Use this frosting to top cupcakes and create flavored fillings. It also makes a yummy filling for sandwich cookies. Refrigerate any extra in a sealed container up to 3 weeks; bring to room temperature and whip for a few minutes to make it fluffy again.
MAKES 8½ CUPS.
6 cups sifted confectioners’ sugar
1/2 teaspoon salt
1/2 cup boiling water
3 + 1/4 cups vegetable shortening*
1 tablespoon pure vanilla extract
1. In the bowl of an electric mixer, combine sifted sugar and salt using the whisk attachment.
2. Add boiling water and whip at medium speed until smooth and cool, about 5 minutes.
3. Reduce mixer speed to low and add shortening, mixing until ingredients are just combined. Then increase mixer to medium and blend about 3 minutes. Scrape down sides of the bowl with a rubber spatula. Increase speed to medium-high and whip until shortening is well incorporated (no lumps) and mixture is light and fluffy. This will take 15 minutes; stop every 5 minutes to scrape down the sides of the bowl.
4. After 15 minutes, add vanilla, reduce speed to medium and blend 1 minute to incorporate.
*TIP: For best consistency and flavor, we highly recommend Spectrum Organic Shortening in these frosting recipes. (One 24-ounce tub of Spectrum Organic Shortening contains 4 cups.)
Each ¼ cup contains 238 calories, 18g total fat, 9g saturated fat, 0g trans fat, 0mg cholesterol, 34mg sodium, 18g carbohydrate, 0g fiber, 17g sugars, 0g protein, 12Est GL.
Diane Kittle is the owner of Dee’s One Smart Cookie, a gluten-free, dairy-free, nut-free, soy-free bakery in Glastonbury, Connecticut. Most of her bakery items are also egg-free and corn-free. She has been a contributor since 2008.Yields 8.5 cups