the new Crisco stuff will come out.

White Frosting:

2 lbs powdered sugar--sift this a couple of times

about 1/2 C of water, more or less (or you could use coconut water/coconut cream/coconut milk, or almond milk)

2 T vanilla

1 and 1/3 Cups of Crisco veg shortening -- not the butter-flavored one

3 T of "Dream Whip" -- I usually find this next to the jello, and it's made by Kraft--it comes in a blue or blue & white box, and there are envelopes of the stuff inside the box.

Using a stand mixer, beat the Crisco, water or coconut water/coconut cream/coconut milk, dream whip and vanilla for about 15 minutes or even as long as 20 minutes, on medium or medium low speed, scraping the sides every couple of minutes.

Add the powdered sugar a little at a time, or you'll have a powdered sugar cloud all over you and your kitchen! Continue to mix it all together--in fact, the more you mix it, the smoother it's likely to become.

If it's too thin, add more powdered sugar. If it's too thick, add more of the liquid, and if it looks too wet, add more powdered sugar.

This is shelf stable, meaning that you don't have to put it in the fridge. I didn't pipe any roses or anything, so I don't know how well it will "crust" or how well rose shapes will hold up.

**Adding a dash of salt is optional. If you use a dash of salt, use popcorn salt b/c it dissolves better and faster than kosher salt does.

If you make it, I'd love to see a photo--and have a review of the taste using the new Crisco!

A 7 minute frosting is gf and df and very good! Might not be the type of white frosting you were thinking of though.

If you don't like shortening based frosting, you can use dairy free baking margarine for a swiss meringue or regular buttercream. Look for the sticks that have 100 Calories per ounce. You might need to adjust the liquid a little--more sugar or a dribble of water. Here's a vegan GF/DF buttercream recipe that looks good in the pictures (texture is important!) and Earthbalance is the brand of baking sticks I use. https://chronicallyglutenfree.com/recipe/vegan-buttercream-frosting-gluten-dairy-free/

I rarely make frosting, and I'm not 100% sure this is the same old classic, but it looks like it. It never had gluten or dairy. You can easily make invert sugar to substitute if you don't want to use Karo syrup. https://www.bettycrocker.com/recipes/fluffy-white-frosting/75fdafef-94b9-4f4b-80c4-deee777b8c34

Thanks to everyone! Plllog, thanks for those helpful links.