This is a total pregnancy craving post, I make no other excuses. I won’t be putting this icing on a cake, brownies, cookies, or anywhere else but my mouth, lol! Although I do have to say that I’ve always had a love of icings and frosting. It goes hand in hand with my love of batters. Unfortunately, right now I’m having to abstain from eating my batters, since eating raw eggs are a no-no during pregnancy. Can October come soon enough!? Haha…just kidding, but I am super excited to meet my kid and eat cake batter and cookie dough again. I know, I know, you say you can just make the eggless kind or dip and dabble in the batter or dough before you put the egg in. NOT THE SAME! I need the raw eggs! Okay, okay…let me tune it down a bit and get back on subject.
So I’m kind of a plain Jane when it is comes to icing, frosting, and fillings. I’m not a huge fan of fruit flavored ones or ones with coconut or any other gritty ingredient in them. I stick to good old fashioned vanilla, so that is what I will be sharing with you today.
This recipe only makes about a cup of frosting, so if you are using it to ice a cake double or triple the ingredients. I use this recipe for my quick sugar fix, not for actual baked goods. It sets up nicely and would work great on a cake or cupcakes. You can add cocoa to it or any flavor you wish. The texture is light, fluffy, and smooth.