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Vanilla Buttercream Frosting

Updated February 23, 2016

Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

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

Easy

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

  1. 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.

  2. Blend in the vanilla and salt until thoroughly combined.

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

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