Vanilla Buttercream Frosting

Updated February 23, 2016

Chef

Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

View

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

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

Share This Recipe

YOUR RECENTLY VIEWED RECIPES

Vanilla Buttercream Frosting

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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?