Learn how to make authentic Puerto Rican cake frosting with this easy Frosting Boricua recipe. Perfect for bizcochos mojaditos, birthday cakes, cupcakes, and any special-occasion cake.
If you grew up in Puerto Rico, you already know that nothing compares to a classic bizcocho mojadito boricua—soft, moist, full of brandy flavor, and topped with the iconic Puerto Rican cake frosting known as frosting boricua. This rich, creamy, bakery-style frosting is a staple in Puerto Rican birthdays, weddings, quinceañeros, and every celebration in between.
In this post, you’ll learn how to make authentic Frosting Boricua, the same frosting used in Puerto Rican panaderías. It’s smooth, stable, pipes beautifully, and has that unmistakable almond vanilla flavor we all love.
What Is Puerto Rican Frosting (Frosting Boricua)?
Puerto Rican Cake Frosting or Frosting Boricua is Puerto Rico’s version of American buttercream—but with its own unique twist.
It’s made using high-ratio shortening or vegetable shortening, which gives it:
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A super creamy texture
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A light crust on the outside (perfect for decorating)
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Stability in warm weather
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That signature almond bakery flavor
This is the frosting you’ll find on traditional bizcochos mojaditos, birthday cakes, sheet cakes, and cupcakes all over Puerto Rico.
Authentic Frosting Boricua Recipe
Ingredients
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1 cup vegetable shortening.
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1-16oz bag of powdered sugar
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2–4 tbsp heavy whipping cream
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1–2 tsp almond extract
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Pinch of salt
- 1/4 unsalted butter (optional)
Let’s Talk About The Type of Shortening You Should Use
I use Crisco because it’s the most accessible in my area, but the ideal choice is high-ratio shortening — in Spanish, “manteca emulsificada” — which gives the best results.
Benefits of using high-ratio shortening:
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Creates a smoother, creamier frosting
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Helps the frosting hold more sugar and liquid without breaking
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Gives the buttercream a more stable structure, especially in warm climates
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Results in a whiter, brighter color
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Improves pipeability, making borders and decorations look cleaner
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Keeps frosting softer and silkier on the tongue (less greasy taste)
Why You’ll Love This Puerto Rican Cake Frosting
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Perfect for tropical weather
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Ideal for piping borders, rosettes, and flowers
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Great for layer cakes, cupcakes, and large party cakes
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Easy to flavor and color
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Tastes exactly like a Puerto Rican wedding cake
Tips for Perfect Frosting Boricua
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Shortening = stability. Please don’t skip it! It keeps the frosting firm in warm weather.
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Use clear vanilla if you want a whiter frosting.
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For a softer texture, add a little more milk.
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For decorating, whip the frosting longer to add volume.
Variations You Can Try
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Coquito Frosting – Add 2–3 tbsp of coquito
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Guava Frosting – Mix in 2–4 tbsp guava paste or guava jam
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Coconut Frosting – Add coconut extract and a splash of coconut milk
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Chocolate Boricua Frosting – Add ¼ cup cocoa powder
Final Thoughts
Puerto Rican frosting is a nostalgic, bakery-style icing that brings back memories of cumpleaños, quinceañeros, and family celebrations. Whether you’re new to baking or looking to perfect your technique, using manteca emulsificada will elevate your frosting to the next level.
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
Other Puerto Rican Recipes You’ll Love
Bizcocho Mojadito Puertorriqueño – Ponqué
Puerto Rican Pastelillos de Guayaba – Guava Turnovers
Puerto Rican Coquito Vegan Recipe
Puerto Rican Flan de Vainilla Easy Recipe
Puerto Rican Cake Frosting (Frosting Boricua)
Ingredients
- 2 cups vegetable shortening or high-ratio shortening
- 2 tbsp almond extract
- 6 oz heavy whipping cream water or milk
- 2 pounds confectioners' sugar
- 2 tbsp meringue powder
- 1 pinch of salt
Instructions
- Sift powdered sugar and salt. Set it aside.
- Beat shortening and almond extract for 5 minutes on medium speed until light and fluffy.
- On low speed, slowly add powdered sugar alternating with heavy whipping cream. Add more powdered sugar (if needed), one tablespoon at a time. If the frosting is too firm, add one tablespoon of heavy whipping cream at a time until you get the desired consistency.
- Beat frosting on medium speed until all ingredients are well combined. Taste your buttercream and adjust flavors if needed.
What do you use the meringue powder for?
It’s optional, it replaces the raw eggs and gives the frosting a little bit of more structure and stability. I forgot to mention it, thanks for asking.