Recipe by Gary
"This recipe is at least 90 years old, my grandmother says they used it a lot during the depression. Also, you can substitute lemon. almond or whatever for the vanilla if you're so inclined, but I like vanilla the best. It's also fat free."
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This is great when you want to make quick cup cakes for kids, and do not have frosting. I use it as a base. Add whip cream and/or butter for creamier texture. I like to add food coloring and fresh fruit (smashed) or fruit juice for variety. Spinkles are a hit with any kid.
WARNING!!! This recipe actually makes marshmallow fluff, NOT vanilla frosting.
UGH, this was horrible. Did not even taste like frosting for a cake. Thankfully, I decided to test it before serving it to my family on Thanksgiving.
It didn't stay a thick frosting all day and it soked in to my cake. It wasn't over poweringly sweet, which i liked. But it just fizzed out after a while.
This recipe is almost the same as my grandmother's recipe from the depression days.(Note to everyone it is a recipe used in the days when money wasn't plentiful and neither were the ingredients you had to cook with.) We add some sugar and a bit more vanilla. For those who can appreciate an old recipe from the "good ole' days" I rate this one 5 stars.
I really wanted this one to work for me but it just wouldn't get thicker! I ended up beating it for ten minutes and it just did not work for me, it was extremely liquidy.
VERY POOR RECIPE!!! IT LIKE LIQUID!!!
This was okay if you like marshmallows. But I couldn't really taste it on the cupcakes I made.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Vanilla Frosting
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: < 1
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