Vanilla frosting pleases any palate. If you can find vanilla beans or vanilla paste, use them in place of extract. Their flavour and aroma bring this classic frosting to the next level. This recipe will keep well in the pantry, covered, for up to one week.
454 g / 2 cups Mirage Margarine, room temperature
1 kg / 4 cups Icing sugar, sifted
15 ml / 1 tbsp Vanilla extract
30 ml / 2 tbsp 35% cream
- In a large bowl, cream the Mirage Margarine on high speed with an electric mixer for 3 minutes, until smooth and ﬂuffy, scraping down the sides of the bowl several times with a rubber spatula.
- Add the vanilla extract. Mix on low speed until the extract is just combined with the margarine.
- Add 1 cup of the icing sugar to the creamed margarine, and mix on low speed just until incorporated.
- Continue adding the icing sugar 1 cup at a time, mixing well after each addition.
- Once all of the icing sugar is incorporated, mix the frosting on high speed for 5 minutes. Taste the icing: you should no longer feel the texture of the sugar on your tongue. If you can still feel the grains of sugar, continue mixing for another 1-2 minutes.
- Add in the 35% cream and mix on high speed for 2 minutes.
- Now you’re ready to decorate, and lick the spatula.
- This frosting is shelf-stable. It can be kept in the pantry for 1 week, ready to be used at a moment’s notice. If you’re not going to use the frosting right away, store it in a container, covered with plastic wrap. Press the plastic wrap directly onto the top of the frosting to prevent a crust from forming.
- This frosting can be portioned into plastic freezer bags and kept for up to 3 months in the freezer.
- Before using, thaw and re-whip to achieve a smooth velvety frosting.