Meet the mother of all icings. It pairs beautifully with any cake or dessert and makes the perfect icing for final coats on a cake! Add a teaspoon of fine sea salt or use olive oil instead of safflower oil for an unexpected mellow flavor. This recipe works best using a stand mixer. The paddle attachment is best, since it will result in a more sturdy icing for making tiered cakes. If you only have a whisk attachment, it’s fine, but it will make the icing extra light by incorporating more air while mixing.
Madagascar Vanilla Bean Icing
Makes about 7 cups | 1.06 kg
- 4 cups | 728 grams non-hydrogenated palm shortening
- 2 cups | 280 grams unbleached powdered sugar, sifted
- ½ cup | 140 ml agave nectar
- ½ cup | 120 ml safflower oil
- 2 tablespoons of vanilla bean paste (or 1 tablespoon organic vanilla extract or seeds of 1 vanilla bean)
Place the
shortening in the bowl of a standing mixer with a paddle attachment
and beat on high speed for 2 to 3 minutes. Reduce the speed to low,
slowly add the powdered sugar, and beat until
incorporated.
Raise the mixer
speed to medium. Add the agave nectar, oil, and vanilla bean paste.
Mix until fully incorporated and the icing is fluffy with a glossy
appearance.
Use immediately,
or store in an airtight container. Icing will keep for up to 2
weeks refrigerated or 1 month frozen. After refrigerating, bring to
room temperature and beat in a standing mixer to restore the
texture before using.