Vanilla Buttercream Frosting
Updated February 23, 2016 
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.
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, peanut free, soy free, tree nut free
Equipmentelectric mixer
Taste and Texturebuttery, sweet
Ingredients
- 2 cups organic palm fruit oil shortening
- 2 cups Marshmallow Cream
- 3 cups confectioners sugar, sifted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
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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.
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Blend in the vanilla and salt until thoroughly combined.
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The frosting may be used immediately or stored in an air-tight container and refrigerated for up to 1 week.
2010 Elizabeth Gordon
