Creamy Vanilla frosting/filling 4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening) 2 tablespoons of honey (adjust sweetness to your liking) 1/2 teaspoon of vanilla splash of dairy-free milk (about 1 tablespoon) Blend all the ingredients together with a whisk, or use a mixer. Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks. Marshmallow frosting/filling 1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use) 2 egg whites 1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy) 1/4 teaspoon of vanilla (optional) Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water. Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk. Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.

Creamy Vanilla frosting/filling
4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
2 tablespoons of honey (adjust sweetness to your liking)
1/2 teaspoon of vanilla
splash of dairy-free milk (about 1 tablespoon)
Blend all the ingredients together with a whisk, or use a mixer.
Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
Marshmallow frosting/filling
1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
2 egg whites
1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
1/4 teaspoon of vanilla (optional)
Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.
Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.