← Back to Search Results
Vanilla Buttercream Frosting Recipe-18299

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mexican-everyday Mexican Everyday
by Rick Bayless
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?