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
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SissieSass
Jun 29, 2017
My mom makes buttercream icing for a lot of cakes, but she never used anything but butter to pull it off. I had no idea that you can use oil to get the same results. Does it still have the light and fluffy texture when you make it with the oil instead of the butter?
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