Those who find a traditional butter cream frosting too rich or sweet will particularly enjoy this light, creamy frosting and filling. Versatile and not too sweet, the basic white vanilla frosting recipe below can be used to complement any flavor cake. Vary the recipe by adding sifted cocoa powder, coconut, a little mashed banana (this is phenomenal on banana cake), different flavoring extracts or food color.
For a sweeter frosting and filling, powdered confectioners' sugar can be used in place of the granulated sugar. For a richer version, use all butter or margarine in place of the shortening. Note that using all butter will yield a softer frosting that may require brief refrigeration to firm up enough for spreading.
The frosting is made in two steps: a thick white sauce must be cooked and cooled; this is then added to a well-creamed butter and sugar mixture. Using a stand mixer with paddle attachment is recommended as the longer and well-beaten the frosting and filling, the lighter, creamier and smoother-textured it will be.
Creamy Vanilla Frosting and Filling Recipe
(yields enough frosting for a 9 x 12" rectangular cake or 8" or 9" layer cake)
Ingredients:
- 5 tablespoons flour
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup vegetable shortening
- 1/2 cup margarine (recommended) or butter
- 1 cup granulated sugar (recommended) or 2 cups confectioners' sugar
Directions:
- Measure the flour into a small sauce pan. With a whisk, briskly and gradually mix in the milk, stirring constantly to ensure the mixture is smooth with no lumps. If you weren't successful in avoiding lumps, strain the mixture before proceeding.
- Add the vanilla and cook the mixture over medium-low heat, stirring constantly. When the white sauce begins to thicken, continue stirring briskly until a smooth, paste-like mixture forms. At this point the white sauce should adhere to the spoon when inverted.
- Remove the mixture from the heat and leave to cool for 10 to 15 minutes, stirring occasionally to prevent a crust from forming on top.
- With a mixer, cream the shortening, margarine (or butter) and sugar on high speed for several minutes.
- Add the cooled flour and milk mixture and beat on high speed for another several minutes, until the frosting is creamy, light and fluffy. You should be able to form soft peaks, and even if granulated sugar was used, the texture should be smooth and not grainy.
- At this point the frosting is ready to use as-is; or food coloring, cocoa powder or other additions can be mixed in.
Use the creamy frosting immediately on a fully-cooled cake, or cover and refrigerate until needed. If making the filling in advance, bring the frosting back to room temperature to facilitate spreading. Creamy Frosting and Filling will keep in the fridge for up to two weeks or in the freezer for two months.
Try the frosting on Fresh Coconut Layer Cake or in place of the chocolate icing on this Easy Chocolate Sheet Cake.
Christine Benlafquih - Christine (Amina) Benlafquih is a Morocco-based writer. She covers varied topics including religion, food, health and culture.
