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vanilla-buttercream-frosting

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Of every recipe that I have ever developed, vanilla frosting has absolutely been the biggest challenge of all. However, I am very pleased with the outcome of this one. It is very versatile and works for everything from a cake frosting to the filling for whoopie pies to a decadent topping for cinnamon rolls.

Yield : Makes enough to generously frost and fill one 8-inch layer cake or 24 cupcakes

Ingredients

  • 2 cups organic palm fruit oil shortening
  • 2 cups Marshmallow Cream
  • 3 cups confectioners sugar, sifted
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt

Directions

In the bowl of a stand mixer, beat together the shortening and the marshmallow cream on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the confectioners sugar, and beat until the mixture is light and fluffy.

Blend in the vanilla and salt until thoroughly combined.

The frosting may be used immediately or stored in an air-tight container and refrigerated for up to 1 week.


© 2010 Elizabeth Gordon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Marshmallow Cream. For nutritional information on Marshmallow Cream, please follow the link above. Nutritional information is based on 24 servings.

211kcal (11%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
1mg
0mg
0g
12g
0g
13g
0mg (0%)
49mg (2%)
1g (7%)
18g (28%)
0mg (0%)
 

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