Ingredients
Frosting Ingredients
- ½ cup Unsalted Butter, room temperature
- 1 cup Shortening
- ¾ cup Mango puree
- 5-6 cups Powdered sugar, sifted
- 1 teaspoon Mango extract (or vanilla extract as substitute)
- 1 teaspoon Meringue powder (optional for stability)
- Yellow gel coloring (optional)
Instructions
- Combine butter and shortening: In a mixing bowl, add the unsalted butter and shortening. Mix thoroughly until there are no lumps and the mixture is smooth and creamy.
- Add mango flavoring: Pour in the mango puree and mango extract. Mix until everything is just combined, ensuring an even mango flavor throughout the frosting.
- Incorporate powdered sugar and meringue powder: Gradually add the sifted powdered sugar along with the optional meringue powder. Continue mixing until the mixture is smooth and fully incorporated, achieving the desired frosting consistency.
- Adjust color and consistency: Add yellow gel food coloring if you want to enhance the frosting’s yellow hue. If the frosting is too thin, add powdered sugar ¼ cup at a time to thicken it. If too thick, thin by adding mango puree or water 1 tablespoon at a time.
- Use or store: Use the frosting immediately for filling or icing one 8×2 inch cake or 24 cupcakes. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Notes
- If the consistency of your icing is too thin, add more powdered sugar ¼ cup at a time to thicken it.
- If the icing is too thick, add mango puree or water 1 tablespoon at a time to thin it.
- This frosting recipe covers filling and icing one 8×2 inch cake or 24 cupcakes.
- Yellow gel food coloring is optional to enhance the icing’s yellow color.
- Use sifted powdered sugar to avoid lumps.
- Use unsalted butter to keep the frosting from becoming too salty.
- Leftover frosting should be refrigerated in a sealed container and used within one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
