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In the bowl of a standing mixer fitted with the paddle attachment, beat the palm oil and powdered organic whole cane sugar until soft.
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With the mixer on low speed, add the salt, boiling water, agave syrup, and vanilla.
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Continue to beat, scraping the sides of the bowl occasionally, until smooth and fluffy.
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To achieve the desired consistency, turn the mixer to high speed for 2 to 3 minutes.
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Use right away, or store in an airtight container in the refrigerator for up to 1 week.
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6
When you are ready to use the frosting, warm it slightly in a double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it is fluffy.
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Lemon Frosting Variation:
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A refreshing twist on our classic Vanilla Frosting, this lemony indulgence adds an extra burst of flavor to any cake you choose to pair it with.
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For Lemon Frosting, add 1/4 teaspoon lemon oil and the zest of 1 lemon.
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Amaretto Frosting Variation:
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The sophisticated flavor of almond liqueur in this frosting makes a wonderful accompaniment to a simple cake.
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This frosting will be the highlight of your dessert, and it goes great with a cup of coffee or espresso.
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For Amaretto Frosting, simply add 1/2 teaspoon amaretto or almond extract.
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White Rum Frosting Variation:
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This frosting adds warmth and tingle to an already smooth white frosting.
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For White Rum Frosting, simply replace 1/4 cup of the agave syrup with 1/4 cup of white rum.
