This frosting is a classic. The rich and creamy vanilla flavor is a perfect complement to any cake. I particularly like it with Dark Chocolate Cake. It’s a classic pairing loved by young and old alike.
Total Timeunder 15 minutes
Make Ahead RecipeYes
- 2 cups palm oil
- 6 2/3 cups powdered organic whole cane sugar, sifted
- ¼ teaspoon sea salt
- ½ cup boiling water
- ½ cup agave syrup or concentrated fruit juice (I recommend Mystic Lake Dairy’s pineapple-peach-pear juice concentrate)
- 2 tablespoons vanilla extract
In the bowl of a standing mixer fitted with the paddle attachment, beat the palm oil and powdered organic whole cane sugar until soft. With the mixer on low speed, add the salt, boiling water, agave syrup, and vanilla. Continue to beat, scraping the sides of the bowl occasionally, until smooth and fluffy. To achieve the desired consistency, turn the mixer to high speed for 2 to 3 minutes.
Use right away, or store in an airtight container in the refrigerator for up to 1 week. When you are ready to use the frosting, warm it slightly in a double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it is fluffy.
Lemon Frosting Variation:
A refreshing twist on our classic Vanilla Frosting, this lemony indulgence adds an extra burst of flavor to any cake you choose to pair it with. For Lemon Frosting, add ¼ teaspoon lemon oil and the zest of 1 lemon.
Amaretto Frosting Variation:
The sophisticated flavor of almond liqueur in this frosting makes a wonderful accompaniment to a simple cake. This frosting will be the highlight of your dessert, and it goes great with a cup of coffee or espresso. For Amaretto Frosting, simply add ½ teaspoon amaretto or almond extract.
White Rum Frosting Variation:
This frosting adds warmth and tingle to an already smooth white frosting. For White Rum Frosting, simply replace ¼ cup of the agave syrup with ¼ cup of white rum.
2009 Jennifer Katzinger